{"id":970,"date":"2014-10-06T12:17:51","date_gmt":"2014-10-06T12:17:51","guid":{"rendered":"http:\/\/www.ecucina.eu\/site\/?p=970"},"modified":"2014-11-06T13:47:52","modified_gmt":"2014-11-06T13:47:52","slug":"ritorna-igles-corelli-e-la-sua-cucina-circolare-ultimi-posti","status":"publish","type":"post","link":"https:\/\/www.ecucina.eu\/site\/en\/ritorna-igles-corelli-e-la-sua-cucina-circolare-ultimi-posti\/","title":{"rendered":"Igles Corell is back to \u00e8 cucina with is  &#8220;circular kitchen&#8221;"},"content":{"rendered":"<p>from past experience here back\u00a0 Igles Corelli, master of the italian cuisine,\u00a0 with his concept of &#8220;circular kitchen : using everything of the ingredients and never throwing anything. Hi class is a cultural and\u00a0 gastronomic experience .<\/p>\n<p>here a recent interview<\/p>\n<div id=\"stcpDiv\">\n<header class=\"entry-header clearfix\">\n<h3 class=\"entry-title\">Igles Corelli: \u00ab\u00c8 tempo di cucina circolare. E di food crossing\u00bb.<\/h3>\n<div class=\"entry-meta clearfix\"><span class=\"entry-date\">Posted on 21 agosto 2014<\/span> <span class=\"entry-author\"> Scritto da Nicole Cavazzuti <\/span><\/div>\n<\/header>\n<div class=\"entry-asset clearfix\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-580x333\" src=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/igles-corelli-flavio-signani-580x333.jpg\" alt=\"igles corelli flavio signani\" width=\"580\" height=\"333\" \/><\/div>\n<div class=\"entry-content\">\n<p><a href=\"https:\/\/www.facebook.com\/igles.corelli.7?fref=ts\" target=\"_blank\"><strong>Igles Corelli<\/strong> <\/a>\u00e8 difficilmente inquadrabile: troppo eclettico per essere uno chef di matrice classica, troppo legato al territorio e alla tradizione per essere completamente di rottura. Classe 1955, Corelli nasce fuori dalle righe. E un po\u2019 fuori registro resta ancora adesso, che pure ha raggiunto una fama mondiale.<br \/>\n<a href=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/Gallery_6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-30093\" src=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/Gallery_6-300x300.jpg\" alt=\"Igles Corelli piatto\" width=\"250\" height=\"250\" \/><\/a>Considerato tra i numeri uno dell\u2019avanguardia gastronomica italiana, autore di diversi libri di cucina, Corelli oggi si divide tra i fornelli del <a href=\"https:\/\/www.facebook.com\/RistoranteAtman?fref=ts\" target=\"_blank\"><strong>ristorante Atman<\/strong><\/a> a Pescia (che nel 2015 si sposter\u00e0 nella splendida Villa Rospigliosi, vicino a Pistoia), le consulenze, la direzione della scuola di cucina\u00a0Les Chefs Blancs a Roma e le docenze nelle scuole del Gambero Rosso.<\/p>\n<p><strong>Nei prossimi mesi su quali fronti sarai impegnato?<\/strong><br \/>\nSto lavorando a un libro che uscir\u00e0 a Natale per la<a href=\"https:\/\/www.facebook.com\/pages\/Casa-Editrice-Giuntina\/227211307289418?fref=ts\" target=\"_blank\"><strong> casa editrice Giunti<\/strong><\/a>, <em>Mi faccio le bucce<\/em>, dedicato alla cucina circolare. In sostanza, spiego come utilizzare totalmente l\u2019ingrediente. Prendiamo, per esempio, la testa del gambero: privata degli occhi e frullata con un po\u2019 di acqua gasata e olio extravergine d\u2019oliva emulsiona le proteine del pesce. In pratica, creiamo una maionese senza uova che, filtrata, \u00e8 perfetta per mantecare le paste.<br \/>\nInoltre, sono alla ricerca del personale per il cambio della guardia del Ristorante Atman. Infine, sto muovendomi per Expo 2015.<\/p>\n<p><strong><a href=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/corelli1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-30091\" src=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/corelli1-183x300.jpg\" alt=\"corelli1\" width=\"183\" height=\"300\" \/><\/a>La risposta alla crisi economica passa quindi dalla cucina circolare?<\/strong><br \/>\nLa cucina circolare \u00e8 qualcosa di pi\u00f9 di una mera risposta alla difficile congiuntura economica. \u00c8 un metodo che fa risparmiare perch\u00e8 annulla i rifiuti. Una filosofia che rispetta il prodotto e il lavoro di chi crea la materia prima. Nonch\u00e9 un approccio in linea con la necessit\u00e0 di adottare atteggiamenti ecosostenibili anche e soprattutto in tema di cibo e cucina.<\/p>\n<p><strong>In che misura Expo 2015 rappresenta un\u2019occasione di business per i ristoratori?<\/strong><br \/>\nLa manifestazione pu\u00f2 essere un ottimo biglietto da visita per sdoganare la cucina italiana nel mondo. L\u2019importante, per\u00f2, \u00e8 fare sistema. Senza un gioco di squadra, la partita \u00e8 persa. Concretamente, questo significa per esempio informarsi in Provincia o Regione per conoscere il calendario degli appuntamenti organizzati\u2026<\/p>\n<p><strong><a href=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/Gallery_39.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-30094\" src=\"http:\/\/www.mixerplanet.com\/wp-content\/uploads\/2014\/08\/Gallery_39-300x300.jpg\" alt=\"Igles Corelli piatto 2\" width=\"300\" height=\"300\" \/><\/a>Parliamo della selezione del personale. I tuoi suggerimenti?<\/strong><br \/>\nPersonalmente, preferisco circondarmi di aiuti chef giovani, \u201cvergini\u201d e poco \u201cinquinati\u201d perch\u00e9 risultano pi\u00f9 malleabili. Detto questo, non guardo i CV, ma seleziono il personale sulla base di colloqui diretti. A colpirmi non sono gli stage nei ristoranti stellati, ma\u00a0 determinazione, passione e luce negli occhi.<\/p>\n<p><strong>Ma qual \u00e8 il segreto per avere successo nell\u2019alta cucina?<\/strong><br \/>\nTenuto conto che le spese di gestione sono altissime e che il costo del lavoro in un locale di alto livello supera il 50% totali, oggi \u00e8 necessario dedicarsi anche ad attivit\u00e0 collaterali come corsi, seminari e redazione di libri. In una parola, bisogna fare food crossing. Inoltre \u00e8 essenziale investire in comunicazione. \u00c8 importante, per esempio, avere il sito in italiano e inglese, per avvicinare anche la clientela straniera.<\/p>\n<p><strong>Cosa puoi anticiparci del progetto di portare il Ristorante Atman a Villa Rospigliosi, vicino a Pistoia?<\/strong><br \/>\nAvremmo voluto aprire gi\u00e0 dopo l\u2019estate, ma i lavori di ristrutturazione sono pi\u00f9 impegnativi del previsto e l\u2019inaugurazione slitter\u00e0 probabilmente a febbraio-marzo 2015. L\u2019idea di spostarci nasce dall\u2019esigenza di ampliare l\u2019offerta al servizio di banqueting (battesimi, matrimoni, comunioni\u2026). La location sar\u00e0 un gioiello del barocco italiano fatta costruire da Papa Clemente X su progetto di Gian Lorenzo Bernini. Il nostro obiettivo \u00e8 trasformarla nel relais&amp;chateaux pi\u00f9 bello d\u2019Italia.\u00a0 Vogliamo giocare sul contrasto tra la modernit\u00e0 del ristorante, che si trover\u00e0 nei sotterranei, e l\u2019atmosfera carica di storia della villa. Che altro dirvi? Nel team c\u2019\u00e8 anche la celebre pasticcera <a href=\"https:\/\/www.facebook.com\/lfanella1?fref=ts\" target=\"_blank\"><strong>Loretta Fanella<\/strong><\/a>.<\/p>\n<p><strong>I<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>from past experience here back\u00a0 Igles Corelli, master of the italian cuisine,\u00a0 with his concept of &#8220;circular kitchen : using everything of the ingredients and never throwing anything. Hi class is a cultural and\u00a0 gastronomic experience . here a recent interview Igles Corelli: \u00ab\u00c8 tempo di cucina circolare. E di food crossing\u00bb. Posted on 21&#8230;<\/p>\n","protected":false},"author":1,"featured_media":973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Igles Corell is back to \u00e8 cucina with is &quot;circular kitchen&quot; - E&#039; Cucina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ecucina.eu\/site\/en\/ritorna-igles-corelli-e-la-sua-cucina-circolare-ultimi-posti\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Igles Corell is back to \u00e8 cucina with is &quot;circular kitchen&quot; - E&#039; Cucina\" \/>\n<meta property=\"og:description\" content=\"from past experience here back\u00a0 Igles Corelli, master of the italian cuisine,\u00a0 with his concept of &#8220;circular kitchen : using everything of the ingredients and never throwing anything. Hi class is a cultural and\u00a0 gastronomic experience . here a recent interview Igles Corelli: \u00ab\u00c8 tempo di cucina circolare. E di food crossing\u00bb. 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