25-02-2015
Christian and Manuel: the two Costardi brothers for many years now have been the chefs of the Hotel Cinzia in Vercelli, a family business since four generations. They are obviously very familiar with rice, too. However, this year they were invited on stage at Identità di Pasta, during the Congress held in February in Milan. They also recently decided to put in their menu a Spaghettone with tomato and basil, which has a lot to share with one of their famous rice dishes (photo credit Brambilla/Serrani)
Once upon a time there were two boys, Christian and Manuel, both of who attended a kindergarten run by nuns... This is how this story begins because our Risotto al Pomodoro, tomato risotto, was born for the very reason of forgetting the risotto served in kindergarten, which was acid, a light pink colour, overcooked and, let’s say it: disgusting. The Costardi's Tomato Rice is instead now one of our “must”. Besides, since we put it into a tin, it has become a signature dish, as the English would say. With Risotto al Pomodoro we got lots of satisfaction and every time we serve it our client is always impressed. The first sentiment we believe it inspires in people is the surprise given by a dish that looks so simple yet simple it is not. Then around one year ago we decided to pay a tribute and put a “pasta dish” in the menu, despite being risotto-specialists by definition. What kind of pasta did we choose?
The Spaghettone...
And the Risotto. Strictly tomato
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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