Tag: Milan

Barawards 2023: from Aurora Mazzucchelli to Martina Bonci, the winners – Italian cuisine reinvented by Gordon Ramsay

Dry Martini at the Majestic Palace (Sorrento – NA) – Hotel Bar of the Year Award

Daniele Gentili (The Organics by Red Bull) – Spirits&co Brand Ambassador of the Year Award

Fifty Italian Spirit (Pagani – SA) – Amaro Montenegro Bar Team of the Year Award

Folklore Laboratory – Green Local of the Year Award

Forno Brisa (Bologna) – Bloom Specialty Coffee Bar Café of the Year Award

Daniele Ricci (Mame Coffee – Zurich) – Barista of the Year Award

Simone Amenini (Artisanal company) – Coffee&more Brand Ambassador of the Year Award

Fabrizio Galla (Pasticceria Fabrizio Galla – Milan) – Pastry Chef/Ice Cream Maker of the Year Award

Martesana (Milan) – Ice Cream Bar Pastry Shop of the Year Award

Aurora Mazzucchelli (Mazzucchelli House – Sasso Marconi) – Chef of the Year Award

Footprint (Rome) – Easycassa Revelation Restaurant of the Year Award

Seafood sandwiches (Vieste – FG) – Agritech by Vandemoortele Sandwich Shop of the Year Award

Pellico 3, Park Hyatt Milan – Zini Hotel Restaurant of the Year Award

Bulgari Hotel Rome – Hotel Revelation of the Year Award

Barawards Innovation of the Year Awards

Vermouth di Torino in the Strucchi style (Makes) – Innovation of the Year Award for Alcohol 0-21% vol.

Alpestre Gin Alpino (OnestiGroup) – Innovation of the Year Award for Spirits – Spirits

Amaro Pratum Organic Distillery Bonaventura Maschio – Innovation of the Year Award for Spirits – Liqueurs

La Reserva de ¡Tierra! Cuba Lavazza – Innovation of the Year Award for Soft Drinks and Hot Drinks

Squeezita Gelatin Fixing Spray (Italian Food Factory) – Food Innovation of the Year Award

Ecospirits (Velier) – Innovation of the Year Award Solutions and Service Tools

Peter (Pietro Grinders) – Equipment and Technology Innovation of the Year Award

Dtr IoT Bar (Dtr Italy) – Special Green Mention

Barawards 2023: Bar of the Year.

The Cocktail World Awards

Looking at the professionals, in the Olympus of the Barawards 2023 we find more than one woman. Starting with Rum Diplomático Bartender of the Year Awardwon by Martina Bonci, bar manager, as well as the soul of the Giardino 25 project, Gucci’s café and cocktail bar in Florence. A title already held last year by another professional from the Medici city, Edoardo Sandriwho returned to the stage at the Barawards awards ceremony to collect the Sanpellegrino Cocktail Bar of the Year Drinks Award assigned toAtrium Bar of the Four Seasons in Florence, where he is bar manager. Not only awards to the Medici city, but also to the province and in particular to three realities that are rewriting the history of mixing in Campania and beyond: the true temple of hospitality, the Dry Martini at the Majestic Palace in Sorrento wins Hotel Bar of the Year Award. They had already smelled the podium, but 2023 is the year in which the Amaro Montenegro Bar Team of the Year Award goes to Pagani’s Fifty Italian Spirit, in the province of Salerno. And again the Green Local of the Year Award to the Pomigliano d’Arco Folklore Workshop, in the province of Naples, another emerging reality in the Neapolitan hinterland that is gaining recognition. And remaining on the topic of “Neapolitan pride”, how could we not name the winner of the Sgrappa Award Italian Bartender Abroad of the Year, Giulia Cuccurullobar manager ofArtesian Bar in London, where he brought his smile and the perfection of Italian style behind the counter. Milan to drink could not be missing from the list of best of the best of the Barawards 2023. To represent the Milanese mix we find the project that bears the signature of Mario Farullawith his Dirty Milan, Barceló Bar Revelation of the Year Award. As well as another promise for the future, which starts from Puglia but gives its best in Milan, behind the counter of the Rita’s Tiki Room: And Alessandro D’Alessiowinner of Campari Academy Bartender under 30 of the Year Award. And if in Milan we glimpse the future, in Rome we find two solid certainties, with two senators of mixing who climb to the top step of the podium in the categories they represent: on the one hand the bar manager of The Punta Expendio de AgaveRoman by birth, but with his heart in Mexico, Cristian Liar winner of Vermouth Strucchi Bar Manager of the Year Award; on the other Daniele Gentiliface of the line The Organics by Red Bull, Spirits&co Brand Ambassador of the Year Award.

Carsenza recipe from Milan, the recycled New Year’s dessert – Italian cuisine reinvented by Gordon Ramsay

In the nineteenth century, in Milan, the «lack of bombon it was the «sweet del recycling par excellence, born from the ingenuity of those who try not to throw anything away, handed down through generations: and as the conditions of the people improved, the recipe became richer.

The basis was there white bread dough advanced a Christmas; she reworked it again and added something sweet, like the apples (also a little dented) and thegrape which had seen better times: the harvest had been over for a while and there were no first fruits or Chilean grapes, obviously… but only the “passing” ones, but as they had dried in the cellar.

Traditional on New Year’s Eve, everyone prepared it as they wanted and as they could: with the dried fruiti figsthe pears, it was still delicious. Many put in a beanor a chickpea, and whoever found it was certain that he would have a lucky year ahead of him.

A curiosity: at the house of Alessandro Manzoni the tradition of this dessert was so deep-rooted that it was widely spoken of in family correspondence.

JJ Martin’s holiday table: elegant tips (video) – Italian cuisine reinvented by Gordon Ramsay

What does a fun board look like?
«Things have changed a lot in the last 10 years when it comes to table preparation: people have learned to have fun. You used to use your wedding dishes every 3 months or never. My table is meant to be an encouragement to play with the things you have in your cupboard; to elevate the role of mise en place”.

What is your favorite part of preparing your table?
«I love decorating the table with small colored Murano glass vases made by Salviati for my home line. I enjoy filling them with flowers and composing an informal centrepiece. This brings so much light and color to the table without prints and without overwhelming the rest. If you want to give more importance and solemnity, add an imposing vase in the center, then remove it, like a theatrical backdrop, when the guests are seated. I suggest it for a Christmas table, for example.”

Trends?
«Champagne glasses paired with colored tumblers. I chose the first ones vintage, carved and transparent, to balance the first ones. The napkins are large and white, to lighten a very important table. And embroidered with my initials. In the markets I also found small salt shakers. I used small clear glass plates with gold edges for the bread, on a very decorated tablecloth. The large plates are from the 2023/24 collection in a green, yellow and white palette with a touch of joy without being too Christmassy. I’m not a big fan of traditional Christmas services. So I chose colored carved glasses, precious but not solemn, and champagne glasses, but vintage. Finally white napkins, embroidered with my initials, to dampen all these fantasies.”