29-02-2016

The debut of Identità di Champagne

Three days of meetings between the Ruinart taste and the dishes of some of the most prestigious Italian chefs

For the fourth year in a row, Maison Ruinart renews the partnership with Identità Golose and this year presents the first edition of Identità di Champagne in the exclusive Lounge Ruinart, every day from noon till 3 pm, only upon booking. Here it will be possible to learn how the creations of the Chef de Cave have inspired some great Italian chefs.

A real dialogue between Champagne and food, going beyond the perfect pairings, with the goal of making people enjoy a unique experience. The first to be served will be "R" de Ruinart, the main expression of the Ruinart taste, a blend of 40% Chardonnay, 50-55% Pinot Noir and Pinot Meunier for the remaining part. A bottle in which the dominating fresh note is matched with harmony and balance, a persistent perlage for a wine we’ll pair, on Sunday 6th March, with a dish by chef Antonio Guida Armonia di Riso: omaggio a Milano [Harmony of Rice: a homage to Milan] a rice in cagnone with marinated beetroot and powdered raspberry. The same champagne will be paired on Monday 7th March with Claudio Sadler’s creation Bollicine a tutto pasto [Bubbles throughout the meal] a raviolo filled with ricotta and asparagus, black trumpet cream and Grana Padano air.

Ruinart Rosé, 45% Chardonnay from the Côte des Blancs and the Mountains of Reims and 55% Pinot Noir of which 18/19% vinified in red will also have its space. Garnet red in colour, a delicate nose with exotic scents and raspberry notes. Elegant red fruits can be fully perceived on the palate. This champagne will be paired on Sunday 6th March with Andrea Berton’s dish, Broth of verbena, veal kidney placed on a reduction of red wine, pepper mayonnaise and salmon roe.

Same bubbles on Tuesday 8th with a gourmet pizza created by Franco Pepe, a meeting of sea and earth, a journey through Campania, what with fiordilatte made with local buffalo milk, an emulsion of anchovy colatura on a heart of endive well harmonised by the oven baked tomatoes.

Finally, there will be a tasting of Ruinart Blanc de Blancs, 100% Chardonnay, with a unique aromatic strength, intense and perfectly round. The Chef de Cave Frédéric Panaïotis gave the task of presenting their creations matched with this champagne to Moreno Cedroni and Caterina Ceraudo.

For Cedroni a version of Susci with a C: Viaggio verso Reims: scampi, amberjack and oyster, while the young chef and oenologist from Calabria will capture the guests’ attention with her take on Ceviche, a famous Peruvian dish made Mediterranean through the use of ingredients from her homeland, creating contrasts and affinities.
 

Riccardo Caliceti, Senior Brand Manager at Ruinart in Italy says: «We’re honoured to share the authentic experience of the Maison’s spirit with experts and enthusiasts. The partnership with Identità Golose will prove itself to be a not-to-be-missed event where to discover the prestige of the most ancient Maison de Champagne, in the company of some very great representatives of Italian culinary excellence».
 

Monday 7th March is already sold out while there are still a few places for Sunday and Tuesday. In order to participate write to: iscrizioni@identitagolose.it.


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by

Cinzia Benzi

a graduate in Psychology, she was enchanted by the Identità Golose galaxy. While studying wine is her life, her gourmet vocation is an evolving discovery 

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