CHEFS WITH PANACHE - LUGANO, SWITZERLAND Villa Principe Leopoldo Restaurant Boasting wonderful views of Lake Lugano and the mountains, Villa Principe Leopoldo offers luxury and glamour worthy of royalty, with a multi-award winning restaurant under Chef Dario Ranza. By Diana Mehl
Chef Dario Ranza.
CHEF DARIO RANZA
Dario Ranza began cooking almost by accident, even though his mother's passion for rustling up tasty meals probably influenced him.
"After a training period in Geneva, in the private restaurant of a large bank following the French style of cooking, I began working all over Switzerland, always in four or five-star hotels. I also worked in a clinic in order to increase my knowledge of dietary cooking. I have been chef at the Villa Principe Leopoldo since 1990".
Ranza participated at many gastronomic events in Germany, Vienna, London, Moscow and in several Swiss cities. He reached the finals at numerous international competitions, such as Taittinger and Bocuse d'Or, and won the Golden Truffle award in Gubbio.
Ranza had excellent masters who taught him special techniques and the tricks of the trade, prestigious chefs at first class hotels, managing teams of 40 - 50 people. "I have fond memories of the Abruzzi cooks – D'Atria, Di Sciullo, Pellicciotta, with whom I worked at the Parkhotel Waldhaus in Flims, and Giuseppe Tizzano from Sorrento – who inspired me with their love for real Italian cuisine. I also learned a lot from Roland Pierroz, where
I was fortunate enough to have a traineeship.
Nowadays he learns from young people who work with him, allowing him to grasp the feelings and wishes of the new generation, but he is convinced that one can not beat traditional country cooking, and the cuisine of bygone ages, as a source of inspiration.
"In the future, chefs will have a tendency to increasingly focus on new markets, such as India,
China and Eastern Europe," predicts Ranza, "but in this exciting period it is crucial that we do not
neglect our own culture. I am convinced that there will always be a demand for quality
cuisine."
Villa Principe Leopoldo.
CHESTNUT FLOUR TORTELLI STUFFED WITH STEWED DUCK Serves 4
The Pasta
90 g chestnut flour
80 g flour
5 g salt
2 eggs (3, if small)
20 g extra virgin olive oil
Knead until you obtain a pasta which is smooth yet firm.
Allow the mixture to rest, covered in the fridge for at least 30 minutes.
The Filling
30 g of butter
360 g of leg of duck on the bone
40 g of diced onion
20 g of diced celery
30 g of diced carrot
1 bay leaf
3 juniper berries
20 g of tomato concentrate
1.5 dl Merlot del Ticino
1 egg
40 g of breadcrumbs
Sautee butter, leg of duck, onion, celery, carrot, bay leaf and juniper berries.
Add tomato concentrate.
Allow to rest for a while.
Add Merlot.
Cook slowly - covered - for about two and a half hours (the meat must be well cooked),
adding a little water if the liquid evaporates before the process is complete.
Crumble the flesh of the duck leg (removing the skin) with a fork, and mix it into the rest
of the ingredients.
Allow to cool, then add egg and breadcrumbs.
Preparing the Ravioli
With the aid of a pasta-making machine roll out the pasta very thin. Cut into disks about
10 cm in diameter and place in the centre of each 20 g of filling.
Lightly brush the edges of each disc with beaten egg and fold over to form a half-moon
shape.
Cook in salted boiling water for three minutes and drain.
Plate Presentation
Cook some lentils with 30 g of butter
and add the ravioli.
Sprinkle with 40 g of grated cheese
and serve.
Chef's Tip
This dish may also be made using venison or roebuck.
Chestnut flour tortelli stuffed with stewed duck
Villa Principe Leopoldo, a member of Relais & Chateaux, at a bewitching location on the Collina d'Oro in Lugano, is renowned for its unassuming but captivating luxury. The hotel's restaurant has won many awards from authoritative international guides such as the Michelin Guide, the Grandes Tables de Suisse Guide, and Gault Millau. The restaurant's furnishings are warm, with soft lighting and upholstery, comfortable chairs, plenty of space between the tables, and high-quality table linen, as well as classic silverware and fine crystal glasses. The adjacent Piano Bar Principe is renowned for its cozy atmosphere, its draped curtains, soft comfortable armchairs and music until after midnight.
The wine list is truly monumental with over 500 labels, including some astounding high class items. Clients can also choose from a champagne list, a selection of malt whiskies (over 100 single malts), a top-notch selection of cognacs and armagnacs with more than 50 labels, some
of which date back to 1900, and around sixty labels ranging from calvados to port, grappas,
aquavits and distillates. There is also a cigar list. Service is highly professional and exceeds expectations, directed by two tried and trusted maitres-sommeliers: Claudio Recchia and
Gabriele Speziale.
