Tag: Sanremo

Jalisse in Sanremo 2024: the return… to the kitchen! – Italian cuisine reinvented by Gordon Ramsay

The Jalisse in Sanremo. Yes, without a question mark. This time it’s not just the catchphrase that keeps us busy every year on the eve of the festival. The duo formed by Alessandra Drusian and Fabio Ricci, a couple in life too, truly returns to Italian song festival. He returns 27 years after winning with the song Rivers of words (it was 1997), but above all after as many no’s to the requests to take the stage again with new songs, from artistic directors who in over a quarter of a century have never wanted them in the race again.

A story of resistance, resilience, the perfect example that we must never lose hope, but above all that preserving doesn’t have to be so diabolical, given that somehow they achieved their goal. They succeeded with a nice (and above all enviable) dose of self-deprecation. If Jalisse in Sanremo are no longer a legend it’s because they managed to get everyone to agree in the only way possible. Which if not the kitchen? Yes, in the city of flowers, on the Ligurian Riviera so famous (also) for its wonderful pesto, they set about preparing a beautiful dish of spaghetti with pesto sauce, obviously paying homage to the Ligurian tradition to tempt Amadeushost and artistic director of the song festival for five years (in which he never wanted Jalisse among the competitors).

Jalisse in Sanremo

A find by Pasta Garofalo which has set up a digital initiative created by Xister Reply between ironic and provocative with an evocative title “Love doesn’t love me” starring the Jalisses at the stove to prepare the “Garofalo XXL Spaghettoni with Ariston pesto”: a video posted on the singers’ social profiles and on those of the historic Gragnano pasta factory (@pastagarofaloit and www.facebook.com/PastaGarofaloItalia/), in which Alessandra Drusian and Fabio Ricci finally look light-hearted (it must be said) .

«After 27 years of no, we don’t hold grudges, say the singers, turning to Amadeus. First to reassure him – «Listen here… no, don’t worry: it’s not a new song…. – and then to launch a provocation: «You can’t say no to these lovers (in fact, how could you say no to a plate of spaghetti?!).

What to eat in Sanremo? All specialties – Italian cuisine reinvented by Gordon Ramsay

Sanremo: not just Festival! In addition to singers, the city on the Riviera di Ponente is the cradle of excellent local food. You want to know what to eat in Sanremo, what are the native specialties not to be missed? If you are in the area, whether during the Festival or at other times of the year, we have developed a guide to Sanremo specialities absolutely worth trying.

What to eat in Sanremo?

Walking

Let’s start from a great Ligurian classic, in a local version: la Sardenaira. It is a Ligurian focaccia typical of the city of Sanremo, seasoned with tomatoes, anchovies, capers and olives. A real treat for focaccia lovers! Always in the wake of “walking” food, there is the classic Green cake, prepared with a filling of rice and rotating seasonal vegetables.

Appetizers

You can’t miss the typical fish dish such as lo Stockfish brandacujun. Here the stockfish is creamed and accompanied by potatoes, Taggiasca olives and extra virgin olive oil and offered as a spread to eat at the start of the meal.

First dishes

Let’s then move on to a first classic of the Ligurian tradition, the inevitable ones Trenette with pesto. We are talking about one of the classic sauces that have always conquered Italians, but not only. Ligurian basil pesto is in fact used widely throughout Italy. Also in the first course section, the Pansoti stuffed with borage. Typical of all Liguria, from East to West. It is a fresh pasta filled with borage, which can be seasoned with just butter and sage, with pesto or with walnut sauce. In the soup section, however, we have buridda, a tasty fish soup typical of Sanremo cuisine and Liguria in general. There are many versions: from the one with dogfish and mullet, to the one with cuttlefish.

Second courses

Secondly, a great local classic comes into play: the Rabbit Sanremo style (or rabbit with olives). It is made with Taggiasca olives (typical of the area) and accompanied by walnuts, thyme, bay leaves, rosemary and washed down with Vermentino.

The sweets

Don’t miss the desserts either. As a little gem, the very famous Sanremo kisses. These are two hazelnut paste biscuits held together by a delicious chocolate mousse. Impossible to resist. Continuing, you should also try the Ciavai cake. Behind this mysterious name lies a particularly rich dessert flavored with curaçao and based on eggnog and whipped cream. Pure enjoyment.

Curiosity

A gem is the fishing of a very delicious crustacean: the Sanremo red prawn. This shrimp is known for its intense flavor and its delicacy in the mouth. Excellent to eat raw, or cooked with salt or just seared. The Sanremo red prawn is in fact a jewel of Ligurian fishing, a delicious crustacean fished exclusively in the waters of the City of Flowers, with a bright red colour.

The most loved Ligurian recipes

What to eat in Sanremo All the specialties

In Liguria, immediately after trofie, come trenette: a long, flat pasta shape, similar to linguine. How are they seasoned? With pesto, of course!

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Chickpea farinata is a traditional Ligurian and Tuscan preparation which has many names (fainè, cecina, chickpea cake) and recipes in other regions

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Stuffed vegetables, the classic Ligurian ones

In Liguria, where people often eat “lean”, the art of cooking vegetables reaches imaginative peaks of gluttony. Stuffed vegetables are widespread throughout the region, with different variations: this one, typical of the Ponente area, is among the simplest, as if not wanting to interfere too much with the flavor of the vegetables

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Focaccia with Ligurian cheese

Cheese focaccia is a typical recipe from all of Liguria. The one from Recco is the most famous today, let’s prepare it together

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Pisciarada, the Ligurian potato focaccia

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Trofie with pesto the Ligurian recipe

Flour, water, salt and many small gestures. A mortar, garlic, oil, basil, parmesan, pecorino, pine nuts. We fly to Liguria with a plate of trofie with pesto

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Easter cake from Liguria

In Liguria, it’s not Easter without Easter cake: legend has it that women made it with thirty-three sheets, equal to the years of Christ. Here is the recipe

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Casa Sanremo 2024: what will the artists eat at the Ariston Theatre? – Italian cuisine reinvented by Gordon Ramsay

Casa Sanremo was born in 2008 and is the “home” where artists, journalists and professionals come every year to refresh themselves or just relax with a snack before, after and during the Italian song festival. «We have been at Casa Sanremo for five years, explains Lucio Camisa, head of the Food Area and director of Il Mulino della Signora, a restaurant-resort in Sturno owned by Gianfranco Testa, in the heart of Irpinia, in Campania. «We take care of the restaurant part of the roof, offering national cuisine dishes every day, a menu that changes from time to time, based on the ingredients available, adds Camisa, who will work closely with the chef, Maria Carmela Tarantino and the sous chef Vito De Luca. «There is no predefined menu because it changes based on the ingredients made available by the various regions of Italy that sponsor Casa Sanremo. There will be bread from Altamura, pasta from Gragnano and many other specialties that the chef and sous chef will promote at the table and through a television format, the cooking show Italy in the Showcase«with connections from all regions to talk about national gastronomic excellences.

A dish by chef Carmela Tarantino of Il Mulino della Signora

The Arena of taste

On the lower floor there is, however, the “temple of pizza”. For the fifth consecutive year, the Arena del gusto is in charge Enzo Piedimonte, Neapolitan pizza chef transplanted to Sicily, in Rodia, Messina (he owns the Piedimonte 1.0 pizzeria). Defined as the “pizza artist”, Enzo told us some anecdotes and which pizzas were created specifically for the Sanremo event. «We have to manage around 50 pizza chefs who come from Italy and abroad, but all Italian, and who we divide into three different time slots. The selection is made year by year. «But we often reconfirm the best ones based on speed, cleanliness and ability to converse with guests, which I assure you is not easy at all.

The most requested pizzas

By far the most requested pizza is the Amadeus, «the one dedicated to the artistic director could not be missing, with smoked buffalo provola to which we add speck and potato chips. Last year it was also very popular there Ferragni, «with cheese and pepper cream, smoked provola, and on the way out purple porchetta potatoes and send them, but she never stopped by and therefore didn’t taste it. Another best, the Ornella Muti «with San Marzano tomato, fiordilatte, cooked ham, burrata and fried basil. In short, rich pizzas. But some artists prefer them “light”.

The “light” pizzas