{"id":4466,"date":"2017-09-27T12:51:12","date_gmt":"2017-09-27T12:51:12","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=4466"},"modified":"2017-09-27T12:51:12","modified_gmt":"2017-09-27T12:51:12","slug":"taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/","title":{"rendered":"Taormina: Enrico Bartolini e Roberto Toro &#8211; I piatti e le interviste &#8211; Belmond Grand Hotel Timeo"},"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<h3 style=\"text-align: center;\"><strong>LES ETOILES DE LA GASTRONOMIE AL BELMOND GRAND HOTEL TIMEO <\/strong><\/h3>\n<h3 style=\"text-align: center;\"><strong>Enrico Bartolini e Roberto Toro<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><strong>26 settembre 2017<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4476\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1157\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?fit=5115%2C3414&amp;ssl=1\" data-orig-size=\"5115,3414\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-251.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4476 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-251.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Questo autunno, nell\u2019ambito de \u2018Les Etoiles de la Gastronomie\u2019, una serie di iniziative dedicate all\u2019alta ristorazione che riunisce importanti personaggi del mondo enogastronomico italiano, e in collaborazione con la maison di champagne Steinbr\u00fcck, 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 style=\"text-align: center;\"><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/\"><strong><span style=\"color: #0000ff;\">QUI TROVATE IL CALENDARIO CON I PROSSIMI APPUNTAMENTI<\/span><\/strong><\/a><\/p>\n<p><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/03\/belmond-grand-hotel-timeo-le-stelle-brillano-taormina\/\"><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-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-300x205.jpeg?resize=300%2C205\" alt=\"\" width=\"300\" height=\"205\" srcset=\"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, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image.jpeg?w=789&amp;ssl=1 789w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Roberto Toro, Executive Chef del Timeo dal 2012, 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 tutto di champagne. 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: Luigi Taglienti, una stella Michelin al Lume di Milano, Vincenzo Candiano, due stelle Michelin alla Locanda Don Serafino di Ragusa Ibla, Enrico Bartolini, due stelle Michelin al Mudec di Milano, Pino Cuttaia, due stelle Michelin a La Madia di Licata, Davide Scabin, una stella Michelin al Combal Zero di Rivoli, e Claudio Sadler, due stelle Michelin al Sadler di Milano. Il terzo appuntamento, il 26 settembre 2017, ha visto ospite\u00a0in cucina Enrico Bartolini, unico Chef nella storia della Guida Michelin ad aver conquistato quattro stelle in un sol colpo, due delle quali al ristorante che porta il suo nome all\u2019interno del MUDEC di Milano, e alla guida di altri quattro ristoranti in Italia, due dei quali premiati a pochi mesi dalla loro apertura con la stella Michelin.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4477\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1158\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?fit=5115%2C3414&amp;ssl=1\" data-orig-size=\"5115,3414\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-252.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4477 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-252.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>INTERVISTA DOPPIA: ROBERTO ED ENRICO A CONFRONTO<\/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>Dopo aver deliziato i palati dei grandi della terra durante il G7 dello scorso maggio, Roberto attende le nuove sfide dei prossimi mesi, come l\u2019evento di apertura della Settimana della Cucina Italiana a Washington.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Come sei diventato uno Chef?<\/strong><\/p>\n<p><em>La mia passione per la cucina \u00e8 nata da bambino osservando le donne di casa ai fornelli. Quando rientravo dopo la scuola sentivo il profumo pi\u00f9 buono al mondo: quello del pane appena sfornato da mia madre e ho deciso di diventare Chef per far sentire anche agli altri quegli odori e sapori della Sicilia di un tempo. <\/em><\/p>\n<p><strong>Come si raggiunge il successo? <\/strong><\/p>\n<p><em>Non c\u2019\u00e8 una ricetta uguale per tutti: per me il successo si raggiunge lavorando sodo e facendo tanti sacrifici, ma anche divertendosi in cucina a sperimentare e creare.<\/em><\/p>\n<p><strong>Cosa \u00e8 cambiato nel mondo della cucina negli anni? <\/strong><\/p>\n<p><em>All\u2019interno della cucina c\u2019\u00e8 stata una grande evoluzione nelle tecniche di lavorazione e cottura dei prodotti e anche nel modo di concepire il piatto e la cucina \u00e8 pi\u00f9 leggera rispetto al passato. Negli anni \u00e8 anche aumentata l\u2019accessibilit\u00e0 alla cucina gourmet e adesso quasi tutti si intendono di buon cibo. <\/em><\/p>\n<p><strong>Questa evoluzione \u00e8 un bene o un male? <\/strong><\/p>\n<p><em>Il fatto che oggi moltissime persone si possano permettere una serata gastronomica \u00e8 sicuramente un bene. Significa che il nostro lavoro sar\u00e0 sempre pi\u00f9 apprezzato, capito e riconosciuto. <\/em><\/p>\n<p><strong>Perch\u00e9 il mondo della cucina \u00e8 a maggioranza maschile? <\/strong><\/p>\n<p><em>Perch\u00e9 il nostro \u00e8 un lavoro altamente stressante con ritmi frenetici che spesso non ti permettono di essere molto presente nella vita privata con le persone care: le donne sono troppo furbe per rinunciare cos\u00ec al loro spazio! <\/em><\/p>\n<p><strong>Com\u2019\u00e8 la tua cucina? <\/strong><\/p>\n<p><em>Mi piace rivisitare in chiave contemporanea molte ricette della tradizione siciliana che si preparavano in famiglia. La mia \u00e8 una cucina del ricordo: cerco di far rivivere ai miei ospiti le emozioni che da bambino mi suscitavano i sapori genuini di casa. <\/em><\/p>\n<p><strong>Le qualit\u00e0 che servono per emergere? <\/strong><\/p>\n<p><em>Una su tutte: l\u2019umilt\u00e0 non deve mai mancare. <\/em><\/p>\n<p><strong>Il complimento che preferisci? <\/strong><\/p>\n<p>Uno dei complimenti che mi hanno dato maggiore soddisfazione di recente \u00e8 stato quello del Presidente Trump dopo la cena del G7. Anche gli altri capi di stato hanno gradito la mia cucina e questa \u00e8 stata una delle mie pi\u00f9 grandi soddisfazioni professionali finora.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>ENRICO BARTOLINI<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4485\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1163\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257.jpeg?fit=970%2C656&amp;ssl=1\" data-orig-size=\"970,656\" 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-257.jpeg?fit=300%2C203&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257.jpeg?fit=640%2C433&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4485 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257-300x203.jpeg?resize=300%2C203\" alt=\"\" width=\"300\" height=\"203\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257.jpeg?resize=300%2C203&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257.jpeg?resize=768%2C519&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-257.jpeg?w=970&amp;ssl=1 970w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Quattro stelle Michelin in altrettanti ristoranti in Italia e alla guida di importanti progetti gastronomici all\u2019estero, Enrico Bartolini \u00e8 portatore di una cucina che coniuga tradizione, ricerca e qualit\u00e0 in perfetto equilibrio.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Come sei diventato uno Chef? <\/strong><\/p>\n<p><em>Mio padre faceva l\u2019artigiano nel mondo delle calzature e da ragazzino volevo seguire le sue orme, ma lui non era d\u2019accordo. Allora iniziai a giocare in cucina e, vedendo che mi appassionava, decisi di seguire quegli studi e ho avuto fortuna! <\/em><\/p>\n<p><strong>Come si raggiunge il successo? <\/strong><\/p>\n<p><em>Facendo sempre un buon lavoro e con tante esperienze che ti arricchiscono. Molto deriva anche da un ottimo lavoro di squadra: in questo momento con me lavorano circa 100 persone tra vari ristoranti in Italia e all\u2019estero e senza un forte team alle mie spalle nulla sarebbe possibile.<\/em><\/p>\n<p><strong>Cosa \u00e8 cambiato nel mondo della cucina negli anni? <\/strong><\/p>\n<p><em>Quando ho iniziato, pi\u00f9 di 20 anni fa, esistevano i ristoranti stellati ma facevano parte di un mondo poco conosciuto e solo per pochi. Oggi le cose sono molto cambiate e l\u2019evoluzione \u00e8 stata velocissima: la comunicazione nel nostro settore ha fatto tanto e adesso molti possono permettersi il lusso di godersi un\u2019esperienza gastronomica unica. <\/em><\/p>\n<p><strong>Questa evoluzione \u00e8 un bene o un male? <\/strong><\/p>\n<p><em>Quello che stiamo vivendo l\u2019abbiamo voluto: non ne siamo vittime ma fautori. Oggi sono soddisfatto di quello che succede attorno alla mia attivit\u00e0 grazie all\u2019apertura del mondo verso la cucina: quando ho iniziato non avrei mai pensato che avrei firmato un contratto in inglese o lavorato all\u2019estero. <\/em><\/p>\n<p><strong>Perch\u00e9 il mondo della cucina \u00e8 a maggioranza maschile? <\/strong><\/p>\n<p><em>Ci sono delle donne in cucina bravissime e il tocco femminile in un ristorante fa una bella differenza. Purtroppo sono poche rispetto agli uomini, credo perch\u00e9 questo lavoro impegna le ore dei pasti, tipicamente dedicate alla famiglia il cui nucleo si fonda culturalmente e tradizionalmente sulle donne. <\/em><\/p>\n<p><strong>Com\u2019\u00e8 la tua cucina? <\/strong><\/p>\n<p><em>Io vorrei che fosse semplicemente buona: un piatto deve essere la somma di una buona idea, degli ottimi ingredienti e una bella presentazione con l\u2019obiettivo di regalare piacere e trasmettere un\u2019emozione. <\/em><\/p>\n<p><strong>Le qualit\u00e0 che servono per emergere?<\/strong><\/p>\n<p><em>Umilt\u00e0, cultura e intelligenza. E sicuramente la capacit\u00e0 di lavorare con gli altri in squadra. <\/em><\/p>\n<p><strong>Il complimento che preferisci? <\/strong><\/p>\n<p><em>Preferisco i complimenti \u2018silenziosi\u2019 da leggere sugli sguardi appagati dei commensali. Le parole spesso sono di circostanza, ma quando alla fine di una cena si respira un\u2019aria di spensieratezza e convivialit\u00e0, quello \u00e8 il segno che gli ospiti sono stati bene.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>MENU\u2019 <\/strong><\/h3>\n<h3 style=\"text-align: center;\"><strong>Enrico Bartolini e Roberto Toro<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><strong> 26 settembre 2017<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Patata soffice uovo e uova <\/strong><\/p>\n<p style=\"text-align: center;\">Champagne Steinbr\u00fcck Cuv\u00e9e Brut Tradition en Magnum s.a.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4467\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1148\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1506476742&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-242.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4467 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242-1024x684.jpeg?resize=640%2C428\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-242.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\"><strong>Gambero mezzo fritto con salsa al tamarindo e cicoria al fumo leggero<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4468\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1149\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1506476745&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-243.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4468 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243-1024x684.jpeg?resize=640%2C428\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-243.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4478\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1159\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-253.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4478 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-253.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\"><strong>Bottoni di olio e lime con polpo alla brace e ristretto di caciucco <\/strong><\/p>\n<p style=\"text-align: center;\">Champagne Steinbr\u00fcck Cuv\u00e9e Les Etoiles de la Gastronomie Coeur de Ros\u00e9 Brut s.a.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4472\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1153\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-247.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4472 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247-1024x684.jpeg?resize=640%2C428\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-247.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\"><strong>Filetto d\u2019agnello con rafano, pompelmo rosa e spinacino selvatico in foglia <\/strong><\/p>\n<p style=\"text-align: center;\">Champagne Albert Le Brun Cuvee Vieille France Brut 2004<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4471\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1152\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1506476772&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-246.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4471 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246-1024x684.jpeg?resize=640%2C428\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-246.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\"><strong>Sfera al cioccolato con cuore di pera speziata in salsa di liquirizia <\/strong><\/p>\n<p style=\"text-align: center;\">Porto Croft Distinction Reserve &#8220;Vintage Character&#8221;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4470\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1151\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1506476763&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-245.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4470 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245-1024x684.jpeg?resize=640%2C428\" alt=\"\" width=\"640\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-245.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4469\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1150\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?fit=5547%2C3703&amp;ssl=1\" data-orig-size=\"5547,3703\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1506476762&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-244.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?fit=640%2C428&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4469 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?resize=1024%2C684&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-244.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p style=\"text-align: center;\"><strong>Piccola pasticceria da fine pasto<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4475\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/09\/27\/taormina-enrico-bartolini-roberto-toro-piatti-le-interviste-belmond-grand-hotel-timeo\/image-1156\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?fit=5115%2C3414&amp;ssl=1\" data-orig-size=\"5115,3414\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Greco Giulio&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;Greco Giulio&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-250.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-4475 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?resize=768%2C513&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/09\/image-250.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/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>LES ETOILES DE LA GASTRONOMIE AL BELMOND GRAND HOTEL TIMEO Enrico Bartolini e Roberto Toro 26 settembre 2017 Questo autunno, nell\u2019ambito de \u2018Les Etoiles de la Gastronomie\u2019, una serie di [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":4476,"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":[53,73],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Taormina: Enrico Bartolini e Roberto Toro - I piatti e le interviste - Belmond Grand Hotel Timeo - 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\" 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