24-11-2014
All is ready at Rome’s Eataly for the Roma Food & Wine Festival, from Saturday November 29th till Monday December 1st. 18 great Italian chefs and their specialties, all to be tasted, will be the protagonists.
The Food & Wine Festival in Rome, opening on Saturday at Eataly Roma for the traditional three-day-event dedicated to signature food and wine, will have among its protagonists, this year, some of the best Italian chefs, each of whom will prepare a fine dining dish at a truly low cost price, within everyone’s means: 10 euros. The list is long and truly exciting, the tastings will be even more so
The start is set on Saturday 29th from 12,30 to 3 pm (chefs and matching wines will be presented at noon) with six marvellous protagonists. At lunch, two women and a man with a very high standard of craveability: the excellent Cesare Battisti of Ratanà in Milan, his risottos are legendary and indeed he will present a dish called The vaccinara oxtail that fell into a risotto; Viviana Varese, who works not too far away from Battisti, at restaurant Alice inside Eataly Smeraldo in Milan, will serve a delicious Rosemary’s Ceci: chickpea cream with curry, served with calamari, oil with rosemary extract and an intense calamari stock. Finally, Cristina Bowerman, chef at Glass Hostaria in Rome, will present a succulent Lamb & Artichokes. In the evening, from 7.30 to 10 pm (chefs and matching wines will be presented at 7 pm) the standards are constant: Luciano Monosilio from Pipero al Rex in Rome experiments a dish with Lombard echoes, Meatballs with polenta taragna; Angelo Sabatelli of the homonymous restaurant in Monopoli (Bari) is instead tied to the Mediterranean sea: Rice, potatoes and mussels “according to my point of view”. Just like Andrea Provenzani, who cooks at Il Liberty in Milan but is originally from Sicily and will dish out My Sicily: couscous with saffron, amberjack, wild fennel pesto, candied lemon and pistachios, onion with Marsala, almond milk.
Rosemary’s Ceci: chickpea cream with curry, served with calamari with rosemary extract and intense calamari stock, a beautiful dish by Viviana Varese. It will be possible to taste it during the Festival. (photo by Passera)
Grand finale on Monday, only at lunchtime: Aurora Mazzucchelli of restaurant Marconi in Sasso Marconi will dish out her Grana Padano tortelli with lavender aroma, almonds and nutmeg; Ugo Alciati of Guido in Serralunga d’Alba instead, his Baked square pepper filled with tuna, anchovies and capers from Salina; finally Fabio Pisani and Alessandro Negrini, young chefs at Il Luogo di Aimo e Nadia in Milan, will make us taste a Carnaroli Gran Riserva risotto with turnip and Mothia salt, caraway seeds and Piedmontese white truffle cream.
The poster announces the Festival, inside Rome’s Eataly
Online ticket presale here. For info: romafoodandwine@magentabureau.it.
The events you cannot miss and all the news of topical interest from the food planet
by
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