Andrea Berton: story of the chef and a special recipe
Andrea Berton: the Michelin starred chef that conquered Milan at Forte Village
Wellness on vacation also means being satisfied at the table. When talking about Gourmet cuisine and celebrity chefs the name Andrea Berton, who will be coming to Forte Village Resort from the 25th to the 26th of July 2019, often comes up.
He was born in San Vito al Tagliamento, in the province of Pordenone, on the 20th of May 1970, but he grew up in San Daniele del Friuli, land of prosciutto crudo – treated ham. After getting his degree at the hotel school, Andrea Berton continued his studies in Milan in via Bonvesin de la Riva at the first Italian restaurant by the great master Gualtiero Marchesi. Besides Berton, other great chefs developed their career here including Carlo Cracco, Enrico Crippa and Davide Oldani.
He later worked in some of the most famous restaurants in the world: Mossiman’s in London, the Enoteca Pinchiorri in Florence and the Louis XV in Montecarlo guided by the most famous and loved French chef, Alain Ducasse.
When he came back to Italy he gained his first Michelin star at the Taverna di Colloredo by Monte Albano before returning to work with Marchesi as Executive Chef of the group. In 2005 he started collaborating with the Trussardi alla Scala restaurant, where in 2008 he won his first Michelin star, followed by the second star the next year. An extraordinary achievement to which have also been added the Tre Forchette of Gambero Rosso in 2010 and the Tre Cappelli of Espresso guide in 2011.
The chef also opened the Pisacco Ristorante e Bar in 2012 with a group of associates, and DRY Milano Cocktail&Pizza in 2013.
In December 2013 Andrea Berton inaugurated the restaurant named after him, where one can order his modern dishes distinguished by the attention given to each ingredient including the use of rare ones.
Not even a year after the opening, in November 2014, Barton’s talent is rewarded once again with a Michelin star.
The chef’s reputation is enriched the following years with many awards: in March 2015 he was nominated the EXPO Ambassador and in September 2016 he achieved 18 point out of 20 from the Guida Expresso and the Tre Forchette of Gambero Rosso. In October of that year he also was awarded with Tre Cappelli by the Guida ai Ristoranti d’Italia by l’Espresso and he won the Riso Scotti prize “Il Risotto Dell’anno”. In August 2016, the chef started a collaboration with Il Sereno, a luxury resort near lake Como, where he opened the Berton al Lago restaurant. In April 2017 he inaugurated the new DRY Milano in Viale Vittorio Veneto 28 in Milan.
On the occasion of the presentation of the guide I Ristoranti d’Italia by l’Espresso in 2018, Andrea Berton won Il Piatto dell’Anno prize with little pidgin lasagnas and was also one of the judges at Il ristorante Degli chef cooking show by Rai, with Isabella Poti and Philippe Leveille.
Andrea Berton: the secrets of the Michelin starred chefs modern cuisine
One can be traditional without renouncing to a contemporary touch and experimenting new flavor combinations. This is how one could describe Andrea Berton’s practice, the chef representing the excellence of cooking made in Italy.
The research of quality, simplicity and the value of prime ingredients distinguishes Berton’s cooking, a cuisine which values the ingredients and recuperates the ancient gastronomical art with a modern approach. An example is the menu “Tutto Brodo”, a tribute to an ingredient which once was not much considered and is now a protagonist in the chef’s recipes.
Andrea Berton often uses broth in the recipes gathered in his book “Non è il solito brodo” – it’s not the usual broth, edited by Mondadori in 2017.
According to Berton “Cooking must be modern and immediate with recognizable flavors” , he will conquer the guests at Forte Village with special sea food spaghetti. Now discover the steps of this recipe with us
Sea food spaghetti
Finely cut the shallot and place it in a saucepan, add the unpeeled garlic and oil. Leave to stew and add the peeled cherry tomatoes. Add the washed and cleaned sea food, leave to cook for a few minutes with a lid. Add the basil leaves, salt and pepper and remove the sea food shells. Cook the spaghetti in abundant salty water. Once cooked, drain the pasta and add it to the saucepan and finish the preparation by mixing it in to the sauce. Place the spaghetti on a plate and dress with extra-verging olive oil and salt.
Ingredients for 4 people
- 1 piece of garlic
- 2 shallots
- 20 peeled cherry tomatoes
- 20 mussels
- 20 clams
- 20 cockles extra-virgin olive oil
- 10 basil leaves
- 400 gr of dry spaghetti
- 20 big leaves of parsley
Would you like to be immersed in the beauty of the Sardinian sea and have an unforgettable vacation in a true paradise full of wellness, relax and flavor? Discover Forte Village resort In Sardinia.