For the first time, Hyatt Regency
Bella Italia, the only event that tours the world to promote high-end Italian cooking and wine, is organised by the Alta Cucina Italiana Association (www.italtacucinaitaliana.it), a group of selected Italian chefs from different regions of Italy who are not only the owners of their restaurants, but also teach and give several cooking performances at such Italian fairs as Vinitaly, Squisito and others.
Chef Cristiano Tomei from
I met up with Tuscan Chef Cristiano from
Some of this exciting chef’s dishes are the Cacciucco, Gnocchi, and pancotto interpreted in a modern way, but Chef Cristiano remains inspired by his local culture.
In 1995, he graduated from the Nautical Institute of Viareggio but, quite soon, realised that dealing with boats would not be his future profession. He then decided to hit the road and visit some of the most famous restaurants in
He decided on this name as he intended to invite guests to “channel” themselves from the day-to-day routine to the magic of his cooking kingdom.
In 2009, he was chosen as a candidate for a Michelin star, due to be granted this year. Chef Cristiano’s cooking is strongly tied to the local region of Tuscany, and inspired by his farmer family, focusing on traditional dishes and tastes, as well as on fresh ingredients, although he interprets them with a modern and creative touch. Given his birthplace in
My tete-a-tete with Chef Tomei
· Your mission in life?
Chef Tomei - Spreading joy and happiness thru good food .
· Your philosophy?
Italian way of Life – enjoy
· Your style of cooking?
I like to play around with classical dishes, giving them my won creative twist…eg my soup is my own intrepretation…
· How difficult it is to be chosen for a Michelin star?
Verrryyyyyyyy. Well the inspector comes and tastes everything, inspects even the toilet ….
· What do you like the most?
Food, Women and music – jazz music.
My Special Lunch Menu
With Wines - Bertani soave`08 &
Bertani valpolicella`08
Chef Tomei`s Menu
Pancotto
Cooked bread, mixed vegetables, extra virgin olive oil, aged cheese
Bertani soave`08
Gnocchi con cipolle e acciughe dissalate
Dumplings, onions, unsalted anchovies
Bertani valpolicella`08
Tagliolini all’anatra
Tagliolini, duck sauce
Bertani valpolicella`08
Scarpaccia
Typical Tuscan cake, zucchini vegetables, vanilla ice-cream
On Special Request, Chef Tomei gives me his secret recipe for Pancotto. AHHHHH, try folks!
Serve 4
Pancotto
50 gr tomato
50 gr zucchini
50 gr carrot
50 gr onion
50 gr celery
50 gr asparagus
30 ml olive oil
200 ml vegetable stock
400 gr toasted bread
150 gr Grated parmesan cheese
Salt and pepper to taste
Cut the bread in cubes and toast in oven. Cut the vegetables in small cubes. Heat the oil, add the vegetables and cook till start to become soft. Add the vegetables stock and the cubes of bread. When the bread soak all the soak the soup is ready. Pour it in a soup cup, sprinkle with grated parmesan and serve very hot.
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