Ossobuco is the dish that tells you whether a cook understands time. The cut is tough. The sauce is simple. Everything depends on patience and a low flame. In Milan it arrives at the table with a spoon for the marrow and a golden risotto beside it. Chef Giampaolo...
Fresh egg pasta is the first thing Chef Giampaolo Maffini tests in a kitchen he has been asked to assess. Flour, eggs, a board, two hands. Nothing hides. A cook who can make a proper sfoglia can be taught everything else. Chef Giampaolo Maffini is a Milan-trained...
An Italian restaurant does not succeed on opening night. It succeeds in the sixteen weeks before it. Chef Giampaolo Maffini has built and led kitchens for Fairmont, Four Seasons, One and Only, Hilton, Crown Resorts and Ritz-Carlton across 18 countries. That includes...
Walk into a serious Italian kitchen at eight in the morning and you will smell the same thing. Onion, carrot and celery cooking slowly in olive oil. That is soffritto. It sits underneath ragù, minestrone, braises and half the sauces that define Italian cooking. Done...
Tiramisu has six ingredients and no technique to hide behind. Mascarpone, eggs, sugar, savoiardi, strong coffee and cocoa. When it fails it fails in one of three predictable places.Mistake one, cold mascarponeMascarpone taken straight from the fridge and beaten into a...
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