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.<br><br>About Me<br><br>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.<br><br>Consultancy Services<br><br>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, Berlin.. <br><br>I Offer the Following Services:<br><br>• Study, planning, and start-up of new restaurants<br>• Restyling of existing restaurants, both architecturally and menu-wise<br>• On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality<br>• Menu development with a particular focus on food and wine pairing<br>• Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach<br>• Training in advanced Italian culinary techniques for professional chefs<br>• Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad<br>• Corporate cooking lessons for team-building activities<br>• Support to catering agencies in creating exclusive menus

L’estiva Peperonata

500 g di peperoni ( in questa proposta solo rossi)
300 g di pomodori san marzani maturi
200 g di cipolle bionde
50 ml olio extra vergine di oliva Umbro
sale, pepe nero

Affettare le cipolle, tagliare i pomodori in 4 e i peperoni in losanghe.
In sudiera ( pentola in coccio) stufare le cipolle in olio aggiungendo poca acqua calda.Unire le falde di peperoni e far cuocere per circa 10 minuti salando le verdure. Aggiungere i pomodori, lasciate andare a fuoco molto lento per 30 minuti coperto e mescolando di tanto in tanto. Bilanciate di gusto.Dopo la cottura lasciate raffreddare a temperatura ambiente.Può essere servita come antipasto estivo o contorno di carni arrosto (sempre in ciotola separata e con pane sciapo fresco).