In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back-of-house operations including two restaurants and leads the team with all culinary initiatives.
Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano’s passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as a pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability.
We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.
Giordano says they make many of their products in-house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge.
To hear Giordano’s best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!
RECIPE
SPAGHETTI ALLA NERANO (1 PORTION)
•Spaghetti 120grams
•Butter 20grams
•Fresh basil 15 grams
•Zucchini 30grams
•Pinch of salt
•Pinch of black pepper
•Pecorino cheese grated 10grams
•Parmigiano Reggiano cheese grated 20grams
To build the sauce:
•Cook for 1 minute the butter and the basil until melted.
•Add the zucchini for 2 minutes until the butter get the color from the zucchini.
•Add salt,pepper and cover the zucchini with 8oz ladle spoon of water and cook for few minutes.
•Cook the pasta in boiling water with salt.
•Once the pasta is cooked AL DENTE,toss the spaghetti in the sauce until the liquid is reduced.
•Add parmigiano and pecorino and mix with the tong until creamy. Finish with more basil.