Christian and Manuel Costardi, also known as the CostardiBros, rose to fame for their risotto. Two brothers that are often considered as twins despite an age difference of 9 years where in Ristorante Hangar in Amsterdam on 9 October for a one evening pop up with Peroni Nastro Azzuro. They brought with them a number of iconic dishes that have made them famous not just in Italy over the past few years. Their focus was on rice, serving two main dishes as well as a dessert using rice that is so popular in their region. They presented Diversamente Tonnato by CostardiBros, a dish that is their interpretation of Vitello Tonnato, one of the most famous dishes of Italian and piedmont cuisine. “This dish came about during the opening of our new restaurant in Torino inside EDIT. It is impossible to open a restaurant in Torino without serving vitello tonnato. However, the meat that is served in this dish never appealed to us so we decided to work on the meat and the sauce using a fillet … [Read more...]
Riccardo Camanini joins the ‘seven wonders’ of Italian cuisine
Riccardo Camanini, chef of Lido 84 has been working under the radar since he joined his brother at Gardone Riviera. In the latest publication of the Guida Espresso, one of the most influential food guides in Italy, if not the most influential he has won 'five hats' together with the new three Michelin star restaurant St Hubertus del Rosa Alpina of chef Norbert Niederkofler. They join the top five chefs of Italian cuisine, recognised by many guides including the Michelin Guide as well as World's 50 Best Restaurants among others. These are Casadonna Reale of chef Niko Romito in Castel di Sangro, Le Calandre of chef Massimiliano Ajamo in Rubano, Osteria Francescana of chef Massimo Bottura in Modena, Piazza Duomo of chef Enrico Crippa in Alba and Uliassi of chef Mauro Uliassi in Senigallia. While the promotion of St Hubertus del Rosa Alpina was to be expected given the restaurant was recognised with 3 Michelin stars, the recognition for Lido 84 came a bit as a surprise for a chef who has … [Read more...]
Michelin star for Niko Romito’s Il Ristorante at Bulgari Hotel in Shanghai
Chef Niko Romito knows how important recognition can be. When he started Reale in Rivisondoli, a village of only 450 residents in Abruzzo as a self-taught cook, the people believed it was a miracle. Today, Reale is one of the best restaurants in the world and the chef is becoming one of the most internationally recognised Italian chefs in the world for his three Michelin star restaurant in Castel di Sangro. So the first Michelin star for his Il Ristorante - Niko Romito at the Bulgari Hotel in Shangai has notes of something very special because this is a completely new project that aims to showcase Italy's traditional cuisine in a contemporary manner. "I am extremely pleased because it is a sign that our project is being understood. My idea is to take the Italian tastes and flavours which each of us has in their memories everywhere while showcasing our traditional dishes. Obtaining such a result just over 2 months from the opening of our restaurant makes this even better," he told … [Read more...]
First Pizza Rossini festival showcases Italy’s most heretic pizza
Mention a pizza with pineapple and it is likely to make most Italians cringe with shock and awe. But the most heretic pizza with unusual and unexpected ingredients is the Pizza Rossini, a pizza margherita with egg and mayonnaise that will take centre stage at the first ever festival organised in Pesaro, Italy between 28 and 30 September. This pizza, a tribute to Rossini is very simple. It is made with a margherita base, generous amounts of hard-boiled egg and mayonnaise are added. It may sound bizarre but according to the most sceptics, it is still excellent. In this city in the Marche, the Rossini-mania has taken over moving from music to pizza. The festival, that will be organised in Piazza del Popolo in Pesaro, is part of the celebrations on the 150th anniversary of the death of Rossini. The aim is to make this recipe, a symbol of this city, known to as many people as possible. The name of the pizza pays tribute to a composer who is world famous. He is author of the Barber of … [Read more...]
Franco Pepe, the biggest name in pizza, arrives in Hong Kong
Franco Pepe, today's biggest name in pizza worldwide, has ventured outside of Italy for the first time with the opening of KYTALY which he co-owns with Alessandro Bortesi. The pizzeria and first Hong Kong Campari bar has officially opened its doors in the heart of Hong Kong. Born from the perfect harmony between “Ki”, the Japanese symbol of life’s energy, and “Italy”, the cradle of Mediterranean culture, the two values give identity and character to the concept. KYTALY has risen to the global stage for serving the best pizza in the world outside of Italy. Franco Pepe is today the biggest name in Pizza. He and his family of legendary bread-makers were the first to revolutionise the art of pizza making, choosing to create original recipes from scratch following the traditions and methods set out in his family. Working closely with his father, Franco Pepe learned everything there was to know from sourcing the freshest local ingredients to constructing the perfect dough and flour by … [Read more...]
ALT, the new project by Niko Romito in Castel di Sangro
ALT is the new project which Niko Romito, chef of three Michelin star restaurant Reale, considered to be one of the best restaurants in Italy if not the best. The project is part of the Niko Romito academy which will enable students of the school to run and operate this place along the road (the Statale 17) of Castel di Sangro where he and his sister operated their first restaurant before it moved to Casadonna. Niko Romito said the new spot will be completely managed by the students including the communication and social media. The idea behind the project is for people on a road trip to stop and spend some time eating, dining, having a snack or breakfast in an informal place on the road. ALT is the natural extension of the bread laboratory PANE which is just behind ALT. It is from here that bakery products which are either sold or delivered to various places in Italy are made. Niko said that the students will use the social media accounts (Facebook and Instagram) of the … [Read more...]
It is time to rethink Italy again: Why Italians hope Bottura’s rise to the top can put the country in the culinary spotlight
When Ferran Adria placed at the top of the World’s 50 Best Restaurants list successively he not only helped to make a name for himself and his restaurant el Bulli but he also lifted the fortunes of Spain and its gastronomy for good. Italians are now hoping that Massimo Bottura’s second top position in the space of three years will have a similar effect. Look at the world’s leading chefs today and most of them will have one thing in common. They have nearly all trained at the Adrias’ iconic restaurant el Bulli. No one has had an impact like the Spanish chef over the past years and one can say he has given chefs like Massimo Bottura and René Redzepi and many others the license to reinvent restaurants. There is maybe no one today who has the aura that Ferran Adria had though in a few years we may look at a number of today’s stars in the same way. Booking months in advance to secure a table at el Bulli was the order of the day in its heyday. Today that phenomenon is common in many … [Read more...]
Pino Cuttaia to organise Cooking Med in Agrigento, Sicily next year
Pino Cuttaia, chef of two Michelin star Sicilian restaurant La Madia will be organising Cooking Med, an event that will bring to the fore sustainability of the sea and focus on themes like marine pollution, seasonal fishing, cooking ‘humble fish’ and the geopolitical role of the Mediterranean. The first edition of the event takes place in Agrigento in September 2019. Cuttaia loves to call the Mediterranean Sea his garden and has decided to launch this project which aims to bring topics that have always been close to his heart from sea sustainability to the cultural role of the Mediterranean into the spotlight. He has been inspired by his friend and colleague Norbert Niedekofler, the organiser of Care’s and Cook the Mountain. Cuttaia’s aim is for Cooking Med to become a laboratory for research on gastronomy. He aims to bring together the traditions of various Mediterranean countries and explore the resources, passions and heritage of these countries. With Cooking Med, he … [Read more...]
Massimo Bottura brings together 24 chefs for Al Méni in Rimini on 23 and 24 June
It is sometimes called the G8 of international cuisine. On 23 and 24 June, close to the sea in Rimini, Massimo Bottura, chef of Osteria Francescana, will organise the fifth edition of 'Al Méni' an open air food festival where 12 chefs from Emilia Romagna and 12 up and coming international chefs join forces to serve top cuisine at 'street food' prices. Among others, there will be top Polish chef Adrian Klonowski, the Indian rising star Garima Arora or Tekuna Gachechiladze, the star of Georgian popular cuisine. 'Al Méni' is dialect in the region for hands and comes from the title of a poem by Tonino Guerra. Bottura came up with the idea for the festival 5 years ago. It is held under a circus tent inspired by the great Italian film director Federico Fellini in the square that is named after Fellini. It is aimed to be a celebration of the cuisine and produce of the region. The commune of Rimini turned the idea into an event. The chefs that are taking part come from all corners of … [Read more...]
Taking the doughnut to the next level: Niko Romito opens Bomba in Milan together with Autogrill
If Niko Romito has his way, he will revolutionise street food in Italy by turning the 'humble doughnut' or bomba as it is known in Italy into a protagonist of Italian street food. The chef of 3 Michelin star restaurant Reale in Castel di Sangro has opened a new 'fast food' concept in Milan together with Autogrill on 7 June. Called "Bomba" this is the first in a series of outlets that are set to open not just in Italy but also internationally. The 'bomba' is a doughnut that is being served in both a savoury and a sweet format at Bomba. Niko Romito has gone back to his father's roots. It was his father who made the 'bomba' at the pastry shop in Reale at Rivisondoli which made typical pastries from Abruzzo. His father turned that pastry shop and bakery into a trattoria before it was taken over by Niko and his sister who turned it into the best restaurant in Italy. In 2014, Niko launched the first 'Bomba' in Naples in a high-end supermarket. Here, they made not just the doughnuts … [Read more...]