Tag: Osteria

Dario Guidi and the Antica Osteria Magenes – Italian Cuisine

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Dynamic illusionist and grand gourmet loves to surprise and entertain with a remix of typical Lombard recipes, experimental dishes and delicious delicacies that seem painted




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TOThe Antica Osteria Magenes, born in the 1950s on the outskirts of Milan, a few years ago the third generation also landed: the chef Dario Guidi he joined his mother and grandmother, who continued to knead and brown up to 91 years. An interesting and surprising path for a boy today 32 year-old, who studied economics and then veered where his heart took him, to food and among people.
Here he has created a restaurant model that marries traditional and spectacular, "because -explains- if a person goes to a good restaurant, that the dishes are of quality he takes it for granted. What he does not expect is the surprise", the discovery of a chromatic combination or a blend of ingredients (albeit from the territory) that amazes and takes your breath away.
181652 "src =" https://www.salepepe.it/files/2020/01/FRATTALE-DARIO-GUIDI-JRE.jpg "width =" 167 "height =" 251His is a dynamic cuisine, already experimented at the starred stoves of the Pont de Ferr in Milan with the Uruguayan chef Matias Perdomo. Just think of Fractal with hydromiele, corn crumble, black garlic, chilli caviar, raspberry juice and lichis (in the photo), a plate of great impact scenographic, which uses the reverse spherification technique to make garlic, oil and chilli pearls and the final touch that transforms fruit juice into a hypnotic fractal, murrina effect.
With excellent value for money (tasting dinner 50 euros), double menu (classic Lombard is "futurist"), the restaurant attracts a transversal clientele. The appearance and warmth are those of the authentic family trattoria, but the menu is varied: from traditional cutlet to pure innovation.Antica Osteria Magenes of Barate di Gaggiano (MI), helmed by Dario in the kitchen with his brother Diego to the wines and the mother Mariella to the desserts, it is a temple for curious gluttons.
Among the most popular dishes I just want to lemonade, beef tongue with foie gras and lemon or la Puffed Sugar Pear, a playful creation that exploits the displacing effect between what appears and what is. An idea of ​​magical and somewhat philosophical cuisine that does not disdain the scents of the past at all. On the contrary: Dario's favorite ingredient is the fifth quarter, which he knows well because, even before having the restaurant, the Magenes family distributed meat. Try the magic Risotto and offal with "beurre blanc" and saba.

181646 "src =" https://www.salepepe.it/files/2020/01/DARIO_GUIDI-JRE2.jpg "width =" 90 "height =" 135Dario Guidi (born in '87), is in jre for 5 years and newly elected head of the new admissions commission, which examines and selects the candidacies of many other chef-patrons. What he appreciates a lot about this association is that only colleagues choose other colleagues: same profession and same passion. He is also happy to deal with the regulatory aspects and to promote the exchange of visits between members for comparisons, tastings and new meetings.

by Silvia Bombelli
photo by Michele Tabozzi
published on Sale & Pepe in February 2020

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New glamorous image for the Gucci Osteria da Massimo Bottura menu – Italian Cuisine


Five iconic dishes from the menu of chef Karime López visually told by the genius of the artist Max Siedentopf: curious?

Gucci Osteria from Massimo Bottura has recently celebrated the first one star of the Michelin Guide 2020 and here is the launch of a new digital project arriving like a flash. This is the artist's original interpretation Max Siedentopf of five key menu dishes created by the talented chef Karime López.

In perfect harmony with the visionary spirit of the creative director of Gucci, Alessandro Michele, who designs fantastic stories through the fabulous collections of clothing and accessories, the 28-year-old artist's iconographic food project explores with unique genius dishes that are part of the menu since the restaurant opened two years ago.

Photo courtesy Max Siedentopf.

With a view to an all-round storytelling, the dish he is not the only protagonist of the series of images and videos shot by the artist, photographer and director Max Siedentopf, recently appointed as best new director at the Music Video Awards UK 2019. The inspiration, the ingredients and the same are also highlighted dish maker. Seen through its eclectic lens, the dishes come to life and thus take on an eccentric personality, as if they were real characters themselves and meet up with the guests in the dreamlike dining rooms of the Osteria Gucci.

Photo courtesy Max Siedentopf.

The first protagonist is theEmilia Burger, the creation of the starred chef Massimo Bottura passed to Karime López to adapt it to the menu of Gucci Osteria. Icon of American food, here the hamburger is instead an ode to Emilia Romagna. The meatball is composed of Chianina and cotechino meat, on which a layer of Parmesan cheese is placed, a green sauce made with parsley, anchovies and capers, and correct mayonnaise with balsamic vinegar icing. All the flavors mix together in a umami harmony. A real starry burger!

Photo courtesy Max Siedentopf.

In the images and video of Siedentopf, the Emilia Burger and its pink box become part of one eating ceremony by exaggerated sound effects, in which they are interpreted in a surprising way, as an accessory on the model's head for example.

Photo courtesy Max Siedentopf.

The original interpretations of the other four unmissable signature dishes will follow with exquisite exaggerated clamor Gucci Osteria from Massimo Bottura:

tortellini, with Marta Fraccaroli who prepares fresh pasta daily for the restaurant by listening to rock music at full volume;

Taka Bun, with the eponymous sandwich by Takahiko Kondo, husband of Karime López and sous-chef of the Osteria Francescana;

Franco's salad, with Franco Lodini, the forager that supplies the Osteria Gucci with salads and local aromatic herbs that grow wild in the Tuscan countryside;

Purple Corn Tostada, created by the Head Chef Karime López as a tribute to Mexico, his native country.

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