Several awards and Ambassador Expo 2015: interview with Chef Moreno Cedroni

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:

How did your love for cooking come from?

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?

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?

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.

What feeling did you feel in being Ambassador of 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”?

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.

A river of Michelin Stars and several restaurants in Italy and around the world: interview with 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.

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?
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?
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?
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?
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.

Live between cones, budgets and fulltime schedules. Interview with Ilaria Angelillo of the Clover ice-cream parlor.

After the interview with Fabrizia Ventura the blog of Ristomanager continues to dye pink. This week, Ilaria Angellilo, 35-year-old Milanese ice-cream maker, takes the floor. The love between Ilaria and the ice cream cones was born by chance, when her family took over an ice cream parlor, the future Clover. And it is then that the life of Ilaria is divided into a before and after. In the first there was a degree in Education and a long career as a community educator, in the “after” there is Clover. And there are the ice cream cones, the rows of patrons, the balance sheets and existential typical of those who have an activity. Positive and negative balance sheets, which in any case do not discourage Ilaria or her partner, responsible for the accounting part. On the other hand, she is the creative, who amalgamates and creates new tastes, because it is not limited to pre-packaged tastes. In a Milan of skyscrapers and hasty passers-by, in an industrial Milan, Ilaria believes in artisanal gelato.

And now, it is her who speak.

Hello Ilaria, can you  tell us who you are, how old are you  and where do you live?

Hi, I’m Ilaria, I’m 35 and I’ve always lived in Milan.

What did you do before you became an ice cream parlor?

I graduated in Education Sciences, and I worked as an educator for more than ten years in various contexts, including prison, day care centers and residential for the disabled, minor communities.

What prompted you to open an ice cream parlor?

The proposal was made by my family, who had the opportunity to start an ice cream shop  and I immediately accepted with enthusiasm. I have always loved the idea of ​​working in the field of nutrition.

Are you enthusiastic about having embarked on this adventure or would you go back? What are the positive and negative aspects of your business?

The question is a bit ‘ambivalent: in some ways I like it a lot, but the difficulties are very high, and sometimes I would like to go back … but the positive aspects are many, and on balance I would not change my current work with the previous.

Among the positive aspects of this activity there is the possibility to be creative, to invent products, tastes, recipes, formulas. Creating something that makes customers smile and that improves their day, even for five minutes, is a wonderful feeling. As well as hearing comments such as “I was looking forward to picking up your ice cream”, or “I come from Trezzano on purpose to get ice cream from you” makes the fatigue of a whole day disappear in a second.

On the downside, especially when you own business, there is a constant preoccupation with balancing budgets, giving up evenings out, weekends, holidays, and the problem that there is a huge difference in work between ‘winter and summer, which creates problems both in the management of staff and in the choice of products to be put on the bench (and remember that even in winter customers fall, the rent of the room and the salaries of staff remain unchanged …)

Your personal consideration about who opens ice cream parlor or  general restaurant business in Italy?

On the other types of restaurant business I do not know, but i know  ice-cream parlors are concerned, I see that many people rely on “turnkey” franchises that offer semi-industrial products for an easy and profitable job. So we find around hundreds of ice cream parlors that offer ice cream with a standardized flavor, so much so  many people are convinced that ice cream parlors always offer “prepackaged” products in sachets.

On the other hand, especially among young entrepreneurs, I see many people who study and open ice cream shops that use quality products and recipes, which are bringing artisan gelato to very high quality levels.

There is also to say that opening business in Italy is also a courageous choice: taxes, operating costs and bureaucracy make it very difficult to manage a small business, which can not be compared to a large company.

What would you recommend to those who want to open an ice cream parlor?

First of all,  ice cream courses  are not sponsored by companies that sell semi-finished products. Look for serious schools, which explain the fundamentals of the ice-cream parlor, how to balance the blends, how to create their own recipes from scratch. Also, study the area really well and make an accurate business plan. The market is now saturated, and in order not to fail it is necessary to differentiate its offer by adjusting it according to the target of the territory. And preparing for a life full of sacrifices, the job of ice cream makers is really tiring from all points of view, both physical and mental. There were days in which I worked 17 hours in a row, continuously raising buckets and 10-12 kilos trays and continuously passing from the laboratory to the counter, but they have  to be taken into account, especially in case of sudden absence of some staff member : the ice cream parlor has schedules to respect, and it is up to the holder to cover the shifts uncovered, as long as it is possible.

Do you thank  someone in particular for the goals achieved in your career?

Well, I can not yet say that I have achieved particularly important goals, but I certainly have to thank my family, which allowed me to start the business believing in my skills (without an initial investment in Italy, it is very difficult to open one’s own business ), the teacher of the ice cream course, Alice Pagani, who teaches his students with great professionalism the foundations of the ice cream shop, and my partner, who takes care of the bureaucratic-administrative issues of the store and supports me in moments of discouragement, making me always re-center on future goals and not on the small failures or adversities that I can encounter daily.

Interview with Fabrizia Ventura, chef designer in the balance between cuisine and art

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.

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.

Fabrizia 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.

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.


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.

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.

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 www.suscitaliano.com 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!

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.

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!