Tag: win

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.

Does panettone win over pandoro? Iginio Massari and 7 great pastry chefs respond – Italian cuisine reinvented by Gordon Ramsay

Panettone versus Pandoro, the usual rivalry on the Christmas table that occurs every year – but really? I asked the question to Iginio Massari and 6 other pastry chefs exceptional on the occasion of the Panettone Senza Confini 2023 cruise. It was definitely the ideal opportunity to carry forward the flag of the Verona dessert, which seems to be too often put aside. Yet, just as often I find friends and relatives confessing that they love panettone “without” (gluten, candied fruit, raisins, depending), but that deep down they much prefer pandoro. What is certain is that the offer of artisanal panettone is very strong and the competition is therefore heavy to overcome. Yet, I say it here and you will remember my words, there is room for Pandoro to regain first place.

Iginio Massari as well as Achille Zoiafor example, are great Masters of festive leavened products and they too reserve a special place in their gourmet hearts for pandoro. Fausto Morabito, the inventor of the traveling Panettone Senza Confini event, now in its seventh edition, is willing to welcome the pandoro on the next cruise ship. In short, the pandoro trend is strong and there are all the cards to play for a winning game.

Pandoro VS Panettone: the data

According to data from Italian Food Union, last year the total production of the two leavened products was 73,502 tons equal to 552.1 million euros. According to the survey conducted by AstraRicerche according to Unione Italiana Food, in the last year over 95% have eaten at least one of the two. When it comes to consumer preferences, you come to find that the two are almost neck and neck: 81% for panettone and 82% for pandoro. It is adults who prefer panettone, while the new generations prefer pandoro. Furthermore, the preference for the traditional pandoro recipe is almost evident at 69.3% compared to 66% for panettone.

Here’s what Iginio Massari and the other 6 pastry chefs think

90 years of flavors: win with your great classic – Italian Cuisine

What party would it be without a game in the company? To celebrate 90 years of La Cucina Italiana, we have a challenge for you (and an unmissable prize)

The Italian Cuisine accomplishes 90 years, an incredible birthday to celebrate with you who accompanied us on a journey that lasted almost a century. Such as?

Your great classics

To celebrate this milestone, we chose some iconic dishes of Italian cuisine, great classics which you will find not only on the pages of the November issue, but also on the cover. Indeed, covers: at the newsstand you can choose your favorite from four different versions.

Now, however, we want your great classic, the symbolic dish of your kitchen. As always, it's not funny if we don't add a bit of challenge.
The rules of the game? The recipe you prepare will have to respect 3 principles.

1. Tradition
Tortellini in broth, tagliatelle al ragù, babà … these are just some of the great classics we have chosen for our party and this is the kind of recipe we expect from you. Traditional dishes, as always, to prepare on Sundays with family or friends, those without which it is not really a day of celebration. The recipes of memories, those that make you feel good and that make you feel home.

2. Creativity
It couldn't be that simple. Choosing the classic you like is not enough: put your touch of originality, but be careful not to upset the soul of the dish.

3. Sustainability
Finally, a fundamental element of the kitchen that we want to share with you is sustainability. Choose ingredients Seasonal is locals, without forgetting to reduce as much as possible each type of waste and waste.

The prize

Post a photograph of your dish on Instagram with the hashtag # 90annidisapori by 1 December. Tell us about your recipe and how you interpreted the three principles we suggested.

The best participants will have the chance to live an unforgettable experience: a day in the editorial office of the magazine, to cook with us the dishes that will be published in our pages cookbook. A unique opportunity to become a tangible part of the history of La Cucina Italiana.