Latest news with #Rialto
Arab News
6 days ago
- Entertainment
- Arab News
Recipes for Success: Chef Robert Rispoli offers advice and a tasty carbonara recipe
DUBAI: Born and raised in Pompeii, where his family owned a fish restaurant, Roberto Rispoli's connection to food began early — not just as a profession, but as a form of storytelling. For the latest updates, follow us on Instagram @ 'For me, becoming a chef wasn't just about loving food — it was about what food does,' he tells Arab News. 'A simple dish can change someone's mood, spark a memory, or bring complete strangers to the same table.' Over the past two decades, Rispoli has refined his Mediterranean cooking style in Michelin-starred restaurants across Europe, including time spent working under the renowned chef Alain Ducasse in Tuscany and Paris. In 2013, Rispoli earned a Michelin star for Mavrommatis in Paris — then the only Greek restaurant outside of Greece to receive the honor. Now based in Dubai, Rispoli is executive chef at Jumeirah Marsa Al-Arab, where outlets include the Italian restaurant Rialto. 'My philosophy is simple: Cook with soul, respect the ingredients, and tell a story through every plate,' he says. 'Food isn't just about taste — it's about identity, curiosity, and bringing the world to the table.' When you started out, what was the most common mistake you made? I often found myself rushing through recipes, trying to finish as quickly as possible rather than embracing the process itself. I've come to learn that true mastery comes with patience and precision, two essential skills in the kitchen. What's your top tip for amateur chefs? One of the simplest yet most effective kitchen tricks I've learned is soaking garlic cloves in water for a few minutes. It makes peeling effortless, saving time and frustration. Another tip I appreciate is to store a whole truffle on top of uncooked risotto rice in an airtight container for two to three days. During this time, the rice gently absorbs the truffle's natural humidity and aroma, preserving its character while enriching the grains with its essence. When you finally cook the risotto, the result is far more nuanced — deeply aromatic, earthy, and luxurious — a true expression of how technique and patience can elevate a dish from the inside out. What one ingredient can instantly improve any dish? Parmesan — or Parmigiano Reggiano, as we proudly call it in Italy. It's one of the most treasured ingredients in Rialto's kitchen. It's incredibly versatile, whether shaved over fresh pasta, stirred into a risotto, or simply enjoyed on its own. Its complexity elevates every bite. Whether you're preparing something rustic and simple or refined and elaborate, Parmigiano has the unique ability to bring harmony, structure and unmistakable Italian identity to the plate. When you go out to eat, do you find yourself critiquing the food? To a certain extent. First impressions in a restaurant are incredibly important. A warm, genuine welcome paired with a polished atmosphere sets the tone for the entire experience. I would say that around 30 percent of how I evaluate a restaurant comes from the service and ambience. They create the canvas on which the meal is painted. What's the most common issue that you find in other restaurants? From a culinary perspective, I often find that chefs can fall into the trap of overcomplicating dishes, particularly when it comes to Italian cuisine, the true beauty of which lies in its simplicity — in letting exceptional ingredients shine, and in respecting tradition while expressing creativity with a light touch. Complexity should never overpower clarity. That's where the magic of the cuisine lives. What's your favorite cuisine or dish to eat? I've always had a deep appreciation for both Italian and French cuisine. Each of them is rich in heritage, yet distinct in character. One of my personal favorites from Italy is Spaghetti ai Ricci di Mare — sea urchin spaghetti. It's a deceptively simple dish, but its intensity and purity of flavor capture the very essence of the Mediterranean. The sea urchin brings a luxurious brininess, and when paired with perfectly al dente pasta, creates something truly unforgettable. From the French repertoire, I'm drawn to dishes like Poulet à l'Albufera — delicate, refined and a true showcase of classical technique — and of course, a well-prepared beef tartare. What I love most about these dishes is the precision they demand and the balance they achieve. Whether Italian or French, it's the harmony between boldness and restraint that continues to inspire me in the kitchen. What's your go-to dish if you have to cook something quickly at home? Pollo alla Milanese — the classic breaded chicken cutlet. It's wonderfully simple, yet incredibly satisfying. High in protein and quick to prepare, it doesn't rely on elaborate techniques, but on quality ingredients and precision. When cooked just right — golden, crisp on the outside and tender within — it delivers comfort and flavor in a way that feels effortlessly timeless. It's a dish that proves that elegance often lies in simplicity. What customer request most annoys you most? When guests ask to change the recipe significantly. It often disrupts the intended balance of flavors. And, more than that, it breaks the emotional connection and story behind each dish. What's your favorite dish to cook and why? As a chef from the south of Italy, I have a deep love for tomatoes. For me, the tomato is a symbol of tradition, family and the Mediterranean way of life. What I find most inspiring is how something so humble, when approached with knowledge, care, and a touch of creativity, can be transformed into the hero of the plate. That's the essence of great cooking — elevating simplicity into something extraordinary. What's the most difficult dish for you to get right? Offal is one of the most technically demanding ingredients a chef can work with — and one that I deeply respect. Each type requires its own unique approach, with distinct preparation methods. To cook offal well demands skill, precision, patience and a deep understanding of culinary tradition. As a head chef, what are you like? I believe in leading with strength and heart. Discipline is essential — it creates structure and consistency in the kitchen — but I've never believed in leadership through fear. A kitchen should be a place of high standards, yes, but also of trust, mentorship and respect. For me, correcting a mistake is never about criticism, it is about teaching with intention. I strive to lead by example, to inspire with patience, and to guide each member of my team not only in their technical skills but in their growth as individuals. Every chef who steps into my kitchen is not just learning how to cook, they are learning how to think, how to lead, and how to take pride in the smallest details. My greatest reward is watching them evolve into confident, grounded professionals who carry integrity into everything they do. Chef Robert's mezze maniche carbonara recipe Servings: 1 Portions: 1 (Contains gluten and dairy) Ingredients: Pecorino 100g Egg yolk 60g Black pepper 5g Grana padano 50g Cream 200g Ventricina cooked 30g Other ingredients: Non-alcohol white wine 10g Extra virgin olive oil 10g Preparation: For the carbocream, blend all the ingredients together in a blender until smooth. In a separate pan, sauté the ventricina (cut into small squares) with extra virgin olive oil. Deglaze with non-alcoholic white wine and allow it to reduce. Meanwhile, cook the mezzemaniche pasta in boiling water until al dente. Drain and transfer the pasta into the pan with the sautéed ventricina. Toss everything together for a minute over low heat, then add freshly ground black pepper. Remove from the heat, stir in the carbocream, and mix well before serving. Plating: Plate the pasta in a stainless steel serving dish, then top with crispy ventricina and a generous sprinkle of grated parmesan cheese.
CBS News
15-07-2025
- Climate
- CBS News
All lanes of the eastbound 10 Freeway in Rialto closed for hazmat spill
All lanes of the eastbound 10 Freeway in Rialto are closed for a hazmat spill involving a big rig on Tuesday morning. A Sig Alert has been issued for all lanes before Riverside Avenue. KCAL News has also issued a Next Traffic Alert to warn drivers about a situation that might impact their commute. KCAL News Anchor Kalyna Astrinos recommends people use the eastbound 210, eastbound 60, or San Bernardino Avenue as alternate routes. It is unclear when the lanes will reopen.
CBS News
28-06-2025
- CBS News
Rialto man shot, killed after allegedly attacking family members
A person in Rialto shot and killed a family member who stabbed a woman and attacked two others on Friday afternoon, according to authorities. The Rialto Police Department said officers responded to a reported family disturbance around 1:13 p.m. at the 300 block of North Spruce Avenue. Upon arrival, officers found multiple injured people, including a man suffering from a gunshot wound. That man was transported to a local trauma center where he was pronounced dead at 2:04 p.m., according to police. He has been identified publicly only as a 29-year-old man from Rialto. Investigations revealed that the man allegedly physically assaulted a male family member and stabbed a female family member. He was also allegedly attempting to stab another female family member when one family member fired a gun at him. The stabbed woman suffered non-life-threatening injuries and has since been released from a hospital. The 40-year-old man who fired the gun was not arrested, according to police. The three victims were two women, 61 and 31, and a 57-year-old man. As of Saturday morning, it's not clear why the 29-year-old man allegedly attacked his family members, and their exact relationships have not yet been revealed. The investigation is ongoing, according to authorities. All surviving parties are cooperating with investigators.
Yahoo
15-05-2025
- Business
- Yahoo
Bill will hobble Washington's affordable housing
In communities across Washington, the need for affordable housing is immediate and urgent. At Great Expectations and Urban Housing Ventures, we see this every day — in families searching for an affordable place to call home, in seniors looking for stability and in workforce members priced out of the communities they serve. We've made progress, but that progress is fragile. The tools and partnerships we rely on are delicate threads that can unravel with a single policy change. That's why we are deeply concerned about a specific provision in Senate Bill 5794: the elimination of the first mortgage interest deduction for community banks. We respectfully urge Gov. Bob Ferguson to partially veto SB 5794. At first glance, this might look like a narrow tax change, but the reality is much broader. Community banks are not just financial institutions. They are essential partners in affordable housing. These banks provide flexible lending, invest in and finance local projects, and work closely with nonprofits and mission-driven housing builders like ours to bring homes within reach for families who otherwise couldn't afford them. This deduction is one of the few incentives that make it financially viable for community banks to continue offering mortgage products to home buyers and essential financing to affordable housing projects and workforce housing initiatives — like current projects at the Rialto, the Exley and the St. Helen's buildings in downtown Tacoma. Without this exemption, the cost of doing business for community banks will rise sharply — by some estimates, their tax burdens will increase between 80% and 200%. That's not sustainable. And it's not equitable when national banks, credit unions and online lenders are unaffected by this particular tax increase. Community banks are extremely valuable partners to affordable housing creators and residents alike, but if this bill moves forward without a partial veto, these local, relationship-focused banks will have to make tough decisions about whether to continue to do business in Washington. The consequences will fall squarely on the shoulders of working families. Washington's community banks will face either scaling back lending or increasing costs to customers. Ultimately, fewer families will be able to buy their first homes and affordable housing builders and non-profits will lose an important partner in their efforts to ease the housing crisis. We've seen what's possible when our banking partners are at the table. Community banks have helped finance permanently affordable owned and leased housing, offered down payment assistance, and backed innovative solutions for people exiting homelessness. These aren't theoretical outcomes. They are homes built, families stabilized and lives changed. And they happened because our state's financial ecosystem supported them. Removing the mortgage interest deduction now, especially during a time of increasing economic uncertainty, adds instability to an already difficult environment. At the federal level, housing programs are on shaky ground. Cuts or delays in federal funding for affordable housing only heighten the need for strong state and local partnerships. Community banks aren't asking for special treatment. They will still pay the B&O tax increase passed this session, which applies to most of the business community. But layering this additional cost — targeted only at them — risks weakening or even severing partnerships that affordable housing providers across Washington depend on. As two organizations rooted in this work, we know firsthand that we cannot solve the housing crisis alone. It takes a coalition — nonprofits, mission-driven builders, state leaders, funders and lenders — pulling together to move the needle. When one partner is forced to step back, the whole system suffers. Gov. Ferguson, we know your commitment to our state's housing crisis is sincere. That's why we're asking for your help. A partial veto of SB 5794 — specifically Section 105 (4) and (5) — would protect a critical financial tool that keeps affordable homes within reach for more Washington families. Let's keep building. Together. Ben Maritz is founder and CEO of Great Expectations, a mission-driven, below-market housing builder and operator. Tom Lindquist is co-founder and managing member of Urban Housing Ventures, a mission-driven housing provider with a focus on workforce affordability.
What's On
25-04-2025
- Entertainment
- What's On
Restaurant review: Rialto
Buonasera, Dubai… The buzz around the newly opened Jumeirah Marsa Al Arab has been non-stop since day one, and when I finally made it there, I instantly got the hype. Rightfully so – the hotel is stunning, and every bit of the excitement is well deserved. Then I walked into Rialto. Italian dining, at its best, has that cosy, timeless feel – and Rialto nails that perfectly. It's got the warmth, the comfort, and the authenticity you'd expect from a true Italian restaurant. The vibe Old-school Italian charm with a modern edge – that's the vibe at Rialto. At the helm is Chef Roberto Rispoli, a Pompeii-born culinary talent with Michelin-starred experience, bringing the flavours of Northern Italy to Dubai. Expect a menu rooted in tradition but with a contemporary twist, all served up in a space that oozes vintage glamour – chic yet warm, stylish yet inviting. The food We started with the Crudo menu Crudo di Ricciola – Yellowtail crudo with kalamansi and lemon (Dhs120). Fresh, bright, and citrusy – exactly what you want to wake up your palate. – Yellowtail crudo with kalamansi and lemon (Dhs120). Fresh, bright, and citrusy – exactly what you want to wake up your palate. Tartare di Tonno e Caviale – Yellowtail tuna tartare with caviar (Dhs280). Easily a favourite. Then onto Antipasti, where we had Arancini alla Zafferano, Tartare di Manzo – Saffron arancini with beef tartare (Dhs85). – Saffron arancini with beef tartare (Dhs85). Tartare di Pomodoro (Dhs100). Simple yet delicious – definitely a must-try. (Dhs100). Simple yet delicious – definitely a must-try. Carpaccio al Pomodoro e Burrata Fritta – Tomato carpaccio with fried burrata (Dhs120). So perfectly creamy on the inside and crispy on the outside. For pasta, it was hard to choose, but we went with Fettuccine alla Bolognese – Wagyu beef fettuccine with tomato (Dhs140). Exactly what you'd expect – comfort food at its finest. – Wagyu beef fettuccine with tomato (Dhs140). Exactly what you'd expect – comfort food at its finest. Il Raviolo di Rialto – Ricotta cheese, butter, and sake raviolo (Dhs120). Might just be my favourite from the pasta menu. For mains, we had Branzino al Guazzetto con Patate – Seabass fillet with potatoes, tomatoes, and basil (Dhs180). So flavourful, filling, yet surprisingly light. And of course, we ended with dessert with Tiramisu. Because an Italian meal without tiramisu? Unacceptable. Verdict Rialto ticks all the boxes – the vibe, the food, the experience. If you're after quality Italian food with an ambiance that actually feels Italian, this is a spot worth trying. And if you love having plenty of pasta options (because, really, who doesn't?), then Rialto should definitely be high on your list. Jumeirah Marsa Al Arab, Umm Suqeim 3. Tel: 800 323232. @rialtodubai Images: Supplied > Sign up for FREE to get exclusive updates that you are interested in
