Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
Premio Birra Moretti Grand Cru is a competition on beer used in cooking dedicated to chefs and sous chefs under 35, which this year reached its fourth edition. Davide Del Duca, chef at restaurant Osteria Fernanda in Rome, won the contest with his mini-menu
Stefano Cipollini is the sous-chef at restaurant La Montecchia in Selvazzano Dentro, Padua. For his first course at Premio Birra Moretti Grand Cru he presented a risotto rich in strong flavours, made precious by a frozen Birra Moretti meringue
Twice Premio Birra Moretti Grand Cru finalist Daniele Pennati, chef at restaurant Hotel Roseg in Chiesa Valmalenco (Sondrio), for this dessert decided to play with a wine-based classic, substituting wine with the citric note of Moretti Radler
26-year-old Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno), after presenting a dessert in which lemon had the main role, moves to his savoury dish. In this pasta the sauce is based on the balance between chicken, eel and aromatic herbs
32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014
After having illustrated his dessert, Nicholas Bonati, sous-chef at restaurant Il Giardinetto in Pettenasco (Novara), completes his mini-menu for the finals of Premio Birra Moretti Grand Cru 2014 with this savoury dish, which was awarded for the best use of beer
Federica Andrisani was the first woman to get to the finals of Premio Birra Moretti Grand Cru, in the 2014 edition. The chef, who for a long time was Lorenzo Cogo’s right arm in his restaurant in Marano Vicentino, reached this result thanks to two dishes in which Birra Moretti La Rossa was given the main role
