04-11-2014
In one unique photo, all the protagonists of Stelle di Stelle: left to right, Paolo Marchi, Michael Ward of Harrods, Annie Féolde, Chicco Cerea, Enrico Crippa, Carlo Cracco and Gennaro Esposito. The latter will be the one to run The Winery, inside the most prestigious department store in London, during this month of November
From September 2014 to January 2015: five great chefs for five months dedicated to made in Italy’s gastronomic excellence in the historic luxury department store in London. Stelle di Stelle is born from the fruitful collaboration between Harrods and Identità Golose, which began last year: on that occasion, everything was concentrated on one day, with The lunch of a lifetime. This year, instead, the period has stretched in which the chefs alternate themselves at the helm of The Winery, located on the Lower Grand Floor, next to the very well supplied international wine shop. And after Carlo Cracco and Enrico and Roberto Cerea, during the month of November our Stella will be Gennaro Esposito. The chef from Campania has always been working in his home town, Vico Equense, where his restaurant, La Torre del Saracino, two Michelin stars, is located and where, since many years ago, Esposito has been organising the famous Festa a Vico, one of the most beloved events by Italian and international gourmets. The passion he feels for his land is also very present in the raw materials he selected for his arrival in London. «We wanted to present a menu that would be faithful to our style, - Gennaro Esposito explains when presenting the five dishes that will be prepared for the guests of Stelle di Stelle – even though many people, when they go abroad, try to second some tastes that are potentially simpler. On the contrary, we wanted to present some recipes that we truly felt our own. In order to do so, we looked for really authentic products and suppliers. Starting from fish, since our menu will be almost exclusively fish based, as in the nature and the spirit of our restaurant.»
Mixed pasta soup with small rockfish and crustaceans
Soup with Nocellara del Belice olives and almonds, fennel purée and Eighties-style “pesce bandiera”
A walk in Vico – Extra virgin olive oil, lemons and walnuts
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad