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Roberto Bertero​

Robert (as passionate about the beauty in nature as he is about music - and food!) writes:
"A good photo occurs when a truly special moment is fixed in time.
As well as in music are not required a lot of notes to create divine harmonies, also in landscape photography I always look for the "right notes", in nature, no more no less."
BRASATO AL BAROLO
Originally this dish has chicken as main meat (the famous “Arroz con Pollo”). The meat can be replaced by other meats, even tofu. The cooking method is the same. 
INGREDIENTS
  • 1 kg beef - chuck shoulder
  • 750 ml  (1 bottle) Barolo wine 
  • 2 carrots
  • 2 ribs celery
  • 1 brown onion 
  • 1 clove garlic
  • 1 sprig rosemary
  • 2 bay leaves 
  • 3 cloves 
  • 1 cinnamon stick
  • 15g butter
  • Extra virgin olive oil ¼ cup (50 g)
  • Salt and ground black pepper to taste
  • ground black pepper
METHOD
  1. Make a seasoning bag by putting the cloves, peppercorns and cinnamon in a piece of sterile gauze. Tie off with kitchen string. Then also tie rosemary and bay leaves together.
  2. Clean the celery, carrot and onion, cut into ¾ to 1" (2-3) cm thick chunks, then peal the garlic clove. Put meat, vegetables, the bag and the seasonings into a large bowl. Then cover everything with wine so that the meat is completely covered. 
  3. Cover and let marinate in the fridge for at least 8-12 hours. Drain everything without throwing away the base. Take out the meat and place it on the cutting board, and dry it with absorbent paper.
  4. In a frying pan, melt the butter in the oil over medium heat. As soon as the base is hot, add the meat and brown over a high heat. Turn it on all sides so that a crust forms on the surface. 
  5. After a few minutes transfer the meat and its base into a large saucepan, heat for a moment over medium heat and add the drained vegetables and let them season over a lower heat for about 15 minutes.
  6. At this point you can add salt and cover up to half of the meat with the marinade. Bring to a boil and then close with a lid, lower the heat  and let it simmer for 1 hour.
  7. Turn over and, if it is needed, add a little more marinade liquid.
  8. Continue cooking for another hour. Once the braised meat is cooked, take it out of the pot and put it aside on a plate covered with a lid. Remove the seasonings.
  9. Before blending the vegetables and the base of the cooking liquid with an immersion mixer,  collect some liquid and put it aside. This way you can add to it if needed to obtain the desired consistency.
  10. In the meantime, slice the meat, to obtain 2-3 slices per person and place on a serving plate; dab the slices with the sauce. Your braised beef with Barolo wine is ready, enjoy!

STORAGE
The Barolo braised meat can be kept for no longer than two days in the refrigerator, better if covered completely with the sauce and covered with transparent wrap. Freezing is not recommended. Use the marinade within 24 hours.

​TIPS
If you prefer you can also omit the butter and use only the oil; but if you prefer only butter, clarified is better. In some versions, pork fat is added to make the Barolo braised meat richer and tastier. Don’t want to waste any of the good base? Prepare a cold roux with some cold water and cornstarch. The mixture can be poured directly into the pan and diluted using a whip: it makes a delicious accompanying cream!
With thanks to the Giallo Zefferano Italian Cooking website from which this recipe is adapted and where you can find a picture of the dish.
Roberto and Roberta Bertero
Roberto Bertero and his wife, Roberta
Roberto Bertero is a photographer-musician from Turin who looks for beauty in sound, sight - and judging by his favourite dish here - taste.

Roberto graduated with highest marks in Organ and Composition (concert of honor) under the guidance of Massimo Nosetti at the Conservatory "Giuseppe Verdi" of Turin (separate branch of Cuneo), continuing studies with Jean Guillou, at the International Academy of Organ Interpretation & Improvisation in Zurich Tonhalle, and Michael Radulescu, specifically for the Bachian repertoire.
In 1993 Roberto won the "Marco d'Avola" Prize at the International Organ Competition at the Pontifical Institute of Sacred Music in Rome.
In 30 years of concert activity, he has performed in the greatest cathedrals and concert halls of Europe, America, Asia and Oceania, such as: the United States Military Academy (West Point), Crystal Cathedral (Los Angeles), Mormon Tabernacle (Salt Lake City), Konzerthaus (Berlin), St. Paul's Cathedral (London), Cultural Centre (Hong Kong); International Organ Festivals in Tallinn, Balearic Islands, Lahti, Morelia, Sydney, Monaco, Trondheim, Christchurch NZ.
​
Since 1994, he has worked many times (as a soloist and orchestra professor), with the RAI National Symphony Orchestra. Also a great number of collaborations with embassies, consulates and representatives of the Italian Republic abroad.
Roberto has served for 38 years in various churches in the Archdiocese of Turin and since 1998 he has been titular organist at the Santuario della Consolata, in Turin.
On 2005 he was appointed organ teacher at the Civic School of Turin.
Roberto Berteros discography includes recordings for Syrius, BNL (his organ transcription of the Rhapsody in Blue by G. Gershwin) and Priory Records, at the world famous Van den Heuvel organ of Saint-Eustache, Paris, for the series "Great European Organs".
His repertoire includes the works by the main composers of renaissance, baroque, romantic and modern music and several his own transcriptions of important symphonic and chamber music repertoire, from Bach to Stravinsky.

Since 2023 Roberto Bertero has also promoted organ music, with a YouTube channel (YouTube@OrganoConsolata), where he regularly presents recordings made on the historic Guglielmo Bianchi organ of the Consolata Sanctuary in Turin and on other organs, both Italian and foreign.
Always in search of the intimate connection between art and the infinite, Roberto is also an active and appreciated photographer of the Alpine regions, with various works published in specialized magazines. 
​https://www.robertobertero.com 
https://www.youtube.com/@OrganoConsolata
Selected pictures by Roberto Bertero
Click on the images above to visit Roberto's photography website
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