Year 11 | 17 February 2019 | email@example.com
Massimiliano Alajmo, the "Mozart of the stoves". In his opinion typical products and excellences are fundamental ingredients and the kitchen technique is only a tool for ingredients
Excellent witness of the fifth generation of restaurateurs, Massimiliano Alajmo at 20 years has taken the lead in the restaurant "Le Calandre" hitherto managed by mom Rita, the one that forwarded his love for cooking.
Two years later the restaurant obtained two-star Michelin, before it had only one, and the restaurant is called the "youngest" of the guidebook and Maximilian was baptized by journalist Paul Marks the "Mozart of the stoves"
In 2002, the stars become three and are just the beginning of a constellation of projects and achievements: from preparing the first book with his brother Raffaele, "In.gredienti”, in 2006, participation in international conferences as a speaker on the topic science and kitchen, the preparation of meals for events in the foreground as the gala dinner of the European Forum of Culture, communication and economics at the Palais des Papes in Avignon.
The best way to learn the cuisine of Alajmo? Tasting it in small family temple, the restaurant "Le Calandre” which is flanked by his brother Raffaele. “Le Calandre” is considered by brothers Alajmo as a workshop of flavors on the move, intended to elicit the senses. To give an idea here are some famous dish: the cappuccino cuttlefish with black and saffron risotto with licorice powder, or the menu "In.gredienti", based on the eponymous book just published, a real "trip" to discover the essence of matter.
We spoke with Massimiliano Alajmo
Italian cuisine in the world. The opportunities are related to "contamination" of cultures, that, never like in kitchen, is very positive. The problems are the same we do here in Italy, each in the situation where there is a particular Country.
The philosophy of my kitchen. "There is no truth except the one contained in the ingredients." My kitchen bases its foundation on ingredients, on listening and respect for the raw material. The technique is a tool for ingredient
The use of local products. Typical products and excellences are fundamental ingredients, and as such I use them with the same approach, in line with their season and their potential in the kitchen.
The extra virgin olive oil. It’s one of the basic ingredients in my kitchen. I use extra virgin
oil of Sicilian origin, Valle del Belice, that our oliandolo "create" tailor-made for us. Using two types: a delicate blend monocultivar and a more robust flavor.
Our wine list. The wine has undergone a revolution since last September. It 'been completely reclassified before putting all the distinguishing feature of wine, the "grapevine", which is often given secondary than large areas and large wine producers.
My first memory of the beloved kitchen? My muse ... when I was little and helping my mom in the kitchen at the larks, "my muse" inspired more important.
The side of my character that has helped me more energy to deal with the challenges in life and profession. The determination combined with a great passion for this world. This characters have helped in moments of great tension
The dish that I love most. Bread and oil
My dream in catering and in life. Making the customer!
Ristorante “La Montecchia”
Via Montecchia, 12 – 35030 Selvazzano Dentro (PD) - tel 0039.49.8055323
Chiuso lunedì e martedì
Via Liguria, 2
35030 Sarmeola di Rubano (PD) – tel 0039.49.635366
Via Liguria 1/A – 35030 Sarmeola di Rubano (PD) – tel 0039.49.635200
by Monica Sommacampagna
05 october 2009, Food & Fun > Gastronomy