Chef of the week up First&Food, the FIRSTonline magazine dedicated to the tasty food and wine universe, is the Ragusa area Claudio Ruta, chef of the La Fenice restaurant in Ragusa, with a Michelin star, which our Giuliano De Risi defines as “a man deeply in love with his land and would never get tired of talking about it. He is a self-made man and this does not forget him to the point that the Michelin star has not changed his character in the slightest, and in the kitchen he loves to create an atmosphere of cheerful brigade with his collaborators, in which we discuss, intuit, discover, study flavors, correct each other, create new culinary paths, always keeping our feet firmly in this extraordinary land of Ragusa, a UNESCO World Heritage Site and in its products", writes the curator of the First&Food website tracing the portrait of Ruta.
Of which a recipe is also proposed, simple and played on two levels: the first is the salted bacon flavored and massaged, then cooked in a vacuum; the other is the “Ragusano” cheese ice cream which, when melted, turns into a delicate and fresh cream. Is called “Corallini risotto, suckling pig, frozen ragusano”.
On Food there is also a nice service on the historic Diana restaurant in Bologna, a city institution for 110 years. "There “bolognese”, writes Treccani, is being, feeling Bolognese, or deeply related to the Bolognese citizens, their traditions and their customs. Here, if someone wants to transform this abstract concept into a sensory experience and wants to touch, smell, taste this "Bolognesità" they must, of course, stop at the "Diana" restaurant", writes Maria Teresa Scorzoni.
