L'Italo-Americano

THURSDAY, NOVEMBER 24, 2016 www.italoamericano.org L'Italo-Americano 5 LOS ANGELES ITALIAN COMMUNITY Since 2012, she is at the helm o f t h e k i t c h e n f o r a n o t h e r Rome's innovative restaurant, Romeo Chef & Baker, owned by h e r c o m p a n i o n , r e s t a u r a t e u r Fabio Spada. A m o n g h e r n u m e r o u s a n d prestigious awards, in 2008, she r e c e i v e d t h e t w o f o r k s b y Gambero Rosso - major Italian food and wine magazine and publishing group – and, in 2010, s h e w a s t h e o n l y w o m a n t o receive a Michelin Star – world- wide hallmark of fine dining quality. A t 2 0 1 5 E x p o i n M i l a n , Cristina Bowerman was among its Chef Ambassadors and she now plays the role of internation- a l f o o d a m b a s s a d o r f o r t h e r e c e n t l y c o - f o u n d e d , I t a l i a n A m b a s s a d o r s o f T a s t e Association. Here is a short chat we had, b e f o r e s h e w a s " c i r c l e d " b y Italian TV giants, the likes of Sky TG24 or RAI. How did the multicultural diversity, experienced during the years you spent in the US, has influenced your cooking philosophy? A full new world opened up to me. Neither Italian cuisine, nor Japanese nor any other, are the best in the world. There are no specific products, but rather certain characteristics that make every cuisine unique and special. I always like to repeat how, once upon a time there was the compulsory military service, today it should be established a mandatory period to be spent abroad. I'm not talking about the E r a s m u s E x c h a n g e S t u d y P r o g r a m , b u t a n a u t h e n t i c immersive experience outside of your home country. Living abroad helps you real- ize how, despite big and small differences in customs, traditions and even religions, we are all Continued from page 4 defined by the same humanity. What's in your opinion the importance of bringing the first Week of Italian Cuisine in the World to L.A.? Last July, I co-founded the Italian Ambassadors of Taste Association and I was elected President. This initiative in Los Angeles i s p a r t o f o u r f i r s t c o n c r e t e worldwide program of spreading knowledge of authentic Italian products and how to properly use them. For instance, last night in occasion of the kick-off of the Week at Mr. C Hotel in Beverly Hills, and today again I'm serv- ing a risotto, that is too raw for the US taste, but it's important to show people the right cooking time and preserve our tradition from certain trends in the mar- ket. Other master chef, Antonio M u r è , b o r n i n P o r t o - p a l o d i Capo Passero, Sicily, but raised in Parma, Emilia-Romagna (to notice how both regions boast an outstanding culinary tradition), curated the reception's menu, that included two varieties of pasta, veal shank, mashed pota- toes, assorted vegetables etc. The Michelin award-winning chef learned the ropes of the t r a d e i n s e v e r a l h o t e l s a n d restaurants in Italy, including the notable Il Meloncino, in Cortina d'Ampezzo, Veneto. In 1995, Murè left the freez- ing cold of the renowned winter ski resort for the Californian scorching sun. He relocated to Los Angeles, where he started working at the Italian restaurant, Il Moro. Except for a parenthesis in L a s V e g a s , w h e r e A n t o n i o worked at Valentino restaurant, the chef worked in several top- notch L.A.'s restaurants, before o p e n i n g , i n 2 0 0 4 , h i s o w n , Piccolo, in Venice, California. Murè, then, inaugurated Ado Ristorante, that has turned now into a real brand, including Casa A d o R e s t a u r a n t , A d o t e c a Brentwood and the Ado Italian Marketplace. A n t o n i o ' s n e w e s t v e n t u r e once again in Venice, CA, on the ashes of former Ado Ristorante, i s r e s t a u r a n t a n d w i n e b a r , Barrique (that opened in 2009). And now, let's hear directly a few words from stellar chef, Antonio Murè. How did you develop the passion for cooking? I was born in a village in Sicily, but raised in Parma. I started developing the passion for cooking at a very young age, as, on Sundays, I used to help my mom and my aunts to fold the ravioli and to prepare the red sauce for our meals. How was the adjusting process to Los Angeles, when you relocated in 1995? Before moving here, I cut my teeth in several prestigious Italian hotels and restaurants. The Italian restaurant industry was "high evolved", compared to the "prim- itive" interpretation of Italian cui- sine in California and the US. Spaghetti with meatballs were still the hallmark of local Italian restaurants. Since I opened my first restaurant here in 2004, I have been changing the culinary landscape, for instance introduc- ing the typical Italian antipasti. What's the most important aspect of the first Week of Italian Cuisine in the World? Essential aspect is presenting and preserving our culinary tradi- tions, largely based on the fresh- ness and premium quality of our products. I've had the opportunity to experience first-hand the tough process of making the Grana Padano cheese. Those cheese- makers deserve a lot of admira- tion for keeping this tradition alive. Cristina Bowman plays the role of international food ambassador for the recently co-founded Italian Ambassador of Taste Association At the official garden party, presided by the Consul General of Italy in L.A., Cristina Bowman and Antonio Muré supervised the menu of the reception

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