Tag: restaurant

Carlo Cracco guest at Fedez: from Patti Smith to the new restaurant – Italian cuisine reinvented by Gordon Ramsay

From the old controversies concerning him to the most ambitious projects now in the pipeline: Carlo Cracco he told Fedez in the last episode of the podcast Wolf. Moreover, the friendship between the starred chef and the rapper that began years ago and is also demonstrated by the Ferragnez’s romantic dinners in the Galleria is nothing new. During the hour-long interview, the two talked about various topics starting from being entrepreneur in cateringfrom here here are 5 things we discovered about him, that perhaps you didn’t know.

Carlo Cracco tells his story to Fedez: 5 curiosities

1. The new restaurant

This year Carlo Cracco will open a new restaurant in Rome, in Parliament Square, inside a hotel of the Corinthia chain, in the historic building that housed the Bank of Italy. «I’ll take care of everything food & beverage, from breakfast in the morning onwards. There will be plenty of seats, and I’ll be part of a great team. Rome, then, has great opportunities, it could grow a lot, but it is undervalued. Milan was luckier, thanks also to the people who work there, but Rome could be ten times as much.”

2. The project in the countryside: the agricultural estate

In 2020 Carlo Cracco and his wife Rosa Fanti discovered an old estate in Sant’Arcangelo di Romagna, in the hinterland, not far from Rimini, and they fell in love with it. They began to renovate it and cultivate the vineyard, olive grove and vegetable garden (which provides them with a good part of the vegetables they use in the Milanese restaurant). And no, I won’t make a restaurant there, but a farmhouse, explains Cracco, «with everything you need to relax: you will leave the car outside to get on your bicycle or electric car. There was an already active vineyard on the estate, and we are continuing it too a project for wine productionwhich is giving us a lot of satisfaction.”

Carlo Cracco and Fedez during the Wolf podcast (screenshot).

3. The controversy over receipts

Many times the receipts from Cracco’s restaurant in Milan have gone viral and sparked bitter controversy over the cost of water or coffee. «I’m in the Gallery: if you want to come and be served a glass of water, you have to take into account that it will cost more, replies Cracco. «How can I pay the staff if I don’t charge for water? Service done well has a price: low cost cannot be done in the Gallery. Catering always has very high costs: I have seen few Italian chefs who have managed to get rich.”

4. The potato chip commercial

This is another recurring criticism leveled at Cracco, “guilty” of having lent his image to advertise the chips. But he does not deny his choice: «I had in mind to open the restaurant in the Galleria: that was my goal, and to achieve it I had to earn money. I’ve done it. I always want to grow, and working towards a goal is the best thing. I always say this to the guys who work with me too.”

5. The most welcome guest

Was Patti Smith. «She came to the Gallery and, at the end of lunch, I went to say hello to her. I didn’t ask for her photo because I didn’t want to disturb her. I was about to leave, when they asked me to wait a moment, because Patti wanted to sing something. I immediately had the music and her turned off he adapted one of his songs by putting the two dishes he had eaten into it. I really had chills.”

If you want to see the interview in full, here is the direct link.

Who is Assaf Granit, the starred chef guest on MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

An episode dedicated to flavors from all over the world thanks to Assaf Granit, the guest chef of the new episode of MasterChef, after Chiara Pavan. In fact, the 6 aspiring chefs remaining in the competition they will have to compete with international cuisine and, for the occasion, a special guest will arrive, Assaf Granit, which embodies the ability to mix different culinary traditions. The Israeli chef, a Michelin star at the Parisian restaurant Shabour and owner of 31 other restaurants located in seven countries, mixes the Middle Eastern cuisine of his origins with ingredients from all over the world that he has discovered during his career. He will present his at MasterChef invention test.

Who is Assaf Granit?

Born and raised in Jerusalem, Assaf Granit, as a child, explored the stalls of the city’s markets and was captivated by the scents that wafted from the kitchens onto the streets. But her true inspiration was her grandmother, Lea, born in Poland where, in turn, she learned to cook from her grandmother. “The food she cooked came from one shtetl Eastern Europe, where our ancestors lived and worked”, explained the chef. «When he arrived in Jerusalem he found himself in a completely new universe. His neighbors came from all over the world and, like her, they received their first culinary education from their grandmothers.”

This is why, for Assaf Granit, the city of Jerusalem had such an important role: «It is the center of the world and attracts people from all backgrounds and walks of life. While my grandmother cooked, she constantly talked to her neighbors through the windows. The woman next door, born in Morocco, taught her how to use saffron. Another, down the street, was from Yemen and explained how to prepare the malawah (a sweet pancake originally from Somalia, ed.)”.

Assaf Granit dreamed of opening a restaurant, but he wanted it to be a place capable of treasure the secrets of his grandmother and Jerusalem. After a stint in the army as a paratrooper, Assaf, along with his best friend and fellow chef, Uri Navon, made this dream come true. After opening his first restaurant, Machneyuda, near Mahane Yehuda Market, has expanded his dining empire in Israel and abroad, opening additional restaurants in Tel Aviv, London, Paris, Berlin and Saint Barth. «Whether it’s the Machneyuda of Jerusalem, of Coal Office of London or the Shabour And Balagan Paris, each of my restaurants has its own personality and history, but they all share this extraordinary encounter between the streets of Jerusalem and experiences and the lessons I learned.”

At the Shabour («chaos in Hebrew), located in a 17th century Parisian building, in a lively neighborhood between rue Saint-Denis and rue Montorgueil, Assaf Granit offers a creative and colorful cuisine rich in Mediterranean influences: carrots with slow cooked egg, mousse tahinisalmon roe and tzimmes (a traditional Jewish stew), seared red mullet in an oriental version of bouillabaisse, semolina pudding with orange blossom and creme anglaise with pumpkin. It is the first Israeli restaurant in France to obtain a Michelin star.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/who-is-assaf-granit-the-starred-chef-guest-on-masterchef-13-italian-cuisine-reinvented-by-gordon-ramsay html

4 Restaurants: the best restaurant in Mantua and pumpkin tortelli – Italian cuisine reinvented by Gordon Ramsay

The “pearl” of the Renaissance, Mantua, was the final stage of the long journey of Alessandro Borghese 4 Ristoranti, who with his van went in search of the best restaurants on the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, Ogliastra in Sardinia, Gorizia, Lucca and Monza.

Mantua, an architectural jewel of the Po Valley, between the Mincio river and Lake Garda, enjoys a strategic position which has certainly contributed to its historical importance and its commercial development. But also the Gonzagas, who held power for several centuries, participated in its cultural and artistic rise during the Renaissance. The historic center of the city is a fascinating labyrinth of medieval streets, squares and historic buildings, which justify the expression with which Mantua is often defined: «open-air museum. The Palazzo Ducale, residence of the Gonzagas, houses frescoes by a renowned artist such as Andrea Mantegna. The Basilica of Sant’Andrea is a notable example of Renaissance architecture designed by Leon Battista Alberti, and the Rotonda of San Lorenzo, an ancient Roman temple transformed into a church. Mantua, however, is also famous for its rich and varied cuisine: they can be found on the menus of typical restaurants the sbrisolona cake, pumpkin tortelli, pilot risotto and donkey stewbut also pike in sauce and Mantuan salami.

This time too, as required by the rules, four restaurateurs challenged each other to try to obtain the best ratings from colleagues and chef Alessandro Borghese, who first of all inspects the kitchens to ensure compliance with the standards of cleanliness and order. Each restaurant was evaluated for the level of hospitality, service and preparation: diners assign a score from 0 to 10 to location, menu, service and bill, in addition to the fifth category, the dish that all restaurateurs are asked to propose the same flat, the one that is considered most representative of the reference territory. They are on the Mantua tables pumpkin tortelli, an explosion of flavours in which the sweetness of the pumpkin harmonises with the saltiness of the cheese and the bitter-sweetness of the amaretti, in contrast with the spiciness of the mustard.

The restaurants competing in this latest episode of 4 Restaurants are Raw material of Giuseppe, who won the victory, The Rigoletto of Ekla, the restaurant Pumpkin yellow of Sciko and the tavern To the Gallo by Leonardo.

Let’s get to know them better in the gallery.