26:05:2011 women chefs
An article published online: Roberta Lazzarini converted her country house in 2003 and has since then has been delighting guests with her cooking. She likes to find different ways of stuffing the local green Ascolana olives, traditionally done with meat but she also loves to cook fish. She has won awards for her dish of green olives chutney served with carpaccio and sheep cheese; ostrich fillet with chestnut sauce and risotto; chestnut mustard, prepared following an ancient recipe, served with bollito misto.
She says “Cooking has always been a hobby for me, since I was 5 years old and helped my grandmother especially at Christmas, New Year’s Eve, Easter and Carnival. Tradition & innovation are the main sources of inspiration. I admire chefs like Gualtiero Marchesi, Heinz Beck, and Gary Rhodes. My aim is to creatively present a traditional dish, without changing the basic ingredients, but reworking them to create a dish which captures the attention and taste of my guests. The typical products of the Marche, its landscape, the wild herbs that are around my country house, the places of the world where I lived or I visited, and the sea – they all inspire me”.
The link http://womenchefs.wordpress.com/2011/02/12/roberta-lazzarini/
