Qualitaly_114

DEC. JAN. 2020 XV to a daily series and where I really cooked, which is what I do best. In short, do you really like to be between ladles and brigades? In Masterchef and Hell’s Kitchen my role was different. For Rai 2 I cooked. What did you give and what was taken away the TV? I just want to say that I like challenges and I don’t like repetitions. The format included the creation of my most famous recipes without winners or losers. In the Gambero Rosso guide “Restaurants of Italy 2020”, his “Cracco in Galleria” gained 92 points and three forks. I have a few restaurants to run, so it’s only fair that I’m only partially dedicated to television. And that’s the result. ______________________________ BOX THE COOKING SHOW ON RAI2 “Nella Mia Cucina - Una ricetta con Cracco” (In My Kitchen - A recipe with Cracco), led by the multi-starred chef and the web creator Camihawke is a trademark of Branded Entertainment content by Scavolini, co-produced with Zerostories in collaboration with Rai Pubblicità. In each episode Cracco welcomed a guest in the domestic intimacy of his kitchen, the only scene of the competition. Two specular compositions of the same kitchen, prepared with identical means and ingredients, allowed an amateur cook and the chef to create gourmet recipes by working back-to-back. ______________________________ BOX COMPETITORS: BACK-TO-BACK WITH THE MASTER We joined Alessandro Melis, Mixology Consulting at Pandenus in Milan, with whom we had a chat about his experience with the multi- starred chef in “Nella Mia Cucina”. “I received a phone call from a friend saying that there was a chance to participate as a competitor in a television show with Cracco: I immediately gave my availability. Shortly afterwards they called me from the production to set up a casting. Everything was very fast. It was a great and wonderful experience that certainly brought added value to my career.” You’ve worked with lots of more or less famous people. What can you learn, even in a contest of a few minutes, from a great chef like Carlo Cracco? That following the advice of experts and great professionals you can do things that before were unthinkable for me. You have cooked what is a bit ‘your workhorse’: the egg. Do you think you somehow impressed him? I’m glad I managed to peel the egg without breaking it but I don’t think that’s why I impressed him. I don’t think Cracco is easily impressed... You and Cracco: two very close worlds that hardly meet. You are often called upon to manage very important events from a beverage point of view. What do you think of a... “Pairing” with him? I would love it. Preparing cocktails to match his dishes and vice versa to serve to famous guests who are more or less fond of good food and good drink, all gathered around us sitting at a large table full of food, herbs, spices, fruit, etc. with an accompanying light and ethereal conversation... a nice format, right? On this occasion too you’ve proved to be a versatile character. What are you working on now? I’m completely immersed in two fantastic projects: in the first I follow the mixing of the Pandenus catering group that currently has six stores in Milan, and which will soon become 8, creating signature cocktail lists characterized by cocktails that are beautiful to see and so good to drink at any time of day; in the second, I designed nonsolococktails.com , the first co-working of mixing, a space in Milan where anyone can find the most innovative equipment for the preparation of cocktails, spirits, liqueurs and use them as they wish with the help of leading experts in the field such as Mattia Pastori, Tony Grimaldi, Giorgio Chiarello. We’re having a lot of fun. ______________________________ BOX BRIEF BIOGRAPHY OF CARLO CRACCO Born on October 8, 1965 in Vicenza, after graduating from the Istituto Alberghiero Pellegrino Artusi in Recoaro Terme, in the province of Vicenza, at the age of just twenty- one, Carlo Cracco began working in Milan with Gualtiero Marchesi, one of the most important chefs in Italy. It was 1986 and the beginning of a professional turning point that tookt him to France for three years, where at the Hotel Paris, he learned the secrets of local cuisine thanks to Alain Ducasse. In the same city he worked at Senderens for Lucas