The ravioli aperto was invented by Gualtiero Marchesi in the early 1980s.
The story goes that Marchesi was eating out one night at a particularly sloppy restaurant. The chef had failed to seal the ravioli properly, and they split in the pan and all over Marchesi’s plate. The Milanese super-chef was inspired by this, and set about creating a dish of intentionally exploded ravioli.
Marchesi’s ravioli aperto was one of the key dishes that set out the Italian deconstruction theme that was exemplified by the tart-splattering Massimo Bottura
The story goes that Marchesi was eating out one night at a particularly sloppy restaurant. The chef had failed to seal the ravioli properly, and they split in the pan and all over Marchesi’s plate. The Milanese super-chef was inspired by this, and set about creating a dish of intentionally exploded ravioli.
Los ravioli aperto fueron inventados por Gualtiero Marchesi a principios de los años ochenta.
La historia cuenta que una noche Marchesi salió a comer a un restaurante especialmente descuidado. El cocinero no había sellado bien los raviolis, que se partieron en la sartén y acabaron en el plato de Marchesi. El superchef milanés se inspiró en ello y se dispuso a crear un plato de raviolis reventados intencionadamente.
El aperto de ravioli de Marchesi fue uno de los platos clave de la deconstrucción italiana que ejemplificó Massimo Bottura.
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