Today we met chef Gianfranco Bruno – Interview

Today we met chef Gianfranco Bruno – Interview

Lifestyle Trado Friends

I introduce myself…

I’m Bruno by name and by nature … I am 31 years old and I was born in Policoro in the province of Matera (the 2019 European Capital of Culture); I am the son of farmers, where the base of the sacrifice there is the respect for nature and the desire for healthy eating.

For this reason I chose this profession, so close and yet so different. I am totally Lucan, because in my veins flows the Aglianico, I have muscles Podolica and I’m Crusco as the Senise pepper. Continue reading

Trado with chef: Mark Greenaway – BIO and Interview

Trado with chef: Mark Greenaway – BIO and Interview

Lifestyle Trado BLOG Trado Friends

Please, tell us a little about yourself, and where you were born and raised. Could you tell us about, The training program and the beginnings of your professional adventures in the field …

I was born and raised just outside of Glasgow in Scotland.  With a career beginning in Scotland in 1992, I then went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top establishments. On my return to Scotland, I continued my profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders before coming to Edinburgh to open my own restaurant, Restaurant Mark Greenaway. Continue reading

World Chef Congress 2016 – Thessaloniki 24-27 Sept

World Chef Congress 2016 – Thessaloniki 24-27 Sept

Lifestyle Trado BLOG

Will open in Thessaloniki the World Chefs Congress & Expo 2016 from September 24 to 27. An opportunity to meet and culinary and cultural exchange, to share and know about upcoming trends and challenges of the future.

The organizer of the World Association of Chefs Congress is itself a network of associations established in October 1928 at the Sorbonne in Paris. On the occasion of that first congress there were 65 delegates from 17 countries, representing 36 national and international associations. Continue reading

Sour Risotto with yuzu, tuna, mustard and prickly pears

Sour Risotto with yuzu, tuna, mustard and prickly pears

Lifestyle Recipes

Chef Salvatore Morello recipe

Ingredients for 4 people:

– 280 g. Authentic Carnaroli rice Riserva San Massimo

– 160 g. Red tuna

– 1 Yuzu

– Mustard to taste

– Yogurt to taste

– 2 Prickly pears

– Crème fraîche

– Sichuan pepper

– Extra virgin olive oil Monna Giovannella

– Watercress

– Summer Petals

To cook this risotto, you start to candy peeled sharp yuzu few days early,. With the skin, prepare bleached zest, then storing them in the fridge.
Centrifuge a portion of prickly pears and regulate the texture with xanthan, keeping the cold centrifuged in a bottle. Continue reading

Trado with chef: Salvatore Morello – Interview

Trado with chef: Salvatore Morello – Interview

Lifestyle Trado Friends

CULINARY ARTIST SALVATORE MORELLO

Interview: Lara Abrati

English text: Margaux Cintrano

Please, tell us a little about yourself, and where you were born and raised.

Firstly,  I am now living in Koblenz, Frankufurt am Main.

I grew up in Catanzaro, located in the south of the Italian peninsula, in the region of Calabria.

I lived  there until the age of 16, when I had I decided to leave.

I was sure I wanted to study the culinary arts, and had been strongly influenced and inspired by  several people in my family who are in the  restaurant business, and this  interest has  become contagious, a passion that you feel inside, and, in my case, influences your choices and your life.

What has inspired your interest in TRADO?  What are the advantages for a chef?

I can say … “finally”! Before Trado, it was difficult to find quality products abroad and, especially, when choosing ingredients and creating a real planned organised system. As a chef, Trado can be very useful because,  the standard market availability is usually very average or downright  poor.

If you want to cook with high standards on a top tier level, you need  accurate research and highly selective raw materials. Then, for those who love details like myself,  it’s not hard  to be seduced by Trado product selection….

Have you experienced a “clash” with the professional kitchen ?

Fortunately,  when I was young,  I had the chance to “mentee” in the bakery of my uncle.

I  was awe-struck by all the goings on, and   often went in the afternoons to spend my spare time.  I loved the precision, methods and compelling aromas.

The repetition of calibrated actions looking for a perfect balance. !  The step attending culinary academy,  was really easy  and I was totally  convinced.  The world of epicurisim belonged to me and I belonged to it.

I have always  felt a  happy sensation in this realm.

Could you tell us about, The training program and the beginnings of your professional adventures in the field …

I graduated, but while studying, during breaks and on weekends, I tried to sneak into restaurants in town to start doing a little bit of staging and observing and thus, had  my beginnings,  to build and sharpen my skills and enhance my experience.

At first I worked for some time in a very coveted seafood restaurant, I was in charge of cleaning fish and  also handled the  vegetable preparation.

Veteran elderly Michele Valletta, a real guru in cooking fish and shellfish was in her 90s and she had taught me the how to´s.

From there,  other opportunities began to come about with  apprenticeships at the  culinary school, including Fratta di  San Marino, where at the helm was a great Croatian chef (Dado Matkovic) with a structure and a brigade above the average for that time period.

With him I learnt the disciplines, the importance of team work and of course, sacrifice.  All notions that I had,   already acquired, are the basis of what I’m still doing.

Then the doors opened wider,  to new experiences in larger restaurants, and  abroad.

After being out of Italy for some time, I felt the need to return,  and I had the opportunity to be a sous chef for the restaurant, Peppino Sirianni of Catanzaro Lido Carmelina, where I remained for several years. During my holidays and vacation breaks,  I continued to do internships abroad and  in staged  at prestigious venues.

Then,   I followed my dream, and  opened  my first restaurant, which,  I managed for nearly three years before moving abroad again.

First in Berlin, where I worked for a long time in different positions in top restaurants, and  now  in Koblenz for a major gourmet group as Executive Chef.

What or who inspires you to create a  new recipe …

Inspiration to create a new dish can arise from any thing and, above all, at any time. I am often stimulated by art, but also from  music or from a state of mind which is followed by a reflection. Then comes the raw material, research and the idea materialized.

Could you provide us, with some words to describe your cuisine …

Acidity and bitterness characterize my kitchen and culinary movement. In some cases with net acidity research,   I have found and  firmly believe,  that acidity is fundamental and is often balancing in determining the pleasantness of a dish.

It makes a difference. Bitterness as well as minerality,   increase the perception of taste.

When I talk about movement, I mean the merging of techniques that do not belong to our traditions, as well as ingredients from around the world and of great quality.

How would you describe yourself ? 

I’m obsessed, extreme and disciplined.   I do not know if they are qualities or deformation! 

For the guys I work with, I am hard and obsessive, but it is also true that the figure of a calm Chef, in charge of brigades with so many people, is a real fairy tale … it  simply does not exist in a real life kitchen.

It requires discipline, rigor and concentration to reduce mistakes.

What do you have in mind for 2017 and the future …

I am birthing  my new restaurant along with a close friend in a very sought after destination amongst European gourmands. The restaurant will open in the autumn 2016 and will be small in the number of seats, but great for the cuisine project we have developed,  where there will be more space for young people and where we demonstrate to the world  our point of view.

What is the direction in which the world of the professional kitchen is going?

The directions are always different, depending on the type of cuisine that is being proposed. Then fads do not last long and, although very modern, I think that the cuisine, from some points of view, is still a few years ago, with the exception of a few geniuses such as Scabin. Then, only a few can make it evolve and give directions, I believe that people need certainty and not of fashions. Innovation is a process that comes from reflection and technique.

How much you like your work from 0 to 10?

Ten! Or rather, I liked ten, but now I must say nine because I have little time to devote to my family. I would not recommend this work just for this.

Follow me on Trado blog, coming recipes and … much more!

#recipes and tales – Spaghetti with seaweed Ulva

#recipes and tales – Spaghetti with seaweed Ulva

Lifestyle Recipes

WORDS: Gigi Rana and Mario Pennelli – IMAGES: Gigi Rana

Spaghettone Pastifio Mancini, green beans, candied garlic, allspice berry, Ulva seaweed, Seawater Steralmar and Muraglia EVO oil.

A plate empathetic, alive, vital: a dish that invades old and dusty maps outlining new boundaries, tracing new routes.

It is the concept of rewriting, subverting status quo, in a word “revolution”. Continue reading

PERCEPTIONS – Recipes from Restaurant Mark Greenaway

PERCEPTIONS – Recipes from Restaurant Mark Greenaway

Lifestyle Recipes Trado Friends

As often happens, I met Mark Greenaway by case: the virtual social networking offers us, every day, great people; our task and pleasure to deepen the exchange of ideas and thoughts.

In his case something hit me and today I am honored to have been chosen to explore his art and his creativity that I would celebrate by giving my modest contribution in spreading it out and submit it to the many professionals and lovers of fine living. Continue reading