{"id":1262,"date":"2017-05-18T17:27:13","date_gmt":"2017-05-18T17:27:13","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=1262"},"modified":"2017-05-19T09:21:41","modified_gmt":"2017-05-19T09:21:41","slug":"il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/18\/il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano\/","title":{"rendered":"Il Per\u00f9 a Milano tra gourmet ed ecosostenibilit\u00e0"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h2 style=\"text-align: center;\"><span style=\"color: #ff0000;\">Intervista allo Chef Rafael Rodriguez del Quechua Milano<\/span><\/h2>\n<p><strong><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1264\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/18\/il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano\/received_102111369203577441\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?fit=960%2C1280&amp;ssl=1\" data-orig-size=\"960,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"received_10211136920357744[1]\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto wp-image-1264 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?resize=400%2C533\" alt=\"\" width=\"400\" height=\"533\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369203577441.jpeg?resize=768%2C1024&amp;ssl=1 768w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/strong><\/p>\n<p><strong>Ciao Rafael, raccontaci, come \u00e8 nata la tua passione, qual \u00e8 stato il tuo percorso?<\/strong><\/p>\n<p>La passione nasce dalla mia famiglia, mia madre \u00e8 una grande cuoca e un giorno ad un servizio in cui ero con lei mi cadde un vassoio con della carne, sistemai tutto velocemente ma una fetta era caduta sopra della marmellata, quindi la assaggiai e l\u2019abbinamento tra salato e dolce suscit\u00f2 in me la curiosit\u00e0, avevo 14 anni e iniziai cos\u00ec da autodidatta, guardando in tv trasmissioni di cucina e sperimentando\u00a0 abbinamenti.<\/p>\n<p><strong>Hai avuto un maestro a cui ti sei ispirato?<\/strong><\/p>\n<p>Dovrei menzionarne tanti, uno di quelli che apprezzo maggiormente , anche sotto il profilo umano \u00e8 Pino Cuttaia, poi Mitsuharo Tsumura e in Per\u00f9 Pedro Miguel Schiaffino, lui fa cucina amazzonica e mi ha dato la forza per crederci ancor di pi\u00f9 .<\/p>\n<p><strong>C&#8217;e&#8217; un piatto della tua infanzia a cui sei legato e hai riproposto nei tuoi menu&#8217;?<\/strong><\/p>\n<p>La maggior parte dei piatti li faccio proprio pensando ai ricordi della mia infanzia. Gli aromi dell\u2019 Anticucho, il piccante del Cebiche, tutto ricorda i profumi e i gusti della mia infanzia e della mia terra.<\/p>\n<p><strong>Parlaci della cucina peruviana, c&#8217;\u00e8 molto della tradizione nella tua cucina?<\/strong><\/p>\n<p>S\u00ec totalmente! L&#8217;unica differenza \u00e8 la presentazione gourmet, pi\u00f9 raffinata, ma la materia prima \u00e8 tradizionale al 100%. In pi\u00f9 noi aiutiamo le piccole popolazioni del Per\u00f9, ordinando ogni settimana direttamente da loro ci\u00f3 che utilizziamo nella nostra cucina dandogli cos\u00ec sostenibilit\u00e0.<\/p>\n<p><strong>Il piatto che pi\u00f9 ti rappresenta?<\/strong><\/p>\n<p>Sono diversi, il causushi, il cebiche e l\u2019anticucho<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1273\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/18\/il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano\/received_102111369344380961\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?fit=480%2C480&amp;ssl=1\" data-orig-size=\"480,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"received_10211136934438096[1]\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?fit=480%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1273 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/received_102111369344380961.jpeg?w=480&amp;ssl=1 480w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>Il Cebiche<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Un piatto per fare colpo su una persona speciale?<\/strong><\/p>\n<p>Solo in quel momento lo sapr\u00f3\u2026l\u2019ispirazione mi viene in base a quello che ho a disposizione.<\/p>\n<p><strong>Quale ingrediente non pu\u00f2 mancare nella tua cucina?<\/strong><\/p>\n<p>Il peperoncino, le patate e il pesce fresco.<\/p>\n<p><strong>Quanto \u00e8 importante il benessere e la salute nella creazione dei tuoi men\u00f9?<\/strong><\/p>\n<p>Molto! Credo che i piatti che offriamo debbano essere equilibrati, devono avere la giusta dose di salinit\u00e0, di carboidrati, fibre e proteine. Inoltre ho in carta anche un&#8217; offerta vegana.<\/p>\n<p><strong>Cosa pensi della cucina italiana?<\/strong><\/p>\n<p>\u00c8 il Top! Siete eccellenti! Avete una variet\u00e0 di piatti molto grande.<\/p>\n<p><strong>Il tuo piatto preferito italiano?<\/strong><\/p>\n<p>La pasta e fasoi!<\/p>\n<p><strong>C\u2019\u00e8 uno Chef Italiano che apprezzi maggiormente ?<\/strong><\/p>\n<p>Come dicevo prima Cuttaia, perch\u00e9 sa trasmettere molto; Massimo Bottura e Cesare Battisti per la sua filosofia di ricerca delle materie prime.<\/p>\n<p><strong>Parliamo di stelle Michelin&#8230;.<\/strong><\/p>\n<p style=\"text-align: left;\">Sono sincero, penso sia un onore per qualsiasi Chef, perch\u00e9 \u00e8 l\u2019espressione massima e il miglior riconoscimento per uno Chef. \u00c8 una riconoscenza per gli sforzi e il duro lavoro.<\/p>\n<div style=\"margin: auto; width: 65%; text-align: center;\">\n<div style=\"border: 1px solid #aaaaaa;\"><a href=\"https:\/\/www.quechuaristorante.com\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1277\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/18\/il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano\/revsliderhome1corretta\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?fit=672%2C386&amp;ssl=1\" data-orig-size=\"672,386\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"RevSliderHome1Corretta\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?fit=300%2C172&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?fit=640%2C368&amp;ssl=1\" class=\"alignnone wp-image-1277 size-full alignleft\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?resize=640%2C368\" alt=\"\" width=\"640\" height=\"368\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?w=672&amp;ssl=1 672w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/05\/RevSliderHome1Corretta.png?resize=300%2C172&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Quechua ristorante &#8211; Alta cucina peruviana a Milano<br \/>\n<\/strong><br \/>\n<\/a>Nel cuore di Milano, in <em>Via Giuseppe Meda 29<\/em>, nasce Quechua. Ristorante Peruviano. Un\u2019esperienza tutta nuova, dedicata a chi la cucina la ama e la pratica, ma anche a chi si vuole avvicinare per la prima volta alla cucina di un altro continente, capace di regalare le stesse emozioni che dona il sedersi in un ristorante nel pieno centro di Lima.<a href=\"http:\/\/www.quechuaristorante.com\/quechua-milano-contatti\/\" target=\"_blank\" rel=\"noopener noreferrer\">Contatti<\/a><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong>Come mai hai scelto l&#8217;Italia e in particolar modo Milano?<\/strong><\/p>\n<p>Ho scelto l\u2019Italia per la variet\u00e0 gastronomica dei piatti in base al territorio, per esempio il risotto, da nord a sud lo si trova in mille varianti e questo \u00e8 molto simile al Per\u00f9, un prodotto lo si trova espresso in molteplici varianti in base al territorio.<\/p>\n<p>Milano perch\u00e9 \u00e8 una capitale industriale, di movimento e poi perch\u00e9 non ho trovato un altro ristorante gourmet peruviano, allora abbiamo deciso di puntare su questa citt\u00e0.<\/p>\n<p><strong>Come stanno rispondendo i milanesi al tuo tipo di cucina, sono incuriositi?<\/strong><\/p>\n<p>S\u00ec siamo contenti perch\u00e9 c\u2019\u00e8 la voglia di conoscerci, abbiamo avuto un grande riscontro e a tre mesi dall\u2019apertura essere presenti al Taste of Milano \u00e8 gi\u00e0 una grande gioia perch\u00e8 ci ha dato l\u2019opportunit\u00e0 di avere ancor pi\u00f9 visibilit\u00e0.<\/p>\n<p><strong>Quanto \u00e8 importante la sala e chi se ne occupa? <\/strong><\/p>\n<p>La sala \u00e8 tutto, senza una persona che sappia \u201cvendere\u201d e trasmettere curiosit\u00e0 al cliente ci\u00f2 che noi facciamo non lo si vender\u00e0 mai, tutto dev&#8217; essere descritto a dovere, \u00e8 fondamentale il legame e la sinergia.<\/p>\n<p><strong>Tutti parlano delle cose belle del tuo lavoro, ma noi vogliamo essere razionali.. la parte brutta del tuo lavoro?<\/strong><\/p>\n<p>Il Ristorante Quechua apre solo la sera, e gi\u00e0 aprendo solo la sera inizio a lavorare dalla mattina, bisogna pensare alla spesa, alla gestione del personale, ai men\u00f9 e tanto altro\u2026E\u2019 molto dura e si trascura la famiglia, insomma, appagante ma con tanti sacrifici.<\/p>\n<p><strong>Tu hai avuto un bel percorso che ti ha portato ad avere grandi successi, cosa pensi invece dei molti tuoi connazionali meno fortunati ? <\/strong><\/p>\n<p>Penso che anche loro si stiano dando da fare, non vedrai mai un peruviano che non lavora.<\/p>\n<p><strong>Cosa vedi nel tuo futuro e quali sono le tue ambizioni?<\/strong><\/p>\n<p>Vorrei crescere e migliorare , vedere il Quechua andare sempre meglio e aiutare l\u2019ecosostenibilit\u00e0 del mio Paese.<\/p>\n<p><strong>Un sogno?<\/strong><\/p>\n<p>Sicuramente la Stella<\/p>\n<p><strong>Infine, cosa pensi di chef&amp;ma\u00eetre?\u00a0<\/strong><\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/AfH4PuwQn60\" width=\"420\" height=\"315\" frameborder=\"0\"><br \/>\n<\/iframe><\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><br \/>\n<!-- Cucina1 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block; width: 336px; height: 380px;\" data-ad-client=\"ca-pub-9055201183723024\" data-ad-slot=\"1018155793\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Intervista allo Chef Rafael Rodriguez del Quechua Milano Ciao Rafael, raccontaci, come \u00e8 nata la tua passione, qual \u00e8 stato il tuo percorso? La passione nasce dalla mia famiglia, mia [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53],"tags":[55,82,81],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Il Per\u00f9 a Milano tra gourmet ed ecosostenibilit\u00e0 - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/05\/18\/il-peru-a-milano-tra-gourmet-ed-eco-sostenibilita-intervista-allo-chef-rafael-rodriguez-del-quechua-milano\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Per\u00f9 a Milano tra gourmet ed ecosostenibilit\u00e0 - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Intervista allo Chef Rafael Rodriguez del Quechua Milano Ciao Rafael, raccontaci, come \u00e8 nata la tua passione, qual \u00e8 stato il tuo percorso? 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