Two nights with Andrea Ribaldone

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.

He created a menu that would combine the need for lightness given by the climate and the right deliciousness. We’ll start with Sturgeon, pumpkin seeds and endive, «a dish born from the experience at I Due Buoi – says Domenico Schingaro – Sturgeon used to be caught in the Tanaro river, in Alessandria. When the old owner of the restaurant, mister Balza, would catch one, he’d carry it on his bike and run down Via Cavour, in the centre, thus letting all the inhabitants of Alessandria know what delicacy was be available for the next meal». In this case the delicious Calvisius sturgeon is cooked in oil (by Coppini) at low temperature and is later just seared, so that its meat becomes pink, tender and juicy.

The second course, the now famous Spaghetto Milano, is a real emblem of Identità Expo, and we wrote about it in depth here.

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.