Kassandra: from Masterchef 13 to its brand new Milanese bistro

For Kassandra, Masterchef It was only the beginning. It doesn’t happen so often, in fact. The aspiring television chefs do not always find their place in the world of catering, despite almost all of them from the most famous cooking school desks of television with the idea of ​​opening their own place.

Someone succeeds, in fact, but it is a minority: Valerio Braschi, winner of the sixth edition, with the opening of his new restaurant in Milan (in Piazza Duomo), is certainly the most famous example (as well as a rather rare case), but there are also other small cases scattered here and there in Italy, like Guido Fejles, who participated in the eighth edition and now guides a delicious place in a small center outside Turin. For the rest, Masterchef has given us many content creators over the years, some cook at home or on consultancy, some aspiring VIPs (even a competitor to Big Brother). But few cooks. Kassandra, Masterchef 13 left behind, is one of them.

The story of Kassandra

Kassandra Galindo Rodriguez She was born in Madrid in 1997 and raised in Trento. After years of work as a bartender, he understood at some point that his way is his cuisine. He told him very well during his participation in Masterchef, in an edition in which he played the truthful part, actually showing very simply his desire to do it with his nails and teeth.

A few too much nervousness – a response a little out of the lines given to Bruno Barbieri, who cost her a scolded – so much emotion, the conquest of Joe Bastianich who was hit by his beauty and grit. Kassandra in Masterchef has been able to get noticed, bringing dishes but also emotions. Until the success of his dream: the guidance of a true restaurant.

The new bistro signed by Kassandra

The three gazellesrenowned Milanese pastry, he recently inaugurated his bistrot, in via San Pietro alla Rorto 7, and chose Kassandra to guide him.

A place that develops on two floors with a small dehors, managed by Valentina Calacoci, in which Kassandra can bring her idea of ​​cooking. The tasting menu, called “Filogenesis”is a story of evolution and change, where each dish has a story to tell. The route begins with a surprise entrée, a proposal that the chef wanted to keep mysterious, and then leave with the “Gazpacho, Capasanta and cucumber”dish that the chef dedicates special to his mother. The menu continues with i “Hatches filled with buffalo ricotta with thyme, beef tartare, meat and walnut bottom”a dish inspired by the Roman traditions and tastes of Kassandra’s father, and with the “Glacier 51 CBT and Topinambur cream”a dish that pays homage to chef Valerio Braschi, who made Kassandra discover this fish with a delicate flavor and white white meat. Then, the “CBT pigeon chest with blueberry sauce”, During the thirteenth edition of Masterchef Italia, a Bergamot ice cream and Sichuan pepper such as preference, and finally a vanilla flavored diplomatic cream, accompanied by berries that pay homage to the Trentino of Kassandra.

Anna Socci

In addition to the tasting menu, the bistrot also offers a paper menu (with bistrot dishes such as sashimi of smoked salmon, tuna tartare with strawberry gel and wakame seaweed and meat tartare with guacamole and popcorn ice cream, or first courses ranging from the hats with buffalo ricotta, to black garlic linguine with plums and mussel ragù, and seconds like the picanha with potato Hasselback or the amberjack with Jerusalem artichoke cream), designed by Kassandra together with her sous chef Matthias Wiedenhofer.