Michele Antonelli
We interviewed the very young chef Michele Antonelli, winner of the latest S. Pellegrino YOUNG CHEF ACADEMY COMPETITON (SPYCA) competition which aims to find and reward the best chefs under 30 in Italy and then in the world.
He won with a very interesting dish Spin the cauliflower, the rotation of cauliflower, a dish that promotes and encourages not to waste food resources, because everything is sustainable and organic: right down to the straw made with the cauliflower stem. The jury included Andrea Aprea among the other judges and Michele won among the 10 finalists.
Michele is chef at the Gastrobi restaurant and delicatessen in Villa Musone, in the province of Ancona.
Its dedication to the territory is expressed daily through direct relationships with local producers reported on the menu and with the primary use of local raw materials.
His dream is to become a brand ambassador of the Marche region and to raise awareness of the supply chain, the reductions and the producers
T&C tartufi is a company that was born and produces in the Marche region and therefore has many points in common with chef Michele Antonelli, this is the reason why we asked Michele for an interview for the site L’angolo dei sapori, the site that the company dedicates itself to the Marche region and its excellence.
You are very attached to the Marche region such as T&C tartufi, our company which was born and produces in Acqualagna in the Marche region. What is your favorite place in the Marche region?
I am strongly linked to the Marche, my region in all aspects, even the lesser known ones. My favorite place are the hills of the Marche, with the expanses of wheat, on a sunny day and with the wind. The philosophy behind the My cuisine is precisely the continuous research, in-depth study and knowledge of local producers before including them in my menus. This aspect is so important for my cuisine that in our tasting menu, next to each dish there is the report of the producer who actively participated in the preparation of the recipe thanks to his product. In particular, I would like to mention a partner who is very close to my experience, Maurizio Porrà, who raises Marchigiana cattle in a sustainable and ethical way. together we are rediscovering a thousand ways to enhance its already high quality basic product
You have talked about your supply chain several times, you will certainly have some local products that you prefer. Which ones are they?
I am very attached to the mantis shrimp from the Adriatic Sea and the artichoke from Montelupone. My passion for vegetables grew further during my stay in Finland, a country that taught me the use of vegetables in all their parts, typical of an area that has very few vegetables available.
Last but not least, Cartoceto oil, my grandparents live there and produce the typical DOP oil that I use in the kitchen, it is for me a matter of heart and family that revolves around the Marche.
Let’s get to the thing we care about, the truffle. What is your favorite recipe?
I am very simple and direct. I like to taste and feel the products in their natural state, so my favorite recipe is the classic tagliolini with truffles, even though I know very well how many innumerable creative ways exist in the use of truffles and their products.
