It’s about life and living
it to its fullest.
in the heart of Copenhagen.
Welcome to Osteria Rufino!
We sat down with Alberto over a fantastic glass of Chianti for a chat about the rules of pasta, how to impress your girlfriend and then we tried to make them tell us a secret.
Tell us a little about who you are, and how you ended up in a basement in Christianshavn?
“Alessandro and I met at Il Buco, while Alessandro was confident with pans and stoves, I was serving him good wines. Paolo was a journalist in his previous life and he knew Alessandro from back home.
Suddenly we ended up in this underground basement. We liked the space at first glance, where we really could imagine our Osteria: open kitchen, old and rustic building, cozy atmosphere. All good ingredients for our turf.”
How did your love for food come about?
I was brought by my family to appreciate and visit many restaurant since I was young, but it was during my time in Australia that I started loving this world. I was attracted by the cultural side of food, so I returned to Italy to start my university studies in Gastronomic Sciences. In Parma, I met my wine mentor, Diego from Tabarro, he slowly moved me into the liquid spirit (quoting Gregory Porter) where grape is the ruler.
Alessandro started cooking for necessity, because he enjoyed preparing his own food. He met various chefs all around and sweated over many different stoves, until he came to Copenhagen to meet the Nordic techniques to enrich his knowledge, moving his attention from fine dining to our most genuine and traditional background, that you can experience in the Osteria. And as introduced before, Paolo was a journalist while he loved cooking for friends and colleagues. Feeling stuck in Rome, he decided to follow his passion for cooking and moved to Copenhagen.
What should every man know about pasta?
A big name among the French chefs used to say: ”It’s considered rude, but every dish should be eaten straight after it’s served, while it’s well hot. To me, it is rude towards the chef to eat the food cold.” Even if he’s French, we agree with him. Therefore, we suggest eating your pasta when it’s right in front of you, 15 min later it won’t look and taste the same.
It doesn’t make sense to use long pasta (fettuccine, spaghetti, pappardelle or tonnarelli i.e.) if you cut it thinly. We would never laugh at you if you are not confident rolling them with your fork. Just watch out while doing that, since the long pasta tend to “whip” on your shirt and you don’t want to ruin your date.
Try to respect the recipes, you all know how picky we are regarding our food. There’s a reason why there’s not Parmigiano on a seafood pasta, as there shouldn’t be any chili on carbonara. So please don’t get angry if we refuse to hand it over, we are doing you a favor.
I want to impress my girlfriend - what do I cook for her?
Make it simple, choose well your ingredients, not too many things on the dish, just straight flavors. Don’t go for complex dishes, make sure to respect the cooking times and recipes. And, If you are having a hard time, bring her here!
What was the last time you had a memorable food experience
(that you didn’t cook yourself)?
Regarding a common experience, when we celebrated our first year from the opening, we really enjoyed the full menu from our friends at Amass. One of the best restaurant in town in our humble opinion.
What is the coolest thing about being a chef?
Even if Masterchef shows a different facade of being a chef, this work is about hard work and dedication. A good answer would be: the day off.
Can you share any secret thing about cooking?
C’mon, we are italians…
beautiful nor ugly. They become
beautiful when they win.”
THE STORY STARTED IN 1908 when Enzo Anselmo Ferrari, age 10, saw the 1908 edition of Circuito di Bologna. Suddenly he realized what to do with his life, and 11 years later launched a career as a racing driver for Alfa Romeo and others.
He started Scuderia Ferrari, his racing car stable in 1929. And after spinning his wheels many times, he launched the Ferrari factory in Maranello, outside Modena, in 1947. His original vision? To make racing cars. But it didn’t take long for him to realize that he had to sell cars to finance the racing. His Ferrari 250 put his company on the map; more than 3500 cars were sold over a 5-year periods – the foundation of the Ferrari empire.
In parallel, Ferrari cars were winning races. With more than 5,000 victories on the winners’ list, Ferrari maintained its position as the world’s best sports car manufacturer.
One of the most important strategies in Enzo Ferrari’s success was to focus on engines rather than bodies. These and other quotations reveal his perspectives: “I build engines and attach wheels to them” and ”… aerodynamics is for people who can’t build engines”. He had great character at par with rock star status. He granted no interviews and always wore sunglasses – even indoors. A man who did things his way.
A cool example when a customer (tractor manufacturer) sought out Enzo in the late 1950s: The customer had spent a small fortune on his new sports car, was dissatisfied, and wanted to let that be known. But he approached the wrong person. Enzo Ferrari didn’t care and responded coldly: ”You’re just a stupid tractor manufacturer. How could you know something about sports cars?” Ferrari didn’t know that the name of the tractor manufacturer was Ferruccio Lamborghini who was furious. The result? The world got another big sports car brand and for all time, an enduring rivalry existed between Ferrari and Lamborghini.
Shortly after that, Ferrari launched its Ferrari F40 – the world’s best sports car. Enzo Ferrari died in Maranello in 1988. In his honor, the Ferrari Enzo was released. It’s the company’s most powerful normal car – ever. And only 400 cars in that model exist. The car is currently one of the most exclusive cars you can own: it accelerates from 0–100 km/hour in 3.1 seconds and has a top speed of 355 km/hour.
adds great taste to almost everything
It's a spin-off from American Pola, one of the official Chartreuse cocktails. Gianfranco Pola created the original drink and the spin-off; he is a renowned bartender and a Chartreuse brand ambassador. The drink contains equal parts of bitter Campari and green Chartreuse, tonic water, and of course Giusti balsamic vinegar. In this case, Giusti 100 - our special reserve.