ritarinci

Rita Rinci, Chef Italian Cuisine Rita Rinci comes from a family of craftsmen confectioners: It started with her great-grandfather Crescentino, who learned the art in France. At the beginning of last century, in the '20s, his sweet products from a small family-run laboratory in Fossombrone (PU) reached the royal family and in 1924 he was awarded the gold medal of fine biscuits at the international exhibition in Milan The pasticceria Rinci, until now still well-known in the area, continued under the guidance of her father George, followed by Rita (She was the owner for ten years) and her brother. In 1997 she decided to start a restaurant specializing in cuisine of le Marche and the surrounding area, with a particular emphasis on organic and biodynamic products. (flour, wines, meats and vegetables) For fourteen years she managed this restaurant "Il Cortegiano" of Urbino, during which time it became a prestigious name for home made products (from bread to pastries) and where some recipes became well known such as tagliatelle all'Urbinate and the Millefoglie. In her restaurant she took particular care in interpreting the local cuisine. Il Cortegiano has often been reported and mentioned by our customers in the Michelin Guide and received an excellent reception in the Touring Club and was given two forks in the Espresso guide. Experiences: 1964 1971, Assistant pastry, family business with chef pasticciere: Giorgio Rinci; 1990 1997, Owner and manager of la pasticceria Rinci; 1998 2011, Owner, chef and manager of Il Cortegiano Ristorante, Urbino, Italy; 2012 2013, Restaurant Kitchen, coaching and consultations Jakarta; 2013 2014, Executive chef Italian Cuisine, Restaurant Gourmet Kemang, Jakarta, Indonesia. Education: Boscolo Etoile Academy, Sottomarina, Venice, Italy; Saint George School, San Giorgio a Liri in provincia di Frosinone, Italia; Associazione Pizzerie Italiane, Proffesional pizza school, Rome, Italy; Azienda USL n.2, Urbino, Department of prevention, Igiene degli alimenti, food hygiene.