{"id":3950,"date":"2017-09-03T19:04:04","date_gmt":"2017-09-03T19:04:04","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=3950"},"modified":"2017-09-03T19:04:04","modified_gmt":"2017-09-03T19:04:04","slug":"belmond-grand-hotel-timeo-le-stelle-brillano-taormina","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/","title":{"rendered":"Belmond Grand Hotel Timeo &#8211; Le Stelle brillano a Taormina!"},"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<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3951\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-866\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?fit=789%2C540&amp;ssl=1\" data-orig-size=\"789,540\" 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=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?fit=300%2C205&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?fit=640%2C438&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3951 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?resize=640%2C438\" alt=\"\" width=\"640\" height=\"438\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?w=789&amp;ssl=1 789w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?resize=300%2C205&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?resize=768%2C526&amp;ssl=1 768w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Situato nel cuore di Taormina, con vista sul mare cristallino, <strong>Belmond Grand Hotel Timeo<\/strong> affascina i suoi ospiti sin dalla sua apertura nel 1873. Generazioni di personaggi illustri si sono incontrate sulla nostra Terrazza Letteraria, dove oggi \u00e8 possibile godere di un\u2019affascinante vista sull\u2019Etna e della raffinata cucina del nostro Executive Chef <strong>Roberto Toro<\/strong>. I suoi piatti si ispirano alla tradizione siciliana e la reinterpretano in chiave creativa, dando vita cos\u00ec ad un\u2019esperienza culinaria davvero unica. Questo autunno, nell\u2019ambito de \u2018<strong>Les Etoiles de la Gastronomie<\/strong>\u2019, una serie di iniziative dedicate all\u2019alta ristorazione che riunisce importanti personaggi del mondo enogastronomico italiano, e in collaborazione con la maison di <strong>champagne Steinbr\u00fcck<\/strong>, Belmond Grand Hotel Timeo accompagna i suoi ospiti in un viaggio del gusto con una serie di cene d\u2019autore da non perdere.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3419\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/06\/le-serate-folie-parisienne-al-grand-hotel-timeo-taormina\/image-587\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?fit=1366%2C570&amp;ssl=1\" data-orig-size=\"1366,570\" 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=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?fit=300%2C125&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?fit=640%2C267&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3419 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33-1024x427.jpeg?resize=640%2C267\" alt=\"\" width=\"640\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?resize=1024%2C427&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?resize=300%2C125&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?resize=768%2C320&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?w=1366&amp;ssl=1 1366w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-33.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Roberto Toro aprir\u00e0 le porte della sua cucina a sei degli chef stellati pi\u00f9 rinomati ed innovativi del nostro Paese per creare degli speciali menu degustazione a quattro mani con abbinamento di champagne Steinbr\u00fcck. I sei appuntamenti rappresentano un momento di incontro tra gusti ed esperienze diverse, nonch\u00e9 di confronto generazionale tra chef, con un unico filo conduttore: la scoperta dei sapori e delle tradizioni territoriali del bel Paese. In questa kermesse culinaria unica, infatti, Roberto accoglier\u00e0 degli ospiti d\u2019eccezione: <strong>Luigi Taglienti<\/strong>, una stella Michelin al Lume di Milano, <strong>Vincenzo Candiano<\/strong>, due stelle Michelin alla Locanda Don Serafino di Ragusa Ibla, <strong>Enrico Bartolini<\/strong>, due stelle Michelin al Mudec di Milano, <strong>Pino Cuttaia<\/strong>, due stelle Michelin a La Madia di Licata, <strong>Davide Scabin<\/strong>, una stella Michelin al Combal Zero di Rivoli, e <strong>Claudio Sadler<\/strong>, due stelle Michelin al Sadler di Milano.<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>CALENDARIO DELLE CENE<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>4 \u2013 Settembre LUIGI TAGLIENTI <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>12 \u2013 Settembre VINCENZO CANDIANO <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>26 \u2013 Settembre ENRICO BARTOLINI <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>2 \u2013 Ottobre PINO CUTTAIA <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>9 \u2013 Ottobre DAVIDE SCABIN <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>16 \u2013 Ottobre CLAUDIO SADLER<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>CONOSCIAMO GLI CHEF<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>ROBERTO TORO<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3958\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-867\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?fit=801%2C801&amp;ssl=1\" data-orig-size=\"801,801\" 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;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3958 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-1.jpeg?w=801&amp;ssl=1 801w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">Sin da bambino il nostro Executive Chef \u00e8 sempre stato affascinato dalla cucina. L\u2019aroma del pane appena sfornato di sua madre rimane per lui il profumo pi\u00f9 buono del mondo. Cresciuto in una famiglia contadina in un piccolo paesino siciliano, Roberto spicca il volo appena terminata la scuola. Viaggia per il mondo, lavorando in hotel e ristoranti in Danimarca, Francia e Germania, e dedica anni alla scoperta e alla sperimentazione culinaria. Nel 2006 decide di tornare nella sua Sicilia dove, secondo lui, ci sono le migliori materie prime. La sua cucina si basa sull\u2019equilibrio e l\u2019armonia tra sapori semplici e prodotti genuini, che elabora nelle pi\u00f9 antiche ricette siciliane, spesso rivisitate in modo creativo. Immancabili nel suo menu personale gli Spaghetti al Pomodoro, un piatto semplice che evoca ricordi d\u2019infanzia. Da provare sicuramente il Tonno in Crosta di Quinoa con Zucchine e Salsa all&#8217;Arancia, un ottimo esempio di come si possono creare esperienze culinarie sensazionali combinando ingredienti semplici.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>LUIGI TAGLIENTI<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3959\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-868\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?fit=570%2C570&amp;ssl=1\" data-orig-size=\"570,570\" 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=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?fit=570%2C570&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3959 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-2.jpeg?w=570&amp;ssl=1 570w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">La passione per gli ingredienti freschi e ricchi di sapore di Luigi, una stella Michelin al LUME di Milano, viene direttamente dalla sua infanzia trascorsa in Liguria nella cucina di casa e dal patrimonio gastronomico tramandatogli dalla sua bisnonna. La sua carriera inizia a Milano, all\u2019Antica Osteria del Ponte, sotto la guida di Ezio Santin, e continua a La Palme d\u2019Or a Cannes con Christian Willer, prima di diventare Executive Chef a La Meridiana sulla riviera ligure. Nel 2009 \u00e8 stato premiato come Miglior Giovane Chef dell\u2019Anno dalla guida I Ristoranti d\u2019Italia de L\u2019Espresso e nello stesso anno ha ricevuto la sua prima stella Michelin al ristorante Delle Antiche Contrade a Cuneo. La cucina di Luigi \u00e8 un\u2019evoluzione della cucina italiana, attraverso una sua personale rielaborazione dei sapori della memoria. del suo vissuto e dei grandi classici. Nel moderno ristorante LUME, Luigi crea piatti apparentemente semplici ma dal gusto sorprendente che rendono omaggio al patrimonio gastronomico italiano ma che sono il racconto della sua storia e per questo inimitabili, come il Pollo di Bresse alle Alghe Marine, Spugnole Ripiene, Granseola al Cerfoglio, Salsa Albufera.Heritage meets Evolution.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>VINCENZO CANDIANO<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3960\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-869\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3.jpeg?fit=656%2C984&amp;ssl=1\" data-orig-size=\"656,984\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;Photographer: Alessandro Castigl&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark II&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1279975189&quot;,&quot;copyright&quot;:&quot;\\u00a9Alessandro Castiglioni&quot;,&quot;focal_length&quot;:&quot;70&quot;,&quot;iso&quot;:&quot;3200&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3.jpeg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3960 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-3.jpeg?w=656&amp;ssl=1 656w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">Nato a Scicli, piccolo paesino in provincia di Ragusa, Vincenzo \u00e8 il creativo chef de La Locanda Don Serafino a Ragusa Ibla. Cresciuto in una famiglia di cuoche straordinarie, sebbene fosse propenso da ragazzo verso una carriera artistica, si \u00e8 presto convinto che la cucina fosse la sua vera strada. Dopo aver frequentato l\u2019istituto alberghiero a Modica, ha iniziato la sua carriera in un semplice ristorante di pesce ed \u00e8 fiero del fatto che le sue doti culinarie vengano soprattutto dall\u2019esperienza. Esperienza che ha dato i suoi frutti perch\u00e9, dopo aver preso le redini della cucina di La Locanda Don Serafino nel 2002, ha ricevuto la sua prima stella Michelin nel 2007 e la seconda nel 2013. Un vero maestro della cucina siciliana, Vincenzo \u00e8 famoso per i suoi Spaghetti Freschi Neri con Ricci, Ricotta e Seppia, ingredienti semplici, combinati per raggiungere un equilibrio perfetto tra sapori di mare e di terra. Il suo scopo \u00e8 quello di creare un viaggio sensoriale tra il passato e il presente della Sicilia, esplorando i sapori tradizionali e interpretandoli con un tocco di modernit\u00e0.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>ENRICO BARTOLINI<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3961\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-870\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?fit=750%2C749&amp;ssl=1\" data-orig-size=\"750,749\" 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;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?fit=640%2C639&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3961 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-4.jpeg?w=750&amp;ssl=1 750w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">Il pi\u00f9 giovane chef italiano con due stelle Michelin, Enrico ha ricevuto questo importate riconoscimento al MUDEC di Milano, ristorante situato nell\u2019omonimo museo. Ma questa \u00e8 solo una delle imprese di questo talentuoso chef originario di Pescia in Toscana che \u00e8 alla guida di altri tre ristoranti in Italia, due dei quali hanno ricevuto la stella Michelin poco dopo la loro apertura. Ha collaborato con numerosi brand di lusso tra cui Krug, Emirates ed Herm\u00e8s, lanciando ristoranti pop-up, creando menu unici e birre esclusive. A Hong Kong ha elaborato il menu per il concept restaurant veneziano Sepa e lo scorso anno ha lanciato il suo ristorante, Spiga, nel cuore di Central. Non c\u2019\u00e8 da stupirsi che Sergio Lovrinovich della guida Michelin italiana abbia dichiarato: \u201c\u00c8 indubbio che il 2017 sia l&#8217;anno di Enrico Bartolini\u201d. Enrico definisce la sua cucina come classica-contemporanea, una cucina che fonde passato e presente per dar vita a grandi sapori. Il risultato sono piatti meravigliosi come i Bottoni di Olio e Lime con Salsa di Caciucco.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>PINO CUTTAIA<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3962\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-871\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5.jpeg?fit=640%2C960&amp;ssl=1\" data-orig-size=\"640,960\" 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=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5.jpeg?fit=640%2C960&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3962 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5-200x300.jpeg?resize=200%2C300\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-5.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">Nato in Sicilia, Pino si \u00e8 trasferito in nord Italia quando aveva dodici anni. Dopo aver studiato a Torino, inizia a lavorare in Olivetti, aspettando il weekend per giocare con gli ingredienti ed esprimere la sua creativit\u00e0 in cucina. Negli anni \u201990 decide di inseguire i suoi sogni e, grazie al suo talento, inizia la sua carriera nei ristoranti stellati del Piemonte. Il richiamo delle origini per\u00f2 \u00e8 troppo forte e nel 2000 torna in Sicilia dove apre il suo ristorante, La Madia. Qui fonde le tecniche imparate nelle sue esperienze precedenti con i grandi ingredienti locali e le sue sensazionali interpretazioni dei classici siciliani, come arancini, couscous e cannoli, lo portano a ricevere due stelle Michelin. Al centro della sua cucina ci sono piatti semplici presentati in modo creativo e impeccabile, un esempio \u00e8 il Quadro di Alici che riproduce il Mediterraneo all\u2019interno di una cornice di bottarga, una vera opera d\u2019arte.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>DAVIDE SCABIN<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3054\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/07\/21\/cocktails-degli-chef-secondo-luca-stiletti-from-london\/image-466\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?fit=1642%2C1080&amp;ssl=1\" data-orig-size=\"1642,1080\" 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;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?fit=300%2C197&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?fit=640%2C421&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3054 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342-300x197.jpeg?resize=300%2C197\" alt=\"\" width=\"300\" height=\"197\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?resize=300%2C197&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?resize=768%2C505&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?resize=1024%2C674&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?w=1642&amp;ssl=1 1642w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-342.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: left;\">Prima di dedicarsi alla cucina, Davide aveva intrapreso una carriera nel mondo dei cosmetici. Quella che \u00e8 stata una perdita per l\u2019industria del make-up si \u00e8 rivelata un grande acquisto per il mondo della gastronomia: con l\u2019apertura di una trattoria a Torino nel 1994, emerge il suo talento in cucina. L\u2019invenzione \u00e8 sempre stata fondamentale per questo rivoluzionario chef piemontese e la trattoria, che reinterpretava semplici piatti regionali in modo visionario, ha presto iniziato ad attirare fan da tutta Europa. Nel 2000 il ristorante ha riaperto con un nuovo nome, Combal.Zero, all\u2019interno del castello di Rivoli. Qui la continua sperimentazione lo ha portato al raggiungimento della prima stella Michelin e ad essere incluso tra i 50 migliori ristoranti del mondo. I suoi piatti simbolo vanno dalla Check Salad, un\u2019appariscente combinazione di foglie di insalata, ravanello, erbe aromatiche, tartufo, mandorle dolci e pinoli, al Cyber Egg, un vero capolavoro di forma sferica fatto con tuorlo d\u2019uovo, caviale e vodka avvolti in un guscio di pellicola da cucina, un piatto creato nel 1997 ma che continua ad evolversi.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>CLAUDIO SADLER<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3963\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/image-872\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?fit=1100%2C733&amp;ssl=1\" data-orig-size=\"1100,733\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;18&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1233066432&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;82&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.008&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3963 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-6.jpeg?w=1100&amp;ssl=1 1100w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Lo chef milanese \u00e8 amato a Tokio e Pechino (dove ha diretto due ristoranti) quanto lo \u00e8 nella sua citt\u00e0 natale, dove si trova il ristorante Sadler, due stelle Michelin. Sono tre le fonti di ispirazione che definiscono la sua cucina: la sua infanzia a Sesto San Giovanni, i suoi viaggi in Giappone e le forme e i colori dell\u2019arte moderna. Cofondatore di Jeunes Restaurateurs d\u2019Europe, un\u2019organizzazione nata con lo scopo di promuovere giovani chef di talento, Claudio ha insegnato per 13 anni in un istituto alberghiero a Milano. Dal 2012 \u00e8 presidente di Le Soste, una prestigiosa associazione che riunisce i migliori ristoranti d\u2019Italia. Al centro dei suoi piatti troviamo spesso il pesce, come nel Carpaccio di Storione, Avocado, Crema di Robiola con Caviale e Barbabietole o nel Risotto alla Carbonara di Mare con Guancette di Pescatrice Dorata, Sesamo Nero e Oro. La creazione di ogni nuovo piatto inizia sempre con un disegno a pastello; per questo chef arte e cucina sono inseparabili.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.belmond.com\/it\/grand-hotel-timeo-taormina\/contact_us\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3429\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/06\/le-serate-folie-parisienne-al-grand-hotel-timeo-taormina\/image-597\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image.png?fit=227%2C80&amp;ssl=1\" data-orig-size=\"227,80\" 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=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image.png?fit=227%2C80&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image.png?fit=227%2C80&amp;ssl=1\" class=\"aligncenter wp-image-3429 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image.png?resize=227%2C80\" alt=\"\" width=\"227\" height=\"80\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Via Teatro Greco 59<br \/>\n98039 Taormina (ME)<\/p>\n<p style=\"text-align: center;\">Tel: +39 0942 627 0200<br \/>\nFax: +39 0942 627 0606<br \/>\nEmail: <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"mailto:frontdesk.ght@belmond.com\">frontdesk.ght@belmond.com<\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><span style=\"color: #0000ff;\"><strong>SEGUITECI SU FACEBOOK<\/strong><\/span><\/a><\/h3>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><\/p>\n<p><!-- 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>Situato nel cuore di Taormina, con vista sul mare cristallino, Belmond Grand Hotel Timeo affascina i suoi ospiti sin dalla sua apertura nel 1873. Generazioni di personaggi illustri si sono [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3951,"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":[73],"tags":[79,95,349,243,347,345,136,348,103,346],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Belmond Grand Hotel Timeo - Le Stelle brillano a Taormina! - 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\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Belmond Grand Hotel Timeo - Le Stelle brillano a Taormina! - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Situato nel cuore di Taormina, con vista sul mare cristallino, Belmond Grand Hotel Timeo affascina i suoi ospiti sin dalla sua apertura nel 1873. 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