Giovanni Passerini recount how he built one of the most famous Italian restaurants in Paris and the central role of pasta in his cuisine. French techniques, traditional Roman recipes, speed and an adrenaline brigade in the name of "bistronomy", i.e. expressed haute cuisine at accessible prices, served without formality in a cozy, young and familiar space.
In collaboration with Monograno Felicetti https://www.felicetti.it/en/
Discover the book dedicated to pasta by ItaliaSquisita: https://shop.vertical.it/en/collections/books/products/pasta-en
Watch Italian chefs' pasta videos on IS: https://www.youtube.com/playlist?list=PLWKLqE-7K4-acT2-m2hckrq6cdipPSBLb
CREDITS
Starring : Giovanni Passerini, Giacomo Salpietra e la brigata del ristorante Passerini
Producer: Alessandro Massi
Camera: Carolina Coscino, Federica Paletti
Editor: Daria Giovannetti
Supervising: Alessandro Massi e Guido Coscino
Music: Federico Bisozzi
0:49 Ristorante Passerini/Passerini restaurant
2:09 La Pasta secondo lo chef/Pasta according to the chef
6:04 Gestione delle carni/Meat management
7:16 Ricetta del ragù di cortile/Courtyard ragù recipe
9:48 Tonnarelli ai frutti di mare/Seafood pasta
10:51 I parigini e la pasta/Parisians and pasta
13:05 Passerina, Cave à Manger
14:19 Pasta fresca/Fresh Pasta
15:48 Astice blu e piccione/Blue lobster and pigeon
17:27 Cottura del piccione/Cooking the pigeon
20:07 Cottura dell'astice blu/Cooking the blue lobster
22:36 Pasta di mezzanotte e clichè italiani/Midnight pasta and Italian clichés
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