CHEF MICHELIN STAR

The Michelin Starred Chef Errico Recanati becomes Monolith’s new Chef Ambassador

It’s well know that we at Monolith love Chefs who put open fire cooking at centre stage of their cuisine so Errico Recanati, starred chef at the Andreina family restaurant in Loreto in the Italian province of Ancona, could not fail to be part of our team of European Chef Ambassadors.

CHEF MICHELIN STAR

First it was Grandma Andreina and now Errico, this “kitchen of smoke and flames” has been handed down the generations and cooking over open fire is the signature element of his cuisine.

CHEF MICHELIN STAR
Grandma Andreina's cuisine and the history of her restaurant

"The name of the restaurant pays homage to Andreina who, 61 years ago in 1959, opened a traditional trattoria in Loreto serving game and local Marche specialities, making it one of the most famous restaurants in central Italy in a very short time".

"Errico was born there, in her grandmother's kitchen he learnt the basics and now that Andreina is no longer there, Errico continues to create the classic dishes that have made this restaurant so important - the famous meat sauce, cappelletti in broth and tagliatelle. He continues to pay homage to the Marche region using garlic, rosemary and sage to stuff the game.

CHEF MICHELIN STAR

"Errico’s passion for the tradition, hard work and innovation culminated in 2013 with the award of a Michelin star ".

Chef explains: "My cuisine is a revival of tradition where the raw ingredients, chosen by me are enhanced and not altered. It is a continuous process to modernise both the dishes the techniques that I use".

Cooking with fire to recover forgotten tastes and flavours

"The interweaving of tradition and innovation" lead Errico to create dishes that are difficult to explain in words, infact they feature deep flavours that make them hold the flavour on the palate. It is only by visiting the restaurant that one can understand how Errico uses embers to extract flavours that would be impossible with other cooking methods. Errico marries embers with foods that nobody had ever contemplated such as spaghetti "Cacio e 7 pepi". At the Andreina Restaurant, barbecue lovers can be guided by Chef through either of two tasting menus: the Fuoco menu and the Fiamme menu.

CHEF MICHELIN STAR

Chef's signature cooking method

Chef Recanati grills food directly over hot coals. The smoke of the charcoal, generated by the preparations and juices of the food, deliver the final elements of the recipe, a process which he often accentuates through the use of what he calls “the hat”. The aromatic notes that the chef is able to give to the food make for a unique dish with unforgettable aromatic sensations of smoke and embers.

CHEF MICHELIN STAR

The dishes made especially on Monolith

Errico have transferred two perennial favourites to being cooked on the Monolith, "Barbecued lettuce, almonds with trout caviar" and "Guinea fowl, roots and sage extract". Moreover Errico immediately created two new dishes designed specifically for cooking on the Monolith - "Monkfish liver, quince and lightly smoked duck" and "Italian prawn, its water and oysters". Soon we will publish the recipes of these two magnificent dishes.

Monolith and Chef Errico Recanati

Chef Recanati uses the Monolith kamado both in the restaurant and for outside catering. 2 Monolith Juniors feature in the kitchen, one of them being located in the open fire area while the Classic Pro Series enjoys the magnificent garden outside, seated in the all-terrain buggy.

CHEF MICHELIN STAR

Restaurant Andreina

Via Buffolareccia, 14 | 60025 Loreto  | An | Italy | +39 71 970124 

info@ristoranteandreina.it  | www.ristoranteandreina.it

The new hub for the world of kamado and ceramic barbecues now has a new domain name:

MONOLITH-GRILL.EU

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autmn barbecues

Monolith fires up the colours of autumn

An Autumn barbecue is one of the most wonderful things to enjoy at this time of year as the leaves start turning and the scent of Autumn fills the air. So forget about putting the barbecue away, instead put it somewhere where you can continue to grill and discover the delights that the new season has to offer.

We at Monolith particularly like the Autumn as it brings with it different produce and new flavours, with a myriad options for mouth-watering fresh grilled food, from colourful root vegetables to game and seasonal fish.

autmn barbecues

Gathering friends and family around the Monolith

With still mild temperatures, a barbecue in Autum provides the perfect environment to chat with loved ones, creating a warm atmosphere for sharing stories - the stories of the food being prepared, the history of the kamado and the fascinating life of a 3,000 year old cooking method that Monolith has transformed into the cooking system of the future.

All year round cooking with Monolith

Whatever the season, the shape of our kamado, its high performance ceramic and thermal properties allow you to continue grilling even when the weather is not at its best, so rest easy and enjoy the Autumn grilling experience.

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Grill seasonal products

We at Monolith embrace the seasonal barbecue. The sun is not so intense, the air is still warm and yet fresh in the evening, a weather pattern that gives rise to specific seasonal produce. Not only do we like to rediscover the traditional ways of cooking over fire but also using the abundance of ingredients that nature offers us. Seasonal produce at the height freshness deserves the best of cooking tradition.

autmn barbecues

Autumn food

We can choose from so many wonderful ingredients for our autumn barbecue. Hearty root vegetables like carrots, swede, turnips and potatoes, freshly foraged funghi and let’s not forget the pumpkin. With the game season now open there are fish and meats a plenty, here are the ones we like to grill the most, what about you?

Seasonal vegetables

  • Mushrooms
  • Pumpkin
  • Leeks
  • Beetroot

The fish of the season

  • Turbot
  • Mullet
  • Squid
  • Rainbow Trout

Game meats

  • Pheasant
  • Quail
  • Wild Duck
  • Venison

Let’s not forget that we can finish the meal with typical desserts of this season by setting up the Monolith for indirect cooking and creating a charcoal oven – apple pie, pecan pie, pumpkin and hazelnut pie. Charcoal oven cooking just adds another colour and flavour dimension to these seasonal traditions.

autmn barbecues

Monolith's recipes 

We at Monolith, thanks to our expert chefs and grillers want to share our recipes for the season but whether you follow our offering or not, nothing can replace the fresh seasonal ingredients and cooking over a charcoal fire.

autmn barbecue (2)

The new hub for the world of kamado and ceramic barbecues now has a new domain name:

MONOLITH-GRILL.EU

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