{"id":5193,"date":"2023-08-02T19:48:11","date_gmt":"2023-08-02T18:48:11","guid":{"rendered":"https:\/\/lnx.spaghettitaliani.com\/si\/?p=5193"},"modified":"2023-08-02T19:48:13","modified_gmt":"2023-08-02T18:48:13","slug":"chef-ferdinando-moia-presidente-delegato-icc-piemonte-e-i-rabaton-di-alex-ziccarelli","status":"publish","type":"post","link":"https:\/\/lnx.spaghettitaliani.com\/si\/articoli\/chef-ferdinando-moia-presidente-delegato-icc-piemonte-e-i-rabaton-di-alex-ziccarelli\/","title":{"rendered":"Lo Chef Ferdinando Moia, Presidente Delegato ICC per il Piemonte e i suoi rabat\u00f2n di Alex Ziccarelli"},"content":{"rendered":"\n

Oggi presentiamo lo Chef Ferdinando Moia<\/strong>, Presidente Delegato per la Regione Piemonte dell\u2019ICC<\/strong>, l\u2019Italian Culinary Consortium<\/strong>, fondata dal Presidente Carmelo Carnevale<\/strong>. <\/p>\n\n\n\n

Ed \u00e8 lo stesso Chef Ferdinando che ci racconta della sua vita: <\/p>\n\n\n\n

\u2018\u2019Fin da piccolo la mia passione \u00e8 sempre stata la cucina ed il mio sogno quello di fare il cuoco.<\/em><\/p>\n\n\n\n

Il mio primo risotto lo feci a 4 mani con mio nonno. Fui talmente contento del mio primo esperimento, a cui ne seguirono molti altri, da decidere in seguito di intraprendere la professione di cuoco e, addirittura a 14 anni non ancora compiuti, misi la giacca bianca per la prima volta: era il 1 ottobre 1978.<\/em><\/p>\n\n\n\n

Quindi frequentai la Scuola Alberghiera alternandola alla\u00a0 stagione estiva nei grandi alberghi del lago Maggiore fino a conseguire l\u2019agognato diploma<\/em>\u2019\u2019. <\/p>\n\n\n\n

Ci dice ancora il nostro Chef Ferdinando: <\/p>\n\n\n\n

\u2018\u2019Chef entr\u00eameti\u00e8r a soli18 anni! Poi il militare in Aeronautica come capo cucina della mensa Ufficiali. Finita la leva diverse esperienze in alberghi, in 3 attivit\u00e0 di gastronomia, in vari ristoranti come direttore ed anche di propriet\u00e0. Poi, esattamente il 5 dicembre 2021, a 35 anni esatti dalla mia prima attivit\u00e0 in proprio, l\u2019apertura e l’inaugurazione del Paleosette<\/em> – ci dice sempre il nostro Chef – il mio orgoglio, un ristorante esclusivo e soprattutto inclusivo dove chiunque pu\u00f2 mangiare come gli altri senza paura delle intolleranze, aperto proprio nella mia citt\u00e0 natale, Arona in provincia di Novara. Un posto raffinato con una brigata di cucina molto affiatata che conta anche sull\u2019apporto di Giacomo, un ragazzo con la Sindrome di Down che ho accolto in un clima protettivo ma trattandolo come tutti gli altri. Oltre al ristorante svolgo delle consulenze\u00a0 come docente\u00a0 nelle Scuole Alberghiere per conto di AIC Piemonte e tengo anche dei corsi di cucina nel carcere di Verbania. Tantissimi eventi e partecipazioni al Cibus di Parma per Granarolo, Tuttofood e Bit Milano; sono anche Ambasciatore della nota azienda La Molisana ed infine gestisco anche la ristorazione sulle navi della Flotta Navigazione Lago Maggiore\u2019\u2019. Un notevole e variegato percorso e, allo stesso tempo, interessante e pieno di tante soddisfazioni per lo Chef Ferdinando Moia che termina il suo racconto con una battuta: \u2018\u2019Penso proprio che quando sar\u00f2 grande… far\u00f2 il cuoco<\/em>\u2019\u2019.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"Questa<\/figure>\n<\/figure>\n\n\n\n

Ed ecco la ricetta del nostro Chef Ferdinando, la sua rivisitazione dei famosi rabat\u00f2n alessandrini<\/strong>, ovverossia come li fa lo Zio Ferdy. <\/p>\n\n\n\n

I rabat\u00f2n sembrano polpette, ma non lo sono. Dalla provincia di Alessandra, il gusto delicato degli gnocchi di ricotta ed erbette inventati dai contadini che per produrli, in primavera, utilizzavano la ricotta migliore dell\u2019anno. A Litta Parodi, paese di mille anime a sud est di Alessandria, i rabat\u00f2n, da rabatare, arrotolare in piemontese, sono il piatto tipico dal 1981 e dal 1999 sono tutelati dalla Confraternita du rabat\u00f2n di Litta Parodi, che rivendica la paternit\u00e0 di questi gnocchi verdi fatti di ricotta vaccina ed erbe spontanee. Uno tra i primi piatti piemontesi storici, oggi si prediligono bietole e spinaci al posto delle erbe spontanee, perch\u00e9 pi\u00f9 facili da reperire al supermercato e pi\u00f9 dolci. <\/p>\n\n\n\n

Ma veniamo ora ai nostri rabat\u00f2n.<\/p>\n\n\n\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>
\n

Rabat\u00f2n alessandrini<\/a><\/h2>\n<\/div><\/div>\n\n\n\n

Alex Ziccarelli<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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