Throwing a dinner party? Having guests and want to surprise them?

Throwing a dinner party? Having guests and want to surprise them?
Look what I did: I prepared a yummy bonanza of different pastas… So what’s so special?
I used Fruit Paccherini by Rustichella d’Abruzzo, made of a mix of fruit puree and semolina (100% durum wheat semolina and 35% organic fresh puree of fruits)

Flavored and colored naturally without the addition of dyes and preservatives,bronze-drawn and dried slowly at low temperature

5 Flavors: Kiwi, Pineapple, Peach/Apricot, Berries, Pomegranate,

11-13 minutes boiling time , if you like really al dente, otherwise just shut off the fire and let the pasta rest in water an extra couple of minutes.
This colorful novelty is perfect to those who love to try and dare new gourmet recipes. Rustichella d’Abruzzo, a four generations pasta excellence since 1924
Here my dishes!
I am proud of the sophisticated combination of Peach/ Apricot mixed with garlic steered  cod. lots of lemon and a zest of orange. Very chic!                    Here come the juicy Pineapple. I made a semi-cold dish with hot sausages, saffron and greens, quite an exciting combo of sweet and spicy.  With Kiwi I went a little exotic. I made a cold pasta salad with lemon, pomegranate, black radish to which I add Greek yogurt previously warmed up. The hit of the night?  the Berries pasta. I simply followed Rustichella’s suggestions written on the box and made a very successful veggie carbonara, with a zucchini julienne, eggs, pecorino cheese.
It was a big success!
I still have a box of Pomegranate for the next party … Any idea?


For more info
Rustichella d’Abruzzo



MATERA, Italy. The city, the Sassi and the best Lucanian dishes

Matera is one of the oldest cities in the world. By day the sunlight enhances its white. At night, it looks like an immense nativity set up under the starry sky.
Its quarter I Sassi, ancient dwellings dug into the tufo, where the roofs serve as a base for the houses that have developed on higher levels. These were dug entirely into the rock and represent one of the most striking examples of exploitation of natural resources to obtain suitable conditions for the life of a large community. In the caves often lived more families and despite the lack of space, almost all daily activities took place in the cavities of cave-houses: from handicrafts to weaving, from food storage to animal care (dogs, chicken, pigs, horses and donkeys were living with the family as primitive source of heating). The temperature was constant and guaranteed by the characteristics of the sea tufo , so the inhabitants did not suffer too much from the cold in winter and found a shelter from summer heat. This way of life for years has been seen as a sign of backwardness and incivility. The inhabitants of the Sassi were often considered as primitives living like animals. In 1952 Sassi was considered “the Italian national shame”and abandoned in the late ’50s, Sassi was able to be redeemed until they became Unesco World Heritage in and will be the 2019 European Capital of Culture. Its amazing scenario has been used s a set for Mel Gibson “The Passion” Pier Paolo Pasolini “The Gospel According to Matthew “King David”, Christ The Lord: Out of Egypt “, and the remake of “Ben-Hur “.

I took the Gran Tour of Sassi,
an intense 3 hours guided tour and I learn so much about the history of this amazing city. The tour begins in front of the Cathedral, in the upper part of the City, and then goes deeper into the tangle of narrow alleys, caves, cellars, churches, small gardens, tiny squares and districts. I was able to discover in detail these unusual dwellings partly carved out of the limestone. It s a long walk, so wear comfy shoes.

Matera is also well now for its cooking tradition, a classic example of Italian peasant cuisine, using free ingredients combined with a fair amount of labor and know-how to  turn an odd edible food into a delectable dish.
Here my choices:
 ll Terrazzino  
View, ambience, real food, rich menu, moderate prices and …did I mentioned the view? Welcome to Il Terrazzino, one of the oldest deck restaurant in Sassi Eustachio Persia welcomed me with a dish of local cold cuts, including my fav lampascioni, bulbs of a common wildflower in southern Italy, then I ordered lamb, and…surprise! iIt came wrapped in yellow strawpaper.
This place used to be a cantina, told me Eustachio, just wine, no food.So people used to cook it at home and take it here, all wrapped up in paper tto keep it warm, then tear the bag and eat it paired with a nice glass of wine.Then came the crapiata a soup of different legumes, cereals and potatoes typical of the Basilicata cuisine of rural tradition, prepared in great quantity every year on the first day of August in the district La Martella, close to the cultivated fields and served to the inhabitants. Eustachio took me downstairs, to the 17 century cellar, which incorporates the typical architecture of the Sassi and was refurbished to retrace moments of daily life of the peasant life,

Simple yet elegant restaurant Located in the Sassi area, Baccus is well know for its Chef Carlo Pozzuoli who likes to reinterpretate typical local dishes and flavors of the past  in a modern way.



Starting with super crunchy chips of red peppers, followed by fagots of ziti with cream of yellow and red peppers, bundled in a slice of sweet scamorza cheese topped by goat ricotta curlS.



A soupy Dish with tagliolini pasta with black and white chickpeas, considered ideal fro pregnant women, since it contains a lot of iron.
The menu dedicates an attentive search of local herbs, like the cicoriella, the sivone and other fresh leaves variously used in cooking: in salads, minestrone, simply boiled with oil and lemon, or as a filling of ravioli and pansotti or excellent omelettes.




Carlo and his wife Mariella were wonderful hosts. Not only keeping me company at the table but also surprising me with a taste of a sweet heart shaped Sporcamuso, (begrime the face) a dessert so full of cream that I inevitably ended up with hot pastry cream all over my face.


Da Mario
‘We represent the tradition. My family managed this restaurant since the 50’s’ told me Anna, owner of the popular Ristorante Pizzeria Da MarioSince then we are always been loved by the people from Matera and from all over the world. Many celebrities have eaten here: Richard Gere, Mel Gibson just to mention few’                                         



I went there for lunch and followed Anna’s suggestions, starting with a tasty orecchiette alle rape with anchovies and toasted breadcrumbs, then I tried home made strascinati pasta with cardoncelli mushrooms and garnished with the typical crunchy peperone crusco, fried red pepper. Da Mario is know for its pizza. I tried a baby Margherita, perfectly cooked. ‘I love my town, peaceful and quiet, I run the restaurant a cosy BnB called Sassi Belvedere although sometimes I need some noise… some that’s why I have a place in Milan, where I go , like an escape little vacation, but then I am happy to be back in my Lucania ( the ancient name of Basilicata) Sorry I still call it Lucania.. perhaps it’s because I like the old things…
I don’t blame her..
Where I stayed.
Residence San Gennaro, located in the inner courtyard of the old “neighborhood”, once the fulcrum of the days of the inhabitants
Super friendly host Francesco delighted me with anecdotes about the city, gave me tips took me to the prehistoric hypogeous cave below the residence, embellished with a precious Nativity and prepared a great breakfast that included fresh local products. I stayed in Guerricchio suite, that has a kitchenette, a delightful double bedroom, a private bathroom and a cute little balcony to enjoy the view on the enchanting Sassi of Matera. It is At the entrance an artistic work of great value welcomed me. “Girasoli di Guerricchio”, a Lucanian artist to whom the suite is dedicated.

I also loved

Casa Noha
An amazing gateway” to the city, charting its history thanks to an innovative communication project, where the walls, the ceilings and the floors will take to an extraordinary journey through the history of Matera from its origins to the present day.

(Museum of Contemporary Sculpture Matera)
This unique museum provides the perfect environment for the symbiosis of sculpture and the characteristic carved sites in the Sassi; the exhibition galleries, in fact, consist not only of the rooms of the Palazzo, but also the vast hypogea, where the works of art are revitalized by the strength and beauty of the surrounding rock hewn spaces








Naples. Di Martino Pasta Heaven

I discovered a real gem!


Two floors of pasta Heaven, right in the middle of the Piazza Municipio, destined to become one of the most beautiful square in Europe, right in the center of enchanting Naples, facing the spectacular Castello dell’Ovo,  overlooking the blue Mediterranean sea and boasting 120 different kind of famous pasta di Gragnano, to buy, to taste, either on-site or to go, while cruising the streets of one of the most magical city in the world…

What else you looking for?

Welcome to Sea Front Di Martino Pasta Bar. Since 1912, three generations of the Di Martino family have owned and run the company in Gragnano, an ancient town that over five hundred years is producing the highest quality of pasta using the best durum wheat semolina pasta mixed to the local spring water, while the slow extrusion of the dough through broze die, gives to pasta a very rough surface able to hold the sauces and keep the tasty flavors.

Di Martino launched a revolutionary style to fully appreciate the food that truly represents the traditional Neapolitan cuisine: the one and only spaghetti.
Let ‘s start from the beginning. A street level super furnished pasta store and lovely hostesses, welcome Neapolitans and tourists.




Here you can buy the all formats of pasta (over one hundred) among cute gadgets like magnets, aprons and exclusive boxes designed by Naples lovers designers Dolce & Gabbana.



On the corner, you will find a takeaway window that sales (for only 5 Euros!) a box generously filled of perfectly cooked spaghetti with the richest tomato sauce that literally floods on a slice of bread on the bottom, renewing the traditional way to do the scarpetta.


It’s called La Devozione (The Devotion), a tribute of sacred and profane to give solemnity to His Majesty Spaghetti, insanely loved by the Neapolitans and foodies all over the world. Caged in an original and eco-friendly box, either traditionally back and yellow version or the newest designers patterns, there are 130 grams of Gragnano PGI spaghetti Di Martino, stirred in a generous tomato sauce, extra virgin olive oil, basil, a clove of garlic (rigorously toasted with its peel, as the Chef Gianluca Pisacane told me…)

then sprinkled with fresh basil ripped by hands. Do not use a knife, that could oxidize the basil and finalized with a slice of bread placed on the bottom of the container. All prepared espresso under your eyes, in just 8 minutes, 4 in the boiling water and 4 in the sauce, giving everyone the opportunity to spy the tricks that will make a great pasta dish.Let’s go upstairs. On the first floor you will find the open kitchen restaurant furnished with seats at the desk where you can appreciate a menu based entirely on Gragnano’s IGP Di Martino pasta, from antipasto to dessert, Under your eyes, Chef Pierpaolo Giorgio, starred Peppe Guida’s disciple and its team will prepare an amazing variety of pasta dishes.







I started with is the true protagonist in its more than 120 formats. Ideal place for a sophisticated dinner, but also for a quick-lunch, alone or with friends
The direction of the kitchen, the consultancy, the authoritative and wise as skilled longa manus is Peppe Guida. At the stove, in a pleasant way interacting with the gourmets who sit around him and who observe everything with gluttonous curiosity, the good chef, of and pampering to the customer begin with a welcome from the kitchen, which is revealed in a triple taste of delights whose pivot consists of creatively interpreted pasta.
To the gallant Pierpaolo entrusting us, impeccable service with specific cutlery for each dish, and equally impeccable suggestions of combinations, starting from Mista Corta with crustaceans and their bisque to the traditional Devozione


Sea Front Di Martino Pasta Bar is located in Piazza Municipio, 1, 80133 Naples
Ph +39 081 1849 6287
For more info click here

















ACUNZO, where the Queen reigns…

T he first real “tomato and mozzarella” pizza dates back to the mid-1800s, but the official recognition and approval as a specific product of deserved value dates back to 1889, on the occasion of the visit to Naples of the sovereigns of Italy King Umberto I and the Queen Daisy. The story tells us that Raffaele Esposito, the best chef of the time, created for the occasion an extraordinary pizza “tomato, mozzarella and basil” whose colors deliberately recalled the colors of the Italian flag. The pizza was called Margherita. and dedicated to the Queen.Today pizza is pure science, where the research and the mixing of the different flours gives life to a light, tasty and fragrant dough.Today the art of the Neapolitan ‘pizzaiuolo’ (pizza master chef) is a World Heritage!

Unesco‘s 12th Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage responded positively to Italy’s submission, since flipping the dough, topping it and baking it in a wood-fired oven is part of the country’s cultural and gastronomic tradition. The master pizza chef takes care of his preparation with a maniacal attention, conditioning his life to the rhythms that the processing, leavening and handling required by the dough.

Acunzo is a historical pizzeria since 1964, located in the posh area of Vomero, in Naples.
The menu is divided in 3 sections: Classic, Special, Gourmet.
A celebration that spans from the classic pizzas made with the original ingredients to the newest innovative and elaborated versions.The slow leavening of the dough for over 12 hours, is one of the strengths of this place that was among the first to join the traditional pizzas some more innovative creations, the result of hybridization of the pizza with the vegetable side dishes of the kitchen Neapolitan house such as friarielli, peperoni, and that has been able to gain for this reason the appreciation of the Vomero people.

Acunzo is part of Naples history, simply mentioning its iconic Pulcinella 1969 (the traditional Neapolitan puppet) boasting mezzanelli pasta with meat sauce ,bufala mozzarella, ricotta cream, mushrooms, eggs, ham, 24 months old parmesan cheese and creole pepper.
II was curious about the attuali ( contemporary) pizzas, so I tasted (and loved) the SVB  with local salsiccia,  seasonable greens, burrata cheese from Andria in a soft cornice , compact and crispy.FinallyI had to try the Acunzo hit: their pizza e pasta, stuffed with a succulent mix of pasta, cheese, tomato sauce.eggs and basil.
A great full meaI, I must say !

The list is enormous and tempting… a good reason to go back!
Pizzeria Acunzo




An organic and vegan toast up on the hills of Marche, Italy

Welcome to the enchanting hills of the Marche region where the past lives in the present and the soundness of its traditions merges with the strength of the innovations in a constant striving for quality in its wines.Today I choose the winery CIU’ CIU’,located in S. Maria in Carro, Offida in the province of Ascoli Piceno. Ciù Ciù wines are the authentic expression of the company’s commitment and tradition, the result of research and quality in both the vineyard and in the cellar, but also of a natural wine-growing ecosystem of quality with a “terroir” (microclimate, soil and subsoil) that is unique and irreplaceable. The hospitable and elegant Ciù Ciù showroom is open to anyone wishing to embark upon a tasteful experience such as this: the red and white organic wines are matched with samplings of products typical of the Marche tradition, bringing out the best in them and offering an explosion of taste in perfect harmony. If you want to live this experience, book your tasting. A range of organic red wines that express quality, derived from the natural wine-growing ecosystem of the range of hills that slope downwards from Offida to the sea. In 2017 Rosso Piceno Bacchus has been voted by Forbes one of the best 10 european red wines These red wines owe their bouquets, tannin and colour to distinguished grapevines. These genuine products harmonically embrace the most modern and state-of-the-art wine making techniques to enhance the quality of the wine. The Rosato is a delicate organic and vegan wine rosé wine with an intense colour and a fruity bouquet, which is selected from Sangiovese and Montepulciano grape varieties growing up the “Piceno” hillside. Last but not least , two wonderful sparkling organic Spumante wines boasting a vibrant colours and an intense bouquet; the Pecorino Merlettaie and the Passerina Altamarea, great with Ascolana style stuffed olives and fish courses. Here how to book a Ciù Ciù tasting

An Italian tradition, wrapped by hand…with love.

Welcome to Dronero: a tiny medieval town in the province of Cuneo, Italy
It all started in 1964 when Celestino e Giuseppina Brignone purchased the previous activity of Munsù Einaudi, a sophisticated pastry chef working in France since1920,




They opened the Pasticceria Brignone and since then three generations of pastry chefs have been taking care of the traditional pastry as well as innovating it with new flavors.
Top of the line is the original totally handmade White Dronerese, created in 1890 and made of two crumbly meringues and a heart of chocolate, rum and custard (the classic recipe) or with Gianduja cream, with Piedmont Hazelnuts IGP. From the preparation of the meringues, to the drilling, to the filling with the sac à poche, to the double wrapping with the classic white or red and green glossy paper… the only utensils used for the production are the hands of expert people working at Brignone cooking a ‘made with love’ Dronerese.







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screen-shot-2016-09-30-at-12-50-30On my first night In Athens, I discovered a real hidden gem called Nice n Easy, a cosy restaurant song offers a beautiful menu based on quality and simple organic ingredients, carefully chosen. The dishes, created by the well known Chef Christos Athanasiadis, are a blend of Mediterranean flavors, keeping an eye to the tradition and the innovation. In the ‘savvy&healthy’ menu I found the place of origin of each ingredient, calories, and the nutritional value of each dish. Many of them have a screen legends ’signature’ from. Between the pastas stands up (who else…) the Sophia Loren, a gluten free vegetarian dish with skioufihta pasta, wild mushrooms, organic baby tomatoes and aged Cretan Graviera cheese flavored with thyme. Talking of screen goddess, here comes Audrey Hepburn grilled wild mushrooms with gorgonzola, flavored with thyme and Brigitte Bardot, where carrots, zucchini, baby corn, soya and bamboo sprouts meet noodles made of konjac root, that has zero calories, is rich in fiber and, thanks to the glucomannan, it absorbs liquids in the stomach, improves the level of glucose in the blood and decreases cholesterol, helps to detoxify the body and to stabilize the glycemic index and cholesterol levels. Viva la Bardot! I loved the gluten free Sean Connery, baked wild fresh salmon with barley crust, herbs and citrus, on quinoa tabbouleh with mustard- honey sauce. For meat lovers I suggest the succulent Frank Sinatra, prime beef flank tagliata with marinated grilled zucchini, organic baby tomatoes and truffle oil.All paired with an intense Thema 2016 made of assyrtico, probably Greece’s most striking white grape from Drama, Northern Greece.More than anything, ‘nice n easy’ is a way of living. It’s the food, it’s the music, it’s the people and it’s the moo. Nice n’ easy in open all day for lunch and dining, coffee and cocktails, and a fab Sunday brunch.

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At the last Milano TuttoFood, I met with Carlo Bolli, active producer of Palaghiaccio historic farm dated back more than one thousand years ago on the most rich soils of the Mugello valley, I tried a real excellence of Tuscany, called Grand Mugello Ubaldino, a straw-colored cheese compact, derived from simple ingredients: raw cow’s milk, cultures, rennet, salt. then the rich and creamy Gran Tartufo Toscano, regarded as an authentic art in Tuscany, It is aged in the “Ubaldini Grottos” located beneath the medieval Palagiaccio dating back around the 1200’s.Finally a big surprise, the Tonno di Firenze. (Firenze’s tuna). It is produced by baking white pieces of beef in white wine, extra virgin olive oil, salt, pepper and flavors. It has light hazel color, tastes and tones of light and delicate tuna
The beef is called tune because it’s smooth, tender and easy to cut as a piece of tuna.

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The unexpected lugana

At 2018 Verona Vinitay, I had a wonderful surprise when I met with Montonale winery that produces Montunal Lugana, made from the selection of the best bunches of Turbiana and takes its name from the vineyards near the small village of Montonale, near southern shore of Lake Garda, a much-visited tourist destination.                                                                     The harvest is performed exclusively by hand, September through the end of October, while the grapes can reach a perfect ripeness thanks to the great sunlight exposure and the good ventilation.
Let me tell you: lugana in not one of my favorite white wines, but I have to tell you that I definitely  loved this one, which was rich in flavour and pleasantly aromatic.
Lugana is a white wine produced between Lombardy and Veneto . An intense pale yellow colour with brilliant hues, offers to your nose intense floral and fruity scents, dominated by aromas of white peach and lemon zest, with balsamic hints of thyme and sage and an intriguing mineral impression of wet. The palate boasts a perfect balance between freshness and concentration with a nice mineral flavour adding elegance and persistence.
It matches the best with whitefish, as trout, perch or the delicate lavarello, one of the most prestigious and appreciated fish of Lake Garda.





Here a lavarello recipe from Trattoria La Goccia that offers local dishes prepared according to the typical Lake Garda recipes , such as bigoli with lake sardines and the pike in carpione. There You ‘ll meet with Stefano, an “oste” in the traditional Italian way that entertains and delights the guests with suggestive descriptions of the dishes and anecdotes of the place.
Lavarello or Perch of Lake Garda
White flour
Onions or shallots
Lemon peel
Toasted almonds
Lugana or Chiaretto wine
Milk butter
Extra virgin olive oil from Lake Garda
Wash and clean the perch carefully and floss the obtained fish filet to create the husking.
In a pot prepare separately a sautéed onion with extra virgin olive oil and lemon peel. Place the perch in the pot with the addition of butter and simmer with wine until reduced. Place the fish on the plate and add roasted almonds just before serving.


I suggest to paired it with the Montonale rosé chiaretto named Rosa di Notte, bright pink colour with slight copper hues, scents of red roses, strawberry and pomegranate stand out in the alluring bouquet. The palate has a silky, velvety texture, glazed by refreshing notes of raspberry and intriguing savoury minerality
Buon appetito!


What a (sweet) journey…

Let me take you to Venice to taste the traditional cake Veneziana. It’s delicately soft on the palate and it’s delicious for breakfast or as an afternoon snack. It’s a mixture made of milk, eggs, flour and butter, topped with sugar and almonds.
Loison created two
new tentalizing Veneziana one with chocolate and spices, the other with apricot and spices.
From the Madagascar Vanilla (Slow Food Presidium) to the prized mix of Lampong Black Pepper (Indonesia), Timut (Nepal) and Jamaica, from the Asian turmeric to the South American Tonka beans, with an eye to Cuban and Venezuelan cocoa
o new delicacies that seem to pay homage to the Serenissima Republic, for seven centuries a crossroads of peoples, cultures and flavors.
The amazing packaging, signed “Sonia Design” showing off images of the lagoon atmosphere, of magnificent traditions and magnificent architecture, taken from ancient postcards kept at the Loison Museum.
The two veneziana will be previewed at Vinitaly, in Verona from April 15th to 18th,
at Area C Sol Agrifood stand A10.
A tasty opportunity to celebrate the 80-year anniversary
of Loison’s sweet journey.



Royal Highnesses at your table. Since 1467, a story that continues.

Today I take you to Tenuta Carretta one of the most historic Italian wineries, founded back in 1467 and located in the Roero area, in the South of Piedmont Region, Italy .The property’s vineyards also extend close to the Langhe, such as 2.6 hectares in Barolo on the prestigious Cannubi hill, from which the nebbiolo grapes destined for the production of the celebrated Barolo Cannubi, a wine of grand character, elegance and longevity.Thanks to the vines’ exposure to sun and to the particular microclimate, it is a wine of grand character, elegance and longevity, thanks to the exposure to sun and to the particular climate.


Not to mention the iconic 2010 Barolo Cannubi Riserve 100% nebbiolo grapes , with a  minimum refinement of 60 months, of which at least 36 in barrel and 18 in bottle. Enjoy its scent of roses, citrus notes, cacao and spices.



Yes, Tenuta Carretta is preparing to showcase their wines in the industry’s biggest fairs in Verona, Italy called Vinitaly,  the largest Italian wine show hosting the best winemaking all over Italy
Verona, April 15-18, 2018  at Pavillion 10, Stand R4

Tenuta Carretta is a splendid winery that sets the stage of an amphitheatre of unique and evocative vineyards. They make up a part of the touristic ‘wine mosaic’ through which visitors can follow a guided trail through the vineyards Guided visits to the winery, the elegant Charme Hotel and a welcoming Enoteca – Wine Shop, make up the rest of the mosaic.I saved the best for last…
Two high-end restaurants where your dishes will take to meet  the royalties of the territory: the tartufo bianco di Alba ( Alba’s white truffle) and the porcini.





Did I made you eager for all that?
Well, here how to make a reservation to this  Paradise…



by Cesare Zucca

Where do you find inspiration to create a dish?
I look at the nature around me. I observe at the seasons, I look at what grows out of the soil, the characteristics of a place, is there a sea, is there a mountain at the area? In general, I look at what nature has given me and take those natural and local resources and create something new.
What convinced you to become a chef?
My grandmother had a big impact on me and influenced much my decision. She passed me on her love for food and the idea of being authentic, all of which helped me find my talent as a chef from a young age.
How do you express your personality in the kitchen?
I have to say I’m strict but very tolerant to mistakes as I believe that we learn the most out of our mistakes. Most of all I try to inspire my fellow chefs to love the kitchen environment even more through the position of a leader and not a manager. Is there a food you love only if cooked by another? Ravioli with anthotyros cheese dipped in butter that my grandmother used to make.
How relevant is the greekness in your dishes?
Hugely relevant.
All of my dishes and all I create spring up from the greekness that had been developed since the day I was born and have intimately within me.

What or Who inspires you? Why?
I get inspired by geometry, shapes, clean lines and colours. If I had to name someone I would say Thomas Keller because his dishes are very constructed, because of his creativity and the way he converts a food scene through his unique “plasticity” and last but now least I really like his personality.




Connery, Monroe, Elvis…Nice n Easy menu has often stars names. Why?
Because the creativity element that stands out within the nice n’ easy restaurants is authenticity. We believe that the old era of Hollywood is one of the most authentic ones in the history of arts. We’ve tried to find elements that each Hollywood star liked and combined those with our plates.

Eros and food, a proven combination.
Your aphrodisiac dish?
Ganache with back chocolate and chilly.
A food we will always find in your fridge and one that we will never find.
You will always find basil because I really love and use it frequently in many of my dishes. You will never find coriander as I’m allergic to it.

You are the guest of honor in the Mater Chef Grand Finale. What would you do to impress the audience?
I would be myself. You can only impress by being the authentic you.
On your chef’s life, any curious episode?
300 pieces of wedding cake that were completely destroyed by the truck that was transporting them to the location and we had to make up for it within only one hour. We did it!
Open the drawer and tell us your dream.
To end up, after a long journey, to my beginnings; in a small restaurant by the sea in a beautiful island with only 5 tables. I want to serve people feet naked, go fishing in front of the restaurant and to live the everyday sun along with the authenticity of the location.


They were 30. They became 9. Yesterday only 1 ….

They were 30. They became 9. Yesterday only 1 ….
Hey, this is not an Agatha Christie novel….It’s what happened between
nine chefs who made it to the final culinary competition UPVIVIUM , hosted by ALMA, the International School of Italian Cuisine in Colorno (Parma).
A large passionate audience and two juries, a technique and one of the press (including myself) attended to a bonanza of dishes, all inspired to the convivial table concept, where a main dish can be combined to a variety of different sides.

Bettolino di Foce di Comacchio  from UNESCO Po Delta Biosphere Reserve won the first place,“It’s a very strong emotion for us – said a visibly moved Alessandra Margherita Verduci, head of Bettolino di Foce – Surely this victory fills me with pride and makes me feel even stronger the sense of belonging to my territory that I love and that I live all the days. Our restaurant has been converted into an old ‘casone’ that was part of the Foce Fishing Station. Our philosophy is that of “you eat what you fished” accompanying simple recipes to products such as Comacchio salt, salicornia, an herb harvested here, pumpkin and our own radicchio ,Winning this edition of the UPVIVIUM contest makes us happy for the suggested  theme the convivial table. wich reminds me of my childhood, when my grandmother put everything on the table, not that much, but always a great joy. 


The second went to my favorite, Agriturismo Montagna Verde di Apella (Licciana Nardi – Massa Carrara) in the Biosphere of the Tuscan-Emilian Apennines, which also won the ‘Premio Stampa’,Great emotion also for the Montagna verde Maffei’s Team  the young chef Luca won two awards, ‘I dedicate this award to the passion, the strong bond with our land and the rediscovery of ancient traditions’ says Luca“.The flavors of Lunigiana are those that go to make up the convivial table presented by the Agriturismo Montagna Verde. The central element is chestnut polenta which for centuries has been the base of the rural Apennine family. To realize it the Maffei use their production D.O.P. high quality, distributed under the Azienda Agricola Borgo Antico brand of Maffei Barbara. The other ingredients are the home made honey and the rabbit of the farm, La Valle di Fivizzano, the sheep ricotta (excellent!) Boschetti Giancarlo di Tavernelle, the Moro’s beer of Pontremoli and China Clementi of Fivizzano, used to make a reduction.

Third place for the “Fèsta granda” by Don Pedro Restaurant in Ponte Arche, Comano Terme (Trento) in the Alpi Ledrensi and Judicaria Biosphere Reserve.



I was a part of the invited press, and I have to say that we all were left with the tipicaly Italian expression ‘acquolina in bocca(mouth-watering) since we had no chance to taste the dishes….just watch and smell..

Well , looks and scents were amazing tho,,,
Enough to make me happy !




 Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin, after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace. That’s the legend.The dove we know today has a more recent origin and, I should say, a more prosaic version of the history. In the early 1930s the Milanese company Motta specialized in panettone, a cake produced only for Christmas. Unhappy to have their machinery unused for many months, Motta decided to package a similar product to be sold during the Easter holidays.
The shape of the sweet dove was a choice dictated not only by symbolism, but also to welcome the arrival of the spring. The new cake was (and still is) a huge success. It is typically soft, fragrant outside and moist inside, naturally leavened for a whole night, then filled with a mixture of flour, sugar, eggs and candied orange. After a long rest, the dough is portioned in different sizes for an additional four hours of leavening, then covered with almonds, sugar and amaretto. Since its birth, the colomba was enriched by many variations and a variety of different icings and fillings.

After baking, it must rest at least seven hours before it is finally packaged.


So many colombe
From Loison to Fraccaro to all those of the Regina Colomba event, held in Milan a few days before Easter. I would like to mention the very young pastry chefs of Alma, the celebrated  International School of Italian Cuisine in Colorno, near Parma, where I discovered and tasted their very soft creation: the colomba with chocolate and black cherry flakes. Pleasantly  soft and spongy and intensely fragrant.
A sweet message of peace.

90′ RAPIDA. A new FUTURISM brings the fastest cooking pasta in the world.

Italy,1909. The ‘futurismo’ artistic movement is born!!
Industrial, energetic, creative, daring, combative, controversial and ..super fast! Launched by the Filippo Marinetti’s tribe of innovative artists as a tribute to modernity, speed, violence, war, and the machine. Painting, sculpture, architecture, photography, poetry, fashion, cinema, music, theater, dance, typography and interior design and food! avantgarde, innovation, revolution, rebellion.. those guys were real punks of the era! To celebrate the rhythm of futurism, Rustichella d’Abruzzo created the amazing “C” shaped 90′ Rapida Spaghetti that connects the futurist concept of speed with that of a ready-made pasta in the shortest cooking time: only 90 seconds to boil and they are ready to be served with your favorite sauce. This revolutionary ‘speed in cooking pasta’  ( not a not a precooked product) reduces usage of gas, electricity and water, is  highly digestible, rich in perfume and flavour  of weat.Rustichella draws its origins from the ancient pasta factory Gaetano Sergiacomo, founded in 1924 in Penne, Italy and uses only the best durum wheat semolina selected, with a higher gluten content, mixed with pure mountain water to give a unique flavor and tenacity to its pasta, now available in more than 70 countries worldwide.
luckily I was invited to aFuturistic Dinner’ by lovely Rustichella owner Maria Stefania Peduzzi who entertained her guests with an amazing ‘one of a kind culinary experience’ inspired to the artistic movement. The futuristic dinner took place at RED la Feltrinelli , located i the trendy area Isola, in Milan. Chefs Zonfa, Martin Sirmais, Cristian Di Tillio and Giuseppe di Mauro created a daring menu that started with a colorful dish of  finger food featuring the famous PolloFiat, followed by spaghetti 90 “Rapida, Paccherini with fruit and a variety of desserts. All served with futuristic poetry and music thanks to the actress Franca Minnucci who and Vincenzo Di Nicolantonio’s Work Music in Project.






By Philip Sinsheimer
Photos by Philip Sinsheimer, Cesare Zucca

Cesare Zucca already related our fabulous trip to Romagna last June with its various highlights, where the warmth of the people rivaled the heat of the constant sun.
Today, the “vino-Phil” that I am will focus on the unsung grace of the wines of this region, overshadowed by Emilia, its twin sister to the West, which rolls on the fame of products as famous as Prosciutto di Parma, Parmigiano Reggiano, Aceto Balsamico de Modena, Mortadella di Bologna and, for the wines, Lambrusco.

I’m pretty sure you’ve heard of it, as it seems to be exported pretty much everywhere. Quite an achievement for a rather peculiar red wine, both fizzy and often sweet. Clearly, not the best bottles are exported… I still need to sip a Lambrusco that I would actually want to drink.Regardless of quality, Lambrusco has acquired fame. But, can you tell me anything about wines from Romagna? Sorry? I can’t hear you… Well, my guess is: not so much. At least, that was my case before discovering this region with my own eyes and mouth! Before, I knew it only for the famous beach town of Rimini (birthplace of Federico Fellini and of beach umbrellas according to some, and the historic city of Ravenna, which served as the capital of the Western Roman Empire (from 402 to 476). But wines, no, “I was dry”, as we say in French, not a clue as to what to expect…
I didn’t have to wait long to be initiated. As soon as we arrived at the charming Fattoria Faggioli where we were hosted during our four-day press trip, we were offered a red wine which reflected perfectly the delicious home cooked pasta and the general atmosphere: no fuss, big heart, big flavor, frank and bold (photo). It was a Sangiovese which, I was told right away, was the most prized and celebrated red grape of Romagna. Everyone tends to associate the noble grape with Tuscany, the region immediately to the South, with its world-famous Chianti and Brunelo di Montalcino. Even though Sangiovese has not reached those level of notoriety in Romagna, the region can definitely boast of a deeply rooted wine culture. After a few glasses, an old saying came up, revealing the generosity of the Romagnolo people and their love of wine. If a stranger knocks at the door of someone in Emilia, he is offered a glass of water, in Romagna… a glass of wine!. This sense of hospitality connected to wine culture was perfectly exemplified during our visit of the medieval town of Bertinoro. The symbol of this perched little city is its 13th century column with twelve metal rings, named the “column of hospitality” photo). Each ring was associated to one of the local noble families and when a traveler arrived into town and tied his horse to one of the rings, he would automatically become a guest of the family associated to it We didn’t arrive on horses, but were just as warmly welcomed at the beautiful visitor center with an in-depth presentation of the local wines. This was my first encounter with Romagna’s most celebrated white wine: l’Albana, unique to this region. The 2016 “I Croppi” from Celli winery (photo) revealed a white unlike any other. Golden in color, the wine had a serious body and boasted 14° of alcohol. One of the distinctive tastes I noticed was a lingering ripe apple flavor and it felt like it had some tannins. It is actually sometimes called the red wine made in white and it can pair meat dishes as well, if not better than seafood. We tasted a local 100% Sangiovese, bold and rich with 14.5% alcohol, but my second thrill came with the second white wine we tasted: the 2016 San Pascasio, Romagna Pagadebit DOP (photo), from the Campodelsole winery. Unlike the Albana, this white had a vivacious acidity and a refreshing minerality. Aromas and flavors of exotic fruits and elderflower were delicious. I was wowed and seduced immediately. Pagadebit is made from the Bombino Bianco grape, which, unlike Albana, is not unique to Romagna. It can be found in central Italy all the way to Puglia, but it has definite terroir characteristics here in Romagna and must count for at least 85% of the grapes for the Pagadebit di Romagna DOC. The name is a story in itself. “Paga-debit” – literally “pays your debt” in Italian – comes from the grape’s reputation for being high yielding and a reliable crop for vineyard owners to grow, assuring that each vintage would enable them to pay off their debts. But the latest report regarding the 2017 vintage is rather alarming and almost puts in question the validity of the promising name. My source is Mauro Sirri, co-owner of the Celli winery in Bertinoro. In his 34 years of winemaking experience, he has never seen such precocious harvest, which started on the 8th of August, about 3 weeks before than usual, due to high temperature and scarce rainfall. So much for those who have doubts about global or local warming! The oldest vines, benefiting from deeper roots, reacted better, but the average yield still dropped by 50%, putting at risk the financial balance of wineries.
On the positive side, Albana seems to gain some appeal outside the borders of Romagna. On November 25th and 26th 2017, Bertinoro will host the first Albana Trophy to find the best expert of this wine in order to be its ambassador both nationally and internationally. I wish I could go, perhaps you can, I know you should! The little town will be having many events for the occasion. You just cannot miss having a meal at l’Osteria Cà de Bè with a panoramic view of the surrounding hills and fantastic food (still thinking about this rabbit…). The wine collection is also exceptional (photo du mec?) and I really liked the 2016 Albana “Neblina”, produced by Givana Madonia, which had a very pleasant acidity
After my initiation in Bertinoro, I was better armed to appreciate the following tastings of Romagnolo wines. The first one came soon after at the Cantina Poderi dal Nespoli (link?, a winery established in 1929 about 16 miles to the South-West of Bertinoro, with a beautiful tasting room and a wide diversity of wines. There was of course various Sangiovese based reds and out of the lot, my favorite was the Prugneto, Romagna DOC, Sangiovese Superiore, made from 100 % Sangiovese grosso: a wine full of life with a bright ruby color, an intense bouquet of ripe red fruit which didn’t translate in the palate into anything jammy, allowing a certain freshness to shine through and soft tannins to carry notes of violet and plum. Yum!
But, once again, my focus was more on the whites. The Campodora, a 100% Albana showcased the typical golden yellow color of the grape and a rich smooth taste of stone fruit and acacia flowers. But what made it shine for me was this beautiful balance between ripeness and acidity. This freshness, I was told, was to be attributed to vines perched at a higher altitude and a careful picking of the grapes in the morning, before it got too hot. Their Pagadebit (blended with 15% of Sauvignon Blanc) was fresh and vivacious with a floral nose and a crisp finish. Besides those two established whites in Romagna, we had the chance to discover a third one, called Famoso, in reference to the name of the grape which it was made of exclusively. Ironically, this indigenous grape from Romagna has been rediscovered in the last ten years or so after a period of abandonment. Fame comes and goes I guess. And what a flamboyant come back this was in the glass with this 2016 vintage: totally charming white, light, with only 11.5° alcohol, but intense with its floral aromas, notes of tropical fruit, and a long, clean, lip smacking finish. Cesare and I fell in love with this rarity and decided to buy a few bottles to take home and share with others. In spite of its name, Famoso won’t be in the aisle of your supermarket anytime soon! Look for it at your specialty wine store, but better yet, plan a trip to Ravenna.
If you have the chance to go in the summer during the Festa Artusiana in Forlimpopoli, your will be able to discover the beautiful Casa Artusi  (where you can take traditional cooking classes, as well as learn about one of the legends of Italian cookery in the name of Pellegrino Artusi whose monumental La Scienza in Cucina e l’Arte di Mangiar Bene was first printed in 1891 with 700 regional recipes. The whole town during these few days pays homage to the legendary food writer by putting certain of his recipes on the menu of established or ephemeral restaurants. Food stands abound and enable you to taste specialties from Romagna and elsewhere. Beverages are also part of the feast of course, from local microbrewery beers to local wines.                                                                                                                                                                         One stand had me taste an Albana Passito, sweet and intense, beautifully balanced with just enough acidity to make you want to have another sip. This final tasting note still lingers in my mind and the unique wines of Romagna will have me go back again, that is for sure.


How to surprise your guests? Cook a tasty no-sugar, no-salt, no-fat dinner.

Venice, Italy
The magnificent Scuola Grande San Giovanni Evangelista, hosted Gusto in Scena , a bonanza of Chefs and food and wine Producers and hosted by Marcello Coronini, author of La Cucina del Senza
(cooking without)








The mission was to serve tasty dishes in which you do not notice the lack of fat, salt or sugar. 14 Chefs covered the challenge literally surprising the audience with their inventions cooked without all those three forbidden ingredients. I was particularly impressed by the juicy vegetal broth created by  Chef Alessandro Gilmozzi, and used to make an excellent risotto. Alessandro for over 20 years, has been experimenting unusual ingredients from his mountains giving life to new gastronomic expressions able to leave an incisive mark on anyone who tries them.Among all the Chefs, I like to mention Oliwer Glowing, from ‘La Tavola, Il Vino e la Dispensa’ in Rome, Luca Marchini, from ‘L’erba del Re’ in Modena, Luca Veritti from Met Restaurant at Metropole Hotel in Venice, creator a really original menu called Tra Contemporary Cuisine, combining two philosophies: the traditional Italian and Veneto recipes, and a futurist style through which the same recipes are elaborated and proposed in a creative way. I should mention all of them, but I like to keep some secrets, teasing you to attend to the next edition of  Gusto in Scena.



Remember. the Cuisine of the Senza is good, tasty, attentive to health, but also very attentive to flavors, as was proved by Ristorante Vecio Fritolin who prepared an entire ‘without’ dinner

The highlight of the evening?
An amazine gallinella with vegetable bisque and spiced bread.


Have a coffee in Riva!

Manuel Caffè, the blend Velluto and the Specialty Coffee line produced by Fratelli De Giusti will be featured at the 42nd Expo Riva Hotel in beautiful Riva del Garda, Italy.

The Riva Fair, which presents the best of hospitality and professional catering, is an open showcase of Italian and international tourism that sees coffee as a cornerstone of enogastronomy and a privileged stage where the De Giustis will exhibit all their innovative strength in the field of eco-sustainability, control of production chains.
A great opportunity to visit beautiful Riva, meet new people
and enjoy a fragrant cup of coffee.
More info at
42nd Expo Riva Hotel
4th to 7th February at the Riva del Garda

Dear Barbara, vuoi mangiare sano, vegano e alla moda?

Testo e Foto di Cesare ‘Pumpkin’ Zucca

Anni fa nasceva Westvilleun minuscolo ristorante nella zona downtown. Più di 30 piatti a base di verdura, all’insegna del sano, del fresco e dello stagionale. Un piattone con quattro verdure di vostra scelta a solo 15 dollari e…occhio alla lavagna, quando una verdura viene cancellata, inutile chiederla. Non si accettano prenotazioni e le attese potrebbero essere lunghe, ma, ti assicuro, ne vale la pena: tutto ottimo, compresa l’Imperdibile limonata alla menta Il Westville ha fatto storia e ha dato il via a serie di ristoranti vegetariani, vegani, crudisti o semplicemente più sani. Eccoli.


By Chloe, dove la chef Chloe Coscarelli, profetessa della cucina vegana, serve il suo famoso panino whiskey bbq, con fungo portobello, seitan, kale, marmellata di cipolla e ananas grigliato. Una delizia.
The Butcher’s Daughter 
Ottimo brunch sabato e domenica fino alle 16, 30. Fantastiche uova benedicts con salsa olandese e avocado al curry e il mio amatissimo semolino di mais ‘gritz’ al cavolo viola…
Dirt Candy
 Magie vegane di Amanda Cohen che propone due menu degustazioni di cinque o 10 piatti, mentre il brunch è alla carta. Strepitoso dessert al cioccolato e cipolla.

The Little Beet The Little Beet Table Lo Chef Franklin Becker, diagnosticato di diabete all’età di 27 anni, ha reagito inventando un menu completamente  senza glutine, sano, saporito  e ricco di piattoni “fai da te”.
Superiority Burger Burgers e fast food di moda, qui troverai il colossale megamouth, un classico, o quasi.

Gran finale con un tuffo in un bistro parigino. Al  Cafè Gitane eccezionali Insalate gourmet, come quella con trota affumicata, lenticchie nere, noci, rucola, mirtilli rossi, avocado, formaggio di capra, e pomodorini.


E voilà, dear Barbara, il tuo pranzo (salutare) è servito!
Big kiss from Pumpkin


Lisbon: super chef Josè Avillez interview

Lisbona: oggi vera giornata ‘turismo e gusto’.Mariana Marques, deliziosa PR del J A Grupo, mi guiderà in un viaggio-gourmet per scoprire i tesori di José Avillez, uno tra gli chef più famosi del Portogallo, gestisce 12 ristoranti, produce vini, ha partecipato a moltI show radiofonici e televisivi. Prima tappa Belcanto, premiato con due stelle Michelin. Raffinata cucina portoghese sofisticamente rivisitata. Tra le specialità il decennale mergulho no mar, spigola con alghe e vongole e il tradizionale cocido à la Portuguesa, sensazionale bollito misto di verdure e carni, tra cui la classica salsiccia chouriço de sangue. Proseguo verso Cantinho do Avillez, presente anche a Porto, poi Mini Bar, nell’interno del Teatro de São Luiz, con un menu perfetto per prima e dopo lo spettacolo e Pizzaria Lisboa, omaggio all’Italia e alla pizza, uno dei piatti preferiti da José. Dopo una bella camminata, sosta lunch al Café Lisboa nel suggestivo Largo de São Carlos. Il menu cita e reinterpreta la più storica cucina portoghese, come la portuguesinha, qui proposta con una sfoglia ripiena di carne e cavoli. 
Un must è il bacalhau à brás com azeitonas explosivas. E’ il piatto nazionale dal sapore unico e speciale: teneri bocconcini di merluzzo insaporiti con morbide cipolle e minuscoli bastoncini di patate fritte, il tutto avvolto da una crema a base di uova. Josè lo aggiorna con delle olive ‘esplosive’, piccole sfere ripiene di sugo di olive verdi, incapsulato con un elaborato processo di sferificazione. Boom! vi esplodono in bocca.


       Nel menu non poteva mancare il pastéis de nata, iconico dolce di uova, latte, mandorle, zucchero e cannella.Nato nella celebratissima versione di Belém, venduta nell’omonima pasteleria che fiancheggia il superbo Monastero dos Jerònimos.Nato nella celebratissima versione di Belém, José, oltre che nella versione tradizionale, lo propone anche in versione salata, con una croccante sfoglia ripiena di carne stufata per molte ore.Il tutto innaffiato da un fresco e aromatico JA Branco dai vitigni Viognier e Arinto..            Gran finale: un dolce incluso nelle sette meraviglie della gastronomia portoghese, lo storico budino dell’Abate di Priscos, considerato uno dei più grandi chef del 1800.

Continuo il percorso e arrivo al Bairro do Avillez, davvero unico, dove all’interno trovo cinque alternative: Taberna – dal menù svelto con specialità locali, lo spazioso Páteo – specializzato in pesce e frutti di mare, Cantina Peruana – che ospita lo chef Diego Muñoz, specializzato nella cucina peruviana e infine la gastronomia gourmet in vendita da Mercearia. Alla sera mi sono lasciato tentare dal misterioso e seminascosto Beco Cabaret Gourmet, ispirato ai club degli anni ‘20, con cameriere super sexy e un musical show piuttosto audace. Non a caso sulla parete deL bar troneggia un gigantesco ritratto di Dita Von Teese, la regina del burlesque.

Vengo accolto da un intrigante Master of Ceremony, degno del film Cabaret, al tavolo mi aspetta una rosa che nasconde uno stuzzica-gola alla mela e un tovagliolo sigillato da un bacio. Anche il menù non scherza: ceviche di gamberi, cono di granchio ragno giapponese, mini pizza con tonno crudo e caviale, un peccaminoso stufatino di coda di bue e foie gras e un uovo avvolto in foglia d’argento.Per finire, mini bon bon nascosti tra diamanti e serviti sulle note di ‘Diamonds are a girl’s best friends
Finalmente incontro Avillez.
Una ricerca tra giovani ha rivelato che il 50% sogna di diventare uno chef popolare in TV. Cosa ne pensi?
E’ il sogno di molti. Pochi però arriveranno al traguardo. Purtroppo nei TV show sembra tutto piuttosto semplice, ma non lo è.
Parliamo di alcuni chef in TV. Cosa ne pensi su certe ‘battaglie’ in cucina?
Non sono un fanatico né un ammiratore delle guerre televisive in TV. Hanno l’aria di essere state scritte a copione. Se battaglia ci deve essere, preferisco sfidare me stesso.
Dove trovi ispirazione per i tuoi piatti?
Scopro cose che esistono e viaggio nei sogni. Dappertutto e da nessuna parte, nella realtà e nell’immaginazione.
Quali cucine ti influenzano?
Amo la semplicità. Certi sapori asiatici, lo stile giapponese e le tradizioni della cucina portoghese. Mi piace creare piatti che procurino gioia al palato, non solo alla vista.
Come si esprime la tua personalità in cucina?
Sono un tipo tranquillo, non mi piace sbagliare e miro a fare le cose in maniera giusta. Ma tutto con calma. Nessun isterismo se in cucina qualcuno fa un errore.
Sei ospite nella finale di Master Chef. Cosa prepari per far colpo?
Mi affiderei alla tradizione portoghese e alla mia fantasia. Preparerei bacalhau à Brás con olive esplosive, un tipico piatto portoghese, cucinato in maniera un po’ diversa per renderlo più cremoso e guarnito da piccole sfere che schioccano in bocca in un’esplosione al sapore di oliva.
Wow, olive esplosive! Mi daresti la ricetta oppure è un segreto?
Dammi il tuo taccuino, te la scrivo con piacere. E’ un piatto che rispecchia la mia storia, il mio mondo, le mie visioni e tutto quanto ti ho raccontato.

L’inarrestabile José non si ferma.
Al settimo piano del lussuoso El Corte Inglés ha da poco inaugurato tre nuovissimi ristoranti. L’informale Barra Cascabel, che segna la collaborazione con lo chef Roberto Ruiz e che celebra la cucina messicana, Jacaré, cioè alligatore, che si ispira a questo ‘evoluto’ animale che mangia non solo carne, ma anche frutta e verdure e infine Tasca Chic dove i sapori originali delle vecchie taverne tascas incontrano il ritmo e lo stile della Lisbona trendy di oggi. Nel menu troverete pepite di merluzzo meia-desfeita e il saporito maiale di Alentejo, oltre ai famosi dolci di José, tra cui l’irresistibile budino alla crema di miele e olive.
Testo e foto di Cesare Zucca

Lisbon. Discovering José Avillez’s luscious empire.

José Avillez is one of Portugal’s most famous chefs, he runs 12 restaurants,
produces wines, made appearances in many radio and television shows
and has been awarded with 2 Michelin stars for his iconic
     Belcanto                                                                                                                             I met with José n Lisbon at the magnificent Bairro do Avillez, a five restaurants venue, all supervised by José inside the Bairro , I found the unformal Taberna, the spacious Páteo, specialized in fish and seafood, Mercearia, a gourmet store ,Cantina Peruana  which hosts the chef Diego Muñoz, specialized in Peruvian cuisine and finally Beco Cabaret Gourmet a mysteriously hidden Cabaret Dinner Gourmet, with a quite sexy musical revue. It is no coincidence that on the bar wall stands a gigantic portrait of Dita Von Teese, the queen of vaudeville


                                        How do you express your personality in the kitchen?
I’m a quiet guy, I do not like to be wrong and aim to do things right. But all calmly. No hysteria if someone makes a mistake in the kitchen


What interested you in the food planet?
I am interested in the different world cuisines, that’s why I am honored to host chef Diego Muñoz in my Cantina Peruana and I just opened Barra Cascabel, featuring chef Roberto Ruiz, one of the great references of Mexican cuisine in Europe.



What we’ll always find in your fridge and what we’ll never find?
I always leave a lot of space for fresh vegetables, eggs, cheeses. Never, never margarine.
Where do you find inspiration to create a dish?
Everywhere and nowhere, in reality and in imagination. I love simplicity: certain Asian flavors, Japanese style and the influences of Portuguese cuisine. I like to create dishes that bring joy to the palate, not just to the eye.
Eros and food, a proven combination. Your aphrodisiac dish ?
A dish that knows how to create an atmosphere. Like a rich soup, perhaps accompanied by oysters.
Open the drawer and tell us your dream.
Be happy. Professionally and sentimentally.
Are you happy now?
Yes, but still in pursue of more happiness.
You are the guest of honor in a TV show. What would you cook to impress the audience?
I would follow the Portuguese tradition and my heart. I would prepare my signature dish: bacalhau à Brás with explosive olives, one of my favorite Portuguese dishes yet cooked with a twist. I would garnish with little green spheres that pop in your mouth and create an explosion of olive flavor. I love surprises!





Here all Avillez restaurants.
Choose one (or more) for your next trip to Lisbon
José Avillez restaurants