New journey, new discovery. In Modena there is the chef of simple things. Chef Angelo Rito. Simple does not mean just trivial, far from simple means to be able to do great things without complicating the bread.

Simple is to appreciate a crostata whose dough becomes integral, simple is to use a seasonal vegetables and turn it into a tasty in an alternative lunch, in a possible finger food, in a healthy salty snack but that invites even the little ones.

Even Chef Rito has put himself at stake for our “Project Stealth Health”, we are in Modena to discover his Stealth Health recipe Pasticceria Salata.

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PASTICCERIA SALATA

by CHEF Angelo Rito

DOWNLOAD “STEALTH HEALTH” RECIPE
OMELETTE DEL BENESSERE

by CHEF Angelo Rito

DOWNLOAD “STEALTH HEALTH” RECIPE
FOCACCINA A TUTTA FIBRA

by CHEF Angelo Rito

D. Hello Angelo, when was born the idea of ​​the recipe for Pasticceria Salata?

R. My guests are more often light and natural dishes. I am a couple of years that I started working on these recipes.

D. In which of the three recipes did you find the greatest difficulty?

R. In reality it is simple and linear recipes, there are not many difficulties of realization. I like to always experiment with new dishes, the last and the newest is the recipe of the omelette in which I tried in part to eliminate the egg. Such as? Through the use of saffron replacing the egg yolk, in order to give the dish the classic color of the omelette.

D. Have you managed to include some Stealth Health approaches in the recipe? If yes, which ones?

R. I managed to insert the Exchange of Ingredients in the replacement of the classic recipe ’00 with that full appeal, and I also included the Stealth Approach because air types of seeds allows to increase the presence of fiber that helps to decrease absorption of fats and sugars. the tart will be filled with a substantial amount of pumpkin cream.

D. What would it change, if I had to do the same dishes to serve during the service in the company restaurant?

R. The only recipe that would involve a longer and more dedicated processing is the omelette because the focaccia and the crostata are replicated simply by increasing the weight.

For the omelette I would recommend trying, in case you want to redo a canteen, baking in the oven. The form is sacrificed but the consistency and taste remain. Also in the oven it is also necessary to eliminate the use of oil for frying.

D. You have an ingredient that represents you in the kitchen?

R. In reality it is simple and linear recipes, there are not many difficulties of realization. I like to always experiment with new dishes, the last and the newest is the recipe of the omelette in which I tried in part to eliminate the egg. Such as? Through the use of saffron replacing the egg yolk, in order to give the dish the classic color of the omelette.

D. Do you want to add something on the recipes?

R. A tip for the crostata is to wait the next morning, to taste it in all its softness.

D. The most bizarre combination you’ve ever seen in the kitchen?

R. I would never make a dish in which artichokes and walnuts are combined because they are too much in contrast. I do not dare so much to combine particular products, but often I decline the recipes with the vinegar that the king of Modena.

It is not my ingredient, being I Calabrese of origin, but as the city of Modena welcomed me and kept me so vinegar I learned to appreciate it and use it to express myself.

D. Who would you like to redo your recipes from home, which warnings would you give?

R. At home it is important to practice with manual skills regarding the omelette, because it serves dexterity; focaccia is the simplest dish; finally for the crostata advice also, if you want, in the dough you can completely eliminate sugar. I almost by accident or by forgetfulness I did not include it in the process and came out with an even healthier mixture in which taste is not renounced.

D. Do you have any episodes that you remember particularly because he trained you in the kitchen?

R. Life is always a teaching. The kitchen is not a real laboratory, because as much as we try to make only a specific job in my kitchen, in addition to the professional aspect, there are the heart and the people. My collaborators are fundamental, without them I could not be where I am today.

D. In collective catering, what is the most important thing?

R. I think that we should consider the collective catering as any type of catering, it is important not to feel diminished when working in a cafeteria because our challenge is much more complex. We have a limit in the cost of products but we want to offer tasty and quality dishes for a very large number of diners. It is important not to “feel less” because we are not.

D. You absolutely agree with me Angelo. Collective catering offers a complex challenge that is not always known to the public. If you could change something in the restaurant, what would you change?

R. I would not change anything, if anything I would try to enhance more people who allow us to offer excellent service. I would also inform the diners more about the quality of the service. Canteen does not mean to eat badly, there is an important job by all the cooks and their brigade.

D. Angelo, the phrase with you load to face the day?

R. I tell myself to live quietly, the day will pass in any case. At least by facing it quietly you will live in a more serene way.