He is a native Piedmontese from Rocchetta Tanaro in Asti. Beppe Sardi is the chef of “Il Grappolo” Restaurant in Alessandria. He holds a lot of records: the highest number of risottos served in a restaurant ( 3200) and 104 different recipes to cook it as well as the smallest plate but it is not placed into Guinness World Records.

“Plates like risotto can’t get less than 40 grains of rice, as we tried it – Beppe Sardi says – there should always be starch enough”.

Where does your passion for cooking come from?

“When I was 14 I decided to sign up for the Catering Institute in Genova choosing the branch of room organisation. I would have become a waiter on board boats worldwide. When the school ended I joined in military accademy where luckly need to have a chef. And so began my passion for cooking especially for Piedmontese specialities.”.

What about your Piedmontese specialities?

“We mainly cook traditional dishes from Piedmonte as good as “bollito misto”. Nine months out of the year, people are in Grappolo restaurant. They come from the North of Italy in order to taste our 7 different cuts of meat as well as the Fassone, the hen and the italian pork dish cotechino. We make a lot of different sauces: to be precise 15 different sauces one could put on the side. The latest was made thanks to research on Asti and Alessandria and their territory. All the sauces are based on traditional recipes of ancient Piedmontese”.

Back to the risotto: what is the best risotto?

“I’m in love with risotto, i wrote 104 different recipes for cooking risotto but the best is the “handle fridge” or as we call it “sbriga frigo”. It is a very easy to cook. It is a plate one could make with the leftover ingredients in the fridge. For example, by using something one have to throw away. We are working every day in order to discover new fragrances and flavors”.

When he is cooking he cultivated the passion for something else…

“I love music, I will admit that. I need it. I play a wind instrument for the marching band in my country. Playing it helps me relax and have new ideas for cooking”.

He fight for the ancient traditions and “the good food” as well.

“I think everyone should share culture of quality food with people, both for clients and for housewifes. Recently, I am taking cooking school at night where we talk about new recipes based on high quality products, both for houswifes and stay-at-home dads and for professional workers in the sector. Most people notice when they’ve been teleported into a different way of “Cooking”, they thank me. People write to me” Thank you, you educated me doing groceries”. This let me understand everyone should share their knowledge in order to let people do the right choice. For example, if one find tomatoes at 3.20€ instead of 1.20€, there will be a reason. As we say ” What you spend, you will get it”.

Same way talking about restaurants.

“A lot of people ask for a lunch at 20-25€. I prefer losing a client to gaining it. A hard work is the base for a good meal. They could find a meal at 25€, but what they eat? I would prefer not to make compromises. I am going to choose the best quality of products, everytime”.