Who Are the World's Best Italian Chefs?

Italian cuisine is without a doubt divinely delicious. This is an irrefutable fact. Who can resist a delicious plate of pasta? Italian food is healthy, savory, tasty and filling. The best way to get the real experience is to get your food from the world's best Italian chefs.

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Let's Get to Know Italian Chefs

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Italian chefs are quite famous for creating exciting and innovative Italian dishes. To them cooking is not just stirring pots and pans. Cooking is an art. Every dish is a masterpiece. Only the purest olive oil, softest mozzarella cheese, freshest tomatoes are used by the world's best Italian chefs. Their menu will often leave your mouth watering. Italy must be so lucky to have a long list of world-renowned chefs. It is these chefs who have introduced the world to pastas, polentas and pizzas.

Italian chefs are all over the world, and they are doing a great job promoting Italian cuisine. They act as culinary ambassadors of their country, continually sharing the traditional Italian food to the rest of the world. It is definitely hard to watch your weight if you are eating an Italian treat.

Now, when it comes to selecting the world's best Italian chefs are behind the world's best restaurants. When it comes to gauging and judging restaurants, the only authority is El Pellegrino. This year's El Pellegrino World's 100 Best Restaurants named six restaurants in Italy, and these restaurants are run by some of the world's best Italian chefs.

Naming Italy's Best Chefs

If you are going to visit Italy, you should definitely visit six of the country's best restaurants. Of course, these are also some of the world's best restaurants. Here you will find six of the world's best Italian chefs.

a. Massimo Botturo of Osteria Francescana. He is an innovative chef who has deep respect for traditional Italian cuisine. Like every good chef, he only uses the best ingredients. This is something he learned from his mentors Alain Ducasse and Ferran Adria.

b. Carlo Cracco of Ristorante Cracco. He has perfected his craft after several years of study and cooking. He has proven himself to be one of the most progressive and innovative Italian chefs.

c. Fulivio Pierangelini of Gambero Rosso. He is an eccentric chef with a seemingly brusque manner. He did not start out as a chef, but he eventually fell into the profession. He is now one of the best chefs in Tuscany - and of course, the world.

d. Davide Scabin of Combal Zero. He is a culinary magician, a creator of fantasies. Many food critics have called him a renegade chef because he refuses to conform. He is a culinary rebel, but he has managed to create a world-class restaurant.

e. Nadia Santini of Dal Pescatore. She is considered by the French to the world's best chef. She came to be in the culinary industry because of her husband Antonio whose family has always been in the restaurant industry. Like her in-laws she has a deep respect for traditional Italian cooking. She is the heart of Dal Pescatore kitchens.

f. Chef Massimiliano Alajmo of Le Calandre. He is the youngest chef to have received three stars. That's not an easy feat, but this Italian chef has managed to do it. He grew up in a family of chefs and restaurateurs, so it is not surprising that he has made his own mark in the culinary industry.

Who Are the World's Best Italian Chefs?

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Special Price!!! Lodge Color 3-Quart Dutch Oven, Caribbean Blue

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Lodge Color 3-Quart Dutch Oven, Caribbean Blue Feature

• Porcelain surface eliminates the need to season
• Tightly fitting lid seals in moisture
• Superior heat distribution and retention
• Two layers of porcelain enamel are chip resistant
• Easy clean up

Lodge Color 3-Quart Dutch Oven, Caribbean Blue Overview

This 3 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid. Tightly fitting lid seals in moisture. The excellent heat retention reduces the amount of energy needed for cooking. Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean. Lid knob is oven safe to 400 degrees Fahrenheit. The black rim on the pot is matte porcelain, not exposed cast iron. Hygienic porcelain enamel is non-reactive with food. Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance. 9 3/4" diameter, 3" deep. Caribbean Blue. Made in China.

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Toasted Sandwich Maker - Mario Batali Panini Maker

The dimensions of the Mario Batali Panini Grill and Press is 22.5 x 12.3 inches and it weighs 15 pounds. This was one of the largest Panini makers and would be good for preparing quick simple meals for a family and reviews claimed a high quality item that was easy to clean.

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A Toasted sandwich maker needs to be heavy gauge cast iron with a similarly robust lid for cooking the top and producing nice grill marks. At 15 pounds this Panini maker may be too heavy for some to lift but a heavy pan and lid will conduct heat and brown much better. It also has tall sides to sufficiently hold in any cheese, juices, or marinade that may leak out without running onto the stove top. This Panini maker is larger than we needed for cooking for two so I purchased an All Clad Panini maker which is smaller. I had one disaster but after trying it out a few more times I have been very, very pleased with it.

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My first toasted sandwich was the disaster. You can not hurry a Panini maker! After airing the smoke out of the house, and some good natured ribbing from my husband, I learned to turn down the heat! It's seems to work best when the pan and press are preheated on medium heat or slightly below. Be sure to preheat pan and press on separate burners. It is also necessary to spray pan and press with non-stick cooking spray or grill with a little oil. Be careful when lifting press as some of these press handles can get very hot.

A toasted sandwich favorite of ours is to take a slice of 1 inch sourdough bread, brush both sides with olive oil or butter, layer smoked gouda, prosciutto, onions, tomato, fontina cheese and slice of bread, place in your preheated Panini maker and grill. Better yet, experiment! Make a toasted sandwich with your favorite ingredients. In minutes you will have a wonderful, quick meal with your favorite ingredients.

We live in Oklahoma which can mean days and days of wind not to mention the pop-up thunderstorms that wreak havoc on a charcoaler! A Panini maker can also be a great stove top grill. Mine has worked great for grilling meat, grilling asparagus and other vegies. Toss asparagus in olive oil season with salt and pepper and grill. It takes about 2-3 minutes for crisp tender asparagus. Another favorite veggi is a small yellow squash cut in half length wise brushed with olive oil, seasoned with salt, pepper and basil or Italian seasoning and grilled until it just begins to soften.

A Panini maker would also work for breakfast. We like to put a slice of Canadian bacon and cheese between to halves of an English muffin and grill until golden. I found a recipe that kids would love and is really, really easy. Split 6 mini bagels into 2 halves, spread creamy peanut butter and grape jelly on bottom half, top with top half and grill. The kids have a hot breakfast they will love!

Remember, a recipe is merely a guide!

Toasted Sandwich Maker - Mario Batali Panini Maker

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Special Price!!! American Kitchen 3-1/2-Quart Stainless-Steel Open Saucier

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American Kitchen 3-1/2-Quart Stainless-Steel Open Saucier Feature

• 3-1/2-quart 18/10 open stainless-steel saucier with etched interior capacity marks
• Impact-bonded tri-ply aluminum-core base for even heat distribution without hot spots
• Riveted cast stainless-steel handle stays cool to the touch on the stovetop
• Safe for use on any stovetop surface; oven-safe up to 500 degrees F; dishwasher-safe
• Measures approximately 10-2/3 by 19-1/5 by 4-2/5 inches; limited lifetime warranty

American Kitchen 3-1/2-Quart Stainless-Steel Open Saucier Overview

American Kitchen cookware is made in the USA with packaging made in Wisconsin from 70% recycled material and is 100% recyclable.

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Learn Homemade Pasta Sauce Recipes For Everyday Cooking

Do you think you need a pasta sauce recipe to make a great pasta dinner tonight? I promise you that if you learn three of the most commonly used (and so called) culinary mother sauces, you will be creating all kinds of dishes with a never-ending variety of options. You might even find a new favorite pasta sauce recipe to claim as your "signature." Even if you just want to get some great new ideas for everyday dinners, these three sauces provide endless opportunity.

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Become a Master of the Marinara Sauce Recipe

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Tomato Sauce is one of the five "Mother Sauces" in French culinary and the starting point for any marinara sauce recipe. There are two parts to this sauce that are made separately with their own procedure and then come together at the end: tomato concasse and a sauce "base". The sauce base can be meat, vegetables, broth, seafood - whatever you will be using to make YOUR marinara sauce recipe. Tomato concasse sounds fancy, but it simply means a mixture of tomatoes coarsely chopped. But - there is a trick to getting this mixture sans seeds and skins. Here's my quick technique for blanching tomatoes, which is the first step in making tomato sauce:

Core tomatoes on one end and score an "x" on the other side with a knife. This will be where the skin peels away during boiling. Place tomatoes in a pot of boiling water. When the skin at the "x" has peeled back, it is time to remove the tomato and shock it in an ice water bath to stop the cooking. This will vary by tomato due to size and ripeness. Peel and seed the tomatoes. Peeling should be very easy. If it's not, the tomato didn't stay in the boiling water long enough.

Depending how you'd like your marinara sauce recipe to end up, you can puree the tomato concasse or keep it chunky.

Now, onto the sauce base. For a simple marinara sauce recipe, you will probably keep this vegetarian, adding vegetables if you prefer a chunky sauce or vegetable broth if you prefer a smoother sauce:

Saute chopped onions and garlic in a hot pan with a small amount of olive oil. Add your tomato concasse (or puree). This is also where you'd add any other vegetables, like mushrooms or peppers, to your tomato sauce. Add vegetable broth and reduce to almost dry. Add tomato paste to thicken and color - heat through. Add the seasonings of your choice. Basil and oregano are the common ones, but experiment to find what you like.

You've now got a great homemade pasta sauce recipe that you can make almost any night of the week. My guess is that this process would take you about 30-45 minutes to prepare. During this time, your pasta is cooking and your meal is ready in under an hour!

Make any White Sauce Recipe with One Procedure

When you think of a white sauce recipe, most often what you are imagining has its roots in the French mother sauce, bechamel. Bechamel forms the foundation for every white sauce recipe - including the favorite fettuccine Alfredo or even the classic macaroni and cheese. The key to making this velvety white sauce smooth is knowing how much milk to add. This is something that is best determined with your eyes - not a recipe!

You start by melting butter on the stove and then removing it from the heat. As you add some flour - a little at a time - you will be watching for the mixture to thicken up to the consistency of wall paper paste. When it does, you've got roux and it is time to return to the heat. Your goal here is to cook the proteins out of the flour. You will know this has happened when the majority of the roux has turned from yellow to white. During the process, you will smell a toasty smell as the proteins cook out. Now you can start adding milk. This is the most important step in making this sauce so take your time here. You will continue to add milk - a little at a time - until the sauce stops thickening. So here's the process:

Add some milk and stir. Stop stirring and observe. If sauce starts thickening back up over the heat, add more milk. Continue steps 1-3 until the sauce doesn't thicken back up (in step 3).

I like a garlic flavor to my white sauce recipe so here's a trick for adding garlic, but not adding the lumps of chopped garlic. I simmer whole garlic cloves in the sauce for a bit and then remove them before serving. This will infuse a nice garlic flavor into my white sauce recipe. Finally, if you are making an Alfredo (or macaroni and cheese), this is where you would add your favorite cheese(s), stirring over heat as they melt.

A Buttery Garlic Sauce Recipe in Less then 30 Minutes

I saved my favorite garlic sauce recipe for last for a couple of reasons. First, it is a great sauce because you can make it rather quickly, using ingredients you most likely have on hand. However, this homemade pasta sauce recipe can be a little bit trickier than the first two, which makes some shy away from it. But, don't worry. With a few tips, you'll be making this one like a pro tonight!

Again, we start with one of the French culinary mother sauces - this time: beurre blanc, a saute of shallot (with garlic) and any liquid and mounted with cold butter. The trick to this sauce is to always keep the butter yellow. If your butter stays yellow, it means that the sauce has not broken. Here is my best tip for keeping the butter yellow in your garlic sauce recipe. This is one time, we don't start with a hot pan (as we normally would in saute method). The cold pan and cold butter hit the heat together. To melt the butter, without burning it:

Melt a little bit of butter. Remove from hit and swirl around to melt more butter. Return to heat for a couple of seconds to get the butter hot again. Remove from heat and swirl around to melt more butter. Repeat steps 1-3 until all the butter is melted.

When the butter is melted, you add your shallot and garlic and saute, but you don't want to brown anything here. Controlling the heat (so as not to separate the butter) is the most important secret for success when making this sauce. Keep the butter yellow - can't stress that enough! Once the shallots and garlic have cooked to become translucent in color, add a cold liquid (usually white wine) and then cold butter, cut in consistent squares. If the pan starts to get too hot (as evidenced by white specs floating to the top of the butter), you will remove it from heat and add more cold butter to cool the sauce quickly. You can always heat it back up again when you cool it - but you can't fix it once it has actually broken. When you are satisfied with the consistency and flavor of the garlic sauce recipe you've created, add salt and white pepper to taste and serve on your favorite pasta.

With a little practice, you will become very good at whipping up a great pasta sauce recipe every night based on what you have on hand in your house. For everyday cooking, a great sauce paired with pasta makes for a great and complete meal. With these techniques and your creativity, there is no stopping the great cook in you from emerging!

Learn Homemade Pasta Sauce Recipes For Everyday Cooking

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Special Price!!! American Kitchen 12-Inch Stainless-Steel Nonstick Stir-Fry Pan

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American Kitchen 12-Inch Stainless-Steel Nonstick Stir-Fry Pan Feature

• 12-inch 18/10 stainless-steel stir-fry pan with impact-bonded tri-ply base
• Eco-Satin nonstick finish (made without PFOA) ensures effortless food release
• Permanently riveted stainless-steel handle remains cool to the touch
• Safe for use on any stovetop surface and with metal utensils; oven-safe up to 400 degrees F
• Measures 12 by 21 by 4 inches; limited lifetime warranty

American Kitchen 12-Inch Stainless-Steel Nonstick Stir-Fry Pan Overview

American Kitchen cookware features non-PFOA nonstick, is made in the USA, and the packaging is made in Wisconsin from 70% recycled material and is 100% recyclable.

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Marcus Samuelsson 10 Inch Nonstick Open Skillet

Special Price!!! Marcus Samuelsson 10 Inch Nonstick Open Skillet

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Marcus Samuelsson 10 Inch Nonstick Open Skillet Feature

• 10-inch stainless steel skillet with innovative, biodegradable nonstick surface
• Eco-Satin nonstick finish made without PFOA, perfectly releases your food from the pan
• Safe to use on any cooking surface--including induction cooktops; oven safe up to 500 degrees F
• Commercial-grade, easy-grip stainless steel handles stay cool to the touch during cooking
• Limited lifetime warranty; hand wash only; made in USA

Marcus Samuelsson 10 Inch Nonstick Open Skillet Overview

Marcus Samuelsson 10 inch nonstick open skillet. From the cookware company synonymous with quality. Marcus Samuelsson cookware is constructed from the finest components available. This nonstick 10 inch skillet is perfect for preparing a quick side dish. Searing a tuna steak has never been easier. Perfect for sauted vegetables. The Marcus Samuelsson nonstick 10 inch open skillet features our patented Eco Satin nonstick system. A revolutionary new nonstick that features a "green" biodegradable substitute in place of traditional PFOA. So it's better for the environment while providing all the durability and release that you've come to expect from traditional nonsticks! A beautiful 18/10 stainless steel interior is bonded to a pure aluminum core and a satin finished stainless exterior suitable for all cooktop surfaces, including induction. There's no culinary masterpiece you can't prepare with Marcus Samuelsson cookware. Made in the USA.

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World's Richest Chefs

It is a surprising fact that even chefs make big money. There have been surveys conducted to learn how much the net worth of several top and well known chefs is across the globe. This list was released by Forbes, with the top ten celebrity chefs in terms of money.

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As expected Rachael Ray, turned out to be the richest amongst all, with her day time TV shows, four shows on Food Network, magazine, and of course the Dunkin' Donuts deal, all comprising to a huge total of million. Next in the line is, the Oscar famous and a well known caterer named Wolfgang Puck who earns around million preceding Gordon Ramsay who earns around .5 million.

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However, owning a restaurant is definitely not the criteria of this list as, Ray doesn't own one. This clearly states that having countless exposure and numerous endeavors one can pile up huge amount of money.

For example, Wolfgang Puck's empire constitutes of 15 restaurants, a soup line available at grocery stores, an assortment of knives that are sold on Home Shopping, many restaurants and also successful television shows both in UK and in the US.

All of these famous chefs have had a great exposure through television that helped them get the fame they acquired but it is again interesting to note that the next to follow, Nobuyuki Matsuhisa (fourth), and Alain Duchess (fifth) had a very little to absolutely no TV exposure, but still both of these great men each own more than 15 restaurants all around the world.

Following is the list of the top ten celebrity chefs of today:

Rachael Ray ( million) Wolfgang Puck ( million) Gordon Ramsay (.5 million) Nobuyuki Matsuhisa ( million) Alain Ducasse ( million) Paula Deen, (4.5 million) Mario Batali ( million) Tom Colicchio ( million) Bobby Flay (.5 million) Anthony Bourdain (.5 million)

From this you can easily see how different chefs have charted their careers in such a manner and have become the world's most famous and rich chefs.

World's Richest Chefs

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Special Price!!! American Kitchen 3-Quart Stainless-Steel Saucepan with Lid

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American Kitchen 3-Quart Stainless-Steel Saucepan with Lid Feature

• 3-quart 18/10 stainless-steel saucepan with impact-bonded tri-ply aluminum-core base
• Permanently riveted, cool-touch stainless-steel handle; etched interior capacity marks
• Heat- and shock-resistant tempered-glass lid with permanently riveted stainless-steel handle
• Safe for use on any stovetop surface; oven-safe up to 500 degrees F; dishwasher-safe
• Measures approximately 5-4/5 by 18 by 9-1/5 inches; limited lifetime warranty

American Kitchen 3-Quart Stainless-Steel Saucepan with Lid Overview

American Kitchen cookware is made in the USA with packaging made in Wisconsin from 70% recycled material and is 100% recyclable.

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Lodge Color 6-Quart Dutch Oven, Caribbean Blue

Special Price!!! Lodge Color 6-Quart Dutch Oven, Caribbean Blue

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Lodge Color 6-Quart Dutch Oven, Caribbean Blue Feature

• 6-quart Dutch oven made of cast iron with chip-resistant porcelain-enamel finish
• Cast-iron loop side handles for a safe, secure grip when transporting
• Self-basting cover with handle traps in heat, moisture, and nutrients
• Hand wash; wood or silicone utensils recommended; oven-safe to 400 degrees F
• Measures 10-3/4 inches in diameter by 4-1/2 inches deep; limited lifetime warranty

Lodge Color 6-Quart Dutch Oven, Caribbean Blue Overview

This 6 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid. Tightly fitting lid seals in moisture. The excellent heat retention reduces the amount of energy needed for cooking. Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean. Lid knob is oven safe to 400 degrees Fahrenheit. The black rim on the pot is matte porcelain, not exposed cast iron. Hygienic porcelain enamel is non-reactive with food. Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance. 10 3/4" diameter, 4 1/2" deep. Caribbean Blue

Lodge Color 6-Quart Dutch Oven, Caribbean Blue Specifications

Lodge Color is one of the newest lines from this respected American cast-iron cookware company. Traditionally shaped and more affordable than some European brands, Lodge Color enameled cast-iron is just as durable, requires no seasoning, and attractively serves at the table. Lodge infuses this 6-quart Dutch oven with two coats of hard-as-nails porcelain enamel, in a choice of several bright colors that are gradated (dark to light) on the exterior, and which are nicely set off by a cream interior. Embellished with concentric circles and a black knob, the lid, which also fits the Lodge Color 11-inch skillet, is oven-safe to 400 degrees F, so you can start a stew or casserole on the stovetop and finish by baking it in the oven. The 6-quart Dutch oven measures 10-3/4 inches in diameter by 4-1/2 inches deep.

Lodge enameled cast iron makes a smart choice due to its versatility--you can marinate raw meats in it, since it won't absorb odors or flavors, and you can braise, saute, simmer, and bake in it as well. Made in China to Lodge's meticulous specifications, each cookware item is first clad in matte black enamel before the color is added. The black rim that shows on the oven is actually the scratch-resistant matte enamel, not the raw cast iron. Though the Dutch oven is dishwasher-safe, washing by hand is recommended to best preserve the glossy finish. Look also for the pricier Lodge Enamel series, with its unique L-shaped lid knob, in a different set of colors and sizes to suit any kitchen. All Lodge enameled ware is covered by a lifetime warranty against defects. --Ann Bieri

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Mario Batali 12-Inch Deep Skillet, Espresso

Special Price!!! Mario Batali 12-Inch Deep Skillet, Espresso

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Mario Batali 12-Inch Deep Skillet, Espresso Feature

• 12-inch open skillet in chocolate with extra deep capacity--great for pan searing and braising meats
• Strong cast iron construction with matte enamel texture on the interior
• Helper handle makes it easy to lift and carry
• Excellent heat-retention for oven to tabletop use
• Hand wash with mild dish soap

Mario Batali 12-Inch Deep Skillet, Espresso Overview

Our 12" deep skillet is perfect for pan-searing with it's matte enamel texture on the interior and the extra deep capacity. Side walls contours allow for clean pouring, while the helper handle makes it easy to carry and comfortable to use.

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