A hotel Italian menu has to satisfy four things at once. It has to be recognisably Italian. It has to be sourceable where the hotel actually is. It has to hit a margin. And a brigade of varying experience has to repeat it identically at eight o clock on a Saturday....
Ragu alla bolognese is one of the most misrepresented dishes in the world. The Accademia Italiana della Cucina lodged a recipe with the Bologna Chamber of Commerce in 1982 and updated it in 2023. It is worth knowing what that recipe contains before deciding to depart...
A task force chef is a senior chef brought in for a fixed period to hold or rebuild a kitchen. Hotels use them constantly. Independent restaurants often do not know the option exists.The four situations that call for oneA head chef leaves without notice and service...
Carbonara has four ingredients. Guanciale, egg, Pecorino Romano and black pepper. Cream is not one of them. Cream is what people reach for when the egg technique has gone wrong, and it turns a sharp, savoury dish into something flat.Guanciale, not pancettaGuanciale is...
If your sauce ends up in a pool at the bottom of the bowl, the recipe is not the problem. The finishing step is. In an Italian kitchen the pasta is never sauced in the bowl. It is finished in the pan.Pasta water is an ingredientThe water pasta cooks in carries...
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