Great chefs at Milano Food&Wine

The Milano Food&Wine Festival, second edition, returns from the 9th to the 11th of February, in the same location and opening and closing the day before Identità Milano. While we remind you that there is a special website entirely dedicated to this festival created by Helmut Köcher and Paolo Marchi, today we focus on the food half of the 3 day event that will crowd the MiCo in via Gattamelata 5.

The 150 wine producers participating in the festival will be invaded, this year, by the aromas sent by dozens of chefs, pastry-chefs and pizza makers, who will alternate themselves in a large open-view kitchen, preparing dishes the audience will then be able to taste, after the lectures regarding the preparation of each recipe. While one by one the chefs’ recipes arrive in our editorial rooms, we can anticipate that, on Saturday 9th, the prize-winning couple formed by Alessandro Pipero and Luciano Monisilio will prepare La carbonara futura ("the future carbonara"). What do they mean by “futura”? You’ll see. Sunday 10th, instead, will be dedicated, from 12 to 3 pm, to rubitt, great cuisine and small dishes, prepared by a series of fantastic protagonists of the Milanese signature restaurant scene. Stefano Callegari will be the “foreign” guest who will conquer with his trapizzini.

On Monday 11th February we return to single courses. Only to give a few examples, we mention Fabio Barbaglini’s Stockfish brandade with plum sauce and crispy roots, Christian Milone’s Pork belly cooked in beer... with potatoes and wild chicory and the Costardi brothers’ Rice with tomato. By great demand, the fantastic dessert cart by the Cerea brothers will be back, together with Massimo Spigaroli’s marvellous cured products, including the most delicious culatello in the world, available on all the 3 days. Not counting the tastings of Grana Padano Taglio Sartoriale, on sale to the public.
The ticket, for 30 euros, allows to taste the over 400 wines by the 150 wine producers participating. The cost of one dish by the chefs is 10 euros. You can buy tickets online from Ticket One or in person, on location, during the 3 days of the event.

These are the Food protagonists and programme. 

Saturday, February 9th
2 pm Luigi Sartini (Taverna Righi, San Marino)
4 pm Luigi Taglienti e il nuovo Trussardi (Trussardi alla Scala, Milan)
5 pm Enrico e Roberto Cerea (Da Vittorio, Brusaporto – Bergamo) and the dessert cart
7 pm Roberto Okabe and the colors of fusion (Finger’s Garden, Milan)
8.30 pm Alessandro Pipero e Luciano Monosilio e la carbonara (Pipero al Rex, Rome)

Sunday February 10th
12-15 pm, Great food, small dishes
Cesare Battisti (Ratanà, Milan)
Beniamino Nespor e Eugenio Roncoroni (Al Mercato, Milan)
Viviana Varese (Alice, Milan)
Eugenio Boer (Enocratia, Milan)
Wicky Priyan (Wicky’s, Milan)
Stefano Callegari (Sforno, Rome)

4 pm Enrico e Roberto Cerea (Da Vittorio, Brusaporto – Bergamo) and the dessert cart
6.30 pm Cristina Bowerman (Glass Hostaria, Rome)
8 pm Davide Scabin (Combal.Zero, Rivoli – Turin) and his Pasta and salad

LUNEDì 11 FEBBRAIO 2013
12 pm Fabio Barbaglini (Antica Osteria del Ponte, Cassinetta di Lugagnano – Milan)
2 pm Christian Milone (Trattoria Zappatori, Pinerolo – Turin)
3.30 pm Christian e Manuel Costardi (Cinzia – Da Christian e Manuel, Vercelli)
4.30 pm Enrico e Roberto Cerea (Da Vittorio, Brusaporto – Bergamo) and the dessert cart