Italiano | English |
|
About
"A young man full of ideas ready to explode like a volcano, such as the one under which he was born. Domenico d'Imperio, a chef from Naples, a member of the Euro-Toques, a team guided by Gualtiero Marchesi, knows how to use ingredients, without falling in the regional crudeness. He knows how to measure flavors and enhance common ingredients while having fun surprising even local gourmets with elaborations that seem simple, but punctuate the qualities of the raw materials. First of all he uses extra virgin olive oil from Lungarotti's Colli Martani, awarded at Vinitaly as the best Italian dop, fruity and light, with low acidity. It is the protagonist of every dish, even in the dessert, when it becomes a pleasant ice-cream, served with cherry tomatoes candied with thyme and balsamic sauce. A touch of oil enhances the Castelluccio's Lentil Soup and distinguishes the frascarelli, pearls of pasta spiced with tomatoes and basil. Domenico d'Imperio rarely refrains from using extra virgin olive oil. For example, when he amused himself by recreating dishes from the time of Perugino using lard even in the appetizer, a puree of spinach and broad beans sauted and served with a red wine reduction. Wine is often the basis for his most elaborate creations: like glazed pigeon with young sagrantino and pears in Vin Santo or pheasant marinated with Rubesco, juniper pods and morel mushrooms plucked from neighboring woods. From other Umbrian villages come gastronomic delicacies such as saffron from Cascia which adds color and flavor to the flavorful beans of Trasimeno with a tender heart that garnish the beef tournedos. The potatoes of Colfiorito and the onions of Cannara give wings to milefeuils with black truffles and mushrooms spiced with a handful of herbs that the chef cultivates in the garden beside his kitchen, a space similar to that of the monks, found in one of the courtyards of a 17th century grand house." BiographyAfter finishing Tourism school, first in Roccaraso and then, near his home town in Aversa, he continued working in the best restaurants and hotels in Italy and abroad. He continues to improve his skills and participates as a chef in television shows and culinary magazines. Since 2001 he is currently the Executive Chef at Hotel Le Tre Vaselle in Torgiano. The hotel belongs to the internationally famous Lungarotti family, who has produced wine for generations. It is exactly from where his inspiration comes. He can create an original union between food, wine and revisited traditions. He also currently works together with some editors and chefs internationally known in publishing culinary books with his recipes. He traveled around the world, Geneve, Brussels, Costigliole d'Asti, Milan, New York at the Culinary Institute of America, Sri Lanka, and Russia to present his work. Chef of the Euro-Toques Italia, a European community of cooks, that assembles 110 chefs in Italy (European president, Gualtiero Marchesi). His thoughtsI believe that a cook has two essentials duties in his art: protect the memory of the flavors and the integrity of the cultural and gastronomic traditions of the region, but he should also contribute to the evolution of the eating habits extending the frontiers of taste. In the kitchen it means a continuous research of the local and distant tradition and cooking techniques that don't radically change the food's natural flavors. |
