Meeting Enrico Ferrari
Freshly arrived in Sierre to head up the Terminus Sierre brigade, we made an appointment with Enrico Ferrari to find out more about his cuisine and his ambitions in this new challenge. Naturally, he invites us to meet him where he feels most at home, in his new workplace: the Terminus kitchen.
The native of Cremona in northern Italy literally fell in love with the place on his first visit, when he discovered chef Didier de Courten's generous spaces and fully-equipped kitchen. Didier de Courten. For de Courten, it's the perfect place to make a name for himself, developing contemporary, tasty and refined Italian cuisine.
At the age of 31, Enrico fell in love with cooking at an early age, and it was only natural that he should go and train at Alma, one of Italy's most renowned cookery schools. His path then led him to some of the finest Michelin-starred restaurants for internships, and he returned to Alma for 2 years to teach cooking, but by chance encounters it was in French-speaking Switzerland, in Lausanne, that he ran his first restaurant.
15 points at Gault et Millau
At l'Eligo, he quickly earned 14, then 15 points in the Gault et Millau, making him one of the city's top Italian restaurants. Unfortunately too cramped for space, Enrico decided in January to leave the Elligo in favor of an establishment that would allow him to continue his personal development. A visit to Terminus in February was a revelation! For this ambitious and talented chef, the next step will be here, in the heart of the Valais.
But he's not afraid to follow in the footsteps of such a renowned chef as Didier de Courten. His idea is by no means to imitate him, but rather to offer a completely different gastronomic concept: simpler, more popular, more accessible than what Terminus has offered up to now.
For Chef Ferrari, rushing things would be the biggest mistake of all. Initially, with his brigade of 4 cooks, he will offer refined, tasty, seasonal, everyday Italian cuisine. A blend of authenticity and innovation, with emblematic Italian dishes revisited in Enrico's style.
The gastronomic future of Terminus
Then, once the team is up and running, he plans to open a more intimate, gourmet restaurant, still at Le Terminus, which will leave more room for his creativity in the kitchen. But for this... patience! As the saying goes: chi va piano va sano e va lontano!
Enrico's recipe: Risotto à la Nerano
As he welcomed us into his new kitchen, Enrico was already busy testing dishes from his first menu. We had the pleasure of tasting his tasty and creamy Risotto à la Nerano with him. A real treat!
Risotto alla Nerano
Recipe serves 4
Ingredient:
- 1kg zucchini
- 400g carnaroli rice
- 550 ml white wine
- 120g pecorino or caciocavallo cheese
- 80g butter
- 1 lemon
- 10g baslic
- Sunflower oil
- Salt and pepper
- Cut the zucchini into thin slices (2-3 millimeters) and fry in oil at 160 degrees until nicely colored (7-8 minutes). Set aside on absorbent paper.
- Heat the rice in a saucepan over medium heat (without fat) until pearly. Add white wine and reduce to dryness.
- Add ¾ of the zucchini, then the hot water or hot vegetable stock a little at a time (the rice must be constantly covered). Cook for approx. 15 minutes.
- Remove from heat, add butter, cacciocavallo or pecorino, chopped basil and zest of half a lemon.
- Adjust seasoning. Add a few drops of lemon if necessary.
- Arrange the risotto and garnish with the remaining zucchini. Finish with a twist of the pepper mill.
Chef's tip:
The acidity of the white wine and lemon contrasts with the fat of the butter and cheese, adding flavor and a gourmet feel.
And to accompany this dish, we recommend a Merlot from Clos St Marcel.
This international grape variety is particularly at home here, producing a rich, powerful, fruity wine that goes wonderfully with risotto.