Like a nymph she is reflected in the waters of her lakes and like a book recounts the splendor of her past under the guidance of the Gonzagas: it is Mantua the ninth and final stage of this cycle Alessandro Borghese 4 Restaurants. In the episode aired Sunday 11 February, exclusively on Sky e streaming only on NOWthe iconic chef’s van Alessandro Borghese it will stop in the heart of an elegant and majestic city, guardian of an ancient and varied gastronomic variety.
In the city of Gonzaga
Mantua is a true architectural jewel and owes much of its cultural richness to the Gonzagas, one of the most influential families in Europe for 400 years. Often defined as an “open-air museum”, with its towers and domes it is a perfect example of the grandeur of the Italian Renaissance. The Lombardy province is also called “the city of lotus flowers” and when these plants, a symbol of purity, bloom they are an evocative sight for the eyes of Mantuans and visitors. The new episode of the Sky Original production created by Banijay Italia will tell one of the richest culinary varieties in Italy: from typical desserts such as the Elvezia cake and the monk’s ring to tasty dishes such as risotto alla pilota and stew, strictly made from donkey . Nowadays, however, ancient flavors are not always preserved and sometimes the recipes of this centuries-old tradition are adapted to modernity. Among typical taverns and clubs that wink at the future, therefore, in the episode of “Alessandro Borghese 4 Ristoranti” by Sunday 11 February in prime time on Sky Uno, always available on demand, visible on Sky Go and streaming on NOWchef Alessandro Borghese will elect the best contemporary restaurant in Mantua. The 4 restaurants in the competition are “Raw material” Of Joseph,”The Rigoletto” Of Ekla,”Giallozucca restaurant” Of Sciko And “Osteria Al Gallo” Of Leonardo.
The rules of the game do not change
The rules of the game are always the same: four restaurateurs, with an appearance or characteristic in common, challenge each other with taste and originality to obtain the title of best in a given category and win the chef’s unmistakable “ten”. Each competitor invites the three challengers to their restaurant accompanied by chef Borghese, who does not give up a scrupulous inspection of the kitchen to ensure that the high standards of cleanliness and order are respected. The fearsome evaluation continues during the meal, when the staff is evaluated on reception, service and preparation. The diners first comment on the dishes they taste and then draw up their own report card assigning a score from 0 to 10 location, menu, service and billin addition to fifth category, different in each episode. In fact, all four competitors will have to try their hand at the same dish or ingredient, representative of the reference territory and ordered by all the restaurateurs, to compete in an even more direct manner.
On the Mantua tables there are the pumpkin tortelli the perfect balance of flavor and sweetness passed down from generation to generation reigns supreme, not without some differences in the pastry and filling. Its explosion of flavors is achieved thanks to the sweetness of the pumpkin mixed with the saltiness of the cheese and the bitter-sweetness of the amaretti biscuits in contrast to the spiciness of the mustard.
Chef Borghese’s opinion on the challenge is revealed only at the end and, as always, his votes can confirm or overturn the entire ranking. The winner of the episode, in addition to the highly coveted title of best restaurant, will receive a financial contribution to invest in their business.
All restaurants participating in the program are identifiable through the “stamp” #Ale4Ristoranti exposed outside, a network of venues tested by those in the know: the restaurateurs themselves.
THE RESTAURANTS COMPETING IN THE EPISODE IN MANTOVA
“Raw material” with Joseph: in the heart of the historic center, it is characterized by eccentric colored furnishings. It consists of a large room, a cellar and an open kitchen which offers a complete experience. The name of the restaurant communicates to customers the importance of the quality of the raw materials used. Giuseppe is the owner and restaurant manager, he is an extremely positive and calm person, he loves teamwork and for him the staff is family. Basically he is very good, but when faced with people’s arrogance he loses his temper. His restaurant specializes in high quality fish cuisine, including raw fish, but this does not exclude meat or traditional dishes to satisfy a wider clientele.
“The Rigoletto” with Ekla: beyond the Mincio river, it boasts an elegant and refined environment with a large, carefully furnished room on the lower floor: glass chandeliers, velvet chairs and vintage floors. Ekla manages the restaurant together with her chef husband and takes care of the work in the dining room which she loves very much. Ekla aims to always be present and have a handle on the situation. The cuisine has its roots in the Mantua tradition, with an eye towards modern and creative dishes. The location represents their tastes and their choices made over years of work, for them it is beautiful because everyone feels welcomed at home.
“Giallozucca restaurant” with Sciko: in an exclusive courtyard in the centre, it is a welcoming and informal place, colorful and eclectic, where hospitality and friendliness reign supreme. Sciko owns the restaurant together with Maurizio and mainly takes care of the dining room. It is a place to have fun, attending presentations of author crime books and musical evenings. Sciko is a girl with a lot of character and little patience, she always demands precision at work. The restaurant mixes the Mantuan tradition with a strong tendency towards innovative dishes and there is no shortage of vegetarian options and a very wide choice of wines.
“Osteria Al Gallo” with Leonardo: not far from the centre, it has an eclectic and over-the-top decor, with green walls and hanging trinkets. The atmosphere is familiar and vintage. Leonardo is the young owner and moves from the kitchen to the living room depending on where he is needed. His true passion is cooking where he creates particular combinations that sometimes recall and sometimes surpass and personalize traditional Mantuan cuisine.
Credits and where to see it
This episode of “Alessandro Borghese 4 Ristoranti” made use of the collaboration of the Municipality of Mantua.
Sky Brand Solutions, a department of Sky Media, together with Banijay Italia brought on board the new episodes of “Alessandro Borghese 4 Ristoranti” Generali Italia, Volkswagen Veicoli Commerciali, Verisure Italy, Consorzio Asti Spumante e Moscato d’Asti, ChefLine, Rentokil Initial Italy.
“Alessandro Borghese 4 Ristoranti” is a Sky production Original made by Banijay Italia.
Written by Alessandro Borghese, Nicola Lorenzi and Marco Tangerini. The direction is by Gianni Monfredini.
ALESSANDRO BORGHESE 4 RESTAURANTS: the last episode on Sunday 11th in prime time on Sky Uno and streaming on NOW, always available on demand and visible on Sky Go.