Interview with chef Riccardo DiGiacinto

A little bit of both, but more so for the menu. We are very honored to have  the Michelin star recognition because many use the guide when they travel so it of course helps bring people to the restaurant. My wife, Ramona, and I opened All’Oro in 2007 in Parioli  and we received the star in 2010.  We re-opened at The First Luxury Art Hotel on Christmas Eve 2012.  Prior to opening All’Oro, I traveled for nine years in Spain, England and China, during which I had the privilege of training under both Ferran Adria’ and Marco Pierre White. All’Oro’s menu features my take on Italian classics into which I incorporate my training. I’ve been lucky to have built a regular clientele as well as to have been able to attract visitors to Rome who are looking for a special dining experience. 

How do you source out your produce?

 I enjoy traveling around Italy and meeting with new producers and farmers, as well as maintaining the relationships I have with local suppliers in Lazio, the region of Italy that Rome lies within.

What is your take on celebrity chefs? Have you ever considered publishing a book?

There are lots of chefs in Italy doing exciting things so I think its great to see a lot of my chef peers and contemporaries celebrated and getting recognition for their work. Yes, I do have a book in the works. It’s currently being edited so I don’t have an exact release date yet, but I’m looking forward to it. It will feature recipes and wine pairings.

Do you start with a concept in mind or do you decide based on availability and season of the produce?

A little bit of both. As I mentioned earlier, the menu at All’Oro is comprised of my take on Italian classics so there are times when I start with a concept in mind. For example, one of the most popular dishes is a take on the traditional cappelletti in broth. My version is broth-filled cappelletti (instead of inside the cappelletti) that literally explodes in your mouth! The parmesan and saffron are served alongside the pasta. Another example is the oxtail coated “rocher” with celery gelée, which is based on oxtail and celery stew, an Italian classic. Alternatively, there are also times when I’m wondering the market and find myself intrigued by something seasonal and am therefore inspired to create a new dish with the ingredient.

Pici with Garlic Sauce, Guanciale and Pecorino Cheese

Chef Riccardo DiGiacinto

Ristorante All’Oro, Roma

Ingredients:

150 g of wheat flour

350g flour 00

2 tablespoons extra virgin olive oil

1 egg

200 ml warm water

Recipe for pasta making:

Place flour in the center of your work surface and pour the warm water, oil and egg, mix everything starting from the center of the “fountain.” Work vigorously for 15 minutes adding lukewarm water until the dough is smooth and firm. Flatten the dough with a rolling pin, forming the dough at a height of about 2 cm. Cover dough with plastic wrap and let rest for 30 minutes. Divide the dough into pieces by rolling it on a work surface with the palm of the hand to form the cylinders taking one at a time, then cut into small pieces, rolling them with the palm of the hand on a pasta making board. The pici should be as wide as bucatini but longer than spaghetti. Cook in plenty of salted water, then once cooked, drain and toss with the garlic sauce.

Garlic sauce:

450 g of peeled tomatoes

4 cloves of garlic

Oil q.b.

salt q.b.

pecorino cheese of Pienza q.b.

peperoncino q.b.

2 slices of guanciale cut up into small pieces

Procedure:

In a saucepan, brown the guanciale and keep it separate to add at the end of the dish preparation.

In a separate pan with extra virgin olive oil, add sliced garlic cloves; cook slowly over low heat to prevent the garlic from burning.

When the garlic is just golden add the peperoncino and then tomatoes immediately after.

Cook sauce for 7-8 minutes (don’t overcook). Take the just drained pici, and combine with the sauce, then add the pecorino cheese and guanciale.

Tip from the Chef:

This recipe is very simple but the use of young, fresh garlic, fresh is crucial for its success.  The dough should not be whipped with cheese; rather it should be only slightly amalgamated so that the cheese does not appear creamy.