chefs, cooks, pizza, waiters, strictly Italian!

Do you own an Italian restaurant and you can not find the staff of chefs, cooks, waiters, pizza qualified and experienced staff that can meet your business needs?
You're in the right place!
The startingchef, puts at your disposal personnel strictly Italian qualified and suitable for all your needs.
The startingchef boasts among its members chef, pizza chefs and staff are very famous in Italy.

sweet, Neapolitan babà

Babà
To prepare the baba, the first thing to do is to dissolve the yeast in warm milk with two teaspoons of sugar stirring for a few moments with a spoon: then wait a few minutes, until you see emerge on the surface of the foam . Place in the bowl of a food processor (fitted with a dough hook) flour, add 4 beaten eggs and then the yeast mixture , making sure that the ingredients are blended slowly. Work for the dough until it is smooth and without lumps.
Meanwhile, mix the softened butter with the remaining sugar  and add it gradually to the mixture in the robot , increasing the speed.
You will get a compound rather soft, pour in a bowl previously brushed with butter . Cover the bowl with plastic wrap and let dough rise in a warm place for an hour and a half . Then put the mixture into 12 panels height of 6 cm and 4.5 cm in diameter previously greased with butter

Fill the panels until the middle and let rise again for 20 minutes (10); bake then your baba in a preheated oven for 20 minutes at 200 ° C for 10 minutes and at 180 ° C for the remaining 10 minutes. Remove from the oven and let cool babas (11-12).
Meanwhile, prepare the syrup by boiling for a few minutes the water with 500g of sugar and add the amount of rum you prefer. Once ready the syrup immergeteci babas that soaking wet to increase volume. Melt two tablespoons of apricot jam in a small saucepan with a tablespoon of water and then spennellatela on baba, baba, you will get the shiny and very inviting.

■ COUNCIL
For the sweet tooth we recommend the baba garnish with whipped cream and fresh fruit such as strawberries or cherries. For those who prefer that the babas have a strong taste of rum, after having spennalati with the jam you can versarcene above the other.
The wet instead of rum you can add the limoncello.

If you do not like alcohol and want to try the baba for children can flavor the syrup with the aroma of rum, which is not alcoholic or with lemon aroma.


P.S. The baba is strictly eat with your hands, without the use of cutlery!

Neapolitan pasta and beans

SERVES 4

400 g of white beans, celery, 1 clove of garlic, 100 g of tomato sauce, 1 teaspoon of tomato paste, 300 g of mixed pasta, oregano, salt and pepper, extra virgin olive oil, red pepper.
PREPARATION "PASTA AND BEANS NEAPOLITAN"

Boil the beans after they have been soaked overnight in water.
Meanwhile, chop celery and fry in a pan with a clove of garlic in olive oil.
Once golden garlic, levatelo from the pan, add a bit of pepper, the pulp and tomato paste (diluted in a little water).

Cook over low heat for about 10 minutes, then season with salt and season with pepper.

Take a ladle of previously boiled beans, put them in a blender and add to the pan with the sauce and cook over low heat for about 20 minutes.

Add the beans to the pot even with a little 'of their cooking water.

together, at this point, the dough mixture, a pinch of oregano and bring the pasta is cooked al dente

When the pasta is al dente, turn off the heat and let stand for five minutes.

Serve piping hot.

Spaghetti with garlic, oil and chilli

Spaghetti with garlic, oil and chilli is definitely the simplest recipe of Italian cuisine but at the same time, in order to be really good to be prepared well
No doubt the predominant flavor is that of hot pepper that fits perfectly with the garlic and olive oil.
The origins of this dish are very ancient, and even today we can not determine the paternity of this recipe although many regions try to claim it.
Among all mention of Lazio, Tuscany and Sicily, where regions have made this simple dish a delicacy.

Bake the spaghetti in salted water (1) and in the meantime you heat the oil in a frying pan. When it is hot, add the crushed garlic (2), red pepper seeded and chopped interior (3), then mixed together for a few minutes on low heat, until the garlic is golden, and then you turn off the heat.
Drain the spaghetti for good when they are al dente (4) and saute for 30 seconds in the pan (5) with olive oil and pepper and mix well to make it homogeneous (6). Serve your spaghetti with garlic, oil and chilli very hot and ... bon appetit!

Your Italian restaurant does not work?

Your Italian restaurant does not work?
Do you think the people who work for you can not meet your job applications?
You need to change the menu, but do not know what are the Italian dishes that today attracts more?
Want to change the look of your Italian restaurant in general, from the food, to the organization of the kitchen, the waiters want to give him a more Italian?
Call us, we can help.
Anywhere in the world you are, a staff of skilled Italian personnel (chefs, cooks, waiters, etc.) you will reach to help you turn your Italian restaurant in a real business!

The ten reasons why Italian food is so popular around the world. (This record was created by all the e-mail we received from all over the world)

1). Pride in ingredients and things "old-fashioned", which are simply the way things are - not a new underground movement. The food is not 'an obsession, food and' one of the most 'great pleasures of life - and who knows better than we do!
2) Italians do not care about Michelin stars (but they like the Slow Food) Place the legs under the table seems the national sport - not like in many places in the world that after three minutes you hunt from Michelin restaurant 'cause you're working on and place out there 'was a long line three kilometers.
3) In Italy, the anchovies are not considered the idiot brother of the fish. Pasta with tomato sauce, black olives and anchovies. And I've said it all.
4). In every restaurant you are treated like family. In other parts of the world instead you hunt kicked just finished eating.
5) The sandwiches with hams sliced ​​thin thin. And they have a decent price not like those of Eataly!
6) Breakfast at the bar. Cappuccino and croissant with Nutella ... who sends me a box!?
7) Wherever I go uncle / cousin / dad 'for someone to make bread / sausage / brandy / wine at home. And there will be 'offered in large quantities'
8) Why 'pasta' more 'good if eaten with a glimpse of the ruins, and churches, or olive, or the Ligurian Sea.
9) The way in which older women are shopping at the market. I defy any Italian to say that his grandmother is not 'the best cook in the world!
10) You can count the ingredients of a dish on the fingers of one hand. Human hand with five fingers that

An Italian friend explains how to cook Italian in spain!

Pizza dough is in addition to the most famous Italian food, specifically Naples. There are also very famous wines. Italian cuisine is one of the most appreciated :) search on the Internet and you will surely find other foods known abroad. Ah, remember that Italian food abroad, 1 in 3 is false!

When I was in Madrid I witnessed the scene my friend's who "tasted" a pizza with bananas and gorgonzola (yuck!) And the girl who had the courage to say "sure that in Italy we eat really heavy! Do not here as a good Fabada (beans and salami) system you stomach! "Very often when I would invite my friends over for a pizza at home, prepared with all the trappings of me, I could see their faces turn ... as if to say .. but then the pizza is not junk food!

Of course, the pasta is poor mistreated.
recipe for a Spanish friend of mine for the dough: "I know I how to make pasta! gets cold water and pasta (no salt!) and bring to the boil. passed when the 10/11 min shown in package you take a piece of spaghetti and pulls on the wall: if it remains attached is then baked. drain and season with Tomate frito (a kind of ketchup) .... But I do not like pasta that much ... not i understand that in Italy they eat every day! "
what to do? I invited him to dinner and ate three plates full of pasta!

watch this video

http://www.youtube.com/watch?v=Sla76Mi8Rqk&feature=plcp

Regional Italian cuisine

Italian cuisine is without doubt one of the most well known and appreciated in the world and restaurants serving Italian cuisine in the world of the most popular ever, although they often have lost their ties with the homeland and the dishes, therefore, have taken a Local results with misrepresentations that sometimes border on the comical.
The great strength of Italian cuisine, and, paradoxically, also its limit, is the wide variety that distinguishes it. The cuisine of most states, in a variety moving from region to region depending on the differences in climate, land, and historical ones. In Italy these factors, extremely varied and differentiated brought Italian cooking to be what it is, a kitchen that is very different simply moving a few hundred km.
The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, a continental climate, the hills of central, coastal areas, up to the southern regions and the islands, with their temperate climate. These differences have an impact not only on sustainable (for example, fish on the coast, inland to the flesh), but also on processed products. Think of a classic product used in Italian cuisine, such as sausages. In Emilia Romagna are a humid climate with cold winters ideal for seasoning meats, which allows a minimal addition of salt and then the production of sausages "sweet" in Tuscany unfavorable climate requires the use of much salt, in the south one is forced to the addition of even more aggressive seasonings like chili and other spices, to ensure the conservation and cover any unpleasant aromas of meat.
The factor that most influenced Italian cuisine, however, the historical: the tumultuous history of our country, made up of continuous invasions and fragmentation in a large states and small states has led to a great cultural diversity that has influenced a lot of the cuisine of each region . For example, the dishes and the typical products of the Emilian cuisine of mold Lombard and French meat cow and pork, butter and milk. Entering the Romagna, just outside the province of Bologna, traditional cuisine changes radically: the cheeses are sheep, sheep meat is consumed so much, and you use extra virgin olive oil. The boundary that determines these differences is that divided state of the Church and the Longobards, the first tied to the traditions of pastoralism and cultivation of the olive, the second concerning the breeding of cattle. Such examples, there are dozens of them, all over the Italian territory, and for this reason the Italian cuisine has become what it is, a collection of dozens of regional cuisines and local.

ITALIAN CUISINE IN THE WORLD: THE TEN MOST COMMON ERRORS.

.The delicacies of Italian cuisine have always been known and appreciated all over the world. But if every gourmet Italian categorically rejects the idea of ​​eating "Italian" abroad there is a reason. Perhaps, as explained by a list compiled by the website "Italian Food Lovers," everything can be explained by the finding that immigrants of Italian origin over the years have contaminated their habits at the table with those of the country that welcomed them. So, especially in America, it is not difficult to find the myths of the kitchen tricolor. Italian Food Lovers has found ten, but certainly there are many others.CAPPUCCINO AFTER MEAL Definitely an Italian specialty, the cappuccino is intended, in its original use, solely to breakfast. Consumed by some mid-morning, never, never would be served after the meal. In the United States, and in many other countries, however, the cappuccino is the conclusion of lunch and dinner, a bit 'as it does to us with coffee. RICE AND PASTA AS BOUNDARY First courses for excellence, rice and pasta (usually overcooked) are often used as a side dish to accompany the main dishes of meat, fish or vegetables. Custom entirely foreign to Italian cuisine. THE FEAST OF THE SEVEN FISHES According to the American belief, the day of Christmas Eve in Italy would be celebrated the "Feast of the seven fishes", a seven-course dinner of seafood to celebrate one of the most important events. Unknown in Italy, this festival could be likened to the tradition, especially in the South, you want to bring to the table a dish of fish for Christmas dinner. KETCHUP ON PASTA Able to shudder at the thought, ketchup on pasta is used in the United States as a substitute for tomato sauce. SPAGHETTI BOLOGNESE The Bolognese sauce is one of the most respected abroad, but the error in this case is the type of pasta chose to accompany him. The tradition is to serve with egg noodles or pappardelle, but is almost never prepared spaghetti. PASTA WITH CHICKEN One of the most curious "distorted traditions" is that of pasta with chicken. Except for a few isolated areas where there are sauces prepared with chicken, in recipes of the Italian tradition, there is nothing like that. CAESAR SALAD unknown Another dish on our plates, the caesar salad has presumably originated from the chef Caesar Cardini, but never arrived in Italy, if not the Mc Donald. A SQUARE TABLECLOTH RED AND WHITE distinctive feature of any self-respecting Italian restaurant abroad, this kind of cloth is among the most used in Italy. Great is the disappointment of tourists in fact not find in any restaurant. FETTUCCINE ALFREDO The disappointment is even greater to see that the fettuccine Alfredo, one of the best known and loved Italian dishes of America, they are not really a traditional recipe. The dish invented by Roman chef Alfredo Di Lelio, consists of noodles topped with sauce of butter, cream and parmesan and it was mainly designed to meet the tastes of tourists. SPAGHETTI WITH MEATBALLS This is not an abomination such as pasta with ketchup, but this combination is not within the traditional recipe. Although some sauces require the presence of meatballs, these are usually very small, while the Americans are great and served with spaghetti, just like in one of the most famous scenes from Disney's "Lady and the Tramp."

. ITALIAN RESTAURANTS IN THE WORLD

Italian cuisine is the result of a centuries-old historical process of our society, which has always significant moments of human civilization. For an innate inclination of Italians attention to human relationships and quality of life, the culture of the table has grown to become the symbol of hospitality and welcome, the food has taken a value like art and music . For these reasons, the Italian food should be considered a contribution to the heritage of humanity and should be defended and protected from adulteration and falsification to preserve the history, culture, quality and authenticity.

Italian chefs in the world

The first service startchef and wedding chef in the world.

A team of chefs strictly Italian (Neapolitan) led by the chef of international Stinca Rosario, traveling for two years around the world to start your Italian restaurant or to delight the palates of newlyweds private parties etc.. (just got back from Japan for a wedding of 130 people with a lot of Italian food could taste the legendary buffalo mozzarella

Italian cuisine

When it comes to Italy, there are many who associate our country, as well as the magnificent beauties, even the gourmet goodness: a wealth of history, tradition, link with the territory, we have to promote and protect.

STARTINGCHEF ..your Italian restaurant in the world ..

you want to open an Italian restaurant in your country and do not know how to do? you have no experience in the field? not know the basics of Italian cuisine? do not know the style of Italian restaurants? contact us and we will put at your disposal personnel that will help you achieve all this!

from the choice of equipment to the style of the restaurant, the menu selection of all personnel in perfect Italian style ....

Italian chefs instruct local staff for a year so that they are self-employed in the preparation of Italian food ..

many Italian restaurants in the world offering a type of food now ancient in Italy not cooking anymore. We teach your staff the most famous dishes of contemporary Italian cuisine ..

with us your Italian restaurant in the world will be a guaranteed success ... contact us.

Want to become a pizza?

Live far from Italy, but your dream is to open a pizzeria?
We give you the opportunity to come to Italy to attend a course to become a pizza, you can also do a three-month internship in one of the most famous Neapolitan pizzerias to master the art of pizza.
You'll go home with a certificate of true Neapolitan pizza.
If you need more information, please contact us, we are at your disposal.

contatti

per contatti
dall'Italia tel 0816100912

dall'estero tel 0039 0816100912

cell. 3406997701
mail- weddingchef@gmail.com

Your dream is to become a chef in Italian cuisine?

you are a chef and would like to learn how to cook Italian, maybe you want to learn how to make authentic Neapolitan pizza, or you want to learn the Tuscan cuisine, Neapolitan, Italian, or in general, you're in the right place! or come to you wherever you are, or we will take you to Italy to realize your dream! CALL!

Italian cuisine.

Italian cuisine has developed through centuries of social and political changes, with roots dating back to the fourth century BC. Italian cuisine has been influenced by the same kitchen Etruscan, ancient Greece, ancient Rome, Byzantine, Jewish and Arab. Important changes were had with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in the kitchen but were introduced in quantity until the eighteenth century. The Italian cuisine is known for its diversity at the regional level, abundance in taste and seasoning, it is also considered one of the most famous in the world, with international influences.
The main feature of Italian cuisine is its extreme simplicity, with many dishes consist of 4 to 8 ingredients. Italian cooks rely on the quality of the ingredients rather than the complexity of preparation. Dishes and recipes are often created from grandmothers were more than a chef, so most recipes are suitable for cooking. Many dishes that were once known only in the region, have spread across the nation. Cheese and wine are an important part of the cuisine, with many variations and specific legal protection, the Denomination of Origin (DOC). Even the coffee, especially espresso, has become important in the kitchen.

a recipe for you, spaghetti alla carbonara ... those Italians!

INGREDIENTS


for four persons
360 g of spaghetti
4 egg yolks
150 g bacon
100 g pecorino cheese (grated cheese)
salt and pepper (to taste)



Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry in a pan without adding oil.
At the same time beat the egg yolks with the cheese in a bowl: add two tablespoons of cooking water for spaghetti and freshly ground black pepper.

Drain the spaghetti al dente.

Pour the spaghetti in the pan with bacon and stir well. Remove the pan from the heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result.

Sprinkle with grated Pecorino cheese and freshly ground black pepper.
Serve immediately.


STORIES IN THE FLAT

Pasta alla carbonara is one of the most popular Italian recipes in the world. And, as often happens with "inventions" most famous, even in this case have arisen over time many legends about its origins. Although carbonara is a preparation relatively recent, in fact, the hypothesis of his invention are many and often contradictory.
The most reliable theories are two the most popular claims that Pasta alla carbonara was invented during World War II as a cook arrival of American soldiers would use their rations of bacon and eggs for pasta, adding finally pepper and cheese to enhance the flavor.
According to another theory, however, the carbonara was the evolution of a dish of ancient origins Lazio called "cheese and eggs" (eggs and cheese) that you ate conspirators when they went into the woods to make charcoal.
Used throughout history as a sauce for pasta, this recipe would become definitively carbonara as we know it today during World War II when American soldiers would ask the chefs taverns add the bacon from their mistaken for bacon they used to match the eggs.

DID YOU KNOW THAT ...

become a success. And no one believes the critics.

http://www.aclti.it/11-16costume.pdf

things to know before you open a restaurant!

1 - The last reason why open a restaurant is the overwhelming desire to feed people, of creating a warm, welcoming and elegant atmosphere where friends can come and feel good. A restaurant is a business. You have to work to make money, not partying with friends. You must know perfectly your menu, you'd be surprised how many restaurant owners do not know the cost of their menu.

2 - A restaurant is not a theater (or cinema). It 'company. Some think that the room is the set of a film, the cast and their customers filmmakers. Not so, the dining room is a place of work. The product is not the food, the product is the customer. The thing you must do is to make a restaurant full and happy as possible. Fortunately, in recent years the Italian restaurants have ceased to be faded replicas of the dining rooms of the nobles or rouged copies of university canteens. The architects and designers are beginning to understand that a restaurant is not a nice palette but a complicated series of interlocking gears.

3 - The eternal, constant and unchanging truth is that the restaurants are made with a thousand moving parts that need to adjust the time. Everything that can go wrong goes wrong if it is not kept under control.

4 - It 'an area delusional. People who understand restaurants are less than those who work there. Almost never eat things chefs who cook. It is difficult to sit at the table to order three dishes from their menu, and never pay the bill out of pocket. Indeed, it is rare that the chefs eat as you should, you may have been in the restaurant less time for their clients. A few waiters can afford to eat the food they serve. And restaurateurs have no idea what it means to be customers of their restaurant. There are dozens of restaurateurs who complain of the negative reviews, I know very few that say "I had a bad review because the dishes were terrible."

5 - All steal at all. When the cooks were not required to wear a hat out of the kitchen somewhere hidden truffles and threads. It is no secret that the chef of the big hotels seek and obtain kickbacks from suppliers. In fact, the more they settle their claims more are chosen. The waiters steal each other tips and portfolios. The owners steal in who takes the money, banks, insurance and of course, underpaying their staff. The first thing to do is make a restaurateur chef (plus the Director and the bartender if there are) part of the business, with a share of profit sharing and a rating. It 's almost impossible to surprise a good bartender to steal and tell me, why should you accept a less than good? Who wants to open a restaurant must understand that much of the dining room staff is smarter than him while in the kitchen happen to find pieces of meat less stupid staff. All suppliers will try to cheat because they have to make up the last restaurant that did not pay their debts. Each delivery must be checked and the goods do not comply with the requirements changed. Someone has to take the time to check all the mozzarella, shrimp, all strains of salad and count all cartons of beer. Suppliers know. They know that the chefs are picky, but also have much to do. A delivery that arrives late is less likely to be controlled, here's how you explain all the car parks in two rows of the fishmonger, always on Fridays, and always at 12:30.

6 - It 'a rule that the time and energy devoted to the decisions to be inversely proportional to their importance. You will spend hundreds of hours discussing the letterhead, nothing compared to the time it will take to find the right name. I know a caterer who the week before opening controlled one by one the samples of fabric for the uniform of the waiters kept us, having spent a fortune are the same. But had not yet seen or tasted a rag menu. Although it is known that none of the 10 dishes prepared by the chef for the test-menu never succeed so well.

7 - Do not you ever seen a PR that makes a difference in the history of food. And not a single table will be busy because you have turned to three blondes a little 'washed out that favoleggiano oysters and champagne. But will cost you 5% of the turnover. I know a PR first law that any positive review, then call the restaurant to let the owner know that as a critic he was to put in a good word, but as a personal favor is clear. And if they want to meet for a drink or to discuss future projects, it happens that he is free that afternoon. It happens.

8 - The place, the place. The place means little or nothing. Think about it, how many of your favorite restaurants are in spectacular locations and how many in small streets, no parking or lost in some country? Usually the dishes of the restaurants overlooking are terrible. Usually the dishes of the restaurants have outdoor seating with views and service are terrible to behold.

9 - The hard work seems to make little difference. I know people who work with restaurants hellish as other people with restaurants locations.

10 - The truth is that area providing restaurants for a while 'I have learned to know the errors and many of the ingredients that, in retrospect, have made them millionaires. But I still can not tell you what, precisely, makes them good or successful (which is not the same thing). I would say alchemy elusive and capricious. "Restaurants are in the 80s what theater was for the '60s" read one of the protagonists of the film When Harry Met Sally. The only possible comparison between restaurants and theaters (or movie) is that no one knows what will become a success. And no one believes the critics.

you want to open an Italian restaurant and you do not know how to do?

The history of pizza.

The pizza has a long history, complex and uncertain. The first written records of the word "pizza" dates back to the vulgar Latin of Gaeta in 997 and Penne in 1200 and later in that of other Italian cities such as Rome, L'Aquila, Pesaro, etc.. Later, in the sixteenth century in Naples to a flat bread pizza was given the name of which derives from a mispronunciation of the word "Pitta".

At the time the pizza was a tool to be baker, a paste used to check the oven temperature [without. Dish of the poor, was sold on the street and was not considered a recipe for a long time. Before the seventeenth century, the pizza was covered with white sauce. It was later replaced with olive oil, cheese, tomatoes or fish in 1843, Alexandre Dumas described the diversity of pizza toppings. In June 1889, to honor the Queen of Italy, Margherita of Savoy, the chef Raffaele Esposito created the "Pizza Margherita", a pizza topped with tomatoes, mozzarella and basil, to represent the colors of the Italian flag. Was the first to add cheese.