Italia Squisita: Quiche Lorraine in a French Michelin Restaurant with Massimo Tringali - Armani

Jul 7, 2023 | It is the most famous savory pie in France. An ancient dish that has become a symbol of transalpine cuisine, also protected by a real trade union. Massimo Tringali, executive chef of the Armani restaurant, one Michelin star in the Saint-Germain Paris, tells the story and the recipe of the classic Quiche Lorraine, without forgetting its Italian heritage and contemporary cooking touch.

Click here and then click on ‘show more’ for a full list of the ingredients and the method of preparation.

Italia Squisita: Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio

Jul 14, 2023 | After a year-long journey into mother sauces, Giuliano Sperandio is back on ItaliaSquisita to illustrate two other French classics, two timeless comfort foods: cordon bleu and puree. The Taillevent chef's execution techniques and choice of ingredients fully enter the story of two recipes that have put generations of chefs to the test all over the world.

Click here for the full recipe and then click on ‘show more’.

Italia Squisita: Spicy Chicken by Chef Lorenzo Cogo | Pollo alla diavola

Jun 16, 2023 | Lorenzo Cogo opens the doors of his Social Club in Schio (Vicenza) to illustrate a dish from the Italian 70s, Pollo alla (devilled chicken). A refined recipe, which is piquant and aromatic thanks to the use of spices and marinades of oriental origin.

Italia Squisita: Anchovies and Butter Spaghetti (Spaghetti burro e alici) by Italian Michelin Chef Gianfranco Pascucci - Al Porticciolo

May 26, 2023 | We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic.

Italia Squisita: Leftover Pasta: Baked vs. Fried vs. Gourmet with Luciano Monsilio

Jan 13, 2023 | We are back in Rome together with Luciano Monosilio to discover his new fine dining adventure, the Follie restaurant inside the Villa Agrippina Gran Melia hotel. On the occasion of the launch of the new ItaliaSquisita publication dedicated to the most loved Italian food, Monosilio illustrates 3 leftover pasta cooking techniques. From the most comfortable and familiar (baked pasta), to the Neapolitan recipe for fried pasta omelette (scammaro), up to a research dish on overcooked pasta inspired by the work of chef Davide Scabin (pasta itself!).

Italia Squisita: Potato Rösti in a Swiss 2-star Michelin Restaurant with Paolo Rota - Da Vittorio St. Moritz**

Dec 16, 2022 | Mountain potatoes, butter and salt for one of the most iconic dishes of Swiss cuisine, the Rösti. Paolo Rota, two Michelin star chef in St. Moritz, illustrates the traditional recipe for Swiss potato cake and its re-interpretation, a technical, elegant and opulent dish in perfect Da Vittorio style (editor's note: Da Vittorio is a 3 Michelin star Italian restaurant based in Bergamo).

Italia Squisita: Bechamel in a French Michelin Two-Star Restaurant with Giuliano Sperandio - Le Taillevent**

Nov 25, 2022 | After the episodes dedicated to brown stocks and mayonnaise, Giuliano Sperandio is dealing again with mother sauces, starting perhaps from the simplest and most "homemade": bechamel. The interpretation that the chef of the Taillevent gives of this French classic will be as rigorous as it is amusing and, in some ways, surprising.

WIKIPEDIA: Béchamel sauce

Italia Squisita: Panettone: the Original Milanese Recipe from Pasticceria Besuschio since 1845

Nov 4, 2022 | Panettone is the most famous Italian Christmas sweet. Born in Milan in the Renaissance era, it is now a global trend with countless variations even outside of Italy. To discover the original recipe, we went back to one of the oldest patisseries in the country, owned by the Besuschio family since 1845. In the Abbiategrasso laboratory not only is the last active refractory oven dedicated to panettone in Lombardy, but few techniques have been invented changing the history of this great leavened product. Andrea and Giacomo Besuschio therefore preserve a memory and a concept of tradition, which makes their panettone recipe something literally definitive.

For a full list of the ingredients used in this recipe and the method of preparation, please click here and then click on “show more”. – Mark

Italia Squisita: Onion Soup / Zuppa di cipolle: Original (Tuscan) vs. Gourmet with Gaetano Trova - Arnolfo **

Nov 11, 2022 | The onion soup is a dish whose origin is disputed between France and Italy. In this episode, the first of a mini-series dedicated to onions, we have been to Gaetano Trovato's' 2 stars Michelin restaurant in the province of Siena. The chef illustrates the original recipe of Carabaccia, the traditional peasant soup from Tuscany, and then rethinks the dish in a contemporary key starting from one of his greatest passions, stuffed pasta.

For those who need the subtitles but find them faint and difficult to read, their colour can be changed by clicking on the settings button at the bottom of the video. A very helpful Italian helped me with this this afternoon. This is how you change the colour: "Settings -> Subtitles/CC -> Options(at the right top) -> Font Color -> Then it's your choice." I think you will find this very helpful. – Mark

Italia Squisita: Pastrami Sandwich by Michelin Chef Claudio Sadler with Lorenzo Sacchi

Sep 2, 2022 | Chef Claudio Sadler together with Lorenzo Sacchi, executive chef of the Circolino, a brand new upcoming restaurant in Monza, accompany us to the discovery of the pastrami sandwich: a historic recipe that comes from Romania, passes through New York, to become a planetary gastronomic phenomenon. The meat is marinated for a long time and then cooked. Then there are several steps and technical tools for the cosmopolitan recipe that enthusiasts can replicate at home with great pleasure.

For a full list of the ingredients and method of preparation, please click here and then click on on “show more”. You will find the list and the instructions in both English and Italian.

Italia Squisita: The Definitive Sunday Roast by Chef Francesco Mazzei

Roast beef is the most popular English dish in and outside the United Kingdom. In the classic version it is composed by different recipes giving life to a truly opulent and tasty dish, perfect to celebrate Sundays with the family. Francesco Mazzei, one of the best known Italian chefs and restaurateurs in London, through a real gastronomic performance, illustrates all the steps to make Sunday Roast in a perfect British style. Take your time to follow Mazzei in the heart of the English tradition.

For a full list of the ingredients in both English and Italian for the roast itself, Yorkshire pudding, horseradish sauce and the gravy, please click here, then click on “show more”. – Mark

Italia Squisita : French Croissant vs Italian Cornetto with Michael Bartocetti and Rocco Cannavino

They are the food par excellence of French and Italian breakfast. They are two small, leavened products as similar in preparation as they are different when consumed. But they are also a reflection of the style and blend of two of the greatest European gastronomic cultures.

Michael Bartocetti, Four Seasons George V's Pastry chef in Paris, and Rocco Cannavino, owner of Zio Rocco Lab Store in Naples, tell the story, the differences and the techniques hidden between the soft layers of the Italian cornetto and the French croissant.

An unprecedented comparison to understand the great pastry without prejudices and boundaries, thanks to the two most famous leavened products in the world.

Italia Squisita: The Rossini Tournedos in a 3-Michelin-star French Restaurant with Martino Ruggieri - Allenò Paris

Filet mignon, black truffle and foie gras are the basic ingredients of Tournedos Rossini or Filet Rossini-style, a classic of French cuisine whose invention is attributable, however, to the Italian composer Gioachino Rossini, one of the greatest opera writers of all time as well as a extreme lover of good food. Martino Ruggieri, chef of the 3 Michelin stars restaurant Allenò Paris au Pavillon Ledoyen, after recounting us the Ratatouille recipe, re-enacts with charm and competence the story of one of the richest and most opulent French steak, through the choral interpretation of his very young brigade. Let the show begin!

Italia Squisita: Beef Wellington in a 3 Michelin-star English Restaurant with Marco Zampese - Connaught***

Beef Wellington is an English recipe of uncertain origin, extremely opulent, that became worldwide popular thanks to the web. In the new episode of the series "Italians in ..." we find ourselves at the Connaught Hotel in London, one of the most famous hotels of the English capital, with Marco Zampese, the very young head chef of Hélène Darroze's 3-star Michelin restaurant. Together with his brigade we'll learn all the procedures behind this great holiday dish, but we will also discover its remarkable versatility, with two original versions, one based on pigeon, the other vegetarian.

For a list of the ingredients and the cooking method in Italian and English, click here.

Italia Squisita: Risotto allo zafferano by chef Carlo Cracco

Carlo Cracco is one of the most renowned and beloved Italian chefs. Brought up in Gualtiero Marchesi's "golden brigade", together with other great professionals, after travelling Italy and the whole world he's now based in the city of Milan. We visited him in his one-Michelin star restaurant to discover the recipe for the traditional risotto with saffron, "alla Milanese". Enjoy! | Sponsor Riserva San Massimo | Views on YouTube: 1,982,416 v

Italia Squisita: Roasted Chicken in a 2-Michelin-star French Restaurant with Giuliano Sperandio - Le Clarence

Widespread in all cultures of the world, roasted chicken is a true cult dish for French families. To discover its secrets, we wen to Paris inside the kitchen of the two Michelin star restaurant "Le Clarence", hosted by Giuliano Sperandio. This great chef with Ligurian origins, already protagonist n couple with Mauro Ricciardi of our original pesto recipe, will guide us with his professionalism and great irony through the search of the perfect roasted chicken, without forgetting the side dish: French fries with Bernese sauce!

Neither the list of ingredients nor the method of preparation is available for this. One must simply listen to the chef’s instructions (if one speaks Italian) or read the subtitles in English at the bottom of the video. Buon appetito!

Italia Squisita: Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***

Omelette is the best known and most widely reproduced French comfort food. Two ingredients for a recipe as simple as full of pitfalls. To learn its secrets, we have been to Menton, inside Mauro Colagreco's 3 Michelin star restaurant Mirazur. The young (and very excited) chef de cuisine Donato Russo started with the classic recipe of the French omelette, and then presented a soft and delicious variant created with the soufflé technique. To combine the two recipes a touch of Italian style given by the original use of a great Italian cheese.

In collaboration with the Parmigiano Reggiano Consortium, which for the occasion created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and Holland). The code is PRITALIASQUISITA. Visit the shop here.


For the ingredients used in this recipe in both Italian and English, click here. The method of preparation is as shown in the video above.

Italia Squisita: Homemade Neapolitan Style Pizza by Pizza Master Renato Bosco (Northern Italy)

Renato Bosco, one of the most authoritative pizza makers in Northern Italy, presents his version of the most classic of Southern pizzas, the Neapolitan one. 70% hydration, a few technical gestures, conscious use of heat to make a Neapolitan-style pizza at home as in pizzeria, in Verona as in Naples.

Ingredienti/Ingredients:

Farina “0” 260-280W/Flour “0” 260-280W 500g
Acqua/Water 350g
Sale/Salt 10g
Olio EVO/EVO Oil 12ml
Lievito di birra/Fresh brewer's yeast 2,5 g (oppure Lievito secco/Active dry yeast 1,25 g)

Method as shown in the video.

Discover the book Homemade Pizza by Davide Civitiello here.

Italia Squisita: Lasagna in an Emilian Michelin Restaurant with Massimo Spigaroli - Antica Corte Pallavicina*

Jun 4, 2021 • The Aquadichef contest is back, a competition addressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation. To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.

INGREDIENTI:

Pasta fresca/Fresh pasta:

Farina/Flour 00/00 300g
Uova/Eggs 3
Sale qb

Ragù/Bolognese sauce:

Carne bovina/Beef 500g
Salsiccia/pork sausage 200g
Passata pomodoro/Tomato paste 400g
Acqua/Water 100g
Vino rosso/Red wine – 1/2 bicchiere (1/2 glass)
Carote/Carrots
3 Cipolle/Onions
2 Sedano/Celery
1 Olio EVO/EVO oil qb
Sale/Salt qb

Besciamella/Bechamel:

Latte intero/Whole milk 1l
Farina/flour 00/00 70g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb

Per la guarnizione/For the garnish:

Parmigiano 24 mesi 24 (months) qb
Burro/Butter qb

*qb: quanto basta = as much as you need; according to taste

Italia Squisita : Risotto by Chef Carlo Cracco

Mar 22, 2019 • Carlo Cracco is one of the most renowned and beloved Italian chefs. Brought up in Gualtiero Marchesi's "golden brigade", together with other great professionals, after travelling Italy and the whole world he's now based in the city of Milan. We visited him in his one-Michelin star restaurant to discover the recipe for the traditional risotto with saffron, "alla Milanese". Enjoy! | Sponsor Riserva San Massimo