Two nights with Andrea Ribaldone
07-08-2015
Andrea Ribaldone, chef at I Due Buoi in Alessandria (here on the right, with his sous chef Domenico Schingaro) is the protagonist on Monday and Tuesday night in the "Contemporary Italian Chefs" series at Identità Expo S.Pellegrino. For reservations (the price is 75 euros for four courses including wines) write to: expo@magentabureau.it. Tel: +39.02.62012701
Andrea Ribaldone the protagonist at "Italian Contemporary Chefs". This week, celebrating Ferragosto, there’s a special event at Identità Expo S.Pellegrino. On Monday 10th and Tuesday 11th, at night, our very own executive chef, from restaurant I Due Buoi in Alessandria, will sign the dinner menu, always in collaboration with resident chefs Domenico della Salandra from Taglio in Milan and Domenico Schingaro from I Due Buoi.
Born in Milan, Ribaldone has Piedmont running in his blood: his father is from Lu Monferrato and his mother is also from Piedmont. His grandfather, instead, used to own a famous pasta-factory in Milan: during the World War II he served the army and invented the famous wheel-shaped pasta. Andrea started to cook in 2000 with Riccardo Aiachini, convincing his master to hire him at restaurant La Fermata, which holds a star since 2003. They worked together until 2012, when Ribaldone decided to take a road of his own. In June 2014 he opened his restaurant in Alessandria.
Spaghetto Milano, an emblematic dish at Identità Expo: pasta Felicetti is seasoned with a cream made by blending risotto alla milanese, and then with a bone marrow ragout and finally with a piece of bone marrow
It will then be the turn of Catch of the day, gastrique sauce. An explanation is necessary for the seasoning, a sauce made by blending toasted almonds (peeled and unpeeled) together with capers, a reduction of white wine vinegar and honey. Fatness, acidity, sweetness and savoury notes together.
The last course: Strawberries, basil, yogurt: lots of freshness with a semifreddo made with these red fruits: acidity, once again, with yogurt ice cream and the aroma of basil.
Activities, ideas and protagonists in Identità Golose's location inside the 2015 World Fair
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
No other food before veg
Hurray for mother yeast!
A totally veg day at Identità Expo
Pasta with... Sicilian concentrate
Bartolini’s sense of pasta
The essence of the sea with the Cera brothers
Ajo e ojo? As long as it’s Monosilio-style
Dining with the world on Saturday night
Bowerman’s trip around the world
Double interview with Marchesi-Santin
Here’s how we want to change the world
Dining with Ferran Adrià
North America applauds us
Master Ichikawa, what a lesson!
Niederkofler, mountain taste
Order and cleanliness, Claudia guards
The Costardi brothers’ menu