Tag: chefs

Best sparkling wine pairings for the holidays, according to Michelin-starred chefs – Italian Cuisine


Bubbles for the whole meal to celebrate the Christmas holidays: here are the best traditional dishes to combine with Franciacorta, according to star chefs such as Massimo Bottura and Davide Oldani

Looking for impeccable combinations for the holiday menus? Franciacorta is the wine for you, chef's word.

Franciacorta, Michelin Italy's Destination Partner this year, interviewed the starred chefs on the themes of sustainability, Italian gastronomic excellence, but also on dishes recommended for parties in combination with Franciacorta.

Massimo Bottura at the 67th presentation of the edition of the Michelin Guide

Thanks to its different types, each with a very specific personality, Franciacorta is able to adapt to different needs and dishes, enhancing the aromaticity of the ingredients, softening the strong tastes and perfectly counterbalancing the fatty components.
Any examples to copy? THE tortellini in broth in combination with a Franciacorta Satèn, the classic spaghetti with clams spotted with Piennolo tomato in combination with a Franciacorta Rosé and it stockfish in combination with a Franciacorta Riserva.

To find out all the chefs' tips, appointments will be held on the official Franciacorta Instagram and YouTube pages throughout the month of December. Here is the calendar!

THE NEW MICHELIN STARS – on INSTAGRAM @Franciacorta

1 December
Chef Fabrizio Molteni – La Speranzina Restaurant & Relais * – Sirmione (BS)
Tortellini in broth paired with Franciacorta Satèn

December 6
Chef Solaika Marrocco – Primo Restaurant * – Lecce
Cartellatte, fried puff pastry with hot honey and cinnamon paired with Franciacorta Demi Sec

13 December
Chef Giuseppe Iannotti – Krèsios ** – Telese
Capon broth with thistle paired with Franciacorta Dosaggio Zero

December 20
Chef Giuseppe Molaro – Contaminazioni Restaurant * – Somma Vesuviana (NA)
Spaghetti with clams spotted with Piennolo tomato paired with Franciacorta Rosé

December 27
Chef Mauricio Zillo – Gagini Restaurant * – Palermo
Cod fish paired with Franciacorta Rosé

December 31st
Happy Chef Lo Basso – Felix Lo Basso Home & Restaurant * – Milan
Cappelletti in broth paired with Franciacorta Rosé

January 3
Chef Christian Mandura – Unforgettable * – Turin
Lasagna paired with Franciacorta Brut

ITALIAN TALKS, SPECIAL EDITION – on YOUTUBE

December 8
Chef Massimo Bottura – FRANCISCAN OSTERIA *** – Modena

December 15
Chef Nadia Santini – FROM PESCATORE SANTINI *** – Canneto sull’Oglio (MN)

December 22
Chef Davide Oldani – RESTAURANT D'O ** – Cornaredo (MI)

December 29th
Chef Enrico Bartolini – ENRICO BARTOLINI – MUDEC *** – Milan Il Cappone.
Cooking three different dishes starting from the offal, the thighs and the breast without forgetting the broth. In combination with Franciacorta Rosé

January 5th
Chef Mauro Uliassi – RESTAURANT ULIASSI *** – Senigallia (AN)
Stockfish with Anconetana paired with Franciacorta Riserva

A pizza for every season: 4 flavors created by 4 young chefs – Italian Cuisine


Four signature pizzas to celebrate the young talents of haute cuisine. The unpublished creations of the talents of the S.Pellegrino Young Chef Academy will be available at Giolina in Milan, one for each season of the year

From today every season will have its pizza: Paolo Griffa, Chang Liu, Luca Natalini and Davide Marzullo they have put together the best raw materials to season Giolina's soft doughs, one of the pizzerias ahead of Milan.

The project that aims to support young people with a passion for catering was launched by Ilaria Puddu, creator with Stefano Saturnino of some of the most successful formats of recent years (Gelsomina, Crocca, Giolina, to name a few), in collaboration with S.Pellegrino Young Chef Academy.
«This is a project that I care a lot about, because I believe that we entrepreneurs must first start investing in young talents. They are the real future of catering and it is therefore important to give them the opportunity to grow, to have visibility, to be able to create synergies between them, to contaminate themselves so that new ideas and projects are born. Over the course of the year, these pizzas will alternate on Giolina's menu and the proceeds will go to support scholarships of ALMA, so as to give one more chance to new deserving young people comments Ilaria Puddu.

Photo by Riccardo Liporace

Together withExecutive Pizzaiolo Danilo Brunetti, the chefs talked about the excellences of our territory (without letting us miss some surprising forays), while at the same time drawing inspiration from their respective gastronomic philosophies. An experience that is completed with the combinations of cocktails from bartender Mattia Pastori, prepared with Sanpellegrino soft drinks. The trend of combining pizza and cocktails is increasingly proving to be a suitable choice to enhance the flavors present in the dish. Let's find out together.

Autumn by Chang Liu

Chang Liu, chef of Mu Dimsum in Milan and winner of S.Pellegrino Young Chef China in 2016, puts his deep knowledge of traditional Chinese cuisine together with some extraordinary products of our country on pizza.

Smoked provola d'Agerola, Bra sausage, porcini mushrooms, chanterelles, cardoncelli and shitake, five Chinese spices and fresh thyme. The pairing cocktail includes Aqva of Citrus Gin, Tonica Citrus Sanpellegrino, mushrooms powder, thyme and salt crust.

Winter by Paolo Griffa

Paolo Griffa, after winning the S. Pellegrino Young Chef Italy Award in 2015, arrives at the Grand Hotel Royal & Golf in Courmayeur in 2017 and wins the first Michelin Star in 2019.

His experience is felt all in the chosen ingredients: porcini and chanterelle mushroom cream, venison messata, Brussels sprouts, vinaigrette and black truffle. The cocktail is based on red fruit shrub and red wine vinegar, Ginger Beer Sanpellegrino, smoked whiskey, blackberry and raspberry.

Luca Natalini's Spring

Luca Natalini wins S.Pellegrino Young Chef in Russia in 2016 and in 2020 he becomes Executive Chef at the Pont de Ferr in Milan. While waiting to eat at his new Autem restaurant, soon in Milan, you can taste his pizza at Giolina's.

Tuscan pecorino, Cetara anchovies, courgette flowers, pesto alla genovese and chard pesto, raw asparagus, violets, borage, pansies and chervil they are paired with a cocktail based on Italicus Rosolio di Bergamotto, BIO Sanpellegrino lemonade, tequila and violet liqueur.

The Summer of Davide Marzullo

After winning Antonino Cannavacciuolo Academy and having an internship experience at Noma, Davide Marzullo joined the brigade of the starry Villa Crespi. He has just won the S. Pellegrino Award for Social Responsibility for the Region of Italy and South East Europe and will fight for the world title in the Grand Finale at the end of October.

The ingredients of his pizza are: broad bean cream, pea cream, pecorino romano cream, charcoal, broad beans, crispy bacon, taralli and pea shoots. The cocktail: Floral Gin Aqva, Sanpellegrino Oak Tonica and pea shoots.

Space for young people!

The S.Pellegrino Young Chef international scouting project, born in 2015, has given many young people the opportunity to become part of the S.Pellegrino Young Chef Academy, a permanent training laboratory. The target? To ensure that young people can cultivate their talent and become spokespersons for the change that is also taking place in the panorama of global gastronomy.

Zero spechi: 10 great chefs against food waste – Italian Cuisine

Zero spechi: 10 great chefs against food waste


Fighting food waste to combat climate change. Too Good To Go, together with Carlo Cracco and the great Chefs, for the second International Day against Food Waste

We know that tackling food waste is one of the main solutions against climate change. Precisely on this topic the September 29 the second will be celebrated International Day of Awareness on Food Waste and Loss. For this occasion Too Good To Go, the app against food waste, joins great Chefs such as Carlo Cracco And Cristina Bowerman, and offers various activities that focus attention on a greater awareness of consumers, who can make a difference through their small daily actions.

How Too Good To Go works

The Too Good To Go app allows restaurateurs and merchants to offer them every day Magic Box, “Bag” with a surprise selection of fresh products and dishes, which remained unsold at the end of the day and which cannot be put back on sale the next day. Users can book and pay for the Magic Box in the app and then collect it at the point of sale at the specified time slot. Exclusively on the occasion of the September 29, the Chefs who have joined the Too Good To Go campaign, will make available on the app "Chef Box", which will contain theirs anti-waste recipe dedicated to this day of awareness against waste.

The commitment of the chefs

Food is not thrown away: this must become an affirmation that goes from haute cuisine to the stove at home. Project Drawdown, has in fact identified that the production and consumption of food, and therefore even more so its waste, which involves a further use of resources, are in fact among the major causes of carbon dioxide emissions into the atmosphere. How do we make this awareness our own? Here they come into play ten great chefs of Italian cuisine, which exceptionally on 29 September will make available "Chef Box ", containing a real anti-waste plate, accompanied by the recipe and the CO2e count emitted by the various foods. The target? raise consumer awareness onimpact that even small actions, just like that of "saving" and not wasting a dish, they may have for our planet.

The appointments between Rome and Milan

As well as at the restaurant of Carlo Cracco, in Milan le Chef Box will be available thanks to the commitment against food waste by Claudio Sadler (Sadler restaurant), Eugenio Boer (Bu restaurant: r) e Marco Ambrosino (28 Places).
In Rome it will instead be possible to book the anti-waste Magic Boxes of Cristina Bowerman (Glass Hostaria) e Niko Romito And Gaia Giordano (Bar and Kitchen Area), while in Cernobbio it will be active Davide Caranchini (Ristorante Materia) and in Catania Alessandro Ingiulla (Sapio Restaurant). Also Philippe Léveillé (Ristorante Miramonti l'altra) e Caterina Ceraudo (Ristorante Dattilo) will participate by providing their recipe against waste.

For a better future

It is precisely in the kitchens of the house that 53% of food waste is produced in Europe (EU Fusions, 2016): in a survey promoted by Too Good To Go and YouGov, the majority (77%) of the same interviewees indicate that consumers are the first to take responsibility and take action to combat waste.
Through a ironic video the chef Chef Carlo Cracco points out that "The true value of food", it is quantifiable in its environmental impact.

Other initiatives

Too Good To Go will undertake to carry out a series of initiatives in the city of Milan thanks to a billboard campaign within the city and the creation of a mural, created with a special purifying paint by the emerging artist Elena Zecchin, on an area made available by Rob de Matt. The local will also be recipient of food donations, which will be reused in projects in favor of the population groups most in difficulty. The mural, of 22 square meters, will eliminate the smog of approx 4.7 petrol cars € 6 per day, as would the equivalent area of ​​a forest. Furthermore, in the first month of life, the mural will also absorb 951.2 g of CO2 from the atmosphere.

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