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JRE in San Patrignano launches projects for the future – Italian Cuisine

They are the young and talented chefs, those of JRS Italy, local phalanx of the historic association Jeunes Restaurateurs d’Europe, which has 88 members in our country, headed by Chef Luca Marchini. You can meet them month after month on Sale & Pepe. And every year they get together in congress, congress that this year was hosted by Community of San Patrignano.

It was not just an event, just a moment, but a beginning. The Congress was an opportunity to get in touch with a complex reality, to learn about routes, activities and visit the different structures. Why JRE Italia will work with the Community in a perspective of growth and education: the boys will have the possibility to carry out dining and kitchen internships in JRE restaurants, with a recruitment perspective; in addition, the chefs will provide their culinary art to organize dinners and charity evenings within San Patrignano, but also in their respective premises.

The "San Patrignano boys" were immediately involved: some of them were involved in the catering and dining studios, thus supporting the chefs Silvio Battistoni, Fabiana Download, Vinod Sookar and Manfred Kofler in the organization of the classical Gala dinner with which the Congress closes.

As every year the young representatives of the other Italian cuisine have shared successes and projects. Which are not few. Starting from the Florentine one, where the Chefs took to the field playing on the national passion for football and good food, to bring a message of conviviality and respect for the adversary: since the beginning of the championship the JREs have started at the stove at the Franchi stadium in Florence to honor the host team.

And then: it will go on # Tavola25, the initiative that JRE Italia has dedicated to young people in the 18/25 age group, in collaboration with Marchesi Antinori: to offer a menu three courses, accompanied by three glasses of Antinori wine, at 25 euros for Under 25 youth. The sold out recorded as early as the first week, and the continuous requests, led the Association to decide on extend the deadline initiative.

The training project continues with the Stresa School, hotel institute with the lessons of the JRE chefs and the "Discover talent" which includes two winners, one in the dining room and one in the kitchen, who has the 6-month internship award in a restaurant of their choice JRE

2018 was also "When Food meets Fashion", three days of cooking shows, tastings and fashion, organized by La Rinascente to find a point of contact between the great kitchen and the world of fashion.

The congress at San Patrignano, which took place last March 18, also represented the official moment in which unveil the names of the chefs who joined the Association: Simone Nardoni – Essenza Restaurant, Terracina (LT), 31 years old; Giorgio Bartolucci – Eurossola Restaurant, Domodossola (NO), 39 years old; Cesare Grandi – Ristorante La Limonaia, Turin, 30 years old; Federico Beretta – Restaurant Feel, Como, 35 years old.

"The JRE family is growing – stressed the president Luca Marchini – He is doing it with people, with the will and with the projects he carries on. I speak of common values, visions and intentions that are reconfirmed year after year as our commitment is reconfirmed. We arrived at the 26th Congress, the mirror of a time that has led us to be what we represent today and in which we believe: the passion for the world of cooking, hospitality, awareness, gastronomic and cultural experience ".

Aurora Quinto
April 2019
Photo credits: Stefano Caffarri and Nicola Boi

DISCOVER THE COOKING COURSES OF SALT & PEPE

The wine of the week: IS Iss 2015 Tenuta San Francesco – Italian Cuisine

In the hinterland of the Amalfi Coast, there are vineyards with plants that are three, four centuries old: a spectacle of nature that is a real open-air museum. From very rare native vines are born wines with a unique character

The curves of the Amalfi Coast with the incredible overhanging views to the beach of Maiori. Then, a detour to the right, uphill, and within a few minutes the geography is distorted: the sea gives way to the mountain, the temperature drops, the crowd disappears.

We are in the heart of Monti Lattari park, with peaks that touch the 1,300 meters of altitude. As the name says, here once dairy cows were bred and the area was rich in dairies. Today, almost no one produces the mozzarella fior di latte and the viticulture resists only thanks to the determination of some willing, who decided to put their free time at the service of a wine heritage that has no equal in the world.

No description can make the beauty of the tiny plots, in which vines with a flat foot they touch the three, four centuries of age. From the huge and twisted trunks, tied with the willow to the chestnut poles, branch tents spread over ten meters long. Obviously the processing is done entirely by hand, the yields are basic, the sale of the wine, made with unknown native vines, very difficult. “For this reason we have decided to call our most important red, based on the dye grape, is iss, which in the local dialect means here he is, "says Gaetano Bove, who together with Generoso Bove, Vincenzo d'Avino and Luigi Giordano founded the Tenuta San Francesco company in 2004." First we sold the grapes, but in that year there was a market crisis, nobody wanted them, we didn't know what to do, so we tried to make wine by ourselves ”.

Without knowledge, the first results were not exciting, but with the arrival of the avellinese oenologist Carmine Valentino, the company has embarked on a path towards quality that today has led it to be one of the unmissable realities of the Amalfi Coast . The annual production is around 65,000 bottles and in the 13 hectares of property, divided into forty tiny plots, falanghina, piedirosso, aglianico, biancolella, biancazita, pepella and broom are also cultivated.

"The vine dyer it was saved in part because it was cultivated in isolated territories, partly because it gave color and acidity to the wines of Gragnano, very popular in Naples, ”says Bove; the particular volcanic soils did the rest, preserving the local vines from phylloxera, the terrible insect that devastated the vineyards of all Europe. È Iss offers, therefore, the unique opportunity to taste the dyer vinified in purity. Its dark color would make you think of a warm and muscular wine, instead the great acidity makes it agile and smooth, a true mountain wine which is remembered for its long and sapid palate, able to gracefully carry the aromas of wild plum and black pepper. It's a really unsettling red that doesn't look like any other wine. Is iss, in fact.

Why now: it is a wine that deserves to be discovered by those who do not yet know it.

As did: ferments in steel with indigenous yeasts at controlled temperature, then refines in wooden barrels of various capacities.

To combine with: meatballs with tomato sauce, pasta with meat sauce, roasts.

Serve it at: 16 ° C.

Price: 34 euros.

vinitenutasanfrancesco.com

Our recipes in combination

JRE Italia 2019 Congress at the San Patrignano Community of Rimini – Italian Cuisine

Young chefs in San Patrignano for a moment of meeting, dialogue and sharing

On March 18, 2019, the 26th was held at the Community of San Patrignano National JRE Italy Congress: the association, which brings together the youngest and most representative haute cuisine chefs in our country, has chosen the Rimini recovery community to hold the annual congress with which to take stock of past and future projects and bring together the own members in an atmosphere of exchange and sharing.

The Manufacturers' Association

Let's give some numbers. Founded in the 1970s in France, the association of Jeunes Restaurateurs has over 350 member restaurants (including 165 Michelin stars) in 15 countries (which Serbia will soon join). In Italy there are 88 member chefs, including 4 new entries this year, or Simone Nardoni (Essence in Terracina), Giorgio Bertolucci (Eurossola of Domodossola), Cesare Grandi (La Limonaia in Turin) e Federico Beretta (Feel of Como). On the stage of the congress the initiatives of the association were presented last year. One of the most interesting ones is definitely # Tavola25. The under 25s have the opportunity to dine, with three dishes and three glasses of Antinori wine, for 25 euros in participating restaurants: the success was such that the initiative was extended, showing that it is possible to approach another type of audience, with less economic possibilities and maybe more distrust (not to say fear) of high catering.

JRE and San Patrignano

Among the future initiatives, on the other hand, the one that will see the Italian JREs collaborating with San Patrignano is certainly worth mentioning. The young people leaving the Community will have the opportunity to do room and kitchen internships in JRE restaurants, where charity dinners will be organized. And San Patrignano itself will host many other events signed by JRE. "We are happy to gather in this magical place of solidarity," he says from the stage Ernesto Iaccarino, former president of JRE Europe.

Dinner

The congress ended with a gala dinner organized inside the San Patrignano canteen. The evening started with the Cardamom marinated beef with sweet and sour vegetables di Silvio Battistoni, continuing with the sensational Half paccheri with friarielli, anchovies and almonds of Fabiana Download and the Cappeal of the priest on smoked sweet potato puree of Vinood Sookar, to finish with the interpreation of apple strudel with non-alcoholic eggnog mousse by Manfred Kofler. To help them, both in the dining room and in the kitchen, the children of the community. To demonstrate from the beginning that the collaboration will not remain on paper. "We will welcome them all" smiles President JRE Italy Luca Marchini. Marcello Trentini echoes it, addressing the boys directly: "You are the force!".