From 10:00 a.m., at Academia Barilla, the sixth stop of the year of In The Kitchen Tour, the innovative BtoB circuit reserved for catering professionals where the creativity of Chefs meets the excellence of food and wine to tell and learn about quality products, study them, experiment with them, and propose them through innovative creations and uses, will start at Academia Barilla. In addition to partner companies at the national level Selecta, Koppert Cress, Riso Buono, Acqua Valverde, Caviar Import, FSG Italia with Steelite and Rona, Trabo with Arcos, Kisag and Isi, Mauviel, will be present the companies of excellence in the area Parmigiano Reggiano, Macelleria Zivieri, Birra Amarcord, Salumi Gualerzi, Acetaia Preaente and Forno Calzolari.
Chic Chefs Davide Censi of Antichi Sapori in Parma, Andrea Alfieri of Macelleria Motta Restaurant in Bellinzago Lombardo (MI), Gegè Mangano of Li Jalantuumene Restaurant, Riccardo Agostini of Il Piastrino in Pennabilli (RN) and Andrea Incerti of Locanda Cà Matilde in Quattrocastella (RE) will participate in the meeting. In addition to the Chic Chefs, Luigi Dariz of Da Aurelio restaurant at Passo di Giau in San Vito di Cadore (BL), Roberto Rossi of Locanda del Feudo in Castelvetro (MO), Agostino Iacobucci of I Portici in Bologna, Andrea Pesci of Osteria della Stazione in Felino (PR), Mario Ferrara of Scacco Matto in Bologna and Marco Fortina of Relais 23 in Castelnuovo Belbo (AT) will also participate.
It will then continue with a Chic Dinner for eight hands starting at 8 pm at Trattoria Antichi Sapori in Parma. During the evening, open to the public, Chef Davide Censi will be joined in the kitchen by three other Chic Chefs: Riccardo Agostini, Andrea Alfieri and Gegè Mangano. It will be a dinner for eight hands during which each of them will prepare a dish from their territory to represent, through food, the common heritage of Italian cuisine. A five-course menu served at the table paired with Champagne Moët & Chandon Resérve Impériale, Rosé and Grand Vintage 2006 blanc. A pleasant occasion to involve and stimulate an increasing number of gourmet enthusiasts, giving them the opportunity to taste haute cuisine dishes, made with quality Made in Italy products at an affordable price.
Here is the menu for the evening:
Cream of beans, pork rind popcorn, black pepper water
Velvety
dried fava beans with cardoncelli mushrooms and thyme-scented nocello oil
Cappellacci of pumpkin, Parmesan fondue and smoked black tea caviar
Braised priest's cap, salt shallots, porcini and vinegar raspberries
Cooked milk, lentil spaghetti and rum toffee
Bon appetit!