Tag: Veneto

Massimo Bottura and Vania Ghedini win GOLD in Venice – Italian cuisine reinvented by Gordon Ramsay

Trio of golds in Venice: under the creative direction of Massimo Bottura, it is Vania Ghedini the new Head Chef of GOLDthe starred restaurant ofHotel Cipriani, A Belmond Hotel.

After the last experience with chef Riccardo Canella completed last October, he moves on to chef Vania Ghedini the mission to relaunch ORO, proposing new menus that enhance the typical products of the lagoon and beyond. An important challenge for the gourmet restaurant, which earned its first Michelin star with the executive chef Davide Bisetto in 2015, following the opening in April 2014 after a careful renovation by architect Adam Tihany. ORO is part of the iconic Hotel Cipriani, A Belmond Hotelon the island of Giudecca in Venice, opened in 1958 by the founder of the legendary Harry’s BarGiuseppe Cipriani, and still today a dream destination for the international jet set (ed: George Clooney and Amal Alamuddin chose to get married here in 2014).

«My cuisine will be in continuity with the culinary practices of the great masters who transmitted to me the value of this art and the importance of culture and knowledge. We will start from these foundations, from the places where I have lived in recent years, from Venice and the heritage of its lagoon, and we will create authentic and distinctive dishes. These are the values on which we will build the precious ORO experience… now! – chef Vania Ghedini

For the mission of value, chef returns to Italy Vania Ghediniborn in 1987 and originally from Ferrara, grew up professionally for several years in the kitchens of Alajmo brothers – since 2016 first at Le Calandre and Il Calandrino, then at the Gran Caffè Quadri in Piazza San Marco and as executive chef of AMO at the Fondaco dei Tedeschi near the Rialto Bridge in Venice, finally for more than 5 years at the restaurant Sesame of Marrakesh, bringing him to eighth place for the 50 Top Italy in the World 2023.

We are betting a lot on this original collaboration with chef Ghedini at ORO under the creative direction of an explosive character like the great Massimo Bottura. In fact, the management of the food & beverage sector of the structure is in the hands of the visionary three-starred and multi-award winning chef, also known throughout the world for his parallel charitable activities such as Food for Soul and Il Tortellante, early supporter of the candidacy project of Italian cuisine as a UNESCO heritage site.

Treviso tiramisu receives new official recognition – Italian cuisine reinvented by Gordon Ramsay

On the eve of Tiramisu Day (March 21st), here comes official recognition for the tiramisu from Treviso: the dessert has been included in the list of PAT – Traditional Agri-Food Products – of Veneto by the Ministry of Agricultural and Food Policies, with the original recipe (eggs, sugar, mascarpone, ladyfingers, coffee and cocoa).

The recognition is an important milestone for Veneto which, behind this dessert, has built a network of excellence in the food, tourism and hospitality fields. They remember it Francesco Redi who, like Tiramisù World Cupworked on the front line for the creation of the dossier that led to the recognition, and Paolo Caratossidis, president of the Venetian Cuisine Festival who created the entire dossier for regional specialties.

The press conference announcing the recognition took place at Le Beccherie restaurant of Treviso, cradle of this dessert, which Paolo Lai, the owner of the restaurantconsiders the “mother house” of tiramisu, with a history and tradition that attracts Italian and foreign tourists visiting the city.

For theVenetian Councilor for Tourism, Federico Caner, «this recognition is a piece of the network that has been created around what is an excellence of Treviso and the entire Veneto. The Tiramisù of Treviso has become an icon in the world, also thanks to the work carried out by the Tiramisù World Cup. In addition, it is part of the food and wine experiences of our land, precisely those that tourists who come here are looking for.” Me too’councilor for the Productive City, Rosanna Vettoretti And Dania Sartorato, president of the Confcommercio provincial union of the province of Treviso they are very happy with a recognition that will be a further incentive to protect, disseminate and promote a recipe that has conquered the whole world.

To celebrate the result achieved together with the many enthusiasts, the cookbook which traditionally comes out on Tiramisu Day (and which collects the most curious recipes of the latest edition of the “most delicious challenge of the year”) can be downloaded for free from 21 March at the direct link to the website of Tiramisu World Cup.

Tiramisu, the original recipe from Le Beccherie – Italian cuisine reinvented by Gordon Ramsay

How much we love tiramisu and how many ways there are to make it delicious. But what is the original recipe for tiramisu? Because many say they invented it but the real authorship lies with the restaurant Le Beccherie Of Treviso: it is there that the classic Tiramisu was born, in the version that, with sensational word of mouth, achieved Italian and international success. We invited the chefs into our editorial kitchen Manuel Gobbo and Beatrice Simonettinow at the helm of the restaurant’s kitchens, have prepared it for us – and above all for you, dear Readers.

Tiramisu, the original recipe

Ingredients for 10 people

Riccardo Lettieri

Method

Prepare the coffee with a 10-person moka, pour it into a bowl and let it cool to around 37°C (body temperature).
Meanwhile, whip the egg yolks with an electric whisk (or in a mixer) with the sugar until they have doubled in volume. The eggs should be frothy and very light in colour, the sugar inside completely dissolved.
Add the mascarpone to the eggs, mix it to dissolve it, then whip the whole mixture again with the whisk, until you obtain a consistent but soft cream, not too shiny.
Prepare a steel ring (ø 24 cm, height 5 cm), lining it with a strip of acetate (or baking paper) and place it on the serving plate. Spread a light layer of cream on the bottom, which will hold the ladyfingers of the base in place on the plate.
Quickly dip the ladyfingers in the coffee, let them drain and arrange them inside the ring, creating an even layer. When needed, break the biscuits to fill all the spaces.
Spread half the cream on the ladyfingers, in a layer of about 2 cm, and level it.
Make another layer with the ladyfingers, arranging them perpendicular to those of the base, then cover with the remaining cream. Spatula on the surface, to smooth the cream, and place in the refrigerator for 8-9 hours.
Remove the cake from the fridge, remove the ring and remove the acetate, then dust with plenty of cocoa.