La cucina incontra la pittura


Luca Albanese. Photograph by A. Palmieri.


Luca Albanese started working as Cook at the BSR just before Christmas.

Taking the BSR’s interdisciplinary approach to heart, Luca has decided to get artistic with his cooking. Here are some images from his dinner on the theme of La cucina incontra la pittura.





Dish No. 1: Claude Monet, Water Lilies



Dish No. 2: Jackson Pollock, No. 5



Dish No. 3: Chagall, The Red Circus 



Dolce (by Elisa Mari): Salvador Dalì, The Persistence of Time 



For those of you who prefer a more traditional Italian dish, here are a few of Luca’s favourite recipes:

Carbonara is one of the most famous Roman dishes, as well as one of the easiest

For 4 people:
4 eggs
4 slices of bacon (chopped)
2 handfuls of pecorino cheese
Pepper (as required)
400 grams of durum wheat flour pasta

While you are waiting for the water to boil, beat the eggs with the pecorino and the pepper until it becomes creamy. Sauté the bacon strips until they are crisp. Put the pasta in boiling water, and when it is cooked, drain it and pan-fry it with the bacon, and finally pour the egg and pecorino mixture onto the pasta, mix well and serve.

Another traditional Roman dish

For 4 people:
4 handfuls of pecorino cheese
Pepper (as required)
400 grams of pasta (preferably Tonnarelli)

Bring the pasta to the boil. Put the pecorino in a bowl with the ground pepper. Add 2 spoonfuls of boiling water to the pecorino, mix well. Drain the pasta and pour the cream over it, mix and serve.

An alternative soup 

For 4 people:
2 onions
3 lots of fennel leaves
1 potato
1 litre of vegetable stock
80 grams of gorgonzola

Sauté the onions in oil on a low heat for a few minutes. In the meantime remove the leaves from the fennel and put aside. Chop the fennel and the potato and put them in the pan with the onions. Sauté for one minute and add the stock. Cook on a low heat for half an hour. Blend until it becomes a creamy velvet sauce. At this point you can add the gorgonzola. Just before serving, add the fennel leaves, a trickle of oil, and it’s ready to go.

An exquisite combination of the sweet and the savoury

For 4 people:
400 grams of Carnaroli rice
4 apples
2 kg of vegetable stock
50 grams of butter
1 leek

Cut the leek and sauté it, add the rice, and lightly fry for 2 minutes, peel and cut the apples into small pieces then add them to the pan. Add three spoonfuls of stock and cook slowly for 18 minutes, from time to time adding more stock. You can add a pinch of cinnamon right at the end.

For more recipes and cooking tips you can follow Luca’s blog at

Buon appetito!