GORDON RAMSAY RECIPES

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They travel together through some temples of traditional hospitality, Roberto Valbuzzi and the journalist Massimo Borgnisready to visit them and talk about them in the new program Inns of the heart on first TV on Food Network Channel 33, every Tuesday from June 18th to 10pm and available for streaming on discovery+.

2024-05- © Massimo Sestini

The new program, discovering the best inns in Italy

Roberto Valbuzzibeloved face of Courtesies for guests on Real Time and chef patron of the restaurant Crotto Valtellina of Malnate, with his family – for three generations – returns with a new format, focused precisely on catering. Together with the journalist and Deputy Director of the weekly magazine Chi, he will take us to discover their favorite addresses. Nothing starred or fine dining: these are some gods most loved Italian inns, historical strongholds from the local gastronomic traditionwhere the duo will stop in search of raw material and of recipes historical, which have become, thanks to the skill and experience of those who have handed them down, a true gastronomic heritage.

What’s going to happen? Each episode will focus on a specific location and inn: a Saint Sebastian Curone (AL) we will know the Corona restaurant; to Varese The Olona da Venanzio restaurantto Naples it will be the turn of the Cerriglio Inn; to Cerignola (FG) by U’Vulesce; to Venice we will stop by At Colombo and then end up Santarcangelo di Romagna (RN) at the restaurant Sangiovesa.

Massimo and Roberto will meet i inn owners to learn about their history, their origins, their relationship with the territory, the ingredients and preparations underlying the dishes they offer. After being welcomed by a table laden with house specialities, the couple of passionate gastronomes will study the menu of the venue, choosing a dish each to taste. Roberto he will then visit the kitchen assisting the chef in preparing a dishWhile Maximum he will remain in the room to meet some regular customers and learn about the stories, anecdotes and memories that link them to the inn. After these meetings, Massimo and Roberto will finally be ready to savor the fruit of their journey and retrace it through their taste buds: they will taste the dishes they ordered and then assign the places visited the title of heart inn.

Roberto Valbuzzi: «Family lunches (on Tuesday) with asparagus and “noble” peaches

A new program that intersects, in a natural way, with Valbuzzi’s personal history. The chef is in fact the son of restaurateurs who, with his family, celebrates an important birthday this year.

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The virtuous example of the Garden of the future: eating well to do good for yourself and the environment

Having a vegetable garden it is above all a care for oneself and cultivating the earth in a conscious and sustainable way can also contribute to the well-being of our planet. In short, we should all be a little bit peasants. The "recipe" is from Roberto Valbuzzi, famous TV face and chef of Crotto Valtellina in Malnate, who baptized theGarden of the future, three and a half hectares of organic crops in the agricultural park south of Milan where those vegetables are born that, from the earth to the table, can also do good for the environment.
Roberto Valbuzzi, among other things, has recently arrived in the bookstore with a new book that already contains all its history and tradition in the title: Cook, restaurateur, farmer. Recipes, flavors and memories made of air, earth, water and fire (Gribaudo, 2021). «I consider myself lucky, he says, «because in the family DNA I can count generations of farmers as well as restaurateurs. The grandparents run a farm in Mornago, also in the province of Varese: it is thanks to them that he has learned to appreciate the flavors of the earth and to develop a passion for cooking and fresh products.

«The earth is my cure. And also save the planet "

Just like it happens for the Garden of the future, born from a collaboration between a social agricultural cooperative, Agrivis, and a multinational in the food sector, Knorr, Unilever group. Seasonal vegetables are grown – for herbs, kale, ribs, black cabbage and spinach sown in July, the time of harvest has come – which adapt to the climate and the Lombard territory and with a better environmental impact than others more commonly used. The purpose? Make greater use of products of plant origin, paying attention to seasonality, the short supply chain and especially the variety.
In fact, it happens that 75% of the world's food supply comes from only 12 plant species and 5 animal species. And that the entire supply chain linked to food is responsible for more than 20% of the global impact on climate change, consumption of water and soil resources, depletion of non-renewable energy resources. The key to healthy and sustainable food starts from awareness at the table, agree the scientific consultants of the project, Professor Fabio Iraldo of the Scuola Superiore Sant'Anna of Pisa and the nutritionist Evelina Flachi. It is possible to change eating habits if we are aware of the positive consequences that our choices can have. For our health and the environment around us.

Text by Filippo Falco

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