Presenting the Viaggio in Italia menu

The excellent chefs, dishes and pairings from the dinner event at Identità Londra, on Wednesday 27th June

15-06-2018

From the top, clockwise, Corrado AssenzaAlfonso CaputoCristina BowermanAlessandro Della TommasinaAnnie FeoldeFabio Pisani and Alessandro Negrini. They’re the chefs behind "Viaggio in Italia", the dinner event to take place on Wednesday 27th June at restaurant alto by San Carlo, on the fifth floor of Selfridges, 400 Oxford Street, London. Tickets are available online (for £160)

Two weeks to go until the new edition of Identità Londra, a great dinner event on Wednesday 27th June, starting at 6.30 pm on the rooftop of London’s department store Selfridges. We’ve already presented the programme and the chefs participating in the Viaggio in Italia event, directed by three marvels – that is to say Identità Golose and Selfridges, and the San Carlo Group, the brand owner of restaurant alto, the prestigious location for the event.

Here is the menu in detail – tickets can be bought online here(for £160 per person).

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Aperitivo with focaccia from Petra Molino Quaglia, a tasting of Grana Padano and Prosecco Zonin 1821.

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Cicerchie from Monti Dauni in a cream of taleggio from Valsassina and mosto cotto made with figs
by Alessandro Negrini and Fabio Pisani (Il Luogo di Aimo e Nadia, Milan)
Paired with:
Spumante Brut  RosamaroMasseria Altamura
La Saracenabeer, Birra del Borgo, (Ale made with tartaric buckwheat, 3.1% vol.)

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Risotto with prawns, veal nerves and powdered liquorice 
by Annie Féolde with chef de cuisine Alessandro Della Tommasina (Enoteca Pinchiorri, Florence)
Paired with:
Calasole 2017, Rocca di Montemassi
L’Equilibrista, Birra del Borgo, (a Grape Ale with must of Sangiovese, 10.9%vol.)

The rooftop at restaurant alto inside Selfridges, London, the location of the special Viaggio in Italia dinner event

The rooftop at restaurant alto inside Selfridges, London, the location of the special Viaggio in Italia dinner event

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Rigatoni Monograno Felicetti filled with Roman-style artichokes, vignarola, bottarga and anchovy roe
by Cristina Bowerman (Glass Hostaria, Rome)
Paired with:
Fiano 2017, Masseria Altamura
Enkir, Birra del Borgo (Saison with Einkorn wheat, 6.1%vol.)

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Amberjack wrapped in lemon leaves and smoked provola, toasted raisins 
by Alfonso Caputo (Taverna del Capitano, Massa Lubrense, Naples)
Paired with:
Syrosa 2017, Rocca di Montemassi
KE.TOreporter, Birra del Borgo (Porter with Kentucky tobacco leaves, 6.5%vol.)

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Guardaaa…. La Sicilia!!! Cream with double fiordilatte with pistachios from Bronte, English custard with gin and wild thyme, cuturro made with durum wheat, with almonds of the Romana di Noto cultivar, pink grapefruit marmalade, pastry with sheep’s milk ricotta 
by Corrado Assenza (Caffè Sicilia, Noto, Siracusa)
Paired with:
Zonin Prosecco 1821
Rubus, Birra del Borgo (Fruit Ale with raspberries, 5.8%vol.)

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Lavazza coffee
Tiramisù Chocolate Truffle "Viaggio in Italia" by La Perla in Torino
Bread basket by Petra Molino Quaglia
Acqua Panna e S.Pellegrino
The chefs’ uniforms are designed by Bragard.

Tickets are available online.