{"id":7285,"date":"2018-07-15T21:07:38","date_gmt":"2018-07-16T04:07:38","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=7285"},"modified":"2020-12-19T02:13:45","modified_gmt":"2020-12-19T10:13:45","slug":"cooking-with-ivan","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/cooking-with-ivan\/","title":{"rendered":"Cooking Italian with Maestro Ivan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1532\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header.jpg\" alt=\"Audrey's Recipes\" width=\"850\" height=\"210\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-600x148.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-300x74.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-768x190.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/p>\n<p>Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at <a href=\"https:\/\/www.ristorantelataverna.it\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\"><i>Ristorante La Taverna<\/i><\/a>,\u00a0just outside of Udine, in <a href=\"https:\/\/travelingboy.com\/travel\/my-own-piece-of-paradise-friuli-venezia-gulia-region-in-italy-part-i\/\">Friuli Venezia Giulia\u00a0region<\/a>. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who likes his cooking to speak for itself.<\/p>\n<figure id=\"attachment_7290\" aria-describedby=\"caption-attachment-7290\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7290\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri.jpg\" alt=\"Maestro Ivan Bombieri, Chef at Risotrante La Taverna\" width=\"850\" height=\"567\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-600x400.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-300x200.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-768x512.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-7290\" class=\"wp-caption-text\">Photo credit: Ed Boitano<\/figcaption><\/figure>\n<p>True to form, his backstory is just as simple: \u201cI started to work in Verona for a couple of years in simple restaurants and then in <em>La Bottega del Vino<\/em> (originally <em>Selva di val Gardena<\/em>), <em>Hotel Alpenroyal<\/em> (5 stars, 1 Michelin star restaurant) for two years, followed by three years with <em>Capri Palace Group (<\/em>5L hotel with 2 Michelin stars restaurant), <em>Stage <\/em>in Enoteca Pinchiorri, Firenze (3 Michelin stars), then with Chef Italo Bassi (27 years as kitchen chef of <em>Enoteca Pinchiorri)<\/em> in Verona. My first experience as chef was in <em>Caff\u00e8 Dante Bistrot<\/em> in Piazza dei Signori, Verona. From November 2017,\u00a0 I have been Chef at <em>La Taverna.\u201d<\/em><\/p>\n<p style=\"text-align: center;\"><blockquote class=\"bdaia-blockquotes\"><span style=\"font-size: medium;\">\u201cMy kitchen represents me, I love doing, not appearing or even talking. For this reason the exaltation of taste and the satisfaction of the palate are my priority.\u201d<\/span><br \/>\n\u2013\u00a0Ivan Bomieri<\/blockquote>\n<h3>Ivan\u2019s recipe for <em>Spaghetti Felicetti\u00a0<\/em><em>Alla Salsa di Pomodoro<\/em><\/h3>\n<figure id=\"attachment_7288\" aria-describedby=\"caption-attachment-7288\" style=\"width: 520px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7288\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Felicetti-alla-salsa-di-Pomodoro.jpg\" alt=\"Felicetti Alla Salsa di Pomodoro\" width=\"520\" height=\"607\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Felicetti-alla-salsa-di-Pomodoro.jpg 520w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Felicetti-alla-salsa-di-Pomodoro-257x300.jpg 257w\" sizes=\"auto, (max-width: 520px) 100vw, 520px\" \/><figcaption id=\"caption-attachment-7288\" class=\"wp-caption-text\"><center>Photo credit: Friuli Venezia Giulia Tourism<\/center><\/figcaption><\/figure>\n<p>Recipe for 4 people<\/p>\n<p><strong>Tomato Sauce:<\/strong><\/p>\n<ul>\n<li>4 tomatoes \u201cCuore di Bue\u201d (\u201cox heart\u201d tomato from coastal Liguria)<\/li>\n<li>6 tomatoes \u201cSan Marzano\u201d (\u201cplum\u201d tomato from Naples, grown in the volcanic soil of Mt. Vesuvius)<\/li>\n<li>1 can &#8220;Pelati&#8221; (peeled tomatoes from Southern Italy)<\/li>\n<li>3\u00a0onions<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Garlic<\/li>\n<li>Olive oil<\/li>\n<li>Basil<\/li>\n<\/ul>\n<p>Chop onions, garlic in small pieces and put it in the pan with oil.<\/p>\n<p>Once brown add all tomatoes, salt, pepper and basil and cook for 3 hours until having a very creamy sauce.<\/p>\n<p>Check salt and mill.<\/p>\n<p><strong>For &#8220;Confit&#8221; Tomatoes (Bake)<\/strong><\/p>\n<ul>\n<li>20 tomatoes \u201cPachino\u201d (pink, cherry tomato from Pachino, Sicily)<\/li>\n<li>20 yellow tomatoes<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Basil<\/li>\n<li>Olive oil<\/li>\n<li>Powdered sugar<\/li>\n<li>Marjoram<\/li>\n<li>Garlic<\/li>\n<\/ul>\n<p>Carve tomatoes skin, cook it 45 seconds in salted boiling water and then cool down in ice.<\/p>\n<p>Skin tomatoes and then put them on a baking plate, dust with sugar, salt, olive oil and all the flavors.<\/p>\n<p>Cook it for 2 hours on 90C degrees.<\/p>\n<figure id=\"attachment_7286\" aria-describedby=\"caption-attachment-7286\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7286\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-2.jpg\" alt=\"Chef Ivan Bombieri does a cooking demonstration\" width=\"850\" height=\"567\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-2.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-2-600x400.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-2-300x200.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-2-768x512.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-7286\" class=\"wp-caption-text\">Photo credit: Ed Boitano<\/figcaption><\/figure>\n<p><strong>To Complete Pasta<\/strong><\/p>\n<ul>\n<li>320 gr spaghetti \u201cFelicetti\u201d (pasta from the Dolomites)<\/li>\n<li>200 gr tomato sauce<\/li>\n<li>Confit tomatoes<\/li>\n<li>20 tomatoes \u201cpachino\u201d<\/li>\n<li>6 yellow cherry tomatoes<\/li>\n<li>Salt<\/li>\n<li>Olive oil<\/li>\n<li>Chilled peppers<\/li>\n<li>Basil<\/li>\n<li>Marjoram<\/li>\n<\/ul>\n<p>Prepare the sauce braising chopped pachino tomatoes in a very hot pan with just few oil, add chopped confit tomatoes, tomato sauce, chilli peppers and basil.<\/p>\n<p>Cook pasta \u201cal dente\u201d (slightly undercooked) in salted boiling water then put it in the pan with sauce.<\/p>\n<p>Stir it and \u201cmantecare\u201d (mix) with some olive oil and finish to cook pasta.<\/p>\n<p>Serve it in a bowl and add some chopped yellow tomatoes flavored with salt, oil and marjoram.<\/p>\n<figure id=\"attachment_7289\" aria-describedby=\"caption-attachment-7289\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7289\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo.jpg\" alt=\"Maestro Ivan Bombieri doing a cooking demonstration at Ristorante La Taverna\" width=\"850\" height=\"567\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-600x400.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-300x200.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Ivan-Bombieri-Cooking-Demo-768x512.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-7289\" class=\"wp-caption-text\">Photo credit: Ed Boitano<\/figcaption><\/figure>\n<p>Off course Parmigiano on top if you like!<\/p>\n<p>Buon appetito!<\/p>\n<p>Ciao!<\/p>\n<p>\u2013\u00a0Ivan Bomieri<\/p>\n<figure id=\"attachment_7287\" aria-describedby=\"caption-attachment-7287\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7287\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Cooking-Demo-Participants.jpg\" alt=\"cooking demo participants getting a 5-course meal at Ristorante La Taverna\" width=\"850\" height=\"567\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Cooking-Demo-Participants.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Cooking-Demo-Participants-600x400.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Cooking-Demo-Participants-300x200.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/07\/Cooking-Demo-Participants-768x512.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-7287\" class=\"wp-caption-text\"><span style=\"font-size: small;\">Participants are rewarded with a sumptuous 5-course meal by Ivan at Ristorante La Taverna\u2019s back lawn. Remember, in Italy a pasta course is not served as an entr\u00e9e, it follows the antipasto and proceeds the main entr\u00e9e. Pasta is also served in a bowl, with no large spoon for twirling the pasta with a fork.<\/span> Photo credit: Friuli Venezia Giulia Tourism<\/figcaption><\/figure>\n<p><a href=\"https:\/\/www.ristorantelataverna.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">Get more information about <i>Ristorante La Taverna<\/i><\/a><\/p>\n<p><a href=\"http:\/\/www.italia.it\/en\/discover-italy\/friuli-venezia-giulia.html\" target=\"_blank\" rel=\"noopener noreferrer\">Get more information about\u00a0Friuli Venezia Gulia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Risotrante La Taverna,\u00a0just outside of Udine, in Friuli Venezia Giulia\u00a0region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who like his cooking to speak for itself.<\/p>\n","protected":false},"author":9,"featured_media":7290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[1332,1287,437,1329,86,30,1331,1330,1285],"class_list":["post-7285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-recipes","tag-felicetti-alla-salsa-di-pomodoro","tag-friuli-venezia-gulia","tag-italian-cuisine","tag-ivan-bomieri","tag-pasta","tag-recipe","tag-risotrante-la-taverna","tag-spaghetti","tag-udine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking Italian with Maestro Ivan - Traveling Archive<\/title>\n<meta name=\"description\" content=\"Maestro Ivan Bombieri, Chef at Risotrante La Taverna,\u00a0just outside of Udine, is a soft-spoken, charismatic man who like his cooking to speak for itself.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelingboy.com\/travel\/cooking-with-ivan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking Italian with Maestro Ivan - 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