To the pupils of Bottura the first ‘star’ – Chronicle

To the pupils of Bottura the first ‘star’ – Chronicle

“When they gave us the jacket for the ceremony, that’s it, just at that moment we looked at each other and realized that we had achieved it: there was the star.” Richard Abouzaki and Pierpaolo Ferracuti are the star chefs of the Retroscena restaurant in Porto San Giorgio. A place next to the municipal theater where the two great friends who grew up in Bottura’s kitchen, Abouzaki from Modena, 25, Ferracuti from Fermo, 35, “with passion, energy and a bit of madness” have won their first Michelin star. How do you become a star chef? “We got a Michelin star in ten months, this is the result of Retroscena. In June of last year (with the arrival of Abouzaki; ed) we turned Retroscena into a contemporary Italian restaurant and in November we entered the Guide”. A result obtained in full confinement. “We believed, we gave our soul, cooking with commitment, love and dedication. We expanded the brigade, we hired more people at a delicate moment, now there are 10 boys to make 22 cutlery and these investments have paid off. to our clients was fundamental”. Let’s talk about menus, tonight (yesterday; ed) your clients will dine in a star restaurant, what awaits them? “Our menu has evolved, this year’s is a tribute to the Divine Comedy divided into songs, all monochromatic and studied for months. We want to bring something outside the normal paradigms. We serve a 360 degree experience and the room has an important role, it must make the client understand what we are doing. The star is the result of the balance between dining room and kitchen”. Will anything change? “Let’s make a clear, complex, essential kitchen, with a clean taste in the center, perhaps the client will change, the expectations with which one comes to us. But let’s be clear, the star is not personal ego, it’s responsibility.” Now you will bring star restaurant tourism to Porto San Giorgio. …