:: itchefs-GVCI ::

Andrea Tranchero “We made another important step towards the presentation of our culinary traditions,” says
Andrea Tranchero , executive chef at Ristorante Armani, in Ginza, Tokyo, Japan. The restaurant had an authentic Torta Caprese with Babà and Limoncello ice-cream on its menu last week, as its participation in the worldwide tour La Vita è Dolce.
Andrea has some beautiful personal memories associated with the Torta Caprese: “When I was at beginning of my career, I used to work in Calabria, at the Hotel De Rose, in the summer season, and we had Torta Caprese on our menu,” remembers Andrea.

“We had two versions, one made with pistachio… So when I was given the opportunity to prepare Torta Caprese for La Vita è Dolce worldwide tour, I revived the pleasant sensations of over 20 years ago – unbelievable!” Andrea suggested his customers wash down Torta Caprese with some good Limoncello.

“I think there is a lot of sense in matching the two things,” he states.

Andrea adds that his Japanese clients were particularly impressed by the fact that Torta Caprese doesn’t have any flour.

The celebration of La Vita è Dolce at Armani Ristora nte in Tokyo coincided with another promotion of the restaurant, the third edition of Sapori e Confini (Flavours and Borders) , which was dedicated to the beautiful area of Amalfi, just opposite the island of Capri.

“Definitively our work is all about passions, memories and love… La Vita è Dolce,” concludes Andrea.