Tag: gold

Massimo Bottura and Vania Ghedini win GOLD in Venice – Italian cuisine reinvented by Gordon Ramsay

Trio of golds in Venice: under the creative direction of Massimo Bottura, it is Vania Ghedini the new Head Chef of GOLDthe starred restaurant ofHotel Cipriani, A Belmond Hotel.

After the last experience with chef Riccardo Canella completed last October, he moves on to chef Vania Ghedini the mission to relaunch ORO, proposing new menus that enhance the typical products of the lagoon and beyond. An important challenge for the gourmet restaurant, which earned its first Michelin star with the executive chef Davide Bisetto in 2015, following the opening in April 2014 after a careful renovation by architect Adam Tihany. ORO is part of the iconic Hotel Cipriani, A Belmond Hotelon the island of Giudecca in Venice, opened in 1958 by the founder of the legendary Harry’s BarGiuseppe Cipriani, and still today a dream destination for the international jet set (ed: George Clooney and Amal Alamuddin chose to get married here in 2014).

«My cuisine will be in continuity with the culinary practices of the great masters who transmitted to me the value of this art and the importance of culture and knowledge. We will start from these foundations, from the places where I have lived in recent years, from Venice and the heritage of its lagoon, and we will create authentic and distinctive dishes. These are the values on which we will build the precious ORO experience… now! – chef Vania Ghedini

For the mission of value, chef returns to Italy Vania Ghediniborn in 1987 and originally from Ferrara, grew up professionally for several years in the kitchens of Alajmo brothers – since 2016 first at Le Calandre and Il Calandrino, then at the Gran Caffè Quadri in Piazza San Marco and as executive chef of AMO at the Fondaco dei Tedeschi near the Rialto Bridge in Venice, finally for more than 5 years at the restaurant Sesame of Marrakesh, bringing him to eighth place for the 50 Top Italy in the World 2023.

We are betting a lot on this original collaboration with chef Ghedini at ORO under the creative direction of an explosive character like the great Massimo Bottura. In fact, the management of the food & beverage sector of the structure is in the hands of the visionary three-starred and multi-award winning chef, also known throughout the world for his parallel charitable activities such as Food for Soul and Il Tortellante, early supporter of the candidacy project of Italian cuisine as a UNESCO heritage site.

Christmas table: inspirations in shades of red and gold – Italian cuisine reinvented by Gordon Ramsay

Red And goldtwo shades that immediately give warmth to Christmas table: are the holiday colors, capable of evoking the Christmas atmosphere of joy and liveliness. Have you ever set the table with these colors? Let yourself be inspired by our suggestions.

Why is red used at Christmas?

It is no coincidence that red is often used for Christmas decorations. But how come the red is related to Christmas? Passiondynamism, vitality: this is the color of life, symbol of strength and vital energy, capable of remembering fire. The heat of the living flame also brings with it the throb of light, the bright yellow that recalls the color of gold and the life-giving embrace of the sun. Once upon a time there Golden leaf it was used to decorate valuable objects and materials such as books: a famous process of medieval art.

Red and gold for the Christmas table

Use these two colors, so full of symbols, to decorate yours Christmas table. Light up the table with them candles and add lots of tone-on-tone decorations: Christmas baubles are also perfect as table decorations, to be added to each plate together with the names of the guests. How about buying lots of beads? You can string them on and create impressive bracelet-shaped placeholders. Choose your favorite shade and focus on glasses and placemats of the same color: it’s true, you probably won’t use them all year round, but the beauty of Christmas is giving yourself a special gift.

Browse the gallery and get inspired for your Christmas table

Are you ready to decorate your Christmas table in shades of red and gold? First, however, take a look here: among candles, place cards, plates, cutlery, little tricks and decorations you will find many ideas to make the holiday table truly special.

Recipe The Bread is Gold – Italian Cuisine

The famous dessert created by Massimo Bottura who also gives the title to his new book: Il Pane è Oro

Ingredients FOR THE CRUNCHY PASTRIES

100 g stale bread
10 g edible gold powder

Ingredients FOR THE BREAD AND SUGAR CREAM

100 g stale bread
100 g light brown sugar
800 ml milk
3 tablespoons of fresh cream

Ingredients FOR SALTED CARAMEL ICE CREAM

150 ml fresh cream
150 g light brown sugar
50 ml milk
salt

Ingredients FOR CARAMELIZED CROUTONS

100 g bread in small pieces
4 tablespoons of light brown sugar

Duration: 1 h

Level: Easy

Doses: 8 people

FOR THE CRUNCHY PASTRIES
Heat the oven at 180 ° C. Line a plate with parchment paper.
Cut the bread into very thin slices and place them on the plate a couple of centimeters away from each other (use a bread that is not too dry, for a maximum of two days; the ideal would be to cut it with a slicer). Cook until crispy and golden brown (about 4 minutes). Let them cool and then sprinkle them with the gold dust.

FOR THE BREAD AND SUGAR CREAM
Chop the bread and caramelize it with sugar over medium heat; it will take about 3 minutes. Cover with half the milk and let it reduce until it has almost completely evaporated; at that point add the remaining milk and cream, bring to a boil and reduce for another 3 minutes. Finally let it cool.
Blend the mixture at high speed until it is homogeneous and creamy; it will take about 3 minutes. Pass the cream through a fine sieve twice. Cover it and put it to rest in the refrigerator. Once cold, whip it into a firm foam (with the siphon) and transfer it to a pastry bag.

FOR THE SALTED CARAMEL ICE CREAM
Bring the cream to a boil over moderate heat. In a saucepan, melt the sugar completely over medium heat and caramelize it for a few minutes, until golden. Off the heat, add the hot cream and 1/2 teaspoon of salt. Work the mixture with a whisk. Strain it with a fine sieve into a clean pot.
Add the milk and 200 ml of water and heat it until it reaches 80 ° C. Remove the pot from the heat and let it cool. Then cover and refrigerate until cold. Transfer to an ice cream maker and turn it on (in the absence of an ice cream maker, put the mixture in the freezer until it is firm enough to be served with a spatula).

FOR THE CARAMELIZED CROUTONS
Heat the bread and sugar over medium heat, stirring, until the sugar is caramelized and has coated the bread: this will take about 5 minutes. Transfer the croutons to a baking tray lined with parchment paper and leave to cool.

TO IMPACT
Arrange a quenelle of ice cream in the center of each plate, cover with 5 caramelized croutons, 1 tablespoon of bread foam and sugar. Garnish with 1 crispy pastry.