{"id":1262,"date":"2016-01-10T03:46:43","date_gmt":"2016-01-10T02:46:43","guid":{"rendered":"http:\/\/www.ilcalicelastella.it\/?p=1262"},"modified":"2020-12-29T19:11:05","modified_gmt":"2020-12-29T18:11:05","slug":"il-calice-e-la-stella-alla-prova-del-cuoco","status":"publish","type":"post","link":"https:\/\/www.ilcalicelastella.it\/en\/2016\/01\/10\/il-calice-e-la-stella-alla-prova-del-cuoco\/","title":{"rendered":"The Chalice and the Star at the Chef's Test"},"content":{"rendered":"

The cuisine of Tuscia conquers the experts of \u201cLa prova del cuoco\u201d. Felice Arletti, from Canepina's Agriristoro \u201cIl Calice e la Stella\u201d overcomes Campania in the direct challenge and wins the right to fight next Saturday (same network, Rai1, and same time, around noon) against Piedmont. A great result obtained using the traditional and typical products of Cimini and through a simple but tasty preparation that conquers the palate of a qualified juror like Beppe Bigazzi, journalist and gastronome, who has been entrusted with the task of rewarding the best dish.\"\"<\/a><\/p>\n

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\u201cA great satisfaction for me - confesses Felice Arletti, on his return from Rome, after yesterday's episode at lunchtime - but above all an extraordinary promotion for our land. I was given the opportunity to talk about Canepina, Cimini, Viterbo, in short, the whole of Tuscia.<\/p>\n

They told me, in the breaks of the program, that last Friday's appointment had gathered more than 2.5 million viewers and that on Saturday, the audience numbers usually increase slightly. Anyway, the average is that and therefore I was able to reach an unimaginable number of people through normal communication channels \u201d.<\/p>\n

The presenter Antonella Clerici and the gastronome Beppe Bigazzi<\/p>\n

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Meanwhile, it must be said immediately that the menu prepared for the occasion has deviated slightly from local customs. \u201cThey explained to me - continues the restaurateur Cimino - that for reasons of time it would not be possible to prepare our classic rag\u00f9 to season the hay and they asked me to prepare something that recalled the flavors of the territory as much as possible, using seasonal products.<\/p>\n

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So we thought of proposing as a first course a traditional hay dish seasoned with a nettle pesto: we usually do it with basil pesto, but in winter, as we know, it is not available.\u00a0\"\"<\/a>The second was prepared by our cook Carla Evangelistella and this was the award-winning dish that will allow us to return next Saturday in broadcast. Also in this case, we used strictly cimini ingredients: pork raised in the area and aromatic herbs (thyme, bay leaf, fennel). Simple preparation with saut\u00e9ing in a pan and flavoring with the scents of our land. The extra touch was the addition of hemp seeds, to refer to our Canepinese tradition. But I also brought other products that best represent our land: cheeses and susianella \u201d. Nothing to do<\/span>king for the competitor from Campania who had also prepared a menu of all importance.<\/span><\/p>\n

\u201cI believe - adds Felice Arletti - that the secret of success is to be found in the genuineness and ease with which this recipe can be prepared by everyone. Moreover, respect for the territory and tradition, combined with a necessary reinterpretation and modernization of the dishes, are the fundamental characteristics of the dishes proposed in my restaurant. And they are also the main characteristics that are required of all those who participate in the broadcast \u201d.<\/p>\n

During the program, images of Canepina will also be aired<\/p>\n

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\"\"The program is strictly live and Antonella Clerici, who has been conducting it for years with remarkable audience results, is a loving hostess. \u201cThe real mother of the Italians\u201d according to Felice's definition. \u201cI was very excited - he lets it slip - because Clerici by choice does not meet any of the competitors before going on air. So I didn't know what kind of questions he would ask me ... But, I'm very happy because I was given the opportunity to talk not only about my AgriRistoro, but also about the beauties of our land, about the quality products we are able to offer, about our kitchen. To those who come to Tuscia we must be able to offer a perfect welcome: only in this way can we think of imposing ourselves on a tourist level as a pleasant territory worthy of being visited and experienced ". It should be added that Anna Moroni, another protagonist of the program, said she already knows Canepina, while Antonella Clerici has already booked for a next visit.<\/p>\n

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\"\"In his television adventure, Arletti wanted to involve the municipality of Canepina and the Museum of popular traditions, thus giving an almost institutional appearance to his participation. Saturday, as mentioned, is repeated with a new challenge. Top secret the dishes that will be presented, but it is certainly not far from the truth if we assume that we will focus again on tradition and typical ingredients. The secret of success is simply this.<\/p>\n

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Press review<\/h2>\n

http:\/\/www.viterbopost.it\/2016\/01\/la-prova-del-cuoco-premia-felice-arletti\/<\/a><\/p>\n

The pork with aromatic herbs that won at "La prova del cuoco"<\/strong><\/h5>\n

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\u201cCongratulations to the Chalice and the Star\u201d<\/a><\/p><\/blockquote>\n