The rice by Sergio Barzetti
Rice that leaves nothing to chance
Knowledge is power in Sergio Barzetti’s workshop at the Mercato Centrale Milano – knowledge, study and innovation.
Sergio Barzetti likes to define himself as a “professorial cook”. He cut his teeth in some of the finest restaurants and hotels; he also works as a writer and teacher, without ever losing his passion for being behind the stove. His cooking is rooted in tradition, while constantly striving for innovation at the same time.
The hallmarks of his cooking include the use of bay leaves, which has earned him the nickname of “Mr. Alloro” (alloro is bay leaf in Italian), and a knack for coming up with new combinations and pairings.
In the workshop, he prepares his dishes with Italian-grown rice, organic saffron, bone marrow, onion, dairy butter and Parmigiano Reggiano cheese, aged for 30 months. All the ingredients are bought first-hand from the producers, whom Sergio knows directly: he only works with those who approach their work like artisans, who pay the utmost attention to the provenance and seasonality of their products.
The hallmarks of his cooking include the use of bay leaves, which has earned him the nickname of “Mr. Alloro” (alloro is bay leaf in Italian), and a knack for coming up with new combinations and pairings.
In the workshop, he prepares his dishes with Italian-grown rice, organic saffron, bone marrow, onion, dairy butter and Parmigiano Reggiano cheese, aged for 30 months. All the ingredients are bought first-hand from the producers, whom Sergio knows directly: he only works with those who approach their work like artisans, who pay the utmost attention to the provenance and seasonality of their products.
Here, rice tastes of so much more.
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Sergio Barzetti likes to define himself as a “professorial cook”. He cut his teeth in some of the finest restaurants and hotels; he also works as a writer and teacher, without ever losing his passion for being behind the stove. His cooking is rooted in tradition, while constantly striving for innovation at the same time.
The hallmarks of his cooking include the use of bay leaves, which has earned him the nickname of “Mr. Alloro” (alloro is bay leaf in Italian), and a knack for coming up with new combinations and pairings.
In the workshop, he prepares his dishes with Italian-grown rice, organic saffron, bone marrow, onion, dairy butter and Parmigiano Reggiano cheese, aged for 30 months. All the ingredients are bought first-hand from the producers, whom Sergio knows directly: he only works with those who approach their work like artisans, who pay the utmost attention to the provenance and seasonality of their products.
The hallmarks of his cooking include the use of bay leaves, which has earned him the nickname of “Mr. Alloro” (alloro is bay leaf in Italian), and a knack for coming up with new combinations and pairings.
In the workshop, he prepares his dishes with Italian-grown rice, organic saffron, bone marrow, onion, dairy butter and Parmigiano Reggiano cheese, aged for 30 months. All the ingredients are bought first-hand from the producers, whom Sergio knows directly: he only works with those who approach their work like artisans, who pay the utmost attention to the provenance and seasonality of their products.
Here, rice tastes of so much more.
