Chef Andrea Alessandrelli

1. Good morning chef, we knew each others some years ago for un interview to T&C truffle company web site, when you were executive chef at Filo Divino resort. Today you have grown up a lot, you put your national and international experience to good use and you are now entrepreneur of yourself.
In your restaurant called “Origine cucina identitaria” in Ancona (Le Marche region) as you say, your most important suppliers are:the sea, the vegetable garden, farm and woods ,of course together with up to date techniques and technologies to re-create and re-write the recipes from your region Le Marche.
Can you explain better to us the concept at the origin of your restaurant?
At the same time you are used to study and offer in your restaurant ancestral cooking on the grill, under the ashes and others, please tell us how did you recover these knowledge ?

With Origine – cucina identitaria restaurant we wanted to create a restaurant to combine tradition and innovation, deeply rooted in Le Marche region territory. We propose 3 different tasting menu:
– Botanist seven different recipes
– Roots 5 different dishes inspired by farm animal
– Laboratory 5 iconic dishes of our restaurant chosen freely by the chef.
We also have a big space for raw fish, depending on the market.

We follow the rhythm of nature and season, overcoming the 0 km concept.Each recipe is thought and created, it is never a given: balance, elegance and surprise are our references. Nothing is left to chance, everything is entrusted to poetry.
Besides that I’ve recovered ancestral cookiing techniques – grilled, ashes, shard – I’ve studied them in my trips and using them in my kitchen, to make them modern and contemporary

2. We know that you are very linked to the wortld of art, you yourself create works of art using kitchen waste materials.
We also know that you travel a lot: France an always evocative country , Austria , Netherlands, you like art exposition , so you must be influenced by art for sure , which artist does affect more your creativity?And also, how art goes inside kitchen?

Let me say that without art my recipes could not exist. Creativity is the main characteristic of my cooking.
Kandinkji and Abstactism influenced me a lot.I like to express myself through dots, lines and circles .I also like to make my hosts saying “wow”when the dish is served at the table.
Through the art of no waste I would like to sensibilize my clients about the importance of reducing the waste at the minimum, giving a new life to the exceeding food sauces.
Together with my partner and Giacomo chef we have created Pollock-style sketched canvases using cuttlefish ink, carrot cream, red turnip reduction that we put in oven to dry them.

3. Can you tell us the new recipe you’ve created for the 2025 Innovation truffle project by T&C Truffle company?

Inside the 2025 truffle Innovation project promoted byT&C truffle company , I wanted to create a recipe to celebrate truffle in a new, unusual , amazing and sweet key .So here we are with UNDERGROUND ”recipe , a dessert that mix technicality , contrasts and perfumes to tell the story of truffles in a new and contemporary way .
UNDER GROUND is a sensorial trip where truffle meets the dessert world in a sophisticated and harmonic way, evoking forest scents , hearth scent and winter memories.A celebration of the Italian excellence signed T&C Truffle company

UNDERGROUND

A stratified dessert that evokes the undergrowth is composed by Ice cream with truffle and almonds, Meringue with truffle honey,  Truffle shortcrust pastry, Decoration with cocoa bean.

Truffle ice cream and Almonds (use Pacojet machine to reduce ingredients a purea)

Ingredient (for 1 becher a glass tool used to measure, to mix, to heat liquid ingredient):

• whole milk 400ml
• fresh cream 150 ml (35% fat)
• salty almonds with truffle 100g
• egg yolk 90g
• granulated sugar 80g
• honey with truffle 20g
• black truffle in oil 15/20 g
• fine salt 2g
• neutral stabilizer 1g (not mandatory)

How to do it
Prepare the custard cream :heat milk and cream at 80°C, add whipped egg yolk with sugar and honey, cook it at 82/84°C. Add almonds and truffle in slices, salt and the stabilizer. Blend with an immersion mixer . Mature and freezes it:cool the base, leave it in the fridge for 6 hours(better one night), then freeze in a Pacojet becher at minus 20°C for 24 hours. Pacotize when it will be served (make a purea)

Truffle honey meringue

Ingredients

• egg white 100g
• truffle honey 70g
• granulated sugar 30g
• a pinch of salt
• some lemon drops (not mandatory)

How to do it
Whip the egg whites with sugar and salt. Drizzle the honey while you whip egg whites. Make the meringue , cook them at 90/100°Cook for 1h30 with the oven door slightly open. Cool down in oven off for 1 hour.

Aromatic truffle shortcrust pastry

Ingredients

• double zero flour
• cold butter 100g
• white truffle condiment based on butter 50g
• sugar 120g
• 1 whole egg +1 yolk
• lemon zest
• a pinch of salt

How to do it

Sandblastigs with cold butter and flour, then add eggs, sugar, salt and lemon zest. Knead quickly and let it rest in the fridge at least 30 minutes. Cook at 170/180° for 20/30 minutes.

Final assembly

Crumble the shortcrust with truffle as a base on the dish. Add pieces of meringue with truffle honey. Pacotize the icecream and make a quenelle in the middle of the dish. Complete the recipe with cocoa bean to make people remember the earth.