Tag: chefs

The ranking of the 10 richest chefs in Italy – Italian Cuisine

The ranking of the 10 richest chefs in Italy

Turnovers of the protagonists of Italian haute cuisine are growing: the Alajmo family is confirmed as the first place. But the best performance is that of Cracco

The Michelin stars heathen, In the true sense of the word. The chefs who can boast at least one are those who, according to the analysis of the consulting firm Pambianco Strategie d'Impresa, have also reached the highest turnover and continue to see their collections increase year by year.

The kitchen buffs

The Alajmo of Padua are confirmed as the richest, with 14.1 million euros (turnover 2018) and a 5% growth compared to the last survey. The family is now an international brand: in addition to Le Calandre, a three-star restaurant, it includes the Gran Caffè Quadri and the Ammo al Fondaco dei Tedeschi, in addition to the Caffé Stern in Paris and Amor, the Milanese debut in corso Como. The second place in the ranking (even if the exact amount was not communicated due to a series of company changes) is occupied by Antonino Cannavacciuolo, with its bistro restaurants open on the Piedmontese territory.

But the chef with the most amazing performance, perhaps thanks to the new restaurant in Galleria Vittorio Emanuele, in Milan, was Carlo Cracco, former judge of MasterChef, in third place: since last year it has increased turnover by 60%, going from 7.2 to 13 million in revenues. He finished fourth Massimo Bottura: his turnover, however, was not recorded. Enrico Bartolini, six Michelin stars (which confirm it as the most starred chef in the whole country) for five restaurants in Italy, ranks fifth with nine million euros, up 47%. Soon after, Giancarlo Perbellini, which reaches 6.1 million thanks also to the Locanda Perbellini in Milan, opened last year.

Follow in the standings Andrea Berton, with 5.5 million generated by several companies, the chef from Abruzzo Niko Romito with 5.3 million and a growth compared to the previous survey of almost 15%, Enrico Crippa with 4.2 million and the Campania region Alfonso Iaccarino which exceeds 3 million euros, gaining 25% more than the previous year.

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At the Mèni 2019 in Rimini, the Circus 8 ½ of the flavors returns with Massimo Bottura and 24 great chefs – Italian Cuisine

On June 22nd and 23rd the kermesse dedicated to the most colorful food and taste ever returns, including showcooking, starred dishes at street food prices and a market of local products, the spotlight of the Fellini circus is lit up along the Rimini sea and it is immediately magic to eat with the heart and hands!

Thus was born, from an idea by Massimo Bottura who had imagined a colorful circus tent, a tribute to the great director Federico Fellini to whom is dedicated the homonymous square on the Rimini seafront, as a setting for a celebration of the kitchen and Emilia Romagna products in a cheerful and popular climate typical of street parties. The idea, brilliant and original to the right point, was liked and the Municipality of Rimini transformed it into a festive event that has been repeated for six years now, thanks to the contribution of the Chef to Chef Association Emilia Romagna Cuochi and Slow Food Emilia Romagna.

And so, under the skilful and careful direction of chef Bottura, he returns to Rimini on 22 and June 23 Al Mèni (in the Romagna dialect "the hands") the feast of taste and flavors where the culinary tradition of the Emilia Romagna region and international cuisine come together in a magical show thanks to the participation of 24 chefs, 12 from Emilia-Romagna and 12 from all over the world.

The "Mèni '2019 Program and everything you can't miss

Under the colorful circus tent for two days, Saturday 22 and Sunday 23 June, they will go on stage
show cooking, workshops and tastings in which great chefs and star chefs will transform the great products of the good land of the Via Emilia in with their hands and hearts unique dishes at prices from street food. The list of the big names present, you can find out on the site of the event, it is quite long and prestigious: from Davide di Fabio to Marco Cavallucci, from Simone Tondo to Giovanni Passerini, passing by foreigners Tom Anglesea and Tim Butler, just to name a few.

But the show also continues all around the tent with the benches of the Agricultural Products Market, an extraordinary showcase of the main gastronomic products of Emilia Romagna. Here you can find (and taste) the inevitable Parmigiano Reggiano, theTraditional Balsamic Vinegar of Modena, the Culatello di Zibello, i cold cuts of Romagna blackberry, together with Piacentini salami, to producers of honey and to those of fruit, vegetables and biscuits. Not tasting is a sin, keep in mind!

But it is not over yet, because around the Circus 8 and ½ you will come across, for the joy of your throat, in special points gourmet street food and even in the star ice cream. In the "Gelateria dei sogni" (a name, a program, ed) right next to the circus tent, you can taste the traditional tastes of the best ice cream parlors of Romagna and the special tastes signed by the chefs of Al Mèni. Impossible to resist!

Not only food, but also local craftsmanship in "Al Mèni" 2019

Not only food is made this two days in Rimini and among street food, gastronomic products and starred showcooking, Piazzale Fellini will also be invaded by
artisans and creatives. It's the Special Matryoshka, the traveling craft store, an open-air salon dedicated to uniqueness and handmade: from illustrations to ceramics, from furnishings to clothing, from accessories to notebooks, from hats to sculptures, all done rigorously with hands and heart.

Browse the gallery

Saturday night beach party and Sunday starred picnic

And finally, two unmissable moments, if you want to really enjoy the magic of this event. The first appointment is for
Saturday 22 June, from 11 pm onwards when the lights of an open-air circus, by the sea, come on "8 ½ night", a
party with all the chefs involved in the event and more. Music, cocktails, beach and Fellini echoes in the background to round off the first day of Al Mèni.
A few hours of sleep and then we start with the Breakfast starry picnic in the gardens of the Grand Hotel, Sunday 23 June from 11.30 to 15.00, edited by Claudio di Bernardo, chef of the Grand Hotel in Rimini, Roberto Rinaldini, pastry chef, in collaboration with Massimo Bottura and the chefs of Al Mèni (limited availability, cost € 40 on booking, tel 0541.56000, info@grandhotelrimini.com).

New 2019: a totally "plastic free" edition

And after describing the very rich program and all the goodness you can taste and taste, we would also like to tell you about the important novelty of this edition. The sixth edition of Al Mèni will be particularly attentive to environmental sustainability and the recovery of food surpluses.
Al Mèni 2019 will in fact be "green" and "plastic free". All gourmet street food producers and points will only use paper or biodegradable materials for administration to the public as they come points of distribution of free water multiplied to protect the environment, in collaboration with Hera, thus avoiding the use of plastic bottles and limiting the production of waste and pollution.

In addition, there will be many scheduled appointments and workshops organized by Slow Food and dedicated to ‘Sea common good’ and to contrast the use of plastic and thanks to the collaboration with Food for Good, which provides for the recovery of food not consumed at the end of the event, the event also actively engages in the reduction of food waste. What to say, one more reason not to miss even a moment of these two days of Rimini dedicated to good food, local flavors and all those things "Made with hands and heart".

Useful info

When: Saturday 22 and Sunday 23 June
Where: piazzale Fellini on the Rimini seafront
Official site: www.almeni.it
Complete program Al Mèni

Saturday, June 22 at 11.30 am at Circus 8 and 1/2, Rotonda di Piazzale Fellini
Massimo Bottura, the President of the Emilia Romagna Region Stefano Bonaccini and the Mayor of Rimini Andrea Gnassi will participate.

Care's 2019: in Brunico the chefs in action! – Italian Cuisine

More activists that chef by now, the first line of cooks does not stop and the great battle for sustainability in the kitchen continues: Norbert Niederkofler, Michele Lazzarini and Andrea Tortora, together with other great personalities from the kitchen world, for a total of 28 Michelin stars, also quests come back to CARE's – The ethical Chef Days, the exhibition dedicated to ethical cuisine, designed precisely by Niederkofler together with Audi.

The importance of "doing"

This year's theme is explicitly broken "Actions Speak Louder Than Words", just talk, let's do.
Action becomes fundamental when it comes to sustainability, time is running out: so no waste, reuse of waste, respect for nature and seasonality. Core values ​​of the tradition of our kitchen but which are increasingly a memory of the grandmothers' cuisine rather than a lifestyle of the new millennium and which the 33 chefs present will have the task of spreading by translating them into a universal language that concerns the social and cultural world and economic: menus that will combine action, practice and innovation, without neglecting the taste and dishes with a strong bond of the territory, because "doing" is inherent in small actions and daily choices.


A fundamental aspect of environmental sustainability education, according to Norbert Niederkofler, is the training of young people. For this reason, this year the chef will personally select the most promising kids – chosen from the students of the Brunico vocational hotel institute – to which some CARE’s chefs will work.
Among the students involved in the Crossing Experience, the 2 best students in the kitchen and in-room service sector will be selected, who will be awarded the Young Ethical Chef Award (supported by Monograno Felicetti) and the Young Ethical Hospitality Award (supported by Ferrari Trento). A further way to affirm the CARE’s of doing will also take place through the Social Responsibility Award, (supported by Marchesi 1824), the award awarded to a company or to professionals who stand out every day for the respect of the principles of sustainability dear to the event.

The routes

Visits to the most established companies in the area open with a lunch at the Ferrari Cantine di Trento, where a journey through the history of the Classic Method will be offered. Among the excursions, there is the romantic Maso delle Erbe of Montevila, a small farm where more than fifty types of medicinal herbs are grown, at the Stockner's Genuss Bunker, a bunker dating back to the First World War, converted into a warehouse for the seasoning and processing of cheeses, at the Speck Museum, at the LUMEN Museum, the Museum of Mountain Photography, and at the MMM-Messner Mountain Museum Corones.

Sustainability partners

The 2019 edition in Val Pusteria was created thanks to the support of Audi, as title sponsor; in addition to Brunico / Plan de Corones-Südtirol, BWT-Best Water Technology, Ferrari, Lavazza, Marchesi 1824, Miele, Monograno Felicetti, Stone Island, as main sponsor and Agrimontana, Levoni, Niederbacher, Prime Uve, Pompadour, Schönhuber Franchi as an event partner.

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