Tag: Gennaro

Gennaro Esposito and the other starred menus to taste in flight – Italian cuisine reinvented by Gordon Ramsay

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And that’s just the latest news: for ITA Airways Business Class has cooked some of the greatest chefs in our country. An idea that started in 2022, with the declared intent of bringing Italian haute cuisine on the flight, inaugurated by the menu of Enrico Bartolini, the Italian chef with the most stars. Then came Giancarlo Morellia Michelin star at Pomiroeu in Seregno who has thought of other wonderful dishes (“Ratatouille”, “Beef in oil” and, finally, the dessert “Milk and mint”). And again, among others, for ITA Airways they cooked Ernesto and Alfonso Iaccarino of Don Alfonso 1890a boutique hotel and famous restaurant (two Michelin stars before the recent renovation) in Sant’Agata tra i due Golfi (Massa Lubrense, Naples) who presented their sustainable and respectful cuisine with four other creations: “Lobster salad with citrus fruits, yogurt and pink pepper”, “Strascinati from the Sorrento Peninsula, with light tomato ragù”, “Rediscovering rock fish in crazy water”, “Traditional lemon delight”.

Ernesto and Alfonso Iaccarino at Restaurant Don Alfonso 1890 in Sant’Agata sui due GolfiStefano Scatà

Michelin Stars in Flight: A French Idea

The idea of ​​bringing starred cuisine on board was the French, and the national airline AirFrance. In 2019, it entrusted the creation of the new business and first class menus to starred chefs Régis Marcon, Emmanuel Renaut, Guy Martin and Andrée Rosierand since then it has periodically relied on new chefs (among the latest Dominique Crenn).

The new examples

Since then it has been a crescendo, and now the list of companies that offer haute cuisine on board is very extensivealso because the chefs – together with the carriers – have developed new techniques and trained the cabin crew so that the dishes maintain their aromas and flavors even in flight. All this – for those who can afford business class, that is – has contributed to making the gastronomic experience central, giving it back its shine after years in which we were used to eating very cold bread and frozen butter while traveling, along with overcooked vegetables and steamed chicken.

And it’s nice to know that Italians are the main protagonists of this new wave and have a new way to let the world taste their dishes. Another example is The Company, the first company (also French) with only business seats, which has started the “Chefs&Co” program by entrusting Italian chefs with the menus, or some dishes, to be offered to passengers flying on its direct flights from Milan to New York. For now, Lorenzo Cogo, Felix Lo Basso, Chiara Pavan, Isabella Potì and Floriano Pellegrino have cooked for La Compagnie, and who knows what other surprises the next trip will have in store for us.

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Gennaro Esposito opens a cooking school for “special” kids – Italian cuisine reinvented by Gordon Ramsay

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In the new kitchen of Casa Mehari there is everything: it is like that of a restaurant, with all the necessary and safe equipment for the kids to work with, alongside professionals who will guide them with courses designed for starters. They will give lessons on pbaking, pastry making as well as actual cooking, but also dining. «Seeing the enthusiasm for all these new tools was exciting. We’re giving him a push, we’re telling him “you put yours, we give you the space to move forward” he says, his voice full of emotion Maria Trapanese, for everyone the beloved Mariolinasoul of La Bottega dei Semplici Pensieri, who on this project will work with the social enterprise La Scheggia, which is instead dedicated to supporting young people who are victims of addictions.

The new “Casa Mehari restaurant”

In the kitchen of Casa Mehari they will be together and the kids involved, all around 20/30 years old, will immediately put the teachings into practice: both to be employed outside and to create a real restaurant inside the boss’s former villa, which has a beautiful garden complete with a swimming pool. Small convivial moments are already being organized alongside the many cultural events of the associations it hosts, but the aim is to have a real Casa Mehari menu, like in a restaurant. «All this has made the kids very responsible. They feel they have the tools to build a future, to make it”continues Mariolina.

Inclusion and «motivation

«Cooking is one of those jobs that can stimulate all the senses, says Gennaro Esposito when we ask him why cooking, in his opinion, is proving to be a privileged tool for redemption with many other highly successful projects – above all PizzaAut – involving children with disabilities. «We need to stimulate their sensitivity, show them that there is a job in which what counts is creativity, and not disability. There is a lot of talk about inclusion, but in reality there are always few concrete attempts. I would rather talk about motivation: you have to give people motivation to make sure that they come out, that they show talents that you would never have thought of. But they are useful patience, feeling, love, to show a new path to those who often live in the belief that they have no right to access the dynamics of real life: for this reason we will never work hard enough. We must not give up: we must continue to explore with them, to believe in ourselves first. Everyone: institutions, schools, private individuals, citizens. No one excluded.”

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Gennaro Esposito’s legume soup is an invitation to Umbria – Italian cuisine reinvented by Gordon Ramsay

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«It is a dish that expresses perfectly the concreteness of this project, and the reason why I chose to be part of it, says Gennaro Esposito. «At Centumbrie we are lucky enough to work with authentic products grown in the company’s land, and with great ethics: great flavors that we have the task of caressing, to enhance them as much as possible, continues the chef. «Umbria has a solid and important cuisine, for the Evo Bistrot menu I interpreted it in a modern, lighter key, rich in vegetables and also typical meats such as goose or guinea fowl. And beyond this there are Mediterranean touches”, says Esposito, who entrusted the kitchen to his very young pupil in Centumbrie Raffaele Iasevoli.

Goose tortelli

Alberto Blasetti

What you eat at the Evo Bistrot in Centrumbrie

In fact, on the menu there are also many Southern cuisine dishes, especially fish, in an unprecedented and satisfying gastronomic marriage that also tells of Esposito’s roots. The result is a nice choice of dishes that go from raw meats to the chef’s spaghetti with tomato sauce which appear among the first together with Goose tortelli or broken linguine with onion and black truffle broth. Among the second courses, a rich menu of meats made at Josper like Umbrian beef ribeye; Guinea fowl, and also a lot of fish, before an equally long list of vegetarian dishes in which, alongside this wonderful soup of bitter herbs for which Esposito gave us the recipe, there are among others vegetable parmigiana and carpaccio of sweet and sour red turnip petals with pecorino and green sauce. The alternative? Pizza, which at the Evo Bistrot is low, crumbly, light (“but – they are keen to point out – not Roman”. Finally tapas to accompany cocktails from a drinklist in which the signature also made with the fragrant Centubrie extra virgin olive oil, or to the company’s wines or those produced mainly in the area which follow the same philosophy embraced by the family Cinaglia and Menicucci: as local and natural as possible.

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