Tag: chefs

Buon Ricordi turns 60, 100 chefs celebrate it in Vietri – Italian cuisine reinvented by Gordon Ramsay

The entire Italian culinary tradition met in Vietri sul Mare (Salerno, Amalfi Coast) to celebrate the 60th birthday ofUnion of Restaurants of Good Memory. “100 chefs for one evening” is the title of the memorable event which began in the heart of the city of ceramics – on Corso Umberto I – with a long table made of delicacies from every region ofItalyand ended on the Rosa dei Venti seafront with a gala dinner washed down with excellent Franciacorta, in which the trait d’union was the team spirit and true friendship of the chefs of Buon Ricordi, proud to be the standard-bearers of the more authentic quality Italian cuisine.

Vietri and its ceramics: the cradle of Good Memory

The location was not chosen by chance: the oldest restaurateurs’ association in Italy is linked to Vietri sul Mare by the fact that – since 1964 – they are produced there, in the historic Ceramica Solimene the famous dishes which depict the symbolic dish of each restaurant, given as a gift as a “BuonRicordo”, of an unforgettable culinary experience. “For us restaurateurs at Buon Ricordi it is a dream that has come true. Celebrating 60 years of activity in the place from which everything started in 1964 with the famous hand-decorated plates from Ceramica Solimene it has finally become reality”, underlined the president Cesare Carbone and the general secretary Luciano Spigaroli.

The Good Memory dinner, good twice

Venetian-style creamed cod with pearl white corn polenta and cereal bread crouton, “Matte” Trofie with Genoese pesto with DOP basil and 60-month DOP Parmigiano Reggiano, Darna of seared fish with citrus fruits from the two Coasts, Lemon delight (edited of the Academy of Masters of Mother Yeast and Italian Panettone); paired with Franciacorta Brut and Franciacorta Satèn Brut, whose perlage enhanced every single dish. This is the menu for the sea view dinner, the proceeds of which went to charity, in favor of two local associations: L’Abbraccio OdV and OPEN-Pediatric Oncology and Neuroblastoma Onlus. Furthermore, the chefs provided their work for free. As per the Good Memory tradition, all the guests received a I remember the 60th anniversary dish from the evening lovingly painted by the artisans of Ceramica Solimene of Vietri sul Mare, made in a special dated and numbered edition.

The entire event enjoyed the patronage of the Campania Region, the Province of Salerno, the Municipality of Vietri sul Mare, the Amalfi Coast Tourist District and was created with the contribution of the Chamber of Commerce and the CNA of Salerno and the support of the Restaurateurs Association and of the Pro Loco of Vietri.

What is the Union of Restaurants of Good Memory?

L’Union of Restaurants of Good Memory it was the first association of restaurateurs born in Italy and is still the most widespread and well-known today. 60 years of age, 112 brands, of which 11 abroad: since 1964 the URBR has safeguarded and valorised the many Italian gastronomic traditions and cultures, uniting countryside and city restaurants and trattorias under the aegis of local cuisine, from North to South. To characterize each restaurantand to create a trait d’union between them, is today as in the past the symbolic plate hand-painted by the artisans of Solimene Artistic Ceramics of Vietri sul Mare where the restaurant’s specialty is depicted, which is given to guests in memory of a pleasant gastronomic experience to remember. Taken together, the associated restaurants represent, with the extraordinary variety of their cuisines, the very rich mosaic of Italian gastronomy.

Look at the photos of the event

How to recognize a good pizza according to the great pizza chefs – Italian cuisine reinvented by Gordon Ramsay

On January 17th we have one more reason to eat it: it’s the Pizza Day. But how do you recognize a good pizza? The most popular Italian dish in the world is also the most inflated, and every time it is a different experience. If it’s true that everyone has their own tastesthat for example a true Neapolitan will hardly appreciate a thin or pan pizza like a Roman, and that those who prefer the crunchy one will never admit (or perhaps) to having appreciated a pizza with a soft crust and filling, there are objective parameters to understand if that What are we eating? Is it a well-made pizza or not?

How to recognize a good pizza

The great pizza chefs we consulted have no doubts: appearance can say a lot, because it’s not just the flavor that counts. And above all, the flavor of the first slice doesn’t matter, nor just the taste experience you experience in the moment.

In the gallery below you will discover the details, with advice from six champions of pizza in Italy: the first in the world for the 50 Top Pizza rankingthat is Francesco Martucci; Diego Vitagliano; Giuseppe Staritawhich carries on the tradition of the historic Starita pizzeria in Materdei which has now become synonymous with the best Neapolitan pizza even overseas; Salvatore Lionellowhich is leading the way with its “differently Neapolitan” pizza that has just arrived in Milan. But not only. We also asked for advice Renato Boscowhich with its “contemporary”, “chunch” and gourmet pizza is among the ambassadors of the nouvelle vague of the pizza world, and Gino Sorbilloanother true Neapolitan who deserves the credit of having made the art of pizza known to the general public. Here’s what they told us.

4 Restaurants: the best restaurant in the Oltrepò Pavese – Italian cuisine reinvented by Gordon Ramsay

The second stop on the journey is the Oltrepò Pavese 4 Restaurants with Alessandro Borghese. The chef’s van stopped south of the Po river, in that land of great gastronomic richness, sandwiched between Piedmont and Emilia Romagna, to elect the best restaurant in the area. A place where, among braised ravioli, malfatti with herbs, mixed boiled meat, almond cakes and many types of wine, you eat and drink well by tradition.

Also in this episode of 4 Restaurants, the restaurateurs challenged each other to try to obtain the best ratings from their colleagues and from chef Alessandro Borghese, who first of all inspects the kitchens to ensure compliance with the standards of cleanliness and order. Each restaurant is evaluated for the level of hospitality, service and preparation: diners assign a score from zero to ten for the location, the menu, the service and the bill, in addition to the fifth category, which changes in each episode. All four restaurateurs are then asked to propose the same dish, the one that is considered most representative of the reference territory. In the Oltrepò Pavese they had to compete with the traditional risotto with salami paste and Bonardaa recipe that combines three local ingredients: rice, wine and salami paste, a fresh mixture obtained by grinding pork and enriched with various spices.

The restaurant took first place Cà del Monte in Cecima, where the owner, Anna, offers traditional dishes ranging from Lombard and Piedmontese cuisine to that typical of the Oltrepò. Also competing At AvamPOsto sul Grande Fiume, a place located on a barge made from an old barge, in the center of the river, near Portalbera, where you can taste lake and river specialties. And, again, theBoccapane Farmhouse, in Colli Verdi, which offers classic recipes and local products. The fourth restaurant in the competition was the Wine of the friarsa panoramic terrace overlooking the vineyards in Rovescala, where you can savor seasonal dishes prepared with the highest quality products.