Alessandro Rapisarda
Alessandro Rapisarda, already winner of S.Pellegrino Young chef academy award and Acqua Panna Contemporary and tradition award, lived some interesting learning experiences.
Chef Crippa of Piazza Duomo restaurant in Alba, the 3 starred Michelin chefs Martin Berasetegui in Spain and Chef Uliassi in Italy are the most famous. Besides that he did some job experiences by himself in Le Marche region as the Chalet Galileo in Civitanova Marche with his great experience about buying fish every morning at the fish auction.
Then he also worked at Il povero Diavolo restaurant in Torriana with Pier Giorgio Parini as chef, and, at the end, he went back to his roots with his restaurant Casa Rapisarda in Numana near Ancona.
Just by the name we can feel the hospitality, the feeling good tasting the sea ….As Michelin guide says about him “you feel as you are in your living at home …chef Rapisarda offers a creative kitchen with some delicate suggestions. Fish is respected in its freshness and often it is combined with aromatic herbs and vegetables coming from his vegetable garden “
T&C truffle is a company based on truffle and truffle based products. Today T&C interviews Alessandro Rapisarda as he deeply knows his territory and its row material coming from Le Marche region, coming both from the sea or the earth.
Alessandro, you are a chef, and you’re very tied to Le Marche territory.
With no doubt I love the Conero area, as landscape, with its huge variety of row material you can work with. Conero riviera is as an example of beauty, and sustainability. At Casa Rapisarda restaurant we are working hard about sustainability.To give you an example we sustain a group of little fishermen with whom we have a long relationship and partnership.
Which are the products of your territory you’re connected more?
Certainly the mosciolo selvatico(a kind of mussel) from Portonovo, a slow food presidium is my favorite product.
It’s a kind of mussel that grows spontaneously only in clear waters. fFshing is limited and under control.When fishing is allowed, the Rapisarda restaurant offers the mosciolo cooked in many ways.
Balance is a key word that can sum up my cooking. At Casa Rapisarda restaurant,when you go inside it, you can read a sentence by Alberto Schon painted on the wall by an artist :”Exaggerate but with equilibrium”.This aphorism is not only a life philosophy but also a peculiarity of my cooking, the research of the equilibrium inside experimentation.
T&C truffle is a company based on truffle and truffle based products. As you know truffle only is born and grows in wholesome land, like Acqualagna area. It grows spontaneously and just water is needed.Which is the most loved recipe with truffle in your opinion? Which is the best way to use it?
I love truffle. We offer truffle in our restaurant especially when its prices are more affordable.
Last winter we have added a new recipe with truffle that everybody loved:soft egg with truffle.
Egg must be cooked at low temperature, so the yolk is not liquid but creamy.
We propose it with a Taleggio cheese fondue and a crusty seaweed bread. It is very iodized and marine and we match it with the Japanese umeboshi sauce based on dry plums, at the end a final grating of truffle over it.
In my opinion egg both by itself or mixed in an eeg pasta as tagliatelle, is a perfect ingredient to combine and exalt truffle.
