APR.MAG 2014
VII
A concept that enhances the tradition of
a family of three generations of butchers
and moved to Milan from Campania.
Mucche e Buoi offers a burger with large
doses of Italian, meats, ground fresh and
it is available in three sizes (M, L, XL
meatball with 500 grams), with potatoes
and accompanied by a good selection of
wine bottles. “We have created a cozy
- explains Giovanni Borrelli, the holder
- with a family atmosphere and a great
attention to quality and detail.” With
120 seats, Mucche e Buoi brings the
gourmet sandwich in a traditional Italian
restaurant.
Meet, the best of the food valley in
sandwiches.
Even Parma, capital of the Italian Food
Valley, is free from this trend. In a city
that is famous for its food, the Meet
hamburger is typical of tempers, marries
the organic meat Gotra Albereto Parma
Apennines, the Black Truffle Fragno, it
makes bio and km0, as in collaboration
with the Podere Stuart that provides
fresh vegetables or in Spalla Cotta of
San Secondo, an ingredient in some
preparations. “We are at zero distance
- says Paolo Cerri, one of the owners
- we sell organic food and territory.
We follow the seasons and inspire us,
for recipes, our food traditions.” Meet,
which has 60 seats, like a target that
varied from 20 to 70 years and more,
captured by the formula and the safety
of high quality raw materials used. “I do
not limit ourselves to the imagination for
our sandwiches - concludes Cerri - if you
do not care for the ingredients from the
area.” Even the burger can be no global
and local, who would have thought?
5 key factors of the gourmet burger
RAW MATERIAL. Research on the
quality of the raw material, preferably
fresh, local, organic circuits. The origin
of the ingredients shown in the menu
RECIPES. Touch gourmet recipes and
combinations, no sauces and “industrial
“condiments
DRINKS. No drinks for the mass market,
but craft beers and wine (preferably
natural)
MOOD. Picture that appropriates the
styles of fast food and updates them
SERVICE. Pairing with contours and
fresh -prepared or served at the table
AT PAGE 20
The recipe of the
APCI chef
Hamburger with tomato bread
and sesame, eggplant, zucchini,
caciocavallo and parsley
mayonnaise
Ingredients for 6 people:
700 g rump fassone
1 bunch of fresh herbs ( parsley, basil,
marjoram )
50 grams of mustard
80 grams of bread
1 dl of milk
300 grams of mayonnaise
200 grams of zucchini
200 grams of eggplant
6 sandwiches with tomato sauce and
sesame
200 grams of cheese
extra virgin olive oil
salt and pepper
Procedure:
Chop the meat and knead with half the
chopped herbs and mustard, combine
the bread soaked in milk and finely
chopped, salt and pepper and form the
burgers.
Chop the herbs and add them to the
remaining mayonnaise.
Cut the vegetables into slices, season
with salt, pepper, olive oil and cook
with the grill mode.
Cook the burgers together, keeping the
inside pinkish, let stand a few minutes.
Cut the bread in half and toast it in a
manner grill, stuff it with vegetables,
cheese slices, and serve the burgers with
mayonnaise with herbs.
Cook Author: Danilo Angé, chef
entrepreneur taste
AT PAGE 24
The different flours
of the “new” pizza
Pizzeria comes out of
improvisation and gets into
the restaurants. Using long
leavening and flour robust,
more digestible and nutritious.
Creativity, training and
technical support are essential
to the pizza maker in the third
millennium
By Anna Muzio
Once upon a time the white flour was
bought from the baker and worked
at the time. The pizza maker used to
decide touching it if it were more or less
good. And the technique was always the
same, a sort of assembly line without
many back thoughts. Then, also because
of the great reaper, the economic
crisis, it has been (re-) discovered that
the pizza dough is like fine wine: it
improves maturing. And it was back to
the ancient systems.
“Today we are moving towards long and
very long leavening that are answered
in the flour of strength at high protein
value. Good flour? It must be analyzed
and it must have a constant response
over time, “says Antonio Dilorito, owner
of Mister Chef.
This is echoed by Valeria Alberti,
marketing manager of Agugiaro &
Figna. “The pizza makers experiment
