Tag: cooks

Stay in! Cooks from all over the world return to the kitchen (for a day) – Italian Cuisine


Gelinaz, the global gastronomic event that for years has made the kitchens of chefs from all over the world exchange, this year says enough. Leave 148 chefs at home, cooking the recipes of others. To break down the boundaries and travel with the mind

38 countries, 138 restaurants, 148 chefs, 2200 recipes exchanged, 700 hours of preparation, 17 hours of time zone. From Ghana to the Philippines, from Camanini on Lake Garda to Rodolfo Guzman in Chile, for one night, all over the world, a menu will be prepared without borders, without borders, unique and unrepeatable.

Thirty years ago the walls were demolished, explains the presentation video of Gelinaz, showing images of Berlin 1989. Today we are reconstructing them, and the proclamations of Donald Trump, photos of clashes with the police and of violence in the squares. But sometimes, things change when you are still. So this year the event that for years has led chefs around the world to cook in other people's kitchens, launches a new provocation: stay in. No one will move, no flight, no hosted by an official visiting ambassador. The party will take place at home. The cooks will not travel anywhere but their recipes, yes.

On November 1st, each chef received 8 new random recipes from another of the participants, without knowing which restaurant and which chef. The "matrix" recipes were reinterpreted in a month by the resident chef, who became a remix, unique and unrepeatable. A Situationist tasting menu, cooked only for one evening and simultaneously all over the world, on December 3rd, for the coolest event in the world gastronomy.

We eat what's there, we don't ask for changes, additions, ingredients to remove or add. Tickets have been sold on the web. Virtually all sold out within a few days. We sit and share a world experiment with thousands of others. A closed box, improvising, exactly like the chef in the kitchen. GELINAZ is a performance, it does not aim to put dinner on the table. "GELINAZ! is a collective of chefs, created by chef, for chef ”, an experimental playground always looking for new languages ​​and unexplored collective expressions in search of the food of the future.

Everything was born in November 2005, by four chefs (Andoni Luis Aduriz, Massimo Bottura, Petter Nilsson, Fulvio Pierangelini) and over the years it has expanded to today, to 148 chefs involved and to four continents. GELINAZ has exchanged kitchens for dozens of chefs, incognito, making them cook for an audience unaware of who and what they would find in front of them. Rock’n’roll, irreverent, absolutely unpredictable, GELINAZ was the complete opposite of “four-handed dinners” and nonsense hosted, and now in fact doing vanguard once again, he said enough, and made the cooks return to their kitchens. Against the idea of ​​copyright, of borders, of walls, of travel by train, car, plane, against pollution and fatigue, one travels with the mind, without leaving home. To break down the borders.

Here is who participates in Italy. For tickets, here

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Escape to Alto Adige to discover great and young cooks – Italian Cuisine


Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

Kofler brothers

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.

Pizza

At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!

Davide Chen, the Tuscan almond-eyed chef who cooks (also) for the Chinese – Italian Cuisine


From MySea Bistrot in Prato, the property, the clientele and the chef are Italian and Chinese media. A novelty, but the real story is that you eat really well and that the Catalan lobster brings everyone together.

Davide Chen is the face of Meadow today, and a little bit of today's Italy. She has almond-shaped eyes, yellow skin and when she looks at him, this handsome boy has a Chinese face. It is only in appearance though, because it arrived in Italy still in its infancy in the Eighties and it is enough to hear him speak because the Florentine accent betrays a marked Tuscanity. At home he grew up in Chianina and ribollita, professionally cooking at the Essenziale restaurant, at the Osteria di Passignano, a Michelin star, and moved from Florence just to fly a year in London to Berners Taverns and Marc Company. A Prato has just arrived, called by four partners for the opening of their MySea "fusion" project, and found himself confronted with a culinary and culinary experiment – which is yielding excellent results.
"I pretend to be Chinese, I don't speak a word of Mandarin, I always say that they were so good that they managed to copy even themselves" Davide jokes. Davide is really called Davide, as his adoptive parents called him, while Marco is the name chosen by Mr. Hu, another Italian of Chinese origin and partner of this project together with his wife Yammy Zheng. He arrived in Milan in 1987 and grew up in a family of restaurateurs, opened premises first in Milan, Florence and then arrived in Prato, looking for the best place to do business. Alongside the MySea, their gigantic Yammy Wok grind covered with the formula all you can eat: now they wanted to do something different, better, and to make their own contribution to the thorny issue of integration, in the city where they chose to live.

The Italian-Chinese management, the first in Prato

Friends of their accountant, Carla Fanelli from Prato joined the company and opened the first Italian-Chinese restaurant in Prato. A small management revolution in this sector that is the sign of the times, is reflected in the menu and in the choice of the chef. MySea is a place where looking for boundaries, belonging and differences is impossible, but where you feel good is easy, whoever you are.
Play with the appearance, more than a double belonging, chef Davide, who thanks to his Tuscan background, international experiences and a beautiful brigade, interprets the concept of fish bistro in a creative way and to meet the favors of two types of visits . "Our mission is to find the common elements between these two cultures and cook things that both of them like. The only difference is that the Chinese clientele is mainly prevalent during the week, the Italians prefer to come over the weekend, everyone likes oysters, lobsters and spaghetti – but it is enough to drain them al dente only for Italians! ".

The Catalan that puts everyone in agreement

Raw, coquillage and top quality oysters, not the usual ones found around, for sumptuous plateaus with Fine de Claire, Sandalia from the Mediterranean, Special de Claire, fasolari, almonds, truffles, sea urchins, red prawns, scampi and tartare. The aquarium has sea water, the daily arrival, guaranteed freshness.
The mussels au gratin with parsley panura arrive with a roasted lemon and suck from ceramic shells, the ravioli stuffed with sea bass tartare are served on a liquid "Panzanella" and salicornia, the pasta is all homemade (more or less cooked) , depending on who sits at the table), Cacciucco is "instantaneous", the gnocchi are plated and seasoned with Parmesan cream, anchovies in saor, crunchy dried tomatoes and taralli. Crabs, lobsters and lobsters come out of the tank, as used in the East where the fish is chosen alive and per kg. The lobster can be ordered in different ways, but for everyone the favorite recipe is the Catalan lobster – surprisingly the most loved dish by the people of Prato. And on these, whether they are of Chinese or Tuscan origin, there seems to be no difference whatsoever. In the end, fruit, just like it is made in China, but with the mediation of having made it a real dessert: from the province of Salerno come the little fruits of Gelateria Matteo, an original recipe. And always to put everyone in agreement, we drink Italian bubbles and Champagne.

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