Culinary Adventures in Maremma

A container of experiences and observations in the production of food and wine and cuisine of Tuscany, as seen through the eyes and the story of real life episodes.

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Thursday, October 10, 2013

Pici to "Crumbs Sea" Octopus with the thyme Cerboli.

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Pubblicato da Massimo Bucci Chef a 2:11 PM 0 commenti
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      • Pici to "Crumbs Sea" Octopus with the thyme Cerboli.
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A bit of reading that is good for us ....

  • Tutti gli Scritti - Renato Fucini
  • Terra Madre - Carlo Petrini
  • Per un Cacciucco del 2000 - Aldo Santini - Fulvio Pierangelini
  • Le Relazioni Virtuose - Caludio Maffei
  • La Vita Agra - Luciano Bianciardi
  • La Vigna, il Vino, e la Biodinamica - Nicolas Joly
  • La Cucina Maremmana - Aldo Santini
  • L'Arte di mangiare bene - Pellegrino Artusi
  • Kitchen Confidential - Anthony Bourdain
  • Il Richiamo della foresta - Jack London
  • Il Futuro รจ aperto - Popper / Lorenz
  • Avanzi Popolo - Letizia Nucciotti

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Massimo Bucci Gourmet Italo Maremmano.

Massimo Bucci (Italy - 1960) is a resource that comes from the Tuscan’ world of event, taste and communication. Of a family of fishers of the Maremma’ sea (Golfo di Follonica), he has in his DNA the love for his land. From an area where the environment has remained largely intact, he has growth his sensitivity and his culinary passion as creator of tastes based on genuine ingredients and natural flavors of mother land. Massimo Bucci is the Chef of Pacianca Osteria, a leading restaurant located in Follonica by the sunny sea Tirreno, in a premise created in contrast with the dominant aesthetic style or hit and run and the only place in the area where you can meet the surrounding agricultural food ,presented with style in a fascinating, yet informal . His role as CEO of Terra Madre World 2010 (Slow Food) is a consequence of his ongoing commitment to pursue the defense and protection of the surrounding community by helping to provide food gastronomic research on the production of the Maremma breed of cattle, the pig of the family " Cinta Senese "and products of the local game, the dairy pastures of the Maremma. Also beside the use of organic cereal of indigenous production , an important development is reported in the reintroduction of local recipes based on locally caught fish with intriguing intersections with some of the great cuisines of the Mediterranean, with special meetings between sea and land. All this happens in a “ world of wine” ( Maremma Toscana is in the south immediately contiguous of Bolgheri ) among the most appreciated and well know at the top international level, thanks to the mineral soil (Metalliferous Hills - former presidents mining ) that give the sense of smell and taste of important productions . Massimo Bucci is master for the Province of Grosseto in "Food Place: food - organization & logistics – Communication”, Inventor and tester of the format of professional accreditation for the Restaurant Industry, member of Fiapet (Union of Public Concerns ), expert for "Vetrina Toscana a Tavola ", rapporteur and show cooking. He use to attend regular television broadcasts dedicated to Italian gastronomy, cooking and telling stories about live food. Massimo Bucci has also held the role of Events Manager for large advertising agencies on national and international ; Banquets and Catering Manager for the Province of Milan. From summer 2003 he is promoting two food events of great attraction "Gavorrano a Tavola" and "Calici di Stelle" in the heart of the influx of thousands of mines visitors. He is still covering the role of food and wine consultant for the "National Park Metalliferous Hills" and the "Strada del Vino e dei Sapori of Monteregio Massa Marittima”. Creator and promoter of the project "Parco del Gusto Alta Maremma" and curator of the upcoming publication of "Maremma: food frontier”, he cooperates with some newspapers describing the movement of Tuscan food and wine of the Maremma. Gourmet founder of the Prize "Forchetta di Ghisa" of Follonica Restaurants, and founder of the City of Follonica Association of Restaurants. "When it comes to cooking - says Massimo Bucci - we talk about our daily lives ! We can go to a restaurant for days, weeks or months or only spend a few minutes for a fast food lunch or for an easy homemade dinner ,in any case it is a factor in our day which needs attention ! Beyond the technical, is our approach to this aspect of our lives: a mirror of taste that grows in us. So if we improve our style we can only improve ourselves, bringing enthusiasm and creativity every time we wander among the food and kitchen tools . . . “

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