1 Febbraio 2015

I protagonisti di #lsdm #London

Chef Andrea Aprea – Restaurant VUN, Milan
“My contemporary cuisine looks towards the future but never forgets its origins. With tradition as a starting point, it re-elaborates and devises something new and unique. My inspiration stems from curiosity, everything is a source of inspiration: a painting, a piece of furniture, a place, an aroma, a person.” Andrea Aprea.

Born in Naples, 37-year-old Andrea Aprea is the Executive Chef at Restaurant VUN of Park Hyatt Milano, with working experiences in Italy and abroad.

“Restaurant VUN is the domain of a young Neapolitan chef in whose cuisine you find echoes of dishes and products from Naples, but above all a phenomenal journey through the best products in the peninsula.” Michelin Guide

His cuisine expresses itself through three simple yet essential key points: technique, innovation and respect for Italian culinary tradition. Starting from a careful selection of ingredients, the Neapolitan chef experiments and continuously search for charm and taste, through a creative journey that takes advantage of the experience gained working in some of the most relevant restaurants in Europe.

Andrea Aprea
 
 
Chef Michele Deleo, Palazzo Avino and Rossellinis Restaurant, Ravello
“Cooking is love and passion”. This is Michele Deleo’s the motto.
 
Deleo is currently the Executive Chef at Palazzo Avino luxury hotel in Ravello, as well as managing the kitchen of the Rossellinis gourmet restaurant.
 
He is known for assembling some of the best culinary teams on the Amalfi Coast and in the entire region of Campania. His culinary elaborations merge local, seasonal ingredients with creative contemporary cooking techniques.
 
Born in Torre del Greco (Naples) and recognised as one of the country’s most important chefs, Deleo joined Palazzo Avino in 2013 bringing with him a wealth of knowledge from prestigious restaurants both in Italy and abroad.
 
Deleo’s culinary experiences include notable tenures in Switzerland, France and England. He worked at Le Crillon des Gourmets (two Michelin Stars) in Paris, Tantris (three Michelin Stars) in Munich and Le Gavroche (2 Michelin Stars) in London and again in Paris at Le Côte d’Or du Saulieu (3 Michelin Stars) and at the Astrance (3 Michelin stars).
After living abroad for a long time, he longed to return to his beloved Italy and in 2001 his desire became reality. Soon after his return, recognitions for his acclaimed culinary ability arrived as he was awarded one Michelin star at the Restaurant Il Buco in Sorrento and later at L’Accanto in Seiano.

Michele Deleo
 
 
Francesco e Salvatore Salvo. San Giorgio a Cremano (Naples)
Modernity while respecting tradition. This is Francesco and Salvatore Salvo’s creed. The two brothers belong to a family of pizza-makers; they represent the third generation, and they have been able to renovate the very concept of the Neapolitan pizzeria.
 
In the busiest of days they can serve up to 1000 pizzas, always maintaining their quality standards: a one of a kind place amongst independent pizza places.
 
Their dough, the result of a long research process and study, is one of the most praised by costumers and critics; the ingredients they use are chosen after a maniacal selection; their wine list is rich and interesting, no doubt the best ever seen in a pizzeria.

Salvatore e Francesco Salvo
 
 
Simone Bonini. Carapina, Florence and Rome
A modern gastronome named Simone Bonini: ice-cream maker by chance, a frank and sometime argumentative man, genuine just like his ice-creams are. He launched his first ice-cream parlour in Florence in 2008 and named it Carapina: this is the name of the cylindrical steel bin used to store the ice-cream.
 
An innovator, always curious and original, Simone Bonini has to be acknowledged for what he made: he tried – and succeeded – in creating debates and meeting points with Italy’s fine dining world.

Simone Bonini and the pasta maker Giuseppe di Martino
 
 
Giorgio Scarselli. Il Bikini, Vico Equense (Naples)
Ragù – the thick and rich, slowcooked meat sauce – is without a doubt the most praised recipe of the Neapolitan tradition. It has been celebrated in movies and dramas, and the famous Neapolitan playwright Eduardo de Filippo sang and popularised its ritual aspects, such as the breaking of the long-shaped pasta named Candele (candles) by hand.
 
Eclectic and cosmopolitan owner of the renowned Bikini beach resort near Sorrento Giorgio Scarselli and his father Riccardo offer their personal take on this long-established recipe: in Italy, it has already become a “cult”.

Riccardo Scarselli
 
 
Maria Rina, Il Ghiottone, Policastro (Salerno)
Cilento is a wonderful area in the south of Campania region, where doctor Ancel Keys studied and developed the Mediterranean Diet.
 
This is the place where Maria Rina works, using “poor”, rustic ingredients coming from the sea as well as from the land and its orchards, including the precious local legumes.
 
Here the raw material is fantastic, and it dictates the rules of the kitchen. Maria – who runs the Ghiottone restaurant in Policastr, mixing traditions and inventiveness – is famous for her “panzanella”, a local staple made with stale bread, fresh tomatoes and mozzarella di bufala campana.

Maria Rina
 
 
#lsdm #London program