04-06-2023
Left to right, Alain Ducasse posing in front of the Comandante's pass, Stéphane Petit, who will lead the Ristorante Alain Ducasse in Rome, and Salvatore Bianco, the Comandante's executive. All photos from Paolo Marchi
Rendezvous in Rome in less than five months. On the second weekend of October, on the 7th and 8th, Alfredo Romeo will open the second gem of his 5-star luxury jewellery collection, after Naples. And he will not stop until he has dropped a poker by the end of 2025. After Naples and Rome, there will be Massa Lubrense, then apparently Capri, then a question mark. For sure, however, both in Via di Ripetta, near Piazza del Popolo, and just beyond Sorrento, the restaurant will be run by Alain Ducasse who, by signing the Ristorante Alain Ducasse, returns to the country he loves, if not more, at least as much as France: Italy.
Souvenir photo at the end of the conference at Romeo in Naples. Left to right, Alain Ducasse, Stéphane Petit, Alfredo Romeo and Salvatore Bianco
Stéphane Petit, next chef at Hotel Romeo in Rome, proposed seared Bassano white asparagus, shellfish and sea herbs
Mullet and sea mayo, a dish by Salvatore Bianco, chef at Comandante, the restaurant of Hotel Romeo in Naples So much for those who thought the relationship between Italy and the Frenchman had ended when he left the Moretti family's Andana in Castiglione della Pescaia (Grosseto) in 2016. He had run Trattoria Toscana, his vision of an osteria in Maremma, one star yes but certainly not a luxurious restaurant. Not that he wasn't interested, but why immerse himself in a hostile country that loves and hates French cuisine in equal measure?
Mullet and sea mayo, a dish by Salvatore Bianco, chef at Comandante, the restaurant of Hotel Romeo in Naples
Basilicata strawberries au naturel, black lemon dressing, buffalo milk frost, an unexpected snowfall in May thanks to Stéphane Petit
The infamous al dente that the world struggles to understand. And now? “Now never say never”. Here he is again, and with a firm intention to measure himself against the universe of dry pasta, as Romeo anticipates, reading a passage from Una vita di giusto e di passioni (A Life of Fair and Passion), by Ducasse for Solferino Libri: “Two years ago, in Corleone, I found a very old pasta-making machine. No one thought it would ever work again. Thanks to the goldsmiths who disassembled and reassembled it with great patience, today it works. With this machine I would like to create a unique pasta: it is a promise, a dream for tomorrow, an Italian dream'. Made by a Frenchman.
The most Italian end to a tasty evening: Spaghetti di mezzanotte (at midnight). Ducasse loves them. Photo Paolo Marchi
Umberto Guiraudo and Alain Ducasse
An important detail: after some twenty years in Monte Mario, between La Pergola and the Cavalieri Waldorf Astoria, Umberto Giraudo will take the reins of Romeo Roma in the sign of the Frenchman. Their paths will cross again. For the Italian, a return to the past but at a higher professional level. In fact, he had already worked for Ducasse in the 1990s for eight years. As those directly involved said: the best plus the best makes the best.
Translated into English by Slawka G. Scarso
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi