Andrea Sposini Chef

Andrea Sposini ©

Elevating Culinary Artistry Worldwide with Italian Flair. Currently, I am in Cologne, Germany, where I work as an Italian chef for restaurants throughout the German territory. About Me They have always said this about me: I curate and produce culinary events, menus, and training programs that pave the way for personal and professional empowerment through the art of living well and exquisite cooking. Consultancy Services My work extends across Italy and internationally. I serve restaurants, hotels, patisseries, trattorias, and wine shops globally, supporting new ventures and enhancing the competitiveness of established enterprises. I train chefs and dining staff, and teach at Italian culinary schools, also developing their curricula. Since 2000, I have consulted in numerous cities, including Milano, San Francisco, New York, New Delhi, Kansas City, and Berlin. I Offer the Following Services Study, planning, and start-up of new restaurants Restyling of existing restaurants, both architecturally and menu-wise On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality. Menu development with a particular focus on food and wine pairing. Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach. Training in advanced Italian culinary techniques for professional chefs Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad. Corporate cooking lessons for team-building activities Elevate your culinary experience with a touch of Italian excellence.

Confettura di cipolle rosse e more al porto.

Ingredienti:
700 g di cipolle rosse. (parte edibile)
300 g more ( o uva rossa )
350 g di zucchero bianco
350 g zucchero di canna non raffinato.
5 g sale.
1 bacca di vaniglia bourbon.
250 ml di Vino Porto
50 ml di aceto di mele.

Procedimento.
Lavare e asciugare le more. Nettare le cipolle e affettare sottilmente nel senso della lunghezza. In una insalatiera unire le cipolle, il sale e lo zucchero. Lasciare riposare per 6 ore al fresco.
Trascorso il tempo aggiungere tutti gli altri ingredienti e portare lentamente ad ebollizione. Appena iniziata l’ebollizione schiumare ripetutamente. Cuocere il composto per 40 minuti a fuoco basso. Eliminare la stecca di vaniglia.
Versare un cucchiaio di marmellata in un piatto asciutto e verificare la consistenza durante il raffreddamento. Nel caso fosse troppo liquida, continuare l’ebollizione per altri 15 minuti.
Invasare su vasi sterili , chiudere ermeticamente e capovolgere. Conservare al buio e servire dopo, minimo 4 settimane.

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