An Interview with Gabriele Bertaccini
BY TISHIN DONKERSLEY, M.A.
Gabriele Bertaccini has been passionate about food since he was very young. Raised in Florence, Italy, where food and wine are an integral part of one’s social life, Bertaccini enrolled in a five-year culinary program at the Culinary Institute of Culinary Arts Bernardo Buontalenti when he was only 13 years old.
During his studies, he became passionate about Tuscan cooking, and specialized in regional Italian cuisine. He spent months practicing and learning at the best local restaurants Italy had to offer, often working for free.
Surrounded by olive groves, cypress trees and the riches of the Arno valley, Bertaccini’s cooking developed into what is now his philosophy: pristine ingredients, simple technique and authentic sobriety.
After culinary school, Bertaccini worked for many regional restaurants, including the internationally renowned Sabatini in Florence, the Grand Hotel Baglioni and Hotel Astoria.
His enthusiasm for cooking and passion for food has taken Bertaccini to many exciting places, including Paris, France and now Phoenix. He is the Executive Chef and owner of iL TOCCO, a private boutique dinner and catering service, and he organizes and directs CULINARY MISCHIEF, a unique food and wine tasting event.
“iL TOCCO was born as a way for people to enjoy and celebrate simple and authentic Italian cuisine,” Bertaccini said. “I always say that my goal is to create memories for my guests, family and friends.”
A few years later, CULINARY MISCHIEF was born. This Phoenix-based invitation-only bi-monthly six-course food and wine tasting event brings food and wine lovers together to share an “underground dining experience.”
“The dinner party is a place where food-loving souls can escape for an evening and enjoy a meal with friends, old and new,” Bertaccini said. “I want to foster an atmosphere in which guests are free to come as they are and enjoy an exclusive culinary experience, re-discovering the passion for a conversation with friends, through simple and pristine Italian food.”
Not only does Bertaccini aim to bring people together in celebration of food and good company, he takes pride in using pristine ingredients.
According to Bertaccini, Italians enjoy eating locally. Buying fresh produce, meats and seafood helps connect people to a food’s origin while allowing them to learn and fully understand a dish’s ingredients.
“When working in restaurants in Italy, there was no set menu. Our list of dishes was based on what the Chef found in the morning trip to the market,” Bertaccini said. “In Arizona, we have great farmers and great produce. Luckily farmers’ markets are popping up everywhere in the Valley and it is now easier to buy whatever is in season, meet the person who grows your vegetables and fruits, and take life a little bit slower.”
Chef Bertaccini created “A Sustainable Affair,” a four-course, organic, locally sourced culinary experience for Green Living and guests. Chef Bertaccini was able to acquire all ingredients within 35 miles of his Phoenix home and paired each dish with a local vintner.
“Cooking is just a way for me to express my love and passion for life, for beautiful things, for gorgeous ingredients, for the natural beauties we are surrounded by every day,” Bertaccini said.
TRIO OF ANTIPASTI
1. bresaola, goat cheese, arugula, parmigiano and citrus
2. handmade burrata, heirloom tomatoes and micro basil
3. fava beans salad, pecorino cheese and nipitella mint
2010 Dos Cabezas WineWorks “Meskeoli”
TORTELLI CASARECCI
homemade sausage and broccoletti tortelli, light ‘Pommarola’, parmigiano reggiano, basil
2009 Dos Cabezas WineWorks “Red”
AGNELLO PASQUALE
roasted rack of lamb, fig jam, cipollini onions, fennel puree, balsamic reduction, flowers
2009 Dos Cabezas WineWorks “El Norte”
MASCARPONE CHEESECAKE
caramelized orange, amaretti cookies, orange blossom
honey, strawberries Cointreau, lemon balm
Dos Cabezas WineWorks “Cades”
our farms and local businesses
McCLENDON’S SELECT – Peoria
citrus, campari tomatoes, fava beans, wild arugula, garlic, onions, parsley, cipollini onions, baby carrots, fennel, strawberries, orange blossom honey, peas
MAYA’S FARM AT SOUTH MOUNTAIN – Phoenix
micro arugula, heirloom tomatoes, chive, edible flowers
BAKER NURSERY – Phoenix
micro basil, nepitella mint, sage, french thyme, lemon thyme, rosemary, bay leaf, lemon balm, sweet marjoram, english lavender, catmint, dill
DOS CABEZAS – Sonoita
wine
WHOLE FOODS – Chandler
mascarpone, parmigiano reggiano, pecorino cheese, goat cheese, organic eggs, amaretti cookies
*Herb box from Baker Nursery
For the Fava Bean Salad recipe from Chef Bertaccini go to https://greenlivingmag.com/?p=1617. For more information about Chef Bertaccini, follow him on Twitter @gabebertaccini and visit his blog gabebertaccini.wordpress.com.
iL TOCCO & CULINARY MISCHiEF | iltoccofood.com | 480.295.0308 | info@iltoccofood.com
