The great Ambassador Expo 2015

Ambassador Expo 2015. Today we met Chef Moreno Cedroni, who today boasts 2 Michelin Stars and great editorial successes. He also had the privilege of being the Ambassador of Expo 2015, which was held in Milan. Below, we report what revealed us:

Ambassador Expo 2015

Ambassador Expo 2015

How did your love for cooking come from?

Ambassador Expo 2015

My love for cooking certainly comes from having always eaten well at home. Grandmother and mother were two perfect cooks, who knew the Marche tradition perfectly. We also had the vegetable garden and farmyard animals while living in front of the sea, so I could say that I was born in the good kilometer without knowing it.

When was your career started and how was it developed?

Ambassador Expo 2015

I open the “Madonnina del Pescatore” in the twenties, in 1984. A beginning made of traditional dishes and simple catering. Then the innate curiosity, the desire to improve, the hunger for knowledge led me to study a lot, to do internships and to grow with humility and perseverance.

What must your success be linked to the publishing environment?

Ambassador Expo 2015

From the beginning I realized that it was necessary to write down what I was doing, and the book in a certain sense marks its own territory, he says: I did it myself. Furthermore I always wanted to make the recipes, the ideas, visible to all, without jealousy, but with a very open spirit. I read books by colleagues to learn new things and consequently I give my contribution to knowledge. Now, surely a 35-year journey shows curiosity in young people who want to know my story and read it from my books.

Ambassador Expo 2015

What feeling did you feel in being Ambassador of Expo 2015?

Ambassador Expo 2015

There are local emotions and global emotions, here being one of the Expo Ambassadors for me was a global emotion. You are seen from all over the world and in your little one you can become curious about coming to Italy, given that Italian food and wine is very popular abroad.

What prompted him to approach the world of “Susci”?

Ambassador Expo 2015

Before 2000 I was tired of eating fish with lemon juice and vinegar in the west, and with soy in the east, I wanted to create a new way of interpreting the raw. Thus was born the “Susci”, a concept that is renewed every year and with the new Menu del Clandestino draws new life.

At a technologic level, what would you recommend to other restaurants owners to install inside the restaurant, to guarantee their management help?

At this moment I realized The tunnel, a research and development laboratory with freeze-dryer, distiller, ultrasounds and maturation cells, because in a moment of maturity it is the right time to develop the research. Of everyday technology for the best restaurant management I would say a system of managing orders from the room towards the kitchen, an excellent air conditioning system and lights that create magical atmospheres.

We want to thank Chef Moreno Cedroni for giving us some of his precious time and giving us some more details about his professional life.

We take the opportunity to recommend the Software Ristomanager for the management of orders. As the Chef has revealed, having a good software is a fundamental element, so as not to have problems during your services.

Interview with Chef Enrico Bartolini

Chef Enrico Bartolini. In the world of cooking is constantly growing and in Italy more and more chefs have conquered the palates of the Michelin Guide critics. Precisely for this reason, today we are pleased to share with you the interview that the multi-starred chef Enrico Bartolini has released to us.

For centuries, Italy has been a land of pizza and pasta. Yet in recent years it seems that even these humble foods have been transformed into something new by exciting chefs across the country for their creativity with flavors, while still making them Italian enough to satisfy any palate!

Chef Enrico Bartolini

The Michelin Guide is a series of rankings that help respectable restaurant owners and chefs identify which restaurants should be featured in their menus. To create this list, inspectors examine various aspects such as food quality and service; they also take note if there has been any mention or publicity about the activity in question – good or bad!

How to get Michelin stars?

Becoming a successful chef is not an easy task. However, with a little hard work and determination you can do it! There are many factors that contribute to being accepted in this competitive industry such as: having a good look or charm; wearing stylish clothes that show your figure well (don’t forget heels!), invest money in fashion tips how to own multiple outfits for every occasion; have confidence in yourself while cooking so that customers feel intimidated by you – especially themselves are famous! You’ll want to introduce yourself soon, before any other chef, because everyone will see who gets served first.

Chef Enrico Bartolini

Chef Enrico Bartolini

Where did your passion for cooking come from?
I started as a child. I was passionate about many things, especially the craft ones. I always attended the kitchen constantly and today I feel like a real fan.

What was your professional path?

Chef Enrico Bartolini
After hotel school, the first internship in London. Later I stayed in Paris for a few years. In Italy I worked closely with Massimiliano Alajmo. Finally, I opened Le Robinie. Star in 2009, then Devero two stars in 2013 e. from 2016 the current news.

You have received several Michelin Stars. What is appreciated most about your work to be so successful?
Success equals the pleasure guests have at the table. We must find the balance between our proposal and the cultural typology of the clientele. Generosity and capacity for expression require an extraordinary sensitivity that an entire team must express.

You have several restaurants, both in Italy and abroad. Will there be other new openings in the future?

Chef Enrico Bartolini
In the future, we must first improve the restaurants we have already been opened, and then there will undoubtedly be new opportunities that will be conducted if we have the right people around at the right time.

What feelings do you feel in receiving so many awards?

Chef Enrico Bartolini
It is a great emotion. The awards are needed to have authoritative confirmations on the work, after which, they must be confirmed every day continuing to seek the upgrade of their abilities.

In terms of technology and restaurant management, in your opinion, what can not miss?

Chef Enrico Bartolini
A restaurant is made up of many details, nothing can be missing. The funny thing is that sometimes the restaurants that miss something are the biggest hit.

Enrico Bartolini, born in 1979, reaches four Michelin Stars over the same year. It boasts 5 restaurants in Italy and 2 in the world. The most important is the MUDEC Restaurant, located on the third floor of the Museo delle Culture in Milan.

A curriculum of all success in his path and we do nothing but wish him much more and we thank him warmly for giving us the opportunity to be able to exchange a few words.

Read also: Pascucci Al Porticciolo is born from the passion for the sea. Interview with Chef Gianfranco Pascucci, of the TV program “La prova del cuoco”

Interview to Stefano Paciotti

stefano paciotti

Stefano Paciotti. This week Ristomanager it’s proud to announce you the interview of a special guest. So special in particular for people who follows the reality show “La Prova del cuoco”. We are talking about Stefano Paciotti, one of the best delicatessen owner in Italy. He will tell us about his origins and his family from Scheggia. His town in Umbria is poor and humble but it offered a great opportunity for Paciotti family. Talking about its delicatessen, it was first built in Roma where the young Stefano grew improving his grocer skills and the ability to do business with people.

Stefano Paciotti

As both an artisan and a showman, Stefano today moves from his work bench to places where he organizes workshop where he infuse his passion and professional skills to students. In one of his seminaries he was noticed by some people who wanted him to get on stage of “Prova del cuoco”. His targets is far from achieved, his dream is to found a delicatessen academy, a place where tradition of cured meats is preserved in order to give prestige to Italian food.

Good morning, Stefano. We know that your family comes from Umbria, precisely from Scheggia (Gubbio): what made you move from Umbria to Lazio, in Rome? And what brought you to the world of cured meats?

Stefano Paciotti

My father’s family, same as all the families of the past days, was numerous so, because of this problem it was difficult to live a wealthy life, his last two sons (of 6) were literally sent to Rome where they would have helped their uncle in order to carry on his little shop.

With some differences same things happened to me, because my father become owner of an activity that required my help whenever I didn’t attend school. In that period my passion for building relationship with the customers was growing , and consequentially the passion for the products that we sold was growing too, in particular for those who needs attention such as cured meats and cheeses.

What are your greatest professionals satisfactions? Instead what were the rainiest day for Salmeria Paciotti?

Stefano Paciotti

Among the greatest satisfactions there are the personal one: I managed to achieve a certain level of knowledge and proficiency that quench each day my hunger for the research and selection of products that i sell to my customers.

Professionally talking, the greatest satisfaction is to be able to transmit my experiences to young people that becomes more and more interested in this subject. Moreover i think that I still have a lot of things to do. In the past, Rainy days have come. It was the period of Italian financial crisis but the endless research of quality foods helped us to get away from that periods.

What are the advantages and disadvantages of being a “norcino” Master today?

Stefano Paciotti

Among the advantages we have absolutely to consider the awareness of being able to follow your passion, the ability to discern good raw materials from bad one and more important, being able of live tanks to this passion. The disadvantages are countless. Just to mention some: timetable, physical work, responsibility, few time to spend with family, etc… But i have to say, it’s worth it!

How you reach “Prova del Cuoco” starting from a delicatessen?

Stefano Paciotti

In general I reach TV thanks to the lessons about food excellences i was used to grant in Hotel Cavalieri Hilton in Rome, by which I’ve been noticed from people who worked in that sector. More deeply, i reach “Prova del Cuoco” thanks to my brotherly friend Gabriele Bonci, with whom I worked for several years. The professionalism and the lack of shyness did the rest.

As “television” chef what are your thoughts about Masterchef? And in particular about cooking reality shows?

I think that all this television formats that deal with the cooking world should be watched and understood. Cuisine and the world of food in general are personal subjects that everyone interpret in his own way, the important thing is that those who spread their knowledge and ideas are experts. The rest is all about show, you should take it as a suggestion not as a rule.

What would you say to a young person that dreams about jumping into the world of cured meats?

Stefano Paciotti

Stefano Paciotti

I deeply suggests to jump into it with the desire of following your own passion, with the humility of learning new things, and more important with the curiosity for knowledge. This is a world full of sacrifices but it can give you great satisfactions.

Moreover, you should have the desire for the research of high quality raw materials, for yourself and for future generations. If you have this attitude you have not to worry, things comes of by themselves.

Have you got plans for the future(both professional or personal)?

Stefano Paciotti

One of my most ambitious plan for the future is creating a delicatessen academy, where it’s possible to develop the experts of the future. My big dream is to have the possibility of getting in touch with young students in their school in order to guide them step by step throw working life because I think that today young people are really good. Last but not least i would like to say that even if you weren’t born delicatessen owner you can become one!

Read also: Pascucci Al Porticciolo is born from the passion for the sea. Interview with Chef Gianfranco Pascucci, of the TV program “La prova del cuoco”

Interview with Fabrizia Ventura

Fabrizia Ventura. We continue our interviews, for readers of ristomanager, to present excellence of the  Italian restaurants and after interviewing the pizza chefs Marco Stango and Roberto Gallo, today it’s up to Fabrizia Ventura, a chef who has built his professional affirmation following basic principles of  the relationship between cuisine and art and curiosity towards new flavors and new tastes.

His career path is not taken for granted, in fact the cooking skills are combined with a degree in Art History and the experience gained in the world of communication. Worlds apparently distant, but which, over time, merge into an unquestionably innovative and creative professional project.

Fabrizia Ventura

fabrizia ventura

Currently engaged as a Chef Designer member of the Italian Chefs Federation, in various collaborations in Italy, for training, the realization of industry events, and the development of the visibility of chefs, restaurateurs and product enhancements.

FabriziaVentura hello and thank you for accepting to answer some of our questions. Can you tell us what is Cook Design  Italy and how was your idea born?

This idea was born above all from my love for Italian cuisine and from my desire to bring my contribution to innovation in the sector. Many colleagues have asked me to help them to propose their business in a different way, through the contribution of the web and in particular social media, tools that are now unavoidable for every type of business.

Fabrizia Ventura

So I offer advice for the development of a brand, restaurant activities not started or to be relaunched or for the enhancement of individual professionals and their creations and above all I offer support in the management of large training and marketing events.

Fabrizia Ventura

Fabrizia Ventura in your work, how important was the degree you have achieved in art history with specialization in graphics, drawing and engraving?

I would say that it was very important because I have always considered art and cooking 2 similar elements and for me cooking is like painting, and the dish and the ingredients are like the canvas and the colors. Cooking and painting are 2 forms of art that can not be expressed only with technique but need creativity, that comes from the heart and soul.

Fabrizia Ventura

Studying the history of art I understood how it is similar to the history of cooking because both teach us the importance of culture and knowledge.

Fabrizia what is your relationship with the cuisine, tastes and flavors of other countries?

The cuisine is culture and you can not only love the Italian one, also because the same Italian cuisine contains in its history traditions of neighboring lands. I love all the cuisine of the world, and I’m always very curious to know and  realize  new tastes because only in this way it is possible to create and innovate, through knowledge and discovery.

Fabrizia Ventura interview

For this reason I have traveled a lot. I was in fact in Mexico, South East Africa and the USA to learn  techniques and dishes that have greatly enriched me. I love my job and I’m always looking for new flavors, traditions and stories to bring to the table.

And demonstrating this I created a brand that is based exclusively on the ITALIAN TRADITION of fish, but presented and shared with very special menus that can even have 30 courses, as well as in Japan. I call them small works of taste!

It comes from an intuition: eating the best Italian fish, in its traditional recipes but presented in the shapes and with the traditions of sushi!

Fabrizia Ventura

We know that for work you provide advice for the Paciotti family, present in Rai at the Prova del Cuoco with Stefano Paciotti. I’d like to know what you think about the success of the TV programs dedicated to the kitchen.

Fabrizia Ventura

Many television programs are the luckiest and misfortunest of our industry. On the one hand they increase interest, curiosity and approach the world of food, but on the other they create false myths and scientists of the gourmet, those who make the wise in the restaurant just because they saw it on TV.

I know what is behind a TV program and I do not deny that I would like it to be “authentic and” “genuine” as what moves the passion for cooking, but it is TV, and therefore should be taken in my opinion in small doses.
Thank you for your time in Fabrizia and we look forward to meeting you again in the future.
Thanks to you for the chance and a greeting to all readers of Ristomananager, see you soon to tell you about new projects and other stories of art and taste!

Read also: From the uncle to the nephew, the kitchen of “San Domenico di Imola” is always a success. Interview with the Chef Valentino Marcattilii.

Hotel Ristorante Olimpia in Abbadia San Salvatore

Abbadia San Salvatore. Today on our blog we interview the owners of Albergo Ristorante Olimpia, Abbadia San Salvatore, in the province of Siena.

Abbadia San Salvatore
Abbadia San Salvatore

Let’s start immediately with a very simple question: at the Albergo Olimpia Restaurant, do you have any typical dish of the house?

Among the first courses, we have a tasty porcini mushroom soup, while for the latter we prepare a great roast with wild fennel, or if you prefer some excellent eggplant all’Olimpia. As for desserts instead, we have a delicious curly-haired ready to be enjoyed.

We remain on the subject of dishes, and we would like to ask you what are the dishes most requested by your customers?

Surely the most popular soups are homemade pasta. Mainly because they are easy to do, but also very comforting when you need a hot meal on a cold day or after an evening out with friends!
Mole sauce is one of my favorite things about this country – it tastes absolutely divine served on noodles that have been cooked all the way but still retain their bite; while cannellini beans give depth and crunchiness thanks mainly to their use here together with some fleshy mushrooms such as cèpes (porcini mushrooms) or porcini mushrooms.

Abbadia San Salvatore

A question that directly concerns the Albergo Ristorante Olimpia as a company: how long have you been open?

We have been in this business for 75 years.

And if any of our users wanted to reach you to taste your specialties, where should they go?

Our Albergo Ristorante Olimpia is located in the central area of ​​Abbadia San Salvatore in the province of Siena.

We also wondered if you also have a take-away service.

We have no such service at the moment.

Now let’s move on to a more technical question, concerning possible IT tools used by the Albergo Ristorante Olimpia: do you have a system to know the stock of your warehouse?

Yes, we have it because we are aware that always knowing stocks is a fundamental thing for every activity in our sector.

As for customers, do you have habituèe?

Indeed yes: it is always a pleasure to see that a customer becomes attached to our local.

Returning to talk about computer science, how do you take the orders in the hall? Do you use tablets or smartphones?

We at the Alberg0 Ristorante Olimpia are linked to tradition, so we prefer the old way with the waiter.

As for customer services, do you make home deliveries?

No, we prefer direct contact with our customers.

We thank the Albergo Ristorante Olimpia for your kind availability and patience in answering our questions, and we invite you to continue to follow our interviews with the various restaurant activities.

Abbadia San Salvatore

Abbadia San Salvatore

That’s a very good question. Let me tell you what I think! When we interact with customers in person, they may feel more connected to us and the experience is much better for them because of this quality of human connection that merchants have when they deal directly without an online intermediary like Yelp or Google ReviewFrPaper which takes away their ability to be authentic, also providing valuable feedback.

The answer to this question lies deep in the heart of every restaurant employee. They know that personal touch with every customer is what really sets them apart from their competitors, and it can be difficult for managers or owners not to have time at work to do all those little things that help build relationships between servers and their customers!
The love of spoken food could also play in favor when someone works behind a bar – how else should you stay entertained while people order?

We thank the Hotel Restaurant Olimpia for the kind availability and patience in answering our questions, and we invite you to continue to follow our interviews to the various dining activities.

Read also: We know the world of Food & Cook Design. Interview with Nicoletta Mearelli