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vegetables. We have trusted suppliers,
who we’ve been using for a long time;
we also like to shop directly, maybe
from companies we are familiar with
and know they have excellent products.
In this way we play around a lot with
the concept of locally-sourced produce
(we have a selection of cheeses and
cold cuts from an incredible place),
perfect for having fresh ingredients and
helping to assist the local economy.
Which elements can’t be
abandoned?
For sure flour, sourdough, sugar and
eggs, I think they are the base behind
everything... I’d also add Farindola
ricotta that I use often and, inevitably,
lamb meat.
Instead, what do you concentrate
on in the restaurant?
Willingness and kindness are the first
things; it is the initial impact for the
guests as soon as they come through
the front door. Often the customer,
even when sitting at the table with a
menu, wants to be advised. This is
where trained and friendly staff make a
difference... you have to ‘know how to
read’ who you have in front of you and
understand their tastes so as to suggest
targeted dishes, to be able to fully satisfy
the diners and inevitably impress them.
And for the wines?
My son takes care of this department,
he’s the expert. Certainly we have
a rich wine cellar, composed of
different Italian wines, in addition
to the many regional types such
as Montepulciano, Trebbiano and
Cerasuolo. Also in this case we want
the customer to have the chance to
taste, even in the glass, the flavours
of the territory, without depriving the
customer however of a wide choice.
Who is the chef you admire most?
For sure Canavacciuolo! He works
with a simple yet quality cuisine, in
addition he seems a very friendly
person, with clear objectives and an
awareness of his profession.
______________________________
BOX
BUCKWHEAT PAPPARDELLE
WITH WHITE RAGU OF DUCK
The inimitable taste of homemade
pasta, one of my specialties, made
from buckwheat. The taste of this
light ragu blends perfectly with the
texture of the pappardelle.
approximately
Ingredients for 4 people:
For the pasta
!
" #
$
% &
&
For the white ragu of duck
'
%
(
and onion
% &
&
)
! !
*
+
*
*
,
Place on a worktop the sifted flour,
add the eggs, the oil and knead until
you have a smooth and elastic dough.
Leave in the fridge to rest for about
an hour, then roll out the dough and
make the pappardelle.
In a frying pan, sauté the mirepoix
of vegetables with a drizzle of oil; in
a saucepan, also brown the minced
duck meat with the rest of the oil,
better if on a low flame. When the
meat colours blend with 1/2 glass
of white wine. Add the chopped
vegetables, season with salt and
pepper, and continue cooking for
another hour, until the meat becomes
tender; add the vegetable broth a little
at a time so as not to let it dry out.
Blanch the pappardelle for about 1
minute in boiling, salted water. Drain
and season with duck ragu; sprinkle
with a little grated pecorino and
serve.
Suggested pairing: Trebbiano
d’Abruzzo with an almond finish.
______________________________
AT PAGE 38
I photograph,
therefore I am
In a society of sharing, the
photographic rendition of the
dish is almost as important as its
gastronomical success. Here are
some tips from a professional
By Elena Consonni
Whoever, besides juggling between
the stoves, also juggles on social
media, will come across #foodporn.
For the less accustomed to this
terminology, it has nothing to do with
x-ratings (forbidden to minors). The
term was coined in 1984 by feminist
writer Rosalind Coward, in a book
entitled “Female Desire - Women’s
sexuality today”, in which she
claimed that the aesthetics of the dish
were assuming greater importance
than the ingredients, the preparation
and of those who cooked it.
Accompanied by social media, the
tendency of food voyeurism has
exploded and brought with it many
other phenomena: the importance
given to the chefs, the spread of
books and television programs
dedicated to food. Not to mention the
craze of sharing photographs of what
you have on the plate, whether it is
of your own making or that of a great
chef. And so, deciding on the success
of a restaurant is no longer a matter
of just the quality of the dishes on
the menu, but also their photographic
image on the website, social media
and company brochures.
The most effective solution for
those who want to make the best of
their dishes is to hire the services
of a professional, or better still one
specialised in food photography. To
help those who want to try to grapple
with this difficult art, armed maybe
only with a smartphone, we asked
MAGAZINE