50.
Anni racconti
ricette
“Fifty is my story and my family’s story. I chose to tell it through fifty ingredients, each one becoming the main character of its own chapter: some are windows onto the past, others are encounters with people who share my love for this life made of passion and dedication. Every ingredient comes with a recipe that is a part of me — just as I feel I belong to this land, which I wouldn’t trade for any other in the world.”
This is Chef Roberto Valbuzzi’s most mature book: a journey through places, voices, seasons, and flavors that celebrates the fifty years of Crotto Valtellina and a story of territory that represents the very roots of his love for cooking.
Roberto
Valbuzzi. Cuoco,
Ristoratore, Contadino
Recipes, flavors, and memories shaped by air, earth, and fire.
Cooking — whether for yourself or for someone else — means feeling and sharing emotion. Recipes awaken memories; flavors blend with the smiles of friends, the embrace of family, and the snapshots of places we’ve visited and hold dear in our hearts.
That’s the spirit behind this book — halfway between a story and a recipe collection — inspired by dishes that evoke sensations as subtle as air, as genuine as earth, as fresh as water, and as vibrant as fire.
To get to know even better the chef, restaurateur, and farmer Roberto Valbuzzi — and his world of authentic flavors, where originality and tradition come together in perfect harmony.
Cortesie
per gli
ospiti. La guida per ricevere a casa
Straight from the TV show Cortesie per gli Ospiti on Real Time.
The judges of the cult show dedicated to the art of hosting share tips, guidelines, and recipes to help you welcome guests into your home without a misstep — so that entertaining and being together are always, above all, a true pleasure.
TUTTI
FRUTTI
Roberto guides the reader in discovering original and surprising uses, taking apples, pears, grapes, and apricots — along with papaya, mango, and pineapple — beyond the boundaries of the sweet world.
Familiar and exotic fruits come together in risottos, meat and fish fillets, shellfish, cheeses, millefeuilles, and tagliatelle — creating dishes with refined flavors and vibrant colors, where tradition and creativity blend in perfect harmony.
