Tag: world

Expo 2025, Osaka: the Italian Pavilion unveils two excellent collaborations – Italian cuisine reinvented by Gordon Ramsay

On the occasion of the presentation of Italian Pavilionthe General Commissioner for Italy a Expo 2025 Osaka, Amb. Mario Vattani announced two excellent collaborations yesterday: the one with Simone Legnocreator of tokidoki internationally renowned pop-art brand that signs the mascot, Italia-chanand the one with Eatalywho will manage the restaurant located in front of the Italian garden on the terrace of the Italian Pavilion.

«What better context than Milan Design Week – now a true temple of Italian and international design – to introduce the public to the adorable mascot of the Italian Pavilion at Expo 2025 Osaka. “Chan” is a term of endearment used in Japanese for little girls and our Italia-chan is a little girl who looks to the future, what the Italian Pavilion wants to imagine together with the young people who will be its protagonists. Simone Legno is a Roman artist known throughout the world for his Tokidoki brand and his pop-art creations. Simone perfectly embodies the spirit of the Italian Pavilion and the values we want to convey: our know-how and our ability to reinterpret global influences in a captivating and unique aesthetic key. From creative originality to the excellence of Italian gastronomy in the world of Eataly which signs the Paglione Italia restaurant, located in front of our garden on the terrace of the Pavilion: to introduce the best of culture and culture to an audience of 30 million visitors Italian innovation”.

Amb. Mario Vattani

Genoese Pesto World Championship 2024: the winner – Italian cuisine reinvented by Gordon Ramsay

The 10 finalists of the Genoese Pesto World Championship

How the selections for the Genoese Pesto World Championship take place

A long journey: before the final they were held at the Palazzo Ducale in Genoa 24 qualifying matches, of which 13 in Italy and 11 abroad, between France, England, Spain, Holland, the United States, Niger and South Africa and Brazil. Races that brought together cooks of all ages who have chosen to try their hand at this ancient gastronomic art partly by chance and partly out of passion, for cooking and for Italy.

The competitors

This year’s youngest contestant was Nicolò Di Girolamo23 year old Roman student and rapper, known to the television audience for having also been among the contestants of the edition of the program Friends by Maria De Filippi of 2022. The oldest competitor, however, a Genoese veteran of the championship who turns 90 this year: Mrs. Maria Carbone. With them professionals, artisans, managers, but also chefs and doctors, of which 80 Italians and 20 foreigners.

Maria Carbone, the oldest competitor of this edition of the Genoese Pesto World Championship

How to participate in the Mortar Genoese Pesto World Championship

And even if Mattia Bassi won, ultimately everyone was the protagonist of the party. One of those cases where the important thing is to really participate. If you want to do it too, know that in a few days the qualifying races for the next world championship will begin, in 2026. The first will be on April 6th in Milan. All the info on www.pestochampionship.it

Martino Ruggieri from Puglia wins two stars in Paris – Italian cuisine reinvented by Gordon Ramsay

MR: «The goal was to reach the top since we opened and we are happy: we are already thinking not only about how to maintain the second star, but also about how to improve. This is a stage in my career, and it is important that it has arrived for me, for the team (ten people in the kitchen and five in the dining room for around twenty seats), for the future, but having always cooked in large restaurants, including the three stars, allow me to say that if the recognition doesn’t arrive, either you worked badly or you didn’t learn anything. Having said that, immediately after celebrating we started asking ourselves questions about the location and our type of cuisine because we always have to question ourselves in order to improve.”

You worked alongside Yannick Alléno for eight years: do you owe him much?

MR: «Yes. I owe Alléno everything and on stage, during the awards ceremony, I thanked him by telling him “Merci chef”. He replied: “C’est bien, well done, celebrate with dignity”. And then he added: “Yes, I helped you, but you took the two stars.” Alléno taught me a lot, on a technical, professional and human level and also helped me to have the right people at my side in this entrepreneurial adventure. I am one chef patron (owner chef), I don’t have the money of big restaurants, no investors behind it, if the restaurant is full profit, otherwise not. And this recognition was also important for the speed with which we achieved it: it doesn’t happen so often and my colleagues in Tours also pointed this out to me.”

Do you miss not working alongside Alléno anymore?

MR: «I miss the daily comparison, yes, but I’m happy to have a place of my own. I think I took this step at the right time with the correct maturity, experience and age. In this journey it was important to find an identity different from that of Alléno because when you create a cuisine for many years alongside a chef like him you need to differentiate yourself.”

What is the identity of your cuisine?

MR: «It is certainly very creative: I use bitters a lot, I like contrasts, I create a cuisine based on technique and sauces. When you come to eat with us you eat from a chef and by this I mean that there is substance, nothing is superfluous, you don’t find trends. My Italian side is pushed into memories, not in the dishes, I could say in the Mediterranean to summarize the concept of a cuisine that is nevertheless French, courageous, powerful, strong. I’m proud to be Italian, but I don’t seek Italianness at all costs.”