Angelo Franchini - Chef Consultant, weddings, events, Personal Chef

1 / 15 November 2008
Gastronomic Tour in the USA with the company Monin North America

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October 2008
night at work mosca Novayaopera with Carlo Cracco and Marco Bistarelli

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Week Umbrian cuisine at the restaurant of Mario Kiev

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September 2008
weeks of Italian cuisine at the Rathaus of tubinghen city twinned with Perugia

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June 2008
events responsible for the Italian Institute of Culture at the swiss hotel ankara and sofranbolu and personal chef to the singer Julio Iglesias

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4 TUESDAY AND THURSDAY 6 OF MARCH SPECIAL DINNER TO MARIO RESTAURANT IN KIEV

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The Monini Executive Chef Angelo Franchini, will be back to the United States for a Fall Culinary Tour. This time he will fly to the West Coast to present:

"Fall Umbrian Flavors and Aromas Under The California Sun".

Chef Angelo will bring to selected Italian restaurants in the Los Angeles area some typical Umbrian recipes dating back to the 14th century.

If you are in the West Coast, don't miss the oppurtunity to taste the unmistakable flavors of these simple and ancient recipes.

October 29, 2007
EXECUTIVE CHEF SEAN HARDY WELCOMES MONINI EXECUTIVE CHEF ANGELO MARIA FRANCHINI FOR A PENINSULA ACADEMY EVENING OF ‘OLIO DI OLIVA’ AT THE PENINSULA BEVERLY HILLS’ BELVEDERE RESTAURANT Launching The Peninsula Hotels’ highly acclaimed Peninsula Academy in Southern California, The Peninsula Beverly Hills’ AAA Five Diamond Award-winning Belvedere Restaurant and Executive Chef Sean Hardy welcome Angelo Maria Franchini, Executive Chef of world-renowned Italian Olive Oil Producer Monini, for ‘Olio di Oliva,’ an evening of all things Olive Oil on Thursday November 15, 2007. No stranger to the many virtues of this most important ingredient in Italian Cuisine, Chef Franchini was born in Perugia, Italy, and has enjoyed a lengthy international career. Having graduated from the Istituto Alberghiero of Spoleto, Chef Franchini has worked at the finest restaurants in Italy, Budapest, Poland, Spain, Montecarlo, China, Japan, Germany and the United States. The #1 brand of Extra Virgin Olive Oil in Italy, Monini Olive Oil is known for its consistent, balanced taste and its versatility and compatibility in cooking. The company’s history spans nearly a century, beginning in 1920 when Zefferino Monini began production of his first bottles of Olive Oil. Since then, three generations of the Monini family have carried the tradition and the legend and the company is now lead by Zefferino Francesco and Maria Flora, grandchildren of the founder. For dinner, Chef Franchini will present a decadent five-course meal:

Marinated Beef Carpaccio with Extra Virgin Olive oil and Laurel.
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Aromatic Chick Pea Soup with Grilled Scallops
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Penne ‘Norcina’ Style with Homemade Sausage
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Boneless Leg of Lamb with fresh herbs ‘Old Style’ with Roasted Potatoes or Sea Bass ‘Mediterranean’ Style
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Crescionda di Spoleto Wines Esperto, Pinot Grigio, Veneto, Italy, 2006 This wine is bright, refreshing and crisp, with good body weight and finish that works well with a wide assortment of foods.
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Bertani, Amarone, Valpolicella, Italy, 2002 The grapes are dried for 4 months before pressing, resulting in a wine with a complex ripe nose, yet a long lingering finish.

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Fattoria Di Pancole, Vin Santo, Italy, 2004 This unctuously sweet dessert wine is obtained from white Malvasia grapes dried on trellins in an airy and dry place. After 60 days, the grapes are pressed and the filtered must is filled into oak kegs and left to mature for more than 4-5 years. The Belvedere • Thursday, November 15, 2007 • 6:00PM to 9:00PM $125.00 per person (includes dinner, wine pairings, and gift bag) For reservations, please call (310) 551-2888 In addition to the special ‘Olio di Oliva’ event, Chef Franchini’s menu will be featured at The Belvedere through November 18, 2007, presented by Chef Hardy’s culinary team. The Belvedere is the only AAA Five-Diamond Award-winner in Los Angeles for 12 consecutive years and has been awarded the “Best of Award of Excellence” by Wine Spectator for 2 consecutive years. About The Peninsula Academy The Peninsula Academy was the original creation of The Peninsula Hotels’ flagship, The Peninsula Hong Kong, and aims to offer hotel guests unique and unforgettable ways to experience first-hand each city’s culture, lifestyle, cuisine, arts and history through Peninsulastyle tours, classes and activities. Each Peninsula property around the world will debut their complete Academy offering in 2008.

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Situated in the heart of Beverly Hills, The Peninsula provides 196 luxuriously appointed rooms, including 36 suites and 16 private villas nestled among lush tropical gardens. The award-winning Peninsula Spa, twenty-four hour room valet and housekeeping service, premier in-room technology, deluxe marble bathrooms and courtesy local chauffeured Rolls Royce service are just a sampling of the many complimentary features and services offered by the only hotel in Southern California to earn both the AAA Five Diamond and Mobil Five Star awards for fourteen consecutive years. Page 3 of 3 The Peninsula Beverly Hills is managed by The Peninsula Hotels which operates luxury hotels in key gateways of Asia and the USA: The Peninsula Hong Kong; The Peninsula New York; The Peninsula Chicago; The Peninsula Beverly Hills; The Peninsula Tokyo; The Peninsula Bangkok; The Peninsula Beijing, The Peninsula Manila, The and The Peninsula Shanghai (2009). The Peninsula Hotels is a division of The Hongkong and Shanghai Hotels, Limited. For further information, please contact: Ms. Patricia Rosentreter Ms. Stacy Lewis Regional Director of Communications Senior Vice President The Peninsula Hotels Murphy O’Brien, Inc 700 Fifth Avenue at 55th Street 1630 Stewart Street, Suite 140 New York, New York 10019, USA Santa Monica, CA 90404, USA Telephone: (1-212) 903 3903 Telephone: (1-310) 453 2539 Facsimile: (1-212) 903 3974 Facsimile: (1-310) 264 0083 E-mail: triciarosentreter@peninsula.com E-mail: slewis@murphyobrien.com Website: www.peninsula.com

NOVEMBER 2007 FRANCHINI CHEF MONINI USA TOUR: Monday, November 12 La Terza Restaurant (Owner: Gino Angelini) 8384 W. Third Street Los Angeles, CA 90036 www.laterzarestaurant.com Tuesday, November 13 Celestino Restaurant Wednesday, November 14 Valentino Santa Monica (Owner: Pino Selvaggio) 3115 Pico Boulevard Santa Monica, CA 90405 www.valentinorestaurant.com Thursday, November 15 The Belvedere Restaurant @ Peninsula Beverly Hills (Executive Chef: Sean Hardy) 9882 South Santa Monica Boulevard Beverly Hills, CA 90212 www.peninsula.com SETTEMBRE 2007: SETTIMANA DELLA CUCINA UMBRA AL CROWNE PLAZA DI MILANO AGOSTO 2007:CENA SOTTO LE STELLE PRESSO IL CASTELLO TORREALMONTE DI TODI MAY 2007 COOKING CLASS AT SALLY MARAVENTANO KITCHEN SCHOOL,WILTON CT. SPECIAL DINNER TO TRATTORIA LUPO BY WOLFGANG PUCK, MANDALAY BAY HOTEL LAS VEGAS TOUR IN CINA: MAGGIO 2007:SETTIMANE DI CUCINA ITALIANA A SHANGHAI E PECHINO MAGGIO 2007. RESTAURANT BLACKSALT WASHINGTON: Chef Jeff Black will showcase the cuisine of Umbria Wednesday, April 25 at his BlackSalt restaurant with the help of his special guest, Chef Angelo Franchini, who will show off his culinary talents with a five-course dinner paired with some killer wines Aurora Restaurant & Monini Extra Virgin Olive Oil are proud to host the special event "Umbrian Spring Flavors in Rye" featuring guest the Monini Chef Angelo Franchini from Spoleto, Umbria Chef Franchini has been the Executive Chef at the prestigious "Le 3 Vaselle" 5 star restaurants in Torgiano, PG and the personal Chef for Maestro Gian Carlo Menotti, acclaimed opera composer and Founder of the Spoleto Festival with Aurora Chef's Joe Engongoro and Albert DeAngelis 7-course meal prepared with typical Umbrian Spring ingredients including: chicken liver pate, marinated beef, lentils, lamb with baked vegetables, panna cotta dessert, each course accompanied by a selection of matching Umbrian wines Friday, April 27th One seating only: 7:00pm passed Hors d’suvre 7:30pm dinner All inclusive price $ 120.00 Limited space, for your reservation please call 914.921.2333 A Portion of the proceeds will benefit the Westchester chapter of the United Way BOSTON Wednesday, May 23 A Spring Umbrian Menu - Meet Chef Angelo Franchini, executive chef of the Monini Frantoio il Pogiolo in Spoleto Italy. Chef Angelo will teach a class at Cucina Casalinga featuring specialties of Umbria, “the Green Heart of Italy”. In September 2006 Sally and 14 Cucina casalinga travelers enjoyed cooking classes at the Frantoio under the guidance of this warm and well -trained chef, an instructor at the Universita dei Sapori of Perugia Italy. After the class we will enjoy an informal buffet comprised of the recipes Angelo creates for us. On April 23, 2007, at 6:00PM, we are excited to have 2 very talented chefs here to prepare an Umbrian Spring Feast! Chef Angelo Franchini of Monini Olive Oil will be here from Umbria and he will be joining Chef David Plante of Aquitaine Bistro in the South End! They will entice us with a menu based on traditional Umbrian dishes and the bounty of spring. Please save the date and be our guests! Invitation to follow with details. See you then! Bernadette Bernadette DeVirgilio John Accardi & Sons, Inc. 85 Commercial Street Medford, MA 02155 tel 781.391.2400 fax 781.393.0414 OFFRIRE UN TIRAMISU' DIVERSO:IL SIFONE IN CUCINA,DIVERSI TIPI DI SPUME DOLCI E SALATE,CALDE O FREDDE:BUON APPETITO PER FARE UN REGALO ALTERNATIVO: UN CORSO DI CUCINA CON CENA FINALE DEI PIATTI PREPARATI, DIRETTAMENTE NELLA CASA DEL DESTINATARIO DEL REGALO. MENU'DI SAN VALENTINO: COME PREPARARLO IL GIORNO PRIMA E CENARE STANDO COMODAMENTE SEDUTI CON I NOSTRI OSPITI CON LA SEMPLICE ATTREZZATURA CHE ABBIAMO A CASA CENA DELLA VIGILIA:COME COMPILARE UN MENU DI PESCE 'AVENDO COME BUDGET 10 EURO A PERSONA ABBINANDO I PRODOTTI DELLA NOSTRA VERDE UMBRIA DICEMBRE 2006 NATALE: SUGGERIMENTI PER LA PREPARAZIONE DI UN ANTIPASTO SFIZIOSO DI PESCE DELLA CENA DELLA VIGILIA,SCRIVETEMI AL MIO INDIRIZZO EMAIL,RISPONDERO' AI PRIMI 50 CIAO A TUTTI E BUON NATALE 29 e 30 NOVEMBRE corsi di cucina per ragazzi dai 7 ai 13 anni,i colori,i piaceri,le tentazioni e gli effetti del cibo,come gestirli al meglio durante la nostra alimentazione settimanale,quello che dovremmo chiedere al dietologo nella compilazione di menu' scolastici PIACERI & TENTAZIONI LA COPPA DEL MONDO FINISCE ….CUCINATA DALLO CHEF FRANCHINI. OGGI ALLE 15 GIUNGERA’ ALLO STADIO LIBERATI DI TERNI. PHOTOGALLERY E...IL MENU' Giovede, 16 Novembre 2006 ore 12:23 Angelo Franchini tiene la Coppa del Mondo Sua Maestr la Coppa del Mondo c sbarcata a Terni. Tutto e' nato da un iniziativa promossa dalla Polizia di Stato nella persona del Questore di Terni, la nazionale dei giornalisti Rai che proprio quest’anno compie i dieci anni di sodalizio e la nazionale tedesca campione del mondo del '90 per un pomeriggio di beneficenza a favore dell'Unicef ed altri enti che lavorano per i piu bisognosi. L'altra sera si c tenuta una cena al Podernovo di San Liberato di Narni dell'avvocato Paolo Nodari e Livia Colantonio, produttori del Castello delle Regine, un'etichetta tra le piu' blasonate dell'Umbria, premiata con i tre bicchieri del gambero rosso. In cucina c'era il noto chef spoletino Angelo -------------------------------------------------------------------------------- Franchini che per l'occasione ha realizzato un menu davvero speciale. Tornando alla Coppa: la partita si giochera' allo Stadio Liberati di Terni alle 15.00 quando il trofeo azzurro verra' presentato al pubblico di Terni.