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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.
Toronto Star
18-05-2025
- Sport
- Toronto Star
Rispoli's wild ride aboard Journalism makes him the first Italian jockey to win a Triple Crown race
BALTIMORE (AP) — Umberto Rispoli took quite a path to make history. Rispoli became the first jockey from Italy to win a Triple Crown race Saturday, squeezing between horses around the top of the stretch and then riding Journalism to a tremendous rally in the stretch run of the Preakness. Rispoli's colt was the even-money favorite, but this was no easy trip. He kept Journalism near the rail, which saved ground but forced him to slip between Goal Oriented and Clever Again — with no shortage of contact — before he could even begin making a run at 15-1 shot Gosger. 'I got in trouble at the quarter pole and, look, he make himself keep going,' said Rispoli, who came over from Italy in 2020. 'It's all about him. It's a privilege to ride a horse like him.' ARTICLE CONTINUES BELOW Journalism's win brought to mind Afleet Alex's victory in this same race 20 years ago, when the horse and jockey Jeremy Rose nearly went down when they were cut off by another horse at the top of the stretch. Journalism's anxious moment was around the same spot at Pimlico, and although he didn't stumble the way Afleet Alex did, he had to deal with horses on both sides of him. 'Jeremy Rose almost fell off from the horse. That was for me probably the most spectacular Preakness that I ever see,' Rispoli said. 'But even what we saw today. This horse, coming back after two weeks from a tough trip in the (Kentucky) Derby ... it was an amazing effort. I wish I would have give him a softer race, but this is a part of horse racing.' After working his way through traffic, there was still the matter of catching Gosger. 'At the 16th pole, I say OK, I think I'm going to be late but probably on time,' Rispoli said. With one final surge, Journalism pulled ahead and won by a half-length. 'When I cross the line, it's all 20 years of my career that pass in front of me,' Rispoli said. 'I had to wait so long to ride a champion like that.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW Journalism acquitted himself well in finishing second in the Kentucky Derby, and when Derby winner Sovereignty skipped the Preakness, Journalism was the clear favorite. He would have to win from behind, though. Rispoli credited Hall of Fame jockey Jerry Bailey with the advice to save ground in this race. 'Umberto, all credit to him, he chose to save ground. That's what it takes to win these races like this,' trainer Michael McCarthy said. 'Obviously found himself in a little bit of a conundrum there for six or eight jumps. Thankful that he and the horse came out of it unscathed. That's the most important thing, win, lose or draw.' When Rispoli was asked about being the first jockey from Italy with a Triple Crown win, there were shouts of 'Viva Italia!' before he answered. He said his idol was top Italian jockey Frankie Dettori, who was expected to retire at the end of 2023 but continued racing. 'I think you have to ride a couple of more years to get one of the winners of the Triple Crown to equal me,' Rispoli said. 'It's even difficult to describe the feeling when you cross the wire in those races. You just dream about that.' ___ AP horse racing:
San Francisco Chronicle
18-05-2025
- Sport
- San Francisco Chronicle
Rispoli's wild ride aboard Journalism makes him the first Italian jockey to win a Triple Crown race
BALTIMORE (AP) — Umberto Rispoli took quite a path to make history. Rispoli became the first jockey from Italy to win a Triple Crown race Saturday, squeezing between horses around the top of the stretch and then riding Journalism to a tremendous rally in the stretch run of the Preakness. Rispoli's colt was the even-money favorite, but this was no easy trip. He kept Journalism near the rail, which saved ground but forced him to slip between Goal Oriented and Clever Again — with no shortage of contact — before he could even begin making a run at 15-1 shot Gosger. 'I got in trouble at the quarter pole and, look, he make himself keep going,' said Rispoli, who came over from Italy in 2020. 'It's all about him. It's a privilege to ride a horse like him.' Journalism's win brought to mind Afleet Alex's victory in this same race 20 years ago, when the horse and jockey Jeremy Rose nearly went down when they were cut off by another horse at the top of the stretch. Journalism's anxious moment was around the same spot at Pimlico, and although he didn't stumble the way Afleet Alex did, he had to deal with horses on both sides of him. 'Jeremy Rose almost fell off from the horse. That was for me probably the most spectacular Preakness that I ever see," Rispoli said. 'But even what we saw today. This horse, coming back after two weeks from a tough trip in the (Kentucky) Derby ... it was an amazing effort. I wish I would have give him a softer race, but this is a part of horse racing.' After working his way through traffic, there was still the matter of catching Gosger. 'At the 16th pole, I say OK, I think I'm going to be late but probably on time,' Rispoli said. With one final surge, Journalism pulled ahead and won by a half-length. 'When I cross the line, it's all 20 years of my career that pass in front of me,' Rispoli said. 'I had to wait so long to ride a champion like that.' Journalism acquitted himself well in finishing second in the Kentucky Derby, and when Derby winner Sovereignty skipped the Preakness, Journalism was the clear favorite. He would have to win from behind, though. Rispoli credited Hall of Fame jockey Jerry Bailey with the advice to save ground in this race. 'Umberto, all credit to him, he chose to save ground. That's what it takes to win these races like this,' trainer Michael McCarthy said. 'Obviously found himself in a little bit of a conundrum there for six or eight jumps. Thankful that he and the horse came out of it unscathed. That's the most important thing, win, lose or draw.' When Rispoli was asked about being the first jockey from Italy with a Triple Crown win, there were shouts of 'Viva Italia!' before he answered. He said his idol was top Italian jockey Frankie Dettori, who was expected to retire at the end of 2023 but continued racing. 'I think you have to ride a couple of more years to get one of the winners of the Triple Crown to equal me,' Rispoli said. 'It's even difficult to describe the feeling when you cross the wire in those races. You just dream about that.'
Fox Sports
18-05-2025
- Sport
- Fox Sports
Rispoli's wild ride aboard Journalism makes him the first Italian jockey to win a Triple Crown race
Associated Press BALTIMORE (AP) — Umberto Rispoli took quite a path to make history. Rispoli became the first jockey from Italy to win a Triple Crown race Saturday, squeezing between horses around the top of the stretch and then riding Journalism to a tremendous rally in the stretch run of the Preakness. Rispoli's colt was the even-money favorite, but this was no easy trip. He kept Journalism near the rail, which saved ground but forced him to slip between Goal Oriented and Clever Again — with no shortage of contact — before he could even begin making a run at 15-1 shot Gosger. 'I got in trouble at the quarter pole and, look, he make himself keep going,' said Rispoli, who came over from Italy in 2020. 'It's all about him. It's a privilege to ride a horse like him.' Journalism's win brought to mind Afleet Alex's victory in this same race 20 years ago, when the horse and jockey Jeremy Rose nearly went down when they were cut off by another horse at the top of the stretch. Journalism's anxious moment was around the same spot at Pimlico, and although he didn't stumble the way Afleet Alex did, he had to deal with horses on both sides of him. 'Jeremy Rose almost fell off from the horse. That was for me probably the most spectacular Preakness that I ever see," Rispoli said. 'But even what we saw today. This horse, coming back after two weeks from a tough trip in the (Kentucky) Derby ... it was an amazing effort. I wish I would have give him a softer race, but this is a part of horse racing.' After working his way through traffic, there was still the matter of catching Gosger. 'At the 16th pole, I say OK, I think I'm going to be late but probably on time,' Rispoli said. With one final surge, Journalism pulled ahead and won by a half-length. 'When I cross the line, it's all 20 years of my career that pass in front of me,' Rispoli said. 'I had to wait so long to ride a champion like that.' Journalism acquitted himself well in finishing second in the Kentucky Derby, and when Derby winner Sovereignty skipped the Preakness, Journalism was the clear favorite. He would have to win from behind, though. Rispoli credited Hall of Fame jockey Jerry Bailey with the advice to save ground in this race. 'Umberto, all credit to him, he chose to save ground. That's what it takes to win these races like this,' trainer Michael McCarthy said. 'Obviously found himself in a little bit of a conundrum there for six or eight jumps. Thankful that he and the horse came out of it unscathed. That's the most important thing, win, lose or draw.' When Rispoli was asked about being the first jockey from Italy with a Triple Crown win, there were shouts of 'Viva Italia!' before he answered. He said his idol was top Italian jockey Frankie Dettori, who was expected to retire at the end of 2023 but continued racing. 'I think you have to ride a couple of more years to get one of the winners of the Triple Crown to equal me,' Rispoli said. 'It's even difficult to describe the feeling when you cross the wire in those races. You just dream about that.' ___ AP horse racing:
Mint
18-05-2025
- Sport
- Mint
Rispolis wild ride aboard Journalism makes him the first Italian jockey to win a Triple Crown race
BALTIMORE (AP) — Umberto Rispoli took quite a path to make history. Rispoli became the first jockey from Italy to win a Triple Crown race Saturday, squeezing between horses around the top of the stretch and then riding Journalism to a tremendous rally in the stretch run of the Preakness. Rispoli's colt was the even-money favorite, but this was no easy trip. He kept Journalism near the rail, which saved ground but forced him to slip between Goal Oriented and Clever Again — with no shortage of contact — before he could even begin making a run at 15-1 shot Gosger. 'I got in trouble at the quarter pole and, look, he make himself keep going,' said Rispoli, who came over from Italy in 2020. 'It's all about him. It's a privilege to ride a horse like him.' Journalism's win brought to mind Afleet Alex's victory in this same race 20 years ago, when the horse and jockey Jeremy Rose nearly went down when they were cut off by another horse at the top of the stretch. Journalism's anxious moment was around the same spot at Pimlico, and although he didn't stumble the way Afleet Alex did, he had to deal with horses on both sides of him. 'Jeremy Rose almost fell off from the horse. That was for me probably the most spectacular Preakness that I ever see," Rispoli said. 'But even what we saw today. This horse, coming back after two weeks from a tough trip in the (Kentucky) Derby ... it was an amazing effort. I wish I would have give him a softer race, but this is a part of horse racing.' After working his way through traffic, there was still the matter of catching Gosger. 'At the 16th pole, I say OK, I think I'm going to be late but probably on time,' Rispoli said. With one final surge, Journalism pulled ahead and won by a half-length. 'When I cross the line, it's all 20 years of my career that pass in front of me,' Rispoli said. 'I had to wait so long to ride a champion like that.' Journalism acquitted himself well in finishing second in the Kentucky Derby, and when Derby winner Sovereignty skipped the Preakness, Journalism was the clear favorite. He would have to win from behind, though. Rispoli credited Hall of Fame jockey Jerry Bailey with the advice to save ground in this race. 'Umberto, all credit to him, he chose to save ground. That's what it takes to win these races like this,' trainer Michael McCarthy said. 'Obviously found himself in a little bit of a conundrum there for six or eight jumps. Thankful that he and the horse came out of it unscathed. That's the most important thing, win, lose or draw.' When Rispoli was asked about being the first jockey from Italy with a Triple Crown win, there were shouts of 'Viva Italia!' before he answered. He said his idol was top Italian jockey Frankie Dettori, who was expected to retire at the end of 2023 but continued racing. 'I think you have to ride a couple of more years to get one of the winners of the Triple Crown to equal me,' Rispoli said. 'It's even difficult to describe the feeling when you cross the wire in those races. You just dream about that.'
