Tag: turns

Buon Ricordi turns 60, 100 chefs celebrate it in Vietri – Italian cuisine reinvented by Gordon Ramsay

The entire Italian culinary tradition met in Vietri sul Mare (Salerno, Amalfi Coast) to celebrate the 60th birthday ofUnion of Restaurants of Good Memory. “100 chefs for one evening” is the title of the memorable event which began in the heart of the city of ceramics – on Corso Umberto I – with a long table made of delicacies from every region ofItalyand ended on the Rosa dei Venti seafront with a gala dinner washed down with excellent Franciacorta, in which the trait d’union was the team spirit and true friendship of the chefs of Buon Ricordi, proud to be the standard-bearers of the more authentic quality Italian cuisine.

Vietri and its ceramics: the cradle of Good Memory

The location was not chosen by chance: the oldest restaurateurs’ association in Italy is linked to Vietri sul Mare by the fact that – since 1964 – they are produced there, in the historic Ceramica Solimene the famous dishes which depict the symbolic dish of each restaurant, given as a gift as a “BuonRicordo”, of an unforgettable culinary experience. “For us restaurateurs at Buon Ricordi it is a dream that has come true. Celebrating 60 years of activity in the place from which everything started in 1964 with the famous hand-decorated plates from Ceramica Solimene it has finally become reality”, underlined the president Cesare Carbone and the general secretary Luciano Spigaroli.

The Good Memory dinner, good twice

Venetian-style creamed cod with pearl white corn polenta and cereal bread crouton, “Matte” Trofie with Genoese pesto with DOP basil and 60-month DOP Parmigiano Reggiano, Darna of seared fish with citrus fruits from the two Coasts, Lemon delight (edited of the Academy of Masters of Mother Yeast and Italian Panettone); paired with Franciacorta Brut and Franciacorta Satèn Brut, whose perlage enhanced every single dish. This is the menu for the sea view dinner, the proceeds of which went to charity, in favor of two local associations: L’Abbraccio OdV and OPEN-Pediatric Oncology and Neuroblastoma Onlus. Furthermore, the chefs provided their work for free. As per the Good Memory tradition, all the guests received a I remember the 60th anniversary dish from the evening lovingly painted by the artisans of Ceramica Solimene of Vietri sul Mare, made in a special dated and numbered edition.

The entire event enjoyed the patronage of the Campania Region, the Province of Salerno, the Municipality of Vietri sul Mare, the Amalfi Coast Tourist District and was created with the contribution of the Chamber of Commerce and the CNA of Salerno and the support of the Restaurateurs Association and of the Pro Loco of Vietri.

What is the Union of Restaurants of Good Memory?

L’Union of Restaurants of Good Memory it was the first association of restaurateurs born in Italy and is still the most widespread and well-known today. 60 years of age, 112 brands, of which 11 abroad: since 1964 the URBR has safeguarded and valorised the many Italian gastronomic traditions and cultures, uniting countryside and city restaurants and trattorias under the aegis of local cuisine, from North to South. To characterize each restaurantand to create a trait d’union between them, is today as in the past the symbolic plate hand-painted by the artisans of Solimene Artistic Ceramics of Vietri sul Mare where the restaurant’s specialty is depicted, which is given to guests in memory of a pleasant gastronomic experience to remember. Taken together, the associated restaurants represent, with the extraordinary variety of their cuisines, the very rich mosaic of Italian gastronomy.

Look at the photos of the event

Alessandro Borghese turns 45: happy birthday to the chef! – Italian Cuisine

Forty-five candles to be blown out with the air of an eternal kid who likes to cook, stay on TV, communicate on social media, but also ride a motorbike and listen to music

Born on November 19, 1976, Alessandro Borghese turn off today forty five candles, but over the years it has never lost that charge of energy that makes it look like a eternal youth. Kind eyes among the rebellious curls and a conquering smile, can only arouse sympathy. "Rock'n'social" chef, proposes a cuisine that defines "Inventive and generous", you do not spare how tv showman and he is also the best cook at communicate on the network.

Alessandro Borghese, from cruise ships to Milanese restaurants

After graduating from the American Overseas School in Rome, Alessandro Borghese worked for three years on cruise ships. Then finally landed on land, he lives professional experiences a San Francisco (city where he was born), New York, London, Paris, Copenhagen, Rome and Milan. He has made a brand of his style in the kitchen – in which he combines the taste of quality raw materials with a refined simplicity of preparations – The luxury of simplicity, which is the name of his Milanese restaurant opened in 2017. With his company, AB Normal, founded with his wife Wilma Oliverio, he also deals with catering and banqueting for events, food consulting and advertising.

Borghese tv showman

It is currently airing on TV8 with Game Of Talents next to Mara Maionchi and Frank Matano and with Rich dish together with chef Gennaro Esposito, but over the years he has been the protagonist of countless TV programs, from Courtesies for guests to Cooks and flames, from Junior Masterchef Italy to Kitchen Sound, from Cuochi d'Italia a 4 Restaurants, the program that has definitively consecrated it to the general public (and toirony of the network).

Alessandro Borghese: what (perhaps) you don't know and what you would like to know

Borghese is the son of the actress Barbara Bouchet and the Neapolitan entrepreneur Luigi Borghese. Has a younger brother (decidedly more reserved than him) who is called Massimiliano and that yes, he looks quite like him. Married to Wilma Oliverio with whom he had two daughters, Arizona and Alexandra, some time ago revealed that he had discovered the existence of a third child born from a previous relationship.

There pasta with cheese and pepper is his workhorse. And, after cooking, his passions are there motorcycle and the music. His adventurous life and his dishes he told them in different books: from the first of 2014 entitled The suit does not make the cook. The Italian cuisine of a gentleman chef last published in 2018 Cacio & Pepe. My life in 50 recipes.

the chef turns 56 – Italian Cuisine

On 8 October the chef blows out 56 candles. We retrace his career among successful restaurants, famous dishes and adventures on the small screen

Happy Birthday to Carlo Cracco! The chef, born in Creazzo (Vi)October 8, 1965, today fulfills 56 years old, a time largely spent between restaurants around the world and television programs that have made him one of the most famous chefs in Italy and internationally.

The first steps in the kitchen of Carlo Cracco

After training at the hotel institute and the first training experiences, in 1986 Cracco had the opportunity to work in Milan with Gualtiero Marchesi and subsequently with Alain Ducasse in France. Back in Italy, he becomes the chef ofPinchiorri wine shop in Florence, a restaurant that, with him, will win three Michelin stars.

Cracco to conquer Milan (and beyond)

In Milan, Cracco is called back by the owner of the shop Peck with which he opens a restaurant and gets two Michelin stars. From executive chef he becomes patron of the restaurant until 2017 when the restaurant closes and he announces new openings in the city. Meanwhile, Cracco had already inaugurated the bistro Carlo and Camilla in the sawmill in Milan and its first restaurant abroad, Ovo by Carlo Cracco, in Moscow.

The restaurants, the bistros, the farm

The recent history of Carlo Cracco is the story of his ambitious project that has become reality, that is Cracco in the tunnel – cafe, restaurant, cellar and a private lounge in the Vittorio Emanuele II gallery in Milan -, of a bistro recently inaugurated on the Naviglio Grande, of a summer restaurant open in Portofino, of the farm Sea View which he leads to Romagna with his wife Rosa Fanti.

Cuisine between past and future (sustainable)

If among his most famous dishes there are the marinated egg yolk and thecaramelized Russian salad. Today Cracco's cuisine is turning more and more towards sustainability respecting nature and raw materials and using little meat.

Cracco character

In addition to the chef, there is also the television personality. An adventure, the one on the small screen, which saw Carlo Cracco the protagonist of MasterChef, where he held the role of judge of the culinary talent show from 2011 to 2017, and of Hell's Kitchen Italia from 2014 to 2018. These days, however, the TV series debuted on Amazon Prime Dinner club, a cooking travelogue that sees the chef traveling around Italy with six exceptional companions, from Francesco Favino to Diego Abatantuono, up to Luciana Lettizzetto.