Tag: time

Francesco Panella: Open letter to restaurateurs at the time of Covid-19 – Italian Cuisine

Guest at EPCC, Francesco Panella tells Alessandro Cattelan about the future of catering and sends a message of positivity to colleagues, heart in hand.

Francis Panella he is not only a successful restaurateur who conquered the United States with Italian cuisine, he is above all a visionary. So he defined it Alessandro Cattelan, on the occasion of his participation in the TV program EPCC – And then there is Cattelan on Sky. Live from the Milan studios, Francesco Panella brought his testimony on the restaurant situation at the time of Covid-19, which turned out to be a true declaration of love.

Friends of … table

Alessandro Cattelan has known Francesco Panella last year when he went to New York to record the special episode with Jimmy Fallon, one of the most famous American anchormans. To celebrate the milestone, Cattelan and the crew chose Francesco's restaurant and a good friendship was born from there. Cattelan could not have chosen anyone better than the known face of Little Big Italy to feel the pulse of the restaurant world from one side of the ocean to the other.

Raised in the historic Antica Pesa restaurant since 1922 in Rome owned by his family for four generations, in 2012 Francesco Panella set out to conquer New York by opening Antica Pesa Brooklyn and then Feroce in Manhattan in 2017. In his restaurants made in the U.S.A., resumes the Italian culinary tradition that in Rome carries on the brother chef Simone Panella with creativity and dedication. The American success of Francesco Panella and his restaurants is confirmed by the large clientele, which has VIP names of the caliber of Leonardo Dicaprio, Quentin Tarantino or Charlize Theron, for an endless list of Italian and international stars (take a look at the Gallery!). A further confirmation took place live during the EPCC broadcast when Cattelan and Panella connected live with the actor Andy Garcia, passionate about his carbonara strictly without cream.

Panella and the lockdown

Francesco Panella he lives in New York, but managed to return to Italy in time before the lockdown. Incurable optimist, the Roman gentleman has transformed the unpleasant situation into an opportunity to spend more time with the family and to help others. If on the one hand he became a "professor" for young Food & Beverage students, on the other he collaborated with the Italian chefs of theItalian Chefs Association New York creating una onlus Italians Feed America which served to prepare one hundred thousand meals for people in need in coronavirus emergency. As communication director of AICNY, Panella thanked his friends chefs connected live as a virtual audience for the wonderful collaboration, all superstars of Italian cuisine in the Big Apple, from Rocco DiSpirito to Ciro Iovine or Fabrizio Facchini until Barbara Pollastrini, just to name a few.

The future of catering at the time of covid-19

Between a joke and a laugh, Cattelan has dealt with Francesco Panella the future of catering, in serious difficulty due to the pandemic. It is time to put an end to the invention and work in a way that was not imagined before, suggests the conductor. "Now there is the emergency that needs to be addressed as such. I think the two fundamental things in this period are communication and the focus on security. If once the benchmark of a restaurant was the name, a dish, an ingredient, now the polar star to follow is definitely safety ", said Francesco Panella confidently.

Between social distancing, masks, gloves, and all the (very right) precautions of the case, it is difficult to combine security with the pleasure of being at the table together, says Cattelan. With his proverbial positivity, Francesco Panella he replies smiling: “There was a bit of confusion in my opinion, but luckily we have fantastic engineers, very good teachers, creatives, designers, who have given us solutions that are beautiful, innovative and also very technological! ".

Hear about it Francesco Panella about the future of catering is reassuring: “Many things will change in catering. Fortunately, architects, designers, etc … have done a lot of crazy things, for example on conservation. We will have a hot fridge that will keep the dishes at temperature and will be served in two minutes because they were previously cooked and made safe in the hot refrigerator ". Another innovation due to the ban on paper menus concerns the technology closest to us, smartphones: "The menus will be directly on the mobile phone thanks to the QR code that goes beyond the order with the waiter and the tablet, it is you who interact directly with the kitchen by sending the order. " There is no shortage of curious news such as special copper pots, antibacterial material, which will also act as a dish and allow the chef to bring the dish directly to the table by recreating theexperience direct. The importance of the experience will also be redesigned as regards the ritual of the cocktail at the counter before sitting at the table for dinner: “When we enter, it will no longer be possible to stand at the counter to enjoy the cocktail before dinner, it will be a direct experience one on one at a safe distance from the table. "

Open letter to caterers at the time of covid-19

Upon conclusion of the participation in EPCC, Francesco Panella he put on his glasses to read what his message is for the restaurant and his actors, all together to make it a film with a happy ending.

"A love story" by Francesco Panella

Work is not a job if it is not done with passion. How many times have we heard this phrase? So many. How many is it really like? Few. I am among them.

Being a restaurateur is more than a passion for me, it is life. I was actually born in a restaurant and from that moment it has always been my home.

The noise of the kitchen in full service, the screams of the chef, the waiters who move to the rhythm of the courses, the voices of the diners, the laughter, the tears … you will think "what a mess!", A mess that, to my ears , it is better than rock'n'roll.

But catering is also renunciation: it means not having schedules, it means taking risks… because a dish does not have a second chance and if you are wrong, you have failed; it means questioning yourself every day, making miles and miles to find the perfect ingredient … is giving up parties, family …

In short … You are there day after day, between the kitchen, the hall, the customers and in the end you don't know what time it is and how long you have been there. You work while others celebrate, you concentrate while others relax your nerves, you don't drink while others enjoy a good glass of wine … Yet there is something that keeps you there, nailed, that makes you get up every morning with one big awareness: that with your dishes you can make people happy. Yes, people. How important are they? For me they count more than anything else and I try to please them by doing the simplest thing in the world, by feeding them.

For this I will continue to do what I do and I know it will be hard, that we will want to throw in the towel and give up, but I want to tell you one thing dear colleagues: even if the covid-19 has bent us and many of us have failed to reopen, we must remember that what we do is important. We make people forget problems and make them feel what they really are: special. We take care of them … that's why we can't give up.

Condé Nast Italia launches ebooks for the first time in its history – Italian Cuisine

Start with two titles related to the brand Vanity Fair the new adventure of Condé Nast Italy in the world of eBooks, produced entirely and internally by the Publishing House.

‘The Best of 2019’, already available on the Kindle Direct Publishing platform for € 4.99, is the collection of the 20 most exclusive cover stories published in 2019 on the pages of the weekly directed by Simone Marchetti, from Tiziano Ferro who gives the world the news of his marriage to Pedro Almodóvar that speaks of the harassment suffered in college, by the political statements of Madonna is Robert De Niro to the tales of revival of Emma Marrone is Negramaro.

It is coming in the next few days'General Archive of the Indies', the collection of headings that Alessandro Baricco he wrote for the weekly Condé Nast between spring 2016 and 2017. From his passion for English gardens to his first high fashion show, from the return to the scene of a railway disaster in the Apulian countryside to the story of an epic Messi game, for 48 weeks Baricco 'cataloged' the world: here the outputs are collected for the first time all together, at a price of € 6.99.

For Condé Nast Italia, the production of the Vanity Fair Stories series does not stop here – this is the 'trademark' that has accompanied the expansion of Vanity Fair's storytelling into new platforms, first in the territory of live interviews, with the Festival inaugurated in November 2017 and with the most recent direct Instagram, then precisely in the world of eBooks. Other vertical collections of interviews and a second title signed by Alessandro Baricco, a collection of travel essays written for the weekly between 2013 and 2015, entitled 'Five places in the world and other stories'. And that's not enough, because eBooks related to the other Condé Nast brands are also in the pipeline: titles related to the contents of Vogue, GQ is Wired, a collection of travel stories curated by Condé Nast Traveler and a series of special signed recipes The Italian kitchen.

In Rome it's time for vignarola – Italian Cuisine

In Rome it's time for vignarola

From the vineyards to the table, the typical spring dish in the recipe of the chef and host Giovanni Milana, who has created a winning twist with carbonara: the vignarola prepares it in a pan, with poached egg, pecorino fondue and toasted bacon

Never as this year the vignarola will be seen by the Romans as a rebirth. Because, if you want to be rigorous, vignarola is eaten only for a few weeks, when the prodigies of spring make the necessary ingredients coexist: the Roman artichokes, the beans, the peas, the spring onions and the Roman lettuce. Five shades of green that make it a hymn to nature that is reborn, to picnics, out-of-town trips, first outdoor lunches, perhaps near a beautiful vineyard. Because vignarola is a peasant dish that was born from the habit of growing legumes near the rows, since they bring nitrogen to the soil. When it is time to harvest these legumes such as peas and fava beans, it is time for the vignarola, or rather the dish of the winemaker.

Between Rome and its province, it is one of those recipes that you do not always find the same and that gives rise to countless variations. The location at the table also varies according to hunger and circumstances: there are those who use it as a condiment for an excellent pasta (better with egg pasta), there are those who consider it a second dish, some a side dish, some even the basis for a more complex dish.

It is the case of Giovanni Milana, chef, host and patron of Sora Maria and Arcangelo, one of those top-level taverns (Slow Food snail for years) that you have to go and look for, because it is in Olevano Romano, which is an hour's drive from the capital. But it's worth it.

Giovanni la vignarola makes it the basis of a very tasty dish, because it combines a poached egg and a fondue of pecorino romano and toasted bacon. In short, conceptually the result is a very successful mixture of two dishes of Roman cuisine: the vignarola, in fact, and the carbonara. He gave us the recipe, which can be made complete with egg and pecorino fondue, to research the taste of the chef's dish, or for those who want to stop at the base, it is the right start to prepare a doc vignarola.

Pan-fried Vignarola with poached egg, Roman pecorino cheese fondue and crispy bacon

Ingredients for 4 people

For the vignarola
2 Roman artichokes
1 kg of beans
1 kg peas
Some leaves of romaine lettuce
2 new spring onions
Mint a bunch
The juice of ½ lemon
2 tablespoons of extra virgin olive oil
100 g of bacon cut into strips
½ glass of white wine
salt and pepper

For the poached egg
Small saucepan with water, two spoons of white vinegar and a pinch of salt
4 eggs
4 slices of toasted bread

For the pecorino fondue
100 g pecorino romano
¼ whole milk
1 yolk


Shell the peas and fava beans, and aside clean the artichokes by removing all the hard leaves. Once cleaned, cut them into wedges and immerse them in water acidulated with lemon juice. Aside, cut the bacon into strips and spring onions. In the meantime, heat the oil in a pan to which the bacon must be added, which must brown for a few minutes, then it is the turn of the onions, to cook over a moderate flame to make them sweat. Once the onions are browned, add the artichokes and peas to the pan, raise the flame a little and stir to make them flavor well in the sauté. After a few minutes, pour in the wine and, when it is soft, adjust with salt and pepper. After a few minutes, it is the turn of the beans and the mint. Wet with ½ ladle of hot water or vegetable broth, cover and cook for 10 minutes before adding the chopped lettuce, mix, cover and after a few minutes the vignarola is ready.

Apart from preparing the poached egg, bringing the water to a slight boil with the addition of two tablespoons of vinegar and a pinch of salt, with the help of a ladle create a whirl where to break the egg and bring the poached cooking.

Separately, toast some strips of bacon in a pan to give the dish a crunchy note.

For the fondue, bring the milk to a boil, add the grated pecorino cheese and melt it, add 1 yolk as if it were a cream and cook the sauce.

In a small saucepan, put the vignarola, a slice of toasted bread and on top of the poached egg, a spoonful of fondue and toasted bacon, garnish with a touch of mint.

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