IL MATTARELLO

 

BRAVISSIMO Genta-san! Dopo anni di fatiche come assistente presso la mitica Mamma Lella - dove ha pure imparato bene l’italiano solo stando ai fornelli -, finalmente ha trasformato in realtà il suo Sogno: aprire un piccolo ristorante.

Dove? A Kin, lungo la costa orientale di Okinawa, purtroppo a ben 50 km da casa mia. L’ho pregato mille volte di aprire qui in città, così da non essere dipendente (io) da amici ricchi auto-dotati, ma Genta vive a Kin, dunque…

 

 

Genta non solo è un caro amico, ma pure un cuoco appassionato, attentissimo a quello che fa. È stato in Italia, soprattutto in Emilia-Romagna, più volte, a studiare la vera cucina italiana. Poi è tornato a Okinawa e appena possibile ha aperto il suo posto, “Il Mattarello”, nel cuore di Kin. Atmosfera da vendere, piatti deliziosi, prezzi decenti, gentilezza. Fantastico.

 

 

Le mie 5* vanno ai suoi ravioli/tortelli/tortelloni con spinaci, ricotta, parmigiano e burro. Ma anche a tutti gli altri primi, secondi e contorni. Ottime pizze, dolci spettacolari. Caffè nella moka, come nonna comanda.

 

 

Su Google il suo nuovo locale colleziona solo 5*. L’unico che gli ha dato 2* è un barbone americano incarognito con il mondo. Ha scambiato Il Mattarello per Hotto Morto, la catena take-away che aiuta i chirurghi specialisti in operazioni al fegato. Il barbone è il terrore del quartiere, dove va semina zizzania. Gli auguro una dieta di sole pizze all’ananas.

 

 

GENTA, grazie di esistere, continua così!

Finally!, a real Italian place in Okinawa, even if owned by a Japanese chef. Il Mattarello (rolling pin), in Kin. Yes, why in Kin (and not in Naha? A few times I begged the owner to move where I live, but he wouldn’t listen to me)? Because Genta-san, the owner, lives there. Since he opened his place, a few months ago, I didn’t miss a single chance to visit it, hungry, even if 50 km far from my home. Genta is a friend, but first of all is a very talented cuoco. Accurate, always ready to correct a mistake (which mistake? He doesn’t make mistakes.), glued to the Italian cuisine best tradition. No pineapple on his pizza, you know what I mean. First he worked for years, as assistant, at the glorious Mamma Lella, where he also learnt a good Italian just working in the kitchen. Then, as a person who really loves food, he went to Italy several times, especially to Emilia-Romagna, the region where I come from, to enjoy and study the best traditional cuisine. 

He came back to Okinawa with many treasures in his brain and, when possible, he made his Dream come true: open his own little, cozy, authentic restaurant. Fantastic. The best tortelloni/ravioli of Okinawa, with spinaches and ricotta and Parmigiano. 10 stars. Wonderful antipasti, great pizza, great side dishes, marvellous dolci. Caffè espresso made in the moka machine. And much more. Plus: kindness, atmosphere, decent prices.

What else could you possibly want from a real Italian life in Okinawa?

BRAVISSIMO Genta-sama! Please, never stop to be what you are!

TORTELLINI DI NATALE DA YOCO

GRAZIE MILLE to my dear friends Yoco Acaghi and Gino Goya for today (1) hosting my tortellini cooking class at her home and (2) working as a perfect assistant! 

As usual, the class at Yoco's has been fun and a chance to meet old and new friends. We made nine eggs of fantastic tortellini, also thank to the great prosciutto and parmigiano that my mom sent me as Christmas gifts and that I sacrificed for the happiness of everybody (starting with me). Today we also made a supermarket of Itoman internationally famous, as the only known seller of mortadella in Okinawa. 

Yoco made her fantastic tiramisù and Gino-the-machine worked as a professional 'sfoglina' (fresh pasta maker of Bologna, our hometown) at the pasta machine. I ate only three dishes of tortellini, two of bollito misto with original mostarda bolognese Cavazza (once more thank you, mamma!), two rounds of tiramisù and countless espresso coffees. Just to celebrate Christmas.

  

 

This has been my last cooking class of this year, now I'll enjoy a three weeks period of rest. It has been a challenging year in different kitchens and at various events, focusing mostly on fresh, handmade pasta and on the recipes of my region, Emilia Romagna. Always following the teachings of mamma Giampaola and aunts Laura and Vittoria, inspired by the incredible dishes of aunt Tina, grandpa Pietro and grandma Giorgina. In other words, my yummy family.

THANKS to all the people - family, friends, food adventures partners - that in many different ways and occasions helped me in several ways.

The new year will bring new adventures, starting on January 13th with a private at-your-home class. Plans for 2018: a class on gnocchi and one on the incredibly good passatelli, almost unknown in Okinawa. Dates and places still to be decided.

I wish you all that follow me a Merry Christmas with a bunch of tortellini and a very Happy New Year with a bunch of calories.

CIAO!

RAVIOLI LOVE!

THANK YOU very much to my friend Tomoaki Goeku and to her nice sister Rina-san for hosting last Saturday my cooking class Ravioli Love! at their very beautiful restaurant/bar/cooking school Taste of Okinawa!

And THANK YOU very much also to the nice ladies that participated (THANKS for the photos too)! We met new friends and had a lot of food-fun. For the first time in my life I used a squash racket to cook heart-shaped ravioli, not an everyday-experience. See you again soon, ciao!