italian style

E D I T I O N : 2 0 1 1 . 2 0 1 2

I T A L I A NSTYLE

MKadvCAPUTOincan460x285.fh11 8-06-2011 13:58 Pagina 1

Colori compositi

C M Y CM MY CY CMY K

4 · i t a l i a n s t y l e

m ad e in Italy

Rome CavalieRiWaldoRf astoRiaHotels & ResoRts00136 Romavia alberto Cadlolo, 101tel.: +39 06 3509 2152fax: +39 06 3509 2165www.romecavalieri.it/lapergola.phpe-mail: [email protected]

I n g r e d I e n t s :( F o r s e a b a s s )

600 gr Sea Bass1 lemon

¼ chive’s bunch100 ml cream

extra virgin olive oil, salt

( F o r l e m o n j e l l y )100 ml water

1 lemon5 gr sugar

1 gelatin leavesalt

( b r e a d ’ s c a n n o l o )4 slice of bread

( F I s h b r o t h )½ kg fishbone of sole or turbot

100 gr celery100 gr carrot

1000 gr onion2 small tomatoes

1 small parsley bunch2 garlic gloves

100 ml white wine1 ½ water

extra virgin olive oil

( F o r m e l o n a n dc e l e r y ’ s s a l a d )

2 celery stick1 melon

1 chervil bunch1 tarragon bunch

50 ml fish brothsalt

( P o r t o W I n e s a u s e )100 ml Porto wine

P r e P a r a t I o n :( c a n n o l o s t u F F I n g ) Clean and fillet sea bass. Use ¾ fillets for make a tartare and dress it with lemon juice, chive and salt. Cut the rest of sea bass in small pieces. Add cold cream and blend in a mixer. Spice with salt and peel lemon.

( j e l l y l e m o n ) Wash lemon and peel it. Parboil peel in hot water. Replace water twice. Now boil water with sugar and add lemon peel and let it steed for 1 hour. Strain lemon-infused add gelatine leave soaked in water. Season with salt and lemon juice. Leave in refrigerator and cut it into slice.

( b r e a d c a n n o l I ) Cut bread into slice. Spread sea bass stuffing, place tartar and jelly’s slice in the middle of bread slice. Roll up each slice and cooking brown in extra virgin oil until become crispy.

( F I s h b r o t h ) Wash vegetables, cut them into pieces and sauté with extra virgin oil and garlic. Add fishbones and sprinkle with white wine. Add water. Cook for half-an-hour and filter.

( m e l o n a n d c e l e r y ’ s s a l a d ) Wash and cut into small pieces celery sticks. Brown with extra virgin oil. Add fish broth and cook till it becomes soft. Peel melon halve it lengthwise and remove all seeds. Cut half melon into small pieces. Blend the remain and season with salt and lemon juice. Combine celery, melon pieces, chopped herbs and melon sause.

( W I n e s a u s e ) Boil Porto wine and thicken it. Spread wine sause in the bottom of plate. Lay down a bed of melon salad and serve cannoli. Garnish with melon sause.

r e c I P e :

Crispy Sea Bass’ cannolo with melon salad and celery

LA PErgOLARestauranteinz Beck.Executive Chef at La Pergo-la since 1994, Heinz Beck is

the recipient of numerous awards for outstanding achievement throu-ghout a long and prestigious care-er. The menu at La Pergola is his greatest achievement to date - in-novative and exciting while main-taining a respect for culinary tra-dition and remembering that great cooking is about fresh ingredients

handled with sensitivity and pas-sion. ’I want, Beck says, to tran-smit emotions through a balance of aromas, flavours and colours.’ Like the rome Cavalieri and La Pergola, Heinz is very much a part of ro-man culture and society. In 2000 he was awarded the gold Medal of the Foyer of Artists Award, an In-ternational Award from La Sapien-za University of rome, the first time the award had been given to a chef.

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Chef Heinz Beck


ITALY FOrm ad e in Italyll over the world Made in Italy is synonymous of Quality,

Tradition and Innovation. Italy is the land of fine cuisine,

of cooking made by natural prime quality ingredients using

advanced equipments. Italy is the land of traditions, of kitchen

recipes made according to ancient methods passed from a

generation to another.

Italy is the land of improvement in which technology is refining

every day. Italy is the country of Excellence.

Italian Style 2011 - 2012 is the special issue of ristorazione

Italiana Magazine that collects a lot of italian excellents. Among

the many manufacturers of equipment and food producers,

Italian Style proposes the exclusive recipes of the best known

italian chefs selected by Michelin guide. ITALIAN STYLE:

ITALY FOr MADE IN ITALY.

a front page:Grana Padano Cheese

ristorazione italiana Magazineenogastronomy magazine,

pizza and mediterranean culture

edited by accademia Group di famà enricovia Botticelli 22, 33053 latisana (Ud)

autorizzazione tribunale di Udine n. 2 del 27.01.2011

special issue years 2011 - 2012

director: enrico famà

editorial unit: via Botticelli 22, 33053 latisana (Ud)

editorial staff: stefano Zadro, enrico Bianchini, laura Nascimben,

michela furlanis, alberto Pertile, Graziano Giuseppe Rubes, Giovanni antonino,

franco micheli, anna maria Gatti,attilio amerigo maria del Re

Project managers: elena Pasqual, stefano Zadro

Photo by: studio fotografico “immagine”

Graphic planning: studio idee materia

Print: tipografia veneta - Padova

www.ristorazioneitalianamagazine.itristorazioneitalianamagazine@gmail.com

I T A L I A N S T Y L E

a u g u s t 2 0 1 1 · 7

…a 50 years spanning storyThe Coppola S.p.A, with its head office in Scafati, is a food proces-sing industry that has been working in the food farming business for 50 years. In 1960 Domenico Coppola begins the long and consolidated history of Coppola S.p.A., to crea-te the one of the most reliable and qualified company of the whole sec-tor.Our business success key is based on the constant devotion given by its owners, today at the second ge-neration, and on the choice to dif-ferentiate the production, skilled in two sectors, in the tomato and in the fruit world from conventional agri-culture and especially from organic one.Not only, so, whole peeled tomato-es, tomato puree and chopped to-matoes, tomato fillets, cherry toma-toes and special tomato sauce, but also semi-finished fruit products for the most important European com-panies that produce Baby Food, Fruit Juice and Fruit Jams and Marmalades.Different productions all plan-ned with a special quality policy that the company follows from its foundation and that it improves

step by step with the reaching of the certifications: ISO 9001, ISO 14001, IFS, BrC, BIO, DEME-TEr, KOSHEr. However the qua-lity culture isn’t dictated only by systems regulations, followed with strictness but by a company vision that has as its basic aims to conti-nue to hold in the market quality products that respect the health of the consumer and the environment. This is guaranteed by a careful se-lection of countries of origin, by a raw materials constant monitoring and by close controls during all the process and packaging phases, to assure the delivery of only “high quality” products.

Coppola Com-pany uses for its tomato and fruit products only Italian raw toma-toes and Italian raw fruits that come from South Italy characteri-zed by favorable weather condi-tions and by the richness of its

fields to aim always at the develop-ment of the typical product.Quality and Skills, but also In-novation, great choice possibility and product exclusivity like Bag In Box: the Pomizza, a special tomato pulp thought for the pizza prepara-tion but ideal also for a lot of dishes and other exclusive products such as the “Pelatone”, a delicate toma-to pulp made only with long peeled tomatoes, the Cherry Tomatoes in small cubes, excellent for Italian bruschetta, for pizza and for fresh sauces and the Cherry Tomatoes Passata, and other interesting new products to discover and to taste.Coppola Company is a lively com-

pany, managed by energetic bu-sinessmen, closed to issues that go over the company daily life. As matter of the fact that the company actively supports, with the same engagement, the NPO Trame Afri-cane onlus that with the Machaka project is realizing a lot of initiati-ves with the aim to help people who live in poverty, especially in the Meru region (Kenya) to improve their future.Passion, perseverance and new ide-as, in the business and in the so-cial, are for the company the funda-mental tools to face with optimism the next future with the sole target: “to enjoy working”.

KNOw-HOw, INNOvATION, QUALITY AND rELIABILITY

CoPPola sPa84018 scafati (sa) • via de Risi, 13 • tel. 081.863.1996 • tel. 081.863.3370 • fax [email protected] • www.coppolaspa.it


WHOLE PEELED TOMATOES

CHOPPED TOMATOES

FINE TOMATO PULP

INDUSTRIA CONSERVE ALIMENTARI COPPOLA S.p.A. - SCAFATI (SA) Tel. +39 081 8633370 - +39 081 8631996 - Fax +39 081 8635579E.mail: [email protected] - www.coppolaspa.it

the “special” Tomato Pulp...not only for Pizza!

OROPIZZA

TOMATO PUREE

CHERRY TOMATOES

RestaurantPINCHIOrrI ENOTECA

PiNCHioRRi eNoteCa RestaURaNt50122 firenzevia Ghibellina, 87tel.: +39 055 242757tel.: +39 055 242777fax: +39 055 244983www.enotecapinchiorri.com

Where to FInd them:

n the heart of the city of the “Medici” where both Michelangelo and giovanni da verrazzano were born and is only two minutes walk from the “Palazzo della Signoria”, where unexpectedly one discovers the

solomn “Palazzo Jacometti Cioffi” with access through two granite columns into a temple of tastes and good drinks. By combining the italian and french cultures the partnership between giorgio Pinchiorri an italian from Modena and Annie Feolde from Nice is inspired, who in thirty-five years of joint collaboration with great passion have created something quite remarkable that represents worldwide the supreme italian taste at table.

TwO ArE BETTEr THAN ONE:OUr FIrST CHEFS ArE ITALO AND rICCArDOAnnie talks about them: “Both of them have decided to manage the kitchen together so giorgio and I have amicably agreed to present them as our two “first chefs” which is rather unusual. Together they obtain great results, perhaps because they complement each other, two heads are better than one: there is a perfect understanding between them and they collaborate together.” I would like to point out that: “we want to give them the possibi-lity to improve” Also it is thanks to Italo and riccardo that the cuisine of the Enoteca today is italian and progressive as it infringes on the ideas of traditional cooking from which it derives, along with constant and perfectly balanced gastonomical experimentation.

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Chef Italo Bassi

1 0 · i t a l i a n s t y l e

I n g r e d I e n t s F o r 4 :4 daurade fillet, cleaned

and without skin150gr black olives without pips

200gr semolina flour250gr yellow potatoes

50ml extra virgin olive oil20gr shallots cleaned

salt

P r e P a r a t I o n :Cut the daurade into 120gr portions. Chop the olive,so that the olives become a paste,but not too thin. Cover the daurade with that paste and bread it in the semolina flour. Cook the unpeeled potatoes in salted boiling water (until they are very mild), peel them and pass them througt the sieve,while they are still warm,add some extra virgin olive oil,the chopped shallots and season to taste;keep warm. Cook the daurade in a hot frying pan with a drop of olive oil. Place the potato purée on the pla-tes place the daurade scallops on top,sprinkle with extra virgin olive oil and garnish with fresh thyme tips (facultative).

r e c I P e :

Daurade breaded with black olives, potatoes puree with shallots and extra virgin olive oil

a u g u s t 2 0 1 1 · 1 1

I n g r e d I e n t s F o r 4 :400 grs. of liver the goose fresh of

extra qualit 4 shelled big escapes

12 strawberries 1 cl of Traditional balmy vinegar of

Reggio Emiliaoil virgin extra of olive

white peppersalt’s flear

2 cl. of sauce of calf

P r e P a r a t I o n :You cut the liver goose in 4 equal slices with the blade of a knife bathed in warm water, you heat a frying pan to the teflon abandoned the goose fresh gilded 2 minutes for side absorbed out during the cooking with the absorbent paper her exit of the fat that leaves the liver in cooking, you remove from the fire and you maintain in warm, frying pan with a thread virgin extra olio of olive gilded escapes him for 1 minute, in the same moment in a cassero-le slightly heated the strawberries, as soon as they take heat systematize you her in the dishes warm and seasoned with Traditional vinegar, I place side by side you systematize the liver goose where above to every one you put an escape, versed above a spoon of well warm sauce of calf, seasoned with pepper and fler of salt.

r e c I P e :

Goose liver escalope, golden scampi, strawberries with traditional Reggio Emilia balsamic vinegar

Restaurant

aRNolfo RestaURaNtColle di val d’elsa (si)via 20 settembre, 50 tel. : +39 0577 920549www.arnolfo.come-mail: [email protected]

Where to FInd them:

ArNOLFOwo Michelin-star gaetano Trovato is the chef and ow-ner of Arnolfo ristorante in

Siena, Italy, and his restaurant is the recipient of prestigious awards from major gastronomic guides: 3 stars veronelli and 3 forks gambe-ro rosso.Chef Trovato plays on traditional Tuscan cuisine and constantly rein-vents it with culinary creativity by welcoming change in perspectives and tastes that today’s brand of culinary maestros bring to the sce-ne. A trait evident in his younger days – to better hone his skills, he not only worked with Angelo Para-cucchi, but also roger vergé and gaston Lenôtre to sharpen his ap-

preciation of different flavours and culinary techniques. His choice for higher quality and seasonal ingredients have been a ritual since young.with a strong belief that the eye is the first to feel the impact of a dish, Chef Trovato ensures that his dishes are visually chromatic to enhance its fresh flavours. Like he does at Arnolfo, he aims to bring out the authentic flavours of Tuscany at raffles grill for three days only.Enthusiasts inspired by Chef Tro-vato’s culinary finesse may parta-ke in an interactive cooking class demonstration at raffles Culinary Academy on Saturday, 29 Novem-ber 2008.

t

Chef Gaetano Trovato


THE FIRST AND ONLY ONES IN HIGH QUALITY PLASTIC (ABS)

OUR SERIES OF COUNTER TOP REFRIGERATORS FOR PIZZA INGREDIENTS, SEASONINGS, SAUCES, SALADS, FRUITS, TOPPING, ETC.

Tecnocrio - V ia San Giorgio, 4421 - 47522 San Giorgio di Cesena (FC) I talyTel/Fax +39 0547 353391 www.tecnocrio. i t e -mail : tecnocrio@tecnocrio. i t

Mod. PICCOLOLXPXH mm 505x680x400FOR ICE-CREAM STANDARD PANS 360X165Where to FInd them:

NEL PRESENTE E NEL FUTURO UN MARCHIO

LA SUA STORIA

Da 30 Anni Sempre Al Vostro Servizio

La Lilly Codroipo è una importante

azienda costruttrice di articoli per

pizzerie, gastronomie e fast-food,

ci imponiamo sul mercato nazionale e

internazionale grazie ad una produzione

esclusivamente italiana, realizzata con

materiali di qualità, che garantiscono efficacia

nell’uso, unitamente al design.

Via L.Zanussi, 7 (Z.A.) 33033 CODROIPO (UD) ITALIATel.+39 0432.907166 – Fax +39 [email protected] -www.lillycodroipo.com

UNOX, the ovens planet.Founded in 1990, Unox swiftly imposed itself into the international market as a leading manufacturer of professional ovens. Today our presence in 85 countries currently ranks us as first among many manufacturers worldwide for the number of ovens sold each year.Unox works within the industries of gastronomy, confectionery, bakery and fast food equipment. Each category has different characteristics in the same way that every professional has needs which are very different from another.

Our point of view is the Customer point of view!The UNOX technical research is committed to create easy, intuitive and versatile solutions, designed to be an effective and efficient support for any professional chef, in terms of performance and quality of cooking and baking.

Sharing the Chef biggest deal!Unox knows that there’s a strong and emotional connection between Chefs culinary talent and their cooking or baking equipments. Chef are dedicated to their work, using commitment and passion to set everyday a particular standard of excellence, defining carefully their own cooking method. Unox ovens are designed to ensure the highest performances at any occasion.Chefs can cook their way with the manual setting freedom and, at the same time, professional operators can seek the best result trusting the oven automatic programs.Unox ovens are designed to ensure the continuity of the desired result in any working condition within any given day, load or process.

Think to simplify!Simplifying what is complicated is never easy. Simplifying means ‘to improve’.At Unox, we always think “to improve”, and thus to make easy our customers cooking process.The key of the technological superiority and competitiveness of our products is the great work we do to find simple solutions. Solutions aimed to eliminate complexity and maximise the results for our customers cooking process. With more than 50 patents already registered and a driving passion to make continual improvements, UNOX is a company that will always redefine the quality standards of the industry, collecting and analysing every day challenges and ideas raised by the market.

Visit the web site

www.unox.com

UNOX S.p.A. Via dell’Artigianato, 28/30 - 35010

Vigodarzere (PD) - ItalyTel.: +39 049 86.57.511 - FAX.: +39 049 86.57.555

[email protected]

Not a company like as many we’ve seen; a truly ally on your side!“Contributing to the Quality, to the Competitiveness and to the Simplification of our customers’ cooking process”, this is the UNOX Mission, this is what drives our work everyday!Our choices are based on finding solutions that are able to combine quality, competitiveness and ease of use.Quality to our costumers and therefore to us means an impeccable cooking process, highest levels of reliability and innovative and avant-garde design. But UNOX quality is not just into the product, it is also made of a truly supportive team. The whole UNOXsales force is composed by professionalchefs that support the user beforeand after the purchase. They name themselves Active Marketing Chef.Their efforts are aimed at generatingcompetitive advantage for the professionals that choose our products.We want to make our costumers’ work repeatable, safe and easy.We do this by assisting the users in improving and simplifying their cooking and baking processes. We give them the support needed to minimize thecost of cooking while increasing the profitability of running their restaurantsand shops.

UNOX S.p.A. Via dell’Artigianato, 28/30 - 35010

Vigodarzere (PD) - ItalyTel.: +39 049 86.57.511 - FAX.: +39 049 86.57.555

[email protected]

Prosciutto di San Daniele is the re-nowned pride of the area, known by the world’s gourmets who apprecia-te its “sweet” and exquisite flavor.Enjoying a slice on a breadstick, morsel after morsel, is delicious, nutritious and wholesome.But where is this deliciousness from?The prosciutto making process is very delicate, and even if techno-logies and plants are modern, the method is still the ancient one and the prosciutto quality is very high.More than one year is necessary since the pig thighs (of at least 12 kg) enter the prosciutto factory to

obtain a good Prosciutto di San Da-niele. The trimming, made during the first 24 hours, eliminates all the slaughtering cutting imperfections.The thighs are then weighted for determining the length of salting process.At the same time the prosciutto un-dergoes the veterinary controls and the branding with the “pre-mark”, a brand attesting the date the pro-sciutto making process began.Another important production step is the prosciutto salting, performed by particular techniques which are typical of Prosciutto di San Danie-le.

The thigh is then cleaned and pres-sed to obtain the classical shape of a “guitar” and a better meat distri-bution.Then the prosciutto undergoes a long “resting” period, after which it is washed and dried.Other two important stages are the “pre-seasoning” and finally the “maturing” in big rooms which are naturally aired. In San Daniele, in Friuli, the magic micro-climate, where warm air from Adriatic sea and cool air from Alps are mixed together, performs its miracle, tran-sforming the pig thigh in a real pro-sciutto.

Since the beginning of the seaso-ning step the thigh undergoes the coating stage with a mix of fat, salt, pepper and cereal flour, which is used to protect and soften the meat open surface.And then the moment of the con-trol test: the thigh is punctured in some particular points with a ne-edle made of a thin, porous horse bone that absorbs the aroma and only if this one grant to the expert nostrils of the control institute a perfect smell, the ham has the right to be a “Prosciutto di San Daniele” D.O.P. and to receive the Consor-tium brand.

A neverend ig legend

PrOSCIUTTO DI SAN DANIELE


I n g r e d I e n t s F o r 4 :( F o r t h e d o u g h )

200 g potatoes2 eggs

80 g flourA pinch of nutmeg, salt

and pepper to taste

( F o r t h e s t u F F I n g )100 g San Daniele pro-

sciutto 50 g bread

1 glass of milk10 g chives

10 g parsley50 g fresh ricotta

1 eggA pinch of nutmeg

( t o s e r v e )60 g butter

4 sage leaves50 g San Daniele prosciut-

to cut into small strips100 g smoked ricotta

P r e P a r a t I o n :Boil the potatoes and remove the skins, pass through a potato masher and allow to cool; add the eggs, nutmeg and flour, then knead. Using a rolling pin, roll the dough to a thickness of 3 to 4 mm and cut it into discs 10 cm in diameter.Put the bread to soak in the milk. When it is nice and soft, mix in the pieces of prosciutto, the ricotta, chopped chives and parsley, egg and nutmeg, until you have a stiff filling. Brush the discs with the beaten egg and place a tablespoon of filling in the centre; then close the four sides to form a parcel. Put the tortelli in boiling salted water, remove as soon as the water comes back to the boil and arrange 4 or 5 on each plate.Serve with the melted butter, sage, finely grated smoked ri-cotta and the prosciutto sliced into thin strips. Serve very hot.

Recommended wine: Sauvignon DOC Collio

r e c I P e :

Potato tortelli with San Daniele prosciutto

a u g u s t 2 0 1 1 · 2 1

QUAL I

TÀSUPERIORE

ovens manufacturers in Genoa since 1969ovens manufacturers in Genoa since 1969

Range MR/MRI/MREturning bedplate oven by hybrid technology

wood - gas - electric

Range FGRturning bedplate gas oven

model Mosaic dome

Range L/LPtraditional wood ovenmodel Mosaic dome

Via Bartolomeo Parodi, 35 16014 Ceranesi - Genoa ItalyTel. +39 010 7401194 Fax +39 010 7492194e-mail: [email protected]

Range FGR-iturning bedplate hybrid oven

model Basic dome

JUNIOR & IDRO antipollution water filters

Range PGgas oven modelMosaic dome

Range “e-Vento”turning bedplate electric ventilated

Restaurant

il desCo RestaURaNt37121 veronavia dietro san sebastiano, 7tel.: + 39 045 595358fax: + 39 045 590236www.ildesco.comemail: [email protected]

Where to FInd them:

IL DESCOl desco is Elia rizzo’s and his family’s restaurant and it is lo-cated in prestigious building

in the hearth of the city of verona.Style and elegance are features furnishing, that blends antique

and modern elements, and of the cuisine(cooking), that follows tradi-tion with in a new and creative way.Since twenty years at the top of Ita-lian restoration, it obtained in the year 1997 two Michelin stars.

I

I n g r e d I e n t s F o r 4 :4 scallops (out of the shell)

4 langoustines (out of the shell)4 red prawns (out of the shell)4 baby squid sliced in strings

16 green asparagus300 cl extra virgin olive oil

200 cl passion fruit juicesalt, pepper

P r e P a r a t I o n :Emulsify olive oil, passion fruit, salt and pepper. Steam the asparagus and the seafood and dress with the sauce.

r e c I P e :

Steamed seafood with asparagus and passion fruit

Chef Elia Rizzo (on the right) with his son Matteo


PROGEO SCA • Strada Forghieri 154 • 41123 Ganaceto (MO) • Tel 0522 346411 • Fax 0522 346450www.progeomolini.it • [email protected]

Maggior Valore al Vostro Lavoro

Export Manager Progeo ScaLuca Felisetti

Via Asseverati, 1- 42122 Reggio EmiliaTel. 0522/346476

E-mail: [email protected]

This brand distinguishes best flours, tested to exalt behaviour and fantasy of all professional people involved

in pizza, pastry and caterings. Every product line, is characterized by a specific color

and image but quality is the same.

Where to FInd them:

Pizza in the World.

Zanolli’s pizza workshop Zanolli’s pizza workshop

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ZANOLLI “SYNTHESIS” (mt. 5x5)

Forno SYNTHESIS(tunnel ovens, hornos a túnel)

Impastatrice a spirale GALASSIA(spiral kneader, amasadora a espiral)

Arrotondatrice GIANO(screw moulder, redondeadora a caracol)

Formatrice per pizza DEVIL(pizza moulder, moldeadora)

Tagliamozzarella/Tagliaverdure TALÌA(mozzarella cutter/vegetable cutter, cortadora de mozzarella/cortadora de verduras)

Tavolo da lavoro(work bench,mesa de trabajo)

Attrezzature ed accessori(equipment and accessories, accesorios varios)

Banco pizza refrigerato(refrigerated pizza bench, mesa refrigerada para pizza)

Lavatoio(washbasin, lavaplatos)

Pensile(wall cabinet, armario pensil)

Armadio-frigo(cold-storage cabinet, armario frigorífico)

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ZANOLLI “CITIZEN” (mt. 5x5)

Forno CITIZEN(oven, horno)

Impastatrice a spirale GALASSIA(spiral kneader, amasadora a espiral)

Arrotondatrice a lumaca GIANO(screw moulder, redondeadora a caracol)

Formatrice per pizza DEVIL(pizza moulder, moldeadora)

Tagliamozzarella/Tagliaverdure TALÌA(mozzarella cutter/vegetable cutter, cortadora de mozzarella/cortadora de verduras)

Tavolo da lavoro(work bench,mesa de trabajo)

Attrezzature ed accessori(equipment and accessories, accesorios varios)

Banco pizza refrigerato con vetrina(refrigerated pizza bench with display case, mesa refrigerada con vitrina para pizza)

Lavatoio(washbasin, lavaplatos)

Pensile(wall cabinet, armario pensil)

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Dr. ZANOLLI s.r.l. • 37060 Caselle di Sommacampagna (Verona) Italy • Via Casa Quindici, 22 Tel. +39 045 8581500 (r.a.) Fax +39 045 8581455 • web: www.zanolli.it • e-mail: [email protected]

Azienda con sistema di qualità certificato

UNI EN ISO 9001:2000

What is “Pizza in the World?”Zanolli is proposing a complete line of ovens,machines and equipment enabling to get all the products you desire withthe best professional solutions.Pizza in the World is the most complete program for pizza makingand for all its processing phases:from the preparation and make-upof the dough to its proofing and maturing, from the toppingand baking of your pizza, to the fi nal tasting from your customer.Just free your imagination, we will do the rest.

Ready to serve?

pag.zanolli.indd 2-3 3-09-2009 8:35:33

www.zanolli.it

Dr. ZANOLLI s.r.l. • 37060 Caselle di Sommacampagna (Verona) Italy • Via Casa Quindici, 22 Tel. +39 045 8581500 (r.a.) Fax +39 045 8581455 • web: www.zanolli.it • e-mail: [email protected]

Azienda certificataUNI EN ISO 9001:2000

Cert. n° 0312210

CITIZENforni elettrici e a gas bicamera e modulari.

SYNTHESIS: linea forni a tunnel ventilati (brevettati).Per pizzeria, gastronomia e prodotti da forno - Gas ed elettrici.

POLISforni elettrici a elementi modularicon comandi elettronici.

... oltre 50 anni di esperienza nella progettazione e nella realizzazione di forni e macchine per tutte le esigenze.

PIZZ_pag.singA4.indd 1 4-02-2009 12:13:07

... more than 50 years experience in designing and producing ovens and machines for every kind of baking solutions.

CITIZENElectric and gas double-deck or modular ovens.

POLISElectric modular ovens with electronic control.

SYNTHESIS: line of ventilated conveyor ovens (patented).Ideal for baking pizza, gastronomy and many other products. Available gas and electric.

dishes up your wishes...

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I n g r e d I e n t s F o r 6 :600g black squid - 80g salt - 20g sugar

F o r t h e g a r l I c e m u l s I o n :300g water

100g extra-virgin olive oil25g extra-virgin olive oil flavoured with a clove of

garlic and heated to 55°15g Parmigiano cheese

1/2 hot chilli, Salt, Pepper Use a blender to mix all the ingredients into an emulsion

F o r t h e d a t t e r I n o t o m a t o c r e a m :200g Datterino tomatoes

30g extra-virgin olive oil, Salt, Pepper Blend the tomatoes, sieve them and whip in the

extra-virgin olive oil

F o r t h e s q u I d I n k s a u c e :Squid livers

Sacks of black squid ink 1 sheet of gelatine

Extra-virgin olive oil2 cloves of garlic

½ hot chilli, Water

P r e P a r a t I o n :Clean the squid, putting aside the livers and the black ink sack for the sauce.Thoroughly wash the squid with seawater, then dry and marinate them in salt and su-gar as required.Put the squid flat into vacuum packs and cook in water at 65° for about 15 minutes.When cooked, put them in packs of 4 squid and then freeze them.

Gently fry the garlic in a pan with a little oil. Add the livers and the sacks of black ink. Season with salt and pepper, and then cook adding a ladle of water.Blend and then add the gelatine. Add salt if required.Cut the frozen squid using a meat-slicer and scald them in salted water for about 30 seconds/minute.Season with a little extra-virgin olive oil and freshly ground white pepper.Garnish the dish with fresh basil leaves and fresh oregano, adding the tomato cre-am and the black ink sauce. Then add the garlic and oil emulsion.

r e c I P e :

Tagliatelle with black squid, garlic and oil

la PeCa RestaURaNtlonigo (vi)via Giovanelli, 2 tel.: +39 0444 830214fax: +39 0444 438763www.lapeca.ite-mail: [email protected]

Where to FInd them:

LA PECAa Peca” means “imprint” in the veneto dialect. A visit to La Peca leaves its mark, a

memory, and a surprising and un-mistakable taste. The name chosen for the restaurant also reveals its destiny and its ability to seduce the palate, leaving an imprint on the memory. This memory of tastes and flavours inspires the dishes of chef Nicola Portinari. Each dish on the menu reflects local history, tra-dition and territorial identity as the recognisable imprints of a path to the future. Hence, an imprint is a starting point for creating new ga-stronomic delights, and we hope it is also a point of arrival for those who wish to visit us...Opened in 1987, ristorante La Peca was founded by Nicola and

Pierluigi Portinari. Since then, it has retained its elegant sober sty-le, modern appeal and warm atmo-sphere enhanced by a spectacular view of the Colli Berici (Berici Hil-ls). La Peca is situated in Lonigo in the province of vicenza.Experimental veneto cuisine: this is the name some people give to the cuisine of La Peca, which is closely linked to traditions and expresses the Portinari brothers’ strong ties with the local area. Chef Nicola Portinari pays meticulous attention to the quality of basic ingredients as a starting point, using his exper-tise to offer the flavours, even the simplest, with true boldness and virtuosity. The outcome is a culina-ry art that delicately balances tradi-tion with innovation.

“l

AND ITS PrOTAgONISTSExperimentation and creativity in the wake of tradition

Restaurant(From left to right) Chef Nicola Portinari, Cinzia Boggian, Pierluigi Portinari


469-RIST ITAL MAG 230x285.indd 1 14/06/11 12:32

I n g r e d I e n t sF o r 4 :

( m u l l e t )180g mediterranean red mullet

fresh coriander chervil parsley

fillo pasta

( t o m a t o m a y o n n a I s e )

575g tomato juice 3 sucre 5 agar

6 isinglass 250 oil

4 glycerol 5 maldon salt

2 white pepper mill

P r e P a r a t I o n :Clean the red mullet fillet and arrange with the f herbs, cover with a sheet of fillo pasta and butter and reserve. Cook starting from the fillet with herbs, and make the fillo pasta crispy.

Boil the tomato juice with agar, salt and pepper. Remove from heat and add the isinglass previously rehydrated in water, mount with a Minipimer pou-ring the oil in which the glice has dissolved, then make cold and retire. Mix to obtain the consistency of mayonnaise.

Wash the celery and cut to a length of 15 cm, put under vacuum with a drizzle of olive oil and cook with steam at 100 ° C for 17 ‘. Put in iced water and reserve. Regenerate in water at 70 °C, cut it in half, season with salt and pepper and pass on the little bridge.

Put in an order of parallel lines, first the celery in the upper part of the plate, just below the mullet and under have a complete line of mayonnaise with tomato sauce with some maldon salt on the fish.

r e c I P e :

Mullet, tomato mayonnaise, grilled green celery

tRUssaRdi alla sCalaRestaURaNt20121 milanoPiazza della scala, 5tel.: +39 02 80688201fax: +39 02 80688287www.trussardiallascala.come-mail: [email protected]

Where to FInd them:

RestaurantTrUSSArDIALLA SCALA

l ristorante Trussardi Alla Scala is now open: with a new name and in a comple-

tely renovated setting - informal, elegant and glamorous, in keeping with the Trussardi 1911 style - the restaurant is the finest expression of the ‘Made in Italy’ excellence in design, gastronomy and the rese-arch of original and exciting forms of hospitality.guests to Il ristorante Trussardi Alla Scala are placed at the centre of the experience. The restaurant draws inspiration from the cosmo-politan, urban atmospheres of our world today. guests can now choo-se between relaxing in comfortable armchairs with a delightful pano-

rama of Piazza della Scala or in a more dynamic setting with a view into the theatre of the kitchen with a monumental golden wall as the backdrop.Il ristorante Trussardi Alla Scala has revitalized its menu too: Chef Andrea Berton invites you to disco-ver the seasonal ingredients and an even more extensive selection of international wines.Il ristorante Trussardi Alla Scala is managed by Chef Andrea Berton and designed by Trussardi 1911 creative director Milan vukmirovic.Il ristorante Trussardi Alla Scala was awarded two stars by the 2009 Michelin guide and three forks by the 2011 gambero rosso guide.

IChef Andrea Berton


Tradition, knowledge and passion are the characteristics which distinguish Vinicola Serena, winery since 1881. Nowadays Mr.Giorgio and Mr. Gerardo Serena run the Company with the help of Luca Serena and Chiara Serena, representatives of the 5th ge-neration.The Company’s philosophy is to optimise the phases of the production cycle; from the supply of the wines – the valuable wines of Conegliano and Veneto hills – to the working process, from the treatment and fermentation to the filling in bottle or keg, from the storage to the delivery. National and international leaders in the Horeca kegs wine business, Vi-nicola Serena offers a complete range of high -quality bottled wines (0.75 and 1.5 litres).

VINICOLA SERENA • Via Camillo Bianchi • 31015 Conegliano (TV) ITALY • phone +39 0438 2011fax +39 0438 394935 • www.vinicolaserena.com • email: [email protected]

Vinicola Serena, T r A d I T I o n A n d p A s s I o n s I n C e 1 8 8 1

Terra SerenaL I n e

Kegs SerenaL I n e

Le Vigne VerdiL I n e

Ville d’ArfantaL I n e

ChampagneDe Vilmont

Where to FInd them:

Food Service Equipment • Bread/Pizza/Pasta • Ice Cream/Confectionery • Coffee • Bar/Coffee Machines • Hotel&Spa Emotion

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ITALIANSTYLE_HOST EN_230X285_11.07.2011:Layout 1 11/07/11 15:10 Pagina 1

Innovation in the name of tradition. Creativity bound to the great cultural heritage of Italian gastronomy. This is Robo: supporting Italian catering professionals in their daily challenge for over seventy years and helping them to make the difference, with more than six hundred high quality products ranging

from soups to sauces, from vegetables to mushrooms to dessert specialties. Robo has a surprising assortment of products worthy of your skills and talent. Its support begins with the careful selection of raw material, continues with a variety of recipes and culminates when you bring your creations to the table.

HDS S.p.A Divisione ROBOVia I˚ Maggio, 31

27049 Stradella (PV) - ITALYTel +39 0385 251311Fax +39 0385 42847

www.robo.it

Robo, a partner for your creations

Robo seeks partners for the distributionof its product lines worldwide.

Please contact us at [email protected]

RestaurantTAvErNA DEL CAPITANO

taveRNadel CaPitaNo RestaURaNtRistorante con Camere località marina del Cantone80061 massalubrense (Na)Piazza delle sirene, 10/11tel.: +39 081 808 10 28fax: +39 081 80818 92www.tavernadelcapitano.ite-mail: [email protected]

Where to FInd them:e succeed only when we meet and exceed the expectations of our customers. we have a

passion for excellence and endea-vour to set and deliver the highest standards of service, value, inte-grity and fairness. we celebrate the diversity and power of people, ideas and cultures. we respect and enrich the communities in which we do business. we feel a sense of responsibility to lead by exam-ples of creativity, enthusiasm and loyalty to the guest. The Taverna del Capitano, built on the site of an old fisherman’s croft, conserves the original character of the tavern. The protection of historical tastes and knowledge that would otherwise evaporate is passionately preserved in the custody of a long family tra-dition. In its research and propo-sals, the cuisine of the Taverna del Capitano consistently seeks to in-tersect tradition with innovation in a continual celebration of the local produce of sea and land.Drawing upon its immediate loca-lity, Alfonso Caputo’s cooking pro-poses an ongoing research of forms, flavours and colours in which in-herited traditions reverberate with future ideas and creativity. wHAT CAN YOU TrY AT THE TAvErNA DEL CAPITANO? Base products from the sea and the

Mediterranean exalting the natu-ralness and integrity of a cuisine that clings to tradition. Fish above all, fresh fish from the waters of the gulfs of Naples and Salerno, fished every day 365 days a year by the fishermen of Marina del Cantone. The fish is handled very little. ra-pid cooking times aim to alter the flavours as little as possible. But not only fish: in a privileged posi-tion are the meats from farmyard animals from trusted and long-

standing suppliers, inherited from grandfather Alfonso. The vegetables? From selected biological cultivation, used with re-spect to the season. The bread and pasta are homemade each in accor-dance with old customs. So we offer the full Mediterranean cuisine!what else? The environment of the Sorrentine Peninsula; the service

and cantina cared for in the best possible way. In the Taverna del Capitano, en-veloped in a seductive, seemingly ecstatic, ambient, induced by the mythical qualities of its surroun-dings, lies a blissful welcome. Alfonso Caputo, together with his sister Mariella, are the young ow-ners. They consider their clients

voyagers who are seeking adven-tures in taste and the seduction of a comfortable haven. Alfonso frees his culinary creations from their ar-chaic order in a labour of redisco-very and reinterpretation. Mariella welcomes and advises. Here it once again becomes possible to discover vanished tastes, lost dispositions and a forgotten tranquillity.

W

Chef Alfonso Caputo


I n g r e d I e n t s F o r 4 :300 gr linguine

1 octupussalt,

pepper extra virgin olive oil

P r e P a r a t I o n :Gut octupus taking liver. Octupus’ liver is like a brown small sphere wich is inside its head. Pay at-tention to not breake liver’s membrane. Meanwhile prepare raw terrine: mince octupus, spice it with salt and pepper and put ground octupus into a rectan-gular bowl pressing it. Now prepare liver’s sause: pan-fry oil, garlic and chilli pepper and add octu-pus’ liver. Make dense thicken. Add cooked linguine into salse. Lay a thin slide of octupus’ terrine on linguine and serve.

r e c I P e :

Alfonso’s linguine

a u g u s t 2 0 1 1 · 3 9

pagina doppia:Layout 3 4-07-2011 2:02 Pagina 1

I n g r e d I e n t s F o r 2 :15 snails

2 leeksbutter

salt 1 celery stem

1 carrot 1 onion 1 apple

P r e P a r a t I o n :Cook the snails in salt water with celery, car-rots and onions for 80 min. In after time cleaned he snails end put them in fridge. Clean the leeks cut into round slices and let them simmer in butter. Take the cleaned and chopped apple and put them in the pan with a little of butter, add the snails, leeks and skip it all together, seasoned with salt and pepper.

r e c I P e :

Borgo San Dalmazzo’s Snails with Cervere’s leeks and apples

Restaurant

aNtiCa CoRoNa RealeRestaURaNtCervere (CN) via fossano, 13tel. : +39 0172 474132fax: +39 0172 474399www.anticacoronareale.come-mail: [email protected]

Where to FInd them:

ANTICA COrONA rEALE

ncient municipal documents of Cervere certify Antica Co-rona reale restaurant was

born in 1855, when Alessandro vivalda ties his name to the care of the premises. In fact, the new management was a passage within the family, and if one refers to the recorded history in parish archives he finds since 1815 a local restau-rant opened its doors in this remote and microcosmic rural village. The actual elegant dining rooms dates back to the Seventeenth century, when they were used as cowshed and horse stables, records and do-cuments clearly states all the act of the following period. wandering travellers (and their steeds) were at that time restored with home-made recipes entirely created following seasonal cycle, becoming integral part of family and country life. A first handover occurs well after 59 years (so long was the management

of Alessandro) in favour of his son Lorenzo, later appointed knight. Then Lorenzo’s son, another time Alessandro vivalda, takes over in 1933, later replaced by Eugenio vivalda who assumes management of the premises on 26th July 1956. Antica Corona reale restaurant is not just a restaurant, but a way of living history through daily succu-lence of its aromas, flavours, food and traditions; so faithful chronicler of men and habits successions, so little solemn as “reale” also in the sense of real, tangible and authen-tic. Even King vittorio Emanuele III of Savoia was used to divert to Cervere while hunting in the near-by royal estate of Pollenzo, he was a fan of delicious frogs, snails, fishes of the nearby rivers Stura and Ta-naro. The restaurant, during world war II, was used as headquarter for excellent food for officers german at first and then American.

a

continued on page 66.

Inside the restaurant


Where to FInd them:

Manufacturing of professionalcatering equipment

As leaders in production and distribution ofrestaurant and pizzeria accessories, GI Metal was born in 1986 in small area near Prato in Tuscany. Thanks to the enthusiasm of the D’Annibale family, the company has

reached extrordinary results and put the brand as hotspot practically worldwide.

AAt the present time the catalogue counts anextraordinarily wide range of over 500 items for the pizza professional to use in the pizza business, such as: racks, trolleys and carts for restaurants, hotels, canteens, pastry

shops and public community centers. All products are in stock to be delivered within 48 hours to the over 1500 dealers and

distributors across the whole world.YYears of investments have played a primary role in achieving

a complete trust in their products, making them the first choice when purchasing pizzeria tools.The product variety has been enlarged and customized over the years to cover the different needs of each market. Shipping is quick, from

the stock pizza pans to any kind of pizza peel. In every case the prices are always competitive.

WWith GI Metal, goodwill, a remarkable sense ofthe business and the appropriate ambition are the main

ingredients for the success of the company and has helped enlarge the business which was originally limited to the

domestic market in Italy to a worldwide distribution with 2 branches set up in the US and Brazil.

The use of the internet has always been considered ccrucial to allow all potential customers to know us

and buying our products. It’s amazing to browse our links, viewing not only the tools but also video, information and tips for the best use of our pizza accessories. Feel free to visit us at any time www.gimetal.it and be part of our

ccommunity on Facebook GI. METAL is partecipating at the most important estaurant and hospitality shows in the world.

Events and booth number where to visit us are constantly provided to inform our customers of where we will be and you

always welcome to visit us!

dal 1986

GI.METAL srlVia Popolesco, 58 - 59013 Montemurlo (Prato) - ITALIATel. +39 0574.791641 - Fax +39 0574.682902www.gimetal.it

STATE IN CONTATTO SU

MAZZA ALIMENTARI S.r.l. Via 4 Novembre, 36 25013 CARPENEDOLO (BS) ITALIA

Tradition andPassion ...

I n g r e d I e n t sF o r 4 :

( F r e s h P a s t a )250g flour 00

3g salt125g egg yolk

( t a r t a r e )200g tagliolini

10 prawns1 lime

1 bunch of chives50g extra virgin olive oil

100g prawn bisque50g beurre blanc

5g Pantelleria capers50g tomato confit

salt and pepper to taste

P r e P a r a t I o n :( F o r t h e P a s t a )

Mix the flour, salt and egg yolks until you obtain a smooth dough. Leave the dough to rest and then roll it out.

( F o r t h e t a r t a r e )Chop the prawns, after cleaning them, into small cubes. Add the tomato confit, capers, chives, olive oil, salt and pepper. Compacting the mixture in a circular mold, add the tagliolini, which has been boiled for a few minutes in salted water, and grate over a little lime zest.

r e c I P e :

Fresh tagliolini, prawn tartare and lime

miRamoNti l’altRoRestaURaNt25062 Costorio di Concesio (Bs)via Crosette, 34tel. : +39 030 2751063www.miramontilaltro.it e-mail: [email protected]

Where to FInd them:

RestaurantMIrAMONTI L’ALTrO

hilippe Léveillé entered the kitchen of Miramonti L’altro in 1993 after gaining va-

rious experience both abroad and in Italy. Immediately creating a turning point for the locality and in perfect symbiosis with the ow-

ner Mr Piscini, the kitchen took on great innovations in technical preparation. The fish dishes com-plemented, with subtle combi-nations, the meat dishes already established without sacrificing any traditions.

PChef Philippe Levéillé


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Grana Padano aged for over 16 monthsAfter 16 months, Grana Padano is perfect for use as topping for meats and vegetables and to garnish croquettes and omelettes. As its water content has been reduced, it makes dishes such as potato pies particularly crispy.The continual reduction in moisture and the advanced maturing of the milk proteins give the cheese its distinct savoury flavour, not too strong, with a fragrance and aroma reminiscent of nuts and hay. It has a grainy texture typical of Grana Padano cheese.

Grana Padano RISERVA over 20 monthsThe most “aged” Grana Padano is know as “Riserva”, which is matured for over 20 months. This cheese has a distinctive flavour and strong nutritional qualities which make it a top-quality cheese. Upon request of the cheese producer, the wheels that meet the appropriate requirements are again individually tested before they can receive the special fire-branded “Riserva” mark, which is applied by an expert of the Consortium for the protection of Grana Padano Cheese. This vintage of Grana Padano is the star of any table and the preferred choice of connoisseurs and gourmets, whether it is grated or as part of a cheese board.

Grana Padano aged up to 16 months is a versatile cheese. It is ideal for au gratin dishes and sauces. Grated or in shavings, it livens up carpaccio and artichokes, wild mushrooms or salads.It is suitable as part of a cheese board as, whilst displaying the typical grainy structure, its overall flavour is mellow, given that the maturing of the milk proteins is not yet pronounced.

“The first manufacturer that provides prefabricated ovens for three generations ...”M.A.M. was established in 1952, and was originally a metalworking company. Its founder, Cav. Aurelio Malaguti, devised the first wood burning oven for pizzerias in the 1960s. Its features were immediately appreciated by those who used it, and the oven installed in that first pizzeria is still operating today. Over the years, without changing the winning formula with which it was designed, and adding new technologies, M.A.M. oven has become a leading product not only in Italy but all over the world.M.A.M. company has got technicians available worldwide to evaluate the product that best suits your needs. It also provides after-sales technical assistance and it is fully available for the customer for any possible change from a wood burning to gas burning oven, maintaining the CE (European) certification.

That’s why M.A.M. is a leader in its business field:Our company has always used refractory materials of high quality and of Italian origin that ensure a great efficiency while baking the food by redu-cing energy and maintenance costs (wood and / or gas), and by optimizing the performance. M.A.M. ovens differ from those of the competitors for the greater thickness of their baking surfaces and of their domes. M.A.M. has also patented the Combination oven that has proved to be one of the most efficient heating systems for baking surface, increasing the quality of cooked foods. Our company is constantly in the forefront and pays attention to customer and market needs, trying to produce innovative and competitive ovens, obtaining in this way, products of undisputed performance.

via C. Angiolieri, 28-34 • 41123 Modena (Italy) Tel. +39 059 330219 - 330189 - Fax +39 059 334521 - [email protected]

www .m am f o r n i . i t

stud

iolib

ra.it

Restaurant

villa CResPi Hotel RestaURaNt28016 orta san Giulio (No)via G. fava, 18tel.: +39 0322 911902mobile: +39 334 6052912fax: +39 0322 911919www.villacrespi.come-mail: [email protected]

Where to FInd them:

vILLA CrESPI

he four star Hotel villa Crespi is a splendid historical residence in Moorish style built in 1880. It is dominated by a minaret and surrounded by a large park with breathtaking views over Lake

Orta. 6 double rooms and 8 suites, with four poster canopy beds and 18th and 19th century furnishings are equipped with every comfort, and feature elegant bathrooms in marble either with hydromassage bath or shower, air-conditioning, satellite Tv, direct dial telephone, minibar and safe.The hotel also has a small health Spa where guests may enjoy a sauna, steam bath and fitness area, and choose from a variety of massages. The exclusive amenities of Hotel villa Crespi are completed by the 2 star Michelin restaurant, of which Cinzia and An-tonino personally take care, offering creative Mediterranean cuisine, accompanied by the finest of Italian, French and international wines from a cellar with over 1300 labels.

THE PHILOSOPHY OF TONINO’S CUISINETonino watches over his kitchen day in day out and his life there is, for him, pure inspiration. His dishes are the result of his journey from his ho-meland in the South to Cinzia’s native North of Italy. He has taken typically Piemontese ingredients and married them with materials that are quintes-sentially of his native south ... because, as he never tires of saying, “the Mediterranean, while visiting the lake, fell in love with the Alps, bringing them the gift of its rich southern flavours”. He goes on to reveal: “Cooking is an expression of the essence of life and as such it is a continuous search for growth and maturity. The same dish may change over time just as I change from day to day. I have a tendency to be introspective, and seek first within myself and then review my way of cooking, as a result. I take the raw material to its very essence and enhance it by achieving balance with just a few other ingredients. I like my guests to feel strong emotion and my aim is to convey authentic feeling through cooking.

t

Chef Antonio Cannavacciuolo


I n g r e d I e n t s F o r 4 :500gr linguine di gragnano

10 small squids1 l. fish broth extra virgin oil

2 pieces of garlicsalt

peppersmall tomatoes pachino

F o r b r e a d s a u c e :1 Coimo’s bread

2 onionsthyme

1 l. chicken brothsalt

pepperextra virgin oil

white wine

P r e P a r a t I o n :Prepare bread sauce: cut the bread in small cubes and toast. Cook fried shallots with lime and thyme. Add the bread with white wine and chichen broth and centrifugated.

Brown two clove of garlic, add the squid and cook fastly in a pan. Add some fish broth, olive oil, salt and pepper. In hot water cook the noodles to end the baking in a pan with squid, parsley and small tomatoes. Put the noodles in the centre of the plate and the bread sauce around.

r e c I P e :

Spaghettis plats de Gragnano aux calmars, sauce au pain de Coimo

a u g u s t 2 0 1 1 · 5 5

Restaurant

aNema & CoZZe RestaURaNtvia Palermo 11, milanowww.anemaecozze.com

Where to FInd them:a

Study, design and realization of the furniture: Costa Group, arch. Massimiliano Faggioni

SEA AND PIZZABY COSTA grOUP

Anema & Cozze is the heart of Neapolitan cooking, from today also in via Palermo,

Milan.Every detail of the place recalls the sea, starting from natural materials such as raw wood, stone, marble and metal, to the constant referen-ces to marine elements, like the copper mermaids welcoming the clients under the red bricks vaults of the restaurant, looking like figu-reheads on the bow of a ship.From the glass doors on via Pa-lermo, the customers enter the bar

area, with a refrigerated wine cel-lar.Light colors, a dash of grey and a wall made up of white bricks resto-red from the original architecture, with Anema & Cozze logo: sun, sea and fishes, with the anglo-neapoli-tan motto “sea e pizza”.Soft lighting illuminate the sceno-graphic copper piping which cross the ceiling of the restaurant, crea-ting a “naval” atmosphere.Pizzeria and restaurant are the two souls of the location: the pizza co-mes out from the oven, sormounted

by a huge octopus, while the fish di-shes from the open kitchen, specia-lized in traditional neapolitan reci-pes. Next to the kitchen, an antique

stone basin offers an exhibition of fresh fish which can be seen and chosen by the clients.Customers have the possibility to eat sitting on stools in front of the kitchen, on the chairs of the restau-rant area or on white benches close to the windows, imagining to be on a cruise ship.The taste of the sea can be also found in the bleached wood of the tables with Anema & Cozze logo, recalling the wood of fishing boats.Downstairs, a cosier room with old black and white photos on the walls and lamps decorated with seashells is designed to receive the custo-mers who are looking for a more intimate atmosphere.

ANEMA E COZZE

c o s t a g r o u P s r lVia Valgraveglia Z.A.I.19020 Riccò del Golfo (SP)T. +39 0187 769309 F. +39 0187 769308www.costagroup.net


Italian Style_08_2011 18-07-2011 18:18 Pagina 1

Colori compositi


RestaurantrELAIS DA vITTOrIO

Relais da vittoRio RestaURaNt24060 Brusaporto (BG)via Cantalupa, 17tel.: +39 035 681024fax: +39 035 680849www.davittorio.come-mail: [email protected]

Where to FInd them:The concept of “Lombardy tradition and creative ge-nius” perfectly represents

the leitmotiv of the Cerea brothers’ menu, which is constantly updated and modified according to the re-quest and the seasons. Care, atten-

tion and cookery analysis are widen to please every taste. Meat and fish, game, fruits de mer and vegetable side dishes, all characterized by an original style, deeply influenced by the well-being cuisine new fron-tiers.

THE CErEA FAMILYOne name: vittorio; and one family, mark of excellence among restau-rants and welcome industry. A de-votion rewarded by guides – three Michelin stars in 10 years! – and by a constantly increasing customer fi-delity. An unmistakable culinary style, bright and vital for more than 40 years, thanks to the founder’s intuition – papà vittorio – and to the development carried on by his sons, who in the latest years mixed tradition with the most modern ap-proaches. A harmony that expres-ses itself in the greatest care of high quality raw materials coming from the best productive areas.

t

Chef Enrico and Roberto Cerea


I n g r e d I e n t s F o r 4 :( F o r r I s o t t o )

160gr. Carnaroli Rice1/4 Chopped Onion200 cl. Fish Broth

4 Lobster4 Scampi

4 Scallops30 Mussels

30 Clam70gr. Prawn

70 gr. Musky octopi20 gr. Butter

1 clove Garlic½ glass White wine

Brandy

( F o r s o u P )2 spoons Extra Virgin Olive Oil

1 clove Garlic100 cl. Fish Broth

1 fish bone Shellfishes’ heads3 Bisceglie Tomatoes

Aromatic herbs

( F o r a s P I c )400 g concentrate fish broth

25 g vegetable aspic powdered

P r e P a r a t I o n :( s o u P )

Brown garlic’s clove in a saucepan. Add shellfishes’ heads shel-lded and roasted. Mix with brandy, make thicker and add to-matoes and fish broth. Cook for 20 minutes, blend and strain. Now pour mix into a mould and freeze it to create soup’s waffles. Prepare an aspic with concentrate fish broth and dip waffles for 10 seconds.

( r I s o t t o )Brown chopped onion, roast rice very well and add wine and simmer until reduced. Cook Risotto adding fish broth. When rice is done whipp with a knob of butter. Meanwhile in a sou-span cook seafoods at 70° for 3 - 4 minutes. Be careful that seafoods remain soft.Serve risotto with seafoods and a soup’s waffle.

r e c I P e :

Sea Foods Risotto with Fish Soup

a u g u s t 2 0 1 1 · 5 9

I n g r e d I e n t s :( h o n e y c o o c k I e )

200 gr Eggs90 gr Sugar30 gr Noney100 gr Flour

( c r e a m c r a c k e rF e u I e l l e t I n e )

100 gr Milk chocolate, 40%

50 gr White chocolate50 gr Feuielletine

( c o F e e m o u s s e )2 Yolks2 Eggs

28 gr Sugar

2 gr instant coffee5 gr Rhum

5 gr Tia Maria3 gr Jelly

180 gr Milk chocolate, 40%

540 gr Cream100 gr Dark chocolate

30 gr Cocoa butter

( I c e c r e a m F l a v o u r m a d e

F r o m m I l k )1000 ml Whole milk

100 gr Sugar

( r h u m s a u c e )125 gr Milk

325 gr Cream1 vanilla berry

2 Yolks65 gr Sugar10 gr Rhum

( c a n n e l l o n e a n dc h o c o l a t e

P a s t r y )300 gr Dark chocolate

( d I s h d e c o r a t I o n )

Cotton candy24 raspberry

8 little mint leaves

P r e P a r a t I o n :( h o n e y c o o k I e ) whip the eggs with sugar and honey, add lightly the sifted flour. Roll on the sheet of oven paper, and put in the oven at 200° for 5 minutes. Cut with pastry cutter 7,5 diameter.Melt chocolates in a bain-marie, mix feuielletine and spread biscuits. Now pre-pare mousse: beat yolks with eggs, sugar and istant cofee in a bain-marie. Add rhum and tia maria. Mix jelly, milk chocolate and whiped up cream. Place biscuit into pastry cutter and strew with cream. Place it the freezer. Dust with dark chocolate and butter melted using a kitchen compressor.

( P r e P a r e I c e c r e a m ) pour milk in small sausepan and add sugar. Cook over a low flame and boil until mix halve. Now filter all. Prepare rhum sause: mix milk with125 gr of cream and vanilla and cook at 40°. Mix yolks with sugar and cook at 80°. Now filter all. Let sause to cool, add rhum and mix very well. Mix in a cream dispenser 100 gr of rhum sause with rest of cream.

Prepare a pastry brushing a square baking paper with melted chocolate. Let solidify. Do the same process for chocolate cannellone brushing a rectangular piece of baking paper and roll up it.Serve mousse with pastry, some milk ice cream and cannellone filled with rhum sause. Garnish with raspberry and mint leaves.

r e c I P e :

Coffee Mousse with rhum cylinder and ice cream flavour made from milk

Rome CavalieRiWaldoRf astoRiaHotels & ResoRts00136 Romavia alberto Cadlolo, 101tel.: +39 06 3509 2152fax: +39 06 3509 2165www.romecavalieri.it/lapergola.phpe-mail: [email protected]

LA PErgOLARestaurantThe best rome hotel restau-rant, if not in Italy, La Per-gola is much more than just

a famous menu. Its three-Michelin stars -- the only rome restaurant to be accorded such an honour -- at-test to the excellence of its cuisine. A wine cellar with over 53,000 bot-

tles, a water menu with 29 choices, olive oils and vintage balsamic vi-negars from the best producers in Italy, and the finest ingredients to be sourced in the Mediterranean -- all attest tothe pursuit of culinary excellence.

t

Chef Heinz Beck


Esecutivo Estero_240x340 22-09-2006 10:26 Pagina 1

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Farina, amore e fantasiaThe Pivetti's family mastered the art of milling wheat as far back as the year 1879, in a small hamlet in the province of Ferrara, Renazzo. Since then, this family passed down through generations its knowledge and skills, together with its passion for this craft and its great professionalism. Key factors to its success have always been its strong commitment to combine the values and traditional methods of this ancient craft with the technological innovations developed through the years while maintaining its high quality standards, these have made Molini Pivetti a reference point in its own field. It is a family of millers, now in its fifth generation, who today heads the Pivetti Holding Group: a business playing a role of primary importance on the European and Italian agro-industrial market.

Molini Pivetti produces a wide range of products, aimed at specific sectors and different distribution channels:• Pivetti Professional: flour for bakers and pastry chefs;• Pivetti Amor di Farina: flour in a 1Kg. bag, specific for home

use (retail outlets);• Pivetti Primo Velo: a premium line of flour for ho.re.ca. (hotels,

restaurant and cafés) and catering services, specific for fresh pasta, patisserie and pizzeria.

Pivetti Primo Velo flour for pizzeria meets and satisfies the creativity and imagination of every pizzaiolo (pizza-making professional) whose desire is to create pizzas of great visual appeal and sublime taste. Soft or crispy, deep pan or thin crust, with a few simple toppings or filled with them, the result is always a special pizza to be savoured in a thousand different ways. As a matter of fact, there are as many as five different products on offer, to be chosen depending both on the type of wheat and the leavening time required:

For each type of dough to be created (with direct, indirect or polish method), for pizzas by the slice or whole pizzas, Molini Pivetti offers suggestions and recommendations on the ideal flour for obtaining flawless results.

Additionally, and as a complement to the Pivetti Primo Velo product range, there are the Special Mixes for Pizzeria: a line of products specially devised for those who have decided to offer a natural diet, rich in fibers, without having to give up on taste.

With Pivetti Primo Velo every pizzaiolo can create brilliant products of great success, appealing to all five senses: Touch, because making the dough becomes a sensory pleasure, it's easier and the dough yield is greater; Sight, because the resulting food is not only taste buds tantalizing but also of great visual appeal; Taste, because this flour enhances the taste of all the ingredients used; Smell, because this flour helps boost the inviting aromas coming from the pizzas; Hearing, because Pivetti Primo Velo is much talked about.

Leaving time

• Margherita 2/5 h• Papavero 3/7 h• Mughetto 5/10 h

MOLINI PIVETTI SpAVia Renazzo, 6744045 Renazzo (FE) ItalyPhone +39 051 900 003Fax +39 051 909 [email protected]

• Mimosa 7/12 h• Girasole 12/24 h

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Company web site: www.molinipivetti.comBlog: www. impastare.it

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460x287.ai 1 22/11/10 11:18

ASIAgO1000 years of history

W h a t P d o m e a n sAsiago is a PDO cheese, which stands for Protected Designation of Origin in Italian. This is the stric-test form of identification within the European Union for agricultural products and foodstuffs. DOP certi-fication is the best possible guaran-tee that the ingredients and proces-ses involved in creating a product meet the highest quality standards.DOP status is reserved exclusively for quality European agricultural products and foodstuffs which have close links with their territory and the people who are involved in each stage of their production process, right up to distribution which deli-vers the cheese onto the consumer’s table. This means that only cheese which is produced, matured, packaged and distributed in compliance with the Asiago DOP Cheese Production regulations is “Asiago Cheese”. All the rest is just “cheese”...

a s I a g o d o P , 1 0 0 0 y e a r s o F h I s t o r yAs far back as the year 1000, a delicious cheese was made using sheep’s milk on the delightful pla-teau of the Sette Comuni di Asiago, hence its name, Asiago. Around the year 1500, sheep were gradually

replaced by cows because cows, unlike sheep, did not pull up the grass by its roots when they grazed but gently cropped it, averting lan-dslides and the slipping of the thin layer of humus which covered the rocks just below the surface, pre-venting hydrogeological instability and desertification of the plateau.Cow’s milk eventually replaced she-ep’s milk and the cheese-making technique, which is still practised today in the shepherd’s huts on the plateau and was also adopted in the dairies in the production area, was established.The most traditional Asiago, which closely resembles the simple chee-se made by the cheese makers on

the plateau, is definitely the Mature variety, also known as “d’Allevo” and is made from semi-skimmed milk. In the 1920s local dairies began producing Fresh Asiago, also cal-led “Asiago Pressato”, because as soon as the cheese wheels are pro-duced, they are compacted using presses in order to dry them out as much as possible. Fresh Asiago is made using whole milk and has a shorter ageing period than the Ma-ture variety. Nowadays anyone wanting to turn back the clock and taste the “pegorin” mentioned by the she-pherds, does not have to go far: Asiago DOP Stravecchio is a wor-

thy rival to the most famous ma-ture cheeses on the international gourmet scene.

F r e s h a s I a g oIt has a pleasantly mild taste. It is soft and slightly sticky but melts easily in the mouth. It has a swe-et, slightly acidic flavour due to its young age but is not salty and never bitter.After swallowing it leaves a slight-ly sweet and acidic lingering taste, easy, but so enjoyable it makes you long for another slice.It can be sold twenty days after production and is renowned for its freshness.


I n g r e d I e n t s F o r 2 :1 kid (young goat)

white winecognac

6 garlic clovesrosemary

2 hg butterlemon juice

white pepperShuchuan’s pepper

P r e P a r a t I o n :Cut kid into pieces and put it in a saucepan. Fill with water and combine all the ingredients toge-ther. Cook on a high flame without lid, until the sauce thickens.Take a baking tin and put the kid and the sauce strained. Add some broth and extra virgin olive oil.Cook in the oven at 150° for 45 minutes, until it becomes crispy.

r e c I P e :

Oven baqued kid

Restaurant

aNtiCa CoRoNa RealeRestaURaNtCervere (CN) via fossano 13tel. : +39 0172 474132fax: +39 0172 474399www.anticacoronareale.come-mail: [email protected]

Where to FInd them:

ANTICA COrONA rEALE

he rest is today commentary, more than history: Eugenio’s son, renzo, managed Antica

Corona reale restaurant betwe-en 1968 and 1993 (also note the cyclicity of equal names), when current management by gian Pie-ro, renzo’s son, started (renzo is always an active presence). This new time is marked by a crystalline gear change, but not of the original setting. The subalpine small step policy leaded by gian Piero vivalda ma-nagement made developments that gave each year a great evolution to the restaurant achieving important and repeated prizes. The important awards received (among others the first Michelin Star in 2003 and the second one ob-tained in 2009) start anyway from a solid point; it is only continuity that

creates certainty of any kind. In a world apparently without rules and borders the primitive roots are with our own birth place, a place where we live, but also a place that lives inside us, this world is done of strong connections to good drinks and to all what our earth can give us. It is not by chance that the 2003 Espresso guide give to Antica Co-rona reale the award for the best use of raw materials nationwide; in 2010 gambero rosso guide awar-ded the kitchen with the national prize “Tradizione”: all those actual awards are come out from deep and atavistic roots. Antica Corona reale restaurant now looks to its bicentenary with the sensations of two centuries ago and today awareness: also this can be considered a great prize.

tContinued from page 42.

Outside the restaurant


ApprovedEvent

Where to FInd them:

MKadvCAPUTOincan230x285.fh11 8-06-2011 14:09 Pagina 1

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