Three of the 6 protagonists of the first day at the Roma Food and Wine Festival: Cristina Bowerman of Glass (Rome), Cesare Battisti of Ratanà (Milan) and Viviana Varese of Alice (Milan). With them, in the evening, Angelo Sabatelli of the homonymous restaurant in Monopoli (Bari), Andrea Provenzani of Liberty in Milan, Luciano Monosilio of Pipero al Rex in Rome and pastry-chef Luca Montersino
«Chef and wineries, dishes and wines. This is the double force that moves the Roma Food and Wine». The second edition of the Roman Festival debuted yesterday at lunchtime on the third floor of Eataly Ostiense with a programme in unison launched in the very beginning by Claudio Ceroni of MagentaBureau, Paolo Marchi of Identità Golose and Helmuth Koecher of the Merano Wine Festival.
While the platoon of 200 wines was lined up for the tastings earlier on, around noon the event played the first poker of chefs: host Cristina Bowerman of Glass Hostaria, Milanese “guests” Viviana Varese of Alice Smeraldo and Cesare Battisti of Ratanà and the master of healthy pastry making Luca Montersino. Riferimento a collegamento ipertestuale non valido., at ease in the Eataly stores of the world. «We didn’t choose them by chance», Paolo Marchi revealed, «because it’s a team of friends: they hang out together a lot, even outside of here. This year’s idea is for all of them to interpret an Italian classic but with an extra touch».
Cristina Bowerman's lamb and artichokes
The Saturday night trio: Andrea Provenzani, Angelo Sabatelli and Luciano Monosilio
Angelo Sabatelli arrives right after him from Monopoli (Bari) and presents another masterpiece: Rice, potatoes and mussels “according to my point of view”. That is? «It’s a baking tin in which the potatoes never cook», says Marchi, «when they are cooked, everything else (rice and mussels) is overcooked)‘. What is Sabatelli’s point of view? Compared to the classic, there’s more tradition and less mussels: «Indeed, the name of the dish is not Potatoes, rice and mussels as in the traditional one: I put the rice at the top because I wanted to prepare it as a risotto». An idea that brings joy.
Andrea Provenzani's cous cous