A carbonara among the 7 best in the world? It’s that of Potter’s Winery of Città di Castello and prepares it – as well as finishing it directly at the table – Gregorio Boriosi.
This according to the prestigious gastronomic web magazine Reporter Gourmet, which in special ranking paired the 54-year-old chef (and professional sommelier) from Tiferno with “sacred monsters” of the caliber of Alessandro Dal Degan, Alessandro Pipero or Gianfranco Vissani. The site specialized in dishes, protagonists and places of national cuisine defines the Tifernate carbonara as “the best outside Rome”.
“I take care and use quality products – declared the owner of the winery – I give her the last blow in the roomto the lamp, not just for the show, which is the last thing, but because the heat of the spaghetti is not enough to cook the sauce, you have to play on the edge of 64°C, the coagulation point. With the right help of a little cooking water I can pay maximum attention.”
But what is the real secret of “Greg’s carbonara”? “I haven’t put cheese on for 20 years! Some Romans remain dumbfounded but the dish is already rich in its own right – Boriosi confessed – I prepare it with Umbrian ingredients because we have a centuries-old care in pork butchery, without invasive aromas. I use bacon, not bacon, because it is leaner and more fragrant, eggs and spaghetti alla guitar from Garofalo, so as not to have too much starch and because they keep better than half sleeves”.
Definitely a huge source of pride for the chef and his restaurant in the small square of Via della Cacioppa where now – for over 20 years – anyone who wants to enjoy this signature dish of his has gone. “I must have made 200,000 and they skin two bellies every three days – Greg added – Nowadays people come in and don’t even open the menu”.
