Chef Massimiliano Alajmo – On the Traditional Italian Cuisine

Do you like this post?

Chef Massimiliano Alajmo’s restaurant, Le Calandre, made a good comeback this year at the S. Pellegrino’s Top 50 restaurants of the world. In 2009, they ranked 49th, but this year, they climbed 29 spots up and bagged the 20th position. This big accomplishment is credited to Chef Alajmo and his wholesome representation of the traditional Italian cuisine.

The Le Calandre has always been a family-owned restaurant. It has been in his family for three generations, and it was started by his grandparents which they have passed on to his parents. His mother, Rita Chimetto, is a popular Italian chef as well as patisserie who is well-known in Italy’s culinary world. She worked with his father to continue the Le Calandre legacy, and together, they have earned their first Michelin star in 1992. With his kind of family background, it is not surprising that Chef Alajmo and his brother, Raffaele, will follow in the footsteps of their grandparents and parents, especially since the love and passion for food has been instilled in them since their early childhood years.

Chef Alajmo pursued his culinary education at the Pietro d’Abano hotel management school where he received his degree in 1990. After his receiving his degree, he went on to work at the Ja Navalge restaurant an worked with Alfredo Chiocchetti. He has also worked with Marc Veyrat and Michel Guerard before he came back home three years after to take over the management of Le Calandre and work as a chef. He has much to live up to as his mother has earned a Michelin star in 1992, and he has to safeguard that and match his mother’s skill in the kitchen.

He accomplished both, plus more. Not only did he maintain the Michelin star that Le Calandre has before he took over the kitchen, but he also added his own to it when the restaurant received its second Michelin star in late 1996 and its third Michelin star in late 2002. He also lived up to his mother’s reputation as he became the youngest chef to have earned three Michelin stars. There were more awards and praises for Chef Alajmo and his restaurant, and, in fact, he is fondly called “Mozart of Cookery” by Paolo Marchi, a famous Italian food critic.

Chef Alajmo defines his cuisine as something that will excite all your senses. The way he skillfully and artistically plate his dishes is a feast to your sense of sight; the aroma of his dishes is a feast to your sense of smell; the textures will delight your sense of touch; and lastly the flavors will delight your sense of taste. He believes that respect for the basic ingredients, humility, and consistency make a very good dish.

Chef Massimiliano Alajmo’s Risotto with Saffron and Liquorice Powder

Ingredients: