FEB.MAR 2014
VI
pursuing a serious work of revival of
the tradition is the restaurant at the Rex
Pipero that, without any loophole it easy
concession to the customer, restorative
landscape is emerging in the capital.
Pipero about Alexander, Man of the hall
and the pivot of the Roman restaurant,
one of the few, perhaps the only one in
Italy, taking its name from the maître
and chef “When I opened the restaurant
in my name - explains Pipero - many
people thought I was crazy, I was told
that without a chef to cry I had failed.
Well, in the past three years I have
changed three chefs, but my success has
been growing; signal, this, that there
is something else besides the kitchen,
which argues in favor of the client to a
local or another.
Today, the main problem is the lack
of identity. Many restaurants are not
able to create one, or in the kitchen,
or in the room. I think, in a landscape
rather flattened, who is able to give
a clear imprint in what he is doing is
successful. Certainly, if you do not have
the right skills in the room and if there
is a good relationship between osmotic
room and kitchen, this magical alchemy
is impossible.”
Pipero puts real passion into his work.“I
carry one of the most beautiful things in
the world - he concludes - every night I
make a trip through the five continents,
I have the opportunity to confront
clients of many cultures and to create a
relationship that enriches both.
I would never change what I do with
the profession of the cook, to be man
of the room must have broad and deep
expertise, ability to interact with others,
quickly and accurately.”
IN THE U.S., THE HALL HAS
A dish prepared by the chef does not
like the waiters who refuse to put it in
the menu. That’s science fiction in Italy,
and normality in restaurants with stars
and stripes, at least in those of high
rank.”
The brigade hall - says Mauro Santinato
Teamworks - makes a judgment about
the dishes that will go into the menu
and offers his point of view mediating
the chef’s creativity with the demands of
the customers.
If a plate does not pass this judgment, it
is not included in the paper.
AT PAGE 16
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By Mariella Boni
It is a pride of Italian food production as
well as being the most exported product
dop in the world. Grana Padano DOP
is one of the gastronomic excellence of
Made in Italy, for centuries produced
in a limited area in 32 provinces in the
north of Italy. A high quality cheese
that is still produced according to a
centuries-old traditional method, but
according to the latest rules established
by a rigorous discipline that ensures
the area of origin, quality, methods of
production and aging.
Just the seasoning is an important
element of product differentiation and
meets the different needs of culinary
and gastronomic of consumers and
culinary professionals.
THREE
ages. The grana padano fact is
marketed in three different ages. The
younger ages 9 to 16 months and is
great as a meal because of its delicate
flavor, reminiscent of the milk has a
soft straw-colored clear and it still has
the typical structure of “ grain.” It is
an ideal seasoning to make gratins
and sauces, or use shredded or flaked
of Carpaccio and salads.The next level
is that of Grana Padano with over 16
months of seasoning. In these forms
the dough takes a slightly more intense
straw-yellow color, which already
exhibits the typical granular structure
and the flings fracture, the taste is more
flavorful, with a scent reminiscent of
nuts and hay and, although suitable
for grating or consumption by meal, it
is very suitable for the preparation of
meat, vegetables and omelets.
Finally, the Grana Padano Riserva,
which undergoes a maturation of at
least 20 months maturation, which gives
the product the final structure, lashes;
taste more and more rich and full, with
aromas reminiscent of butter, hay and
dried fruit. Grana Padano DOP cheese
and Reserve is shown as a table cheese,
maybe with nuts, fruits and pickles.
A Grana “taylor made”, which the
chef may well, be called the best
ambassadors in the Italian market
(which sees the trend growth in
consumption) than on the stranger, to
which the Consortium of producers bit
much for development.
THEY ARE ACTUALLY THE COOKS,
with their recipes and creativity to
highlight the versatility of the product.
Not surprisingly, the Consortium has
published the book “Cutting Tailoring
- 28 chefs interpret Grana Padano”,
where chefs cry damage their culinary
interpretation of the product: Grana
4(.(A05,
