Danilo Cortellini – “4 Grosvenor Square”

Danilo Cortellini

danilo cortellini book 43 grsnover square delitaliaOriginally from Abruzzo, a small region of Italy that is rich in culinary tradition, Danilo Cortellini’s destiny to become a chef was already decided. Inspired by the landscapes and memories of his hometown; a place that stood next to the highest mountain in central Italy, Gran Sasso, the Adriatic coastline, and a thriving farm industry, the ingredients of Danilo’s first experiences in the kitchen were always fresh, abundant and seasonal.

Early memories of cooking hark back to running around the kitchen with his brothers and hiding under the table as his grandmother made fresh pasta, complaining about their noise. Soon, mealtimes became synonymous with family, sharing, and bringing people together, something that turned into the driving force behind Danilo’s pursuit into the culinary world.

 

Supplying the food for the Italian Embassy

We work close with Danilo with the supply of premium ingredients for many events where he creates the most fantastic dishes for the guests of the Ambassador at the Italian Embassy. These recipes can be found in his book…

4 GROSVENOR SQUARE, THE MENU OF THE ITALIAN EMBASSY IN LONDON, both in English and Italian.

 

 

Mezzogiorno by Francesco Mazzei

FRANCESCO MAZZEI, DELITALIA, MEZZO GIORNO, BBC, FRANCESCO BOOK Mezzogiorno is my first cookbook and it represents all I love about cooking. Recipes are drawn from the traditions of the southern Italian regions of Abruzzo, Molise, Campania, Puglia, Basilicata, Calabria, Sicily and Sardinia. Inspired by our family’s joy of sitting down around the table to reconnect daily, the book is divided into chapters based on the traditional format of an Italian meal. It is a culinary journey from antipasti, primi, secondi, vegetables all the way through to desserts with a section dedicated to sauces and bread.

The style of cooking is rooted in ‘peasant cooking’, the art of transforming humble ingredients into more than the sum of their parts to create a flavoursome meal. Rustic and hearty but also light and fresh, ideal for the long, balmy Italian summers.

I hope you will enjoy reading this collection of recipes as much as I enjoyed writing it. Buon appetito!

 

available from delitalia

Please let us know and we can arrange a copy for you and your friends, we could have your book personalised by Francesco!

Call us or email to discuss a price and delivery.

 

Moscato di Saracena featured on ‘The Wine Show’

Francesco Mazzei cooks with Enzo Barbieri

mazzei barbieri cruschi altomonte delitalia

In the small town of Altomonte above the roof tops sits the fantastic kitchen restaurant of Enzo Barberi, the well known Italian chef from Rai TV. His long time friend Francesco Mazzei takes over his kitchen and creates the most tasty dish of Liver Involtini stuffed with Nduja, finished with Pipi Cruschi…

Claudio Viola, winemaker

moscato mazzei francesco altomonte viola cantina calabria

The Moscato di Saracena is a delicious and refined meditation passito wine that, as it is only produced in this area with a very old procedure, requires a separate vinification of the moscato grape, which is obtained from the local vine and from other grapes. The must obtained from the vinification of the malvasia and guarnaccia grapes is concentrated to increase the sugar content, while the aroma and the particular taste derive from the moscatello grape, picked and dried some weeks before the harvest. The moscatello and adduroca desiccated grapes are selected, manually pressed and then added to the concentrated must (first pressing). After a long and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma and with a honey, dried figs and exotic fruit flavour.

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