Chef Biography
Towards the end of World War II in 1944, in the centuries-old village of Cercina, just north of Florence, Umberto Consigli had built a home and general store. He had added a few dining tables in the back of the store, and his wife Ceaserina would go out and look for customers. Consigli’s daughter Irma married Biagio Ricchi, and they grew the business into a trattoria. Their son, Francesco Ricchi, grew up in that kitchen, peeling potatoes before he could even reach the table. Trained by his grandmother, the Florence University educated Francesco Ricchi turned the family operation into a successful restaurant that still attracts the accolades of people, seeking the special combination of country ambience and good food.
In 1989, Chef Ricchi, a frequent visitor to the DC Metro area, brought his culinary skills to the District and opened Restorante I Ricchi. Great Chefstaped the chef in 1993 at I Ricchi, preparing an Oven Roasted Pork and Rabbit for their Great Chefs of the East series (episode # 8), which would later be aired on the Discovery Channel. Chef Ricchi and his grandfather hunted rabbits back in Italy, which they made into stew, and he still uses the same recipe at Cesco Trattoria in Bethesda, Maryland, which he opened in 1997. He closed it in 2011, only to reopen as CESCO osteria & Co2 Lounge.
In 2000, he opened a second restaurant in Washington DC, Etrusco where Great Chefs returned to tape Chef Ricchi preparing Italian Flat Bread “Foccacia” for their Great Chefs-Great Cities series (episode # 8), and Tortelloni Filled with Ricotta and Greens for their Great Chefs of America series, (episode # 173).
Chef Ricchi continues to accumulate awards and is happiest when he is with his family and friends eating something he prepared, because it was made with love.
Recipes
Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno
Serving: 8 Print Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno By Great Chefs November 18, 2015 Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Ingredients Boneless Pork Loin – 2-1/2 pounds Fresh Rosemary Leaves – 4 sprigs […]
Chocolate Meringue Cake
Yield: One 8-inch cake Serving: 2-4 Print Chocolate Meringue Cake By Great Chefs May 13, 2014 Chocolate meringue discs alternate with chocolate whipped cream to create a light-as-air cake. Chef Ricchi saves the trimmings when he shapes the meringue discs, and presses the meringue crumbs onto the sides and top of the cake. This cake […]
Italian Flat Bread – Foccacia
Yield: 2 loaves, about 48 pieces Serving: 48 Print Italian Flat Bread – Foccacia By Great Chefs May 13, 2014 Here’s a reminder (as though we needed one) that sometimes the simplest things are the best. One of the breads is covered with tomato while the other is left plain, for variation in taste as […]
Oven-roasted Pork and Rabbit
Serving: 8 Print Oven-roasted Pork and Rabbit By Great Chefs May 13, 2014 Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Ingredients Pork Tenderloin – 1 1/2 pounds , boneless Rosemary – 4 fresh sprig leaves Garlic Cloves – 4, […]
Tortelloni Filled with Ricotta and Greens
Serving: 10-12 Print Tortelloni Filled with Ricotta and Greens By Great Chefs May 13, 2014 A slight scent of nutmeg transforms the filling in these plump tortelloni. Begin your filling with a little less nutmeg than you think you need; add a little more when adjusting the seasoning at the end if you wish. Ingredients […]
Restaurant Information
Phone : 301-654-8333
Address : 7401 Woodmont Ave, Bethesda, MD 20814
