On May 11 and 12, Chef Matia Barciulli will showcase Franci’s extra virgin olive oils in his dishes, giving visitors the opportunity to discover unexpected and surprising pairings.
On May 11 and 12, Chef Matia Barciulli will showcase Franci’s extra virgin olive oils in his dishes, giving visitors the opportunity to discover unexpected and surprising pairings.
Degustazione e racconto del piatto realizzato con prodotti Dop e Igp dell'Emilia-Romagna
Discover the bold taste of Korean Perilla Leaf (Ggaennip, 깻잎) reimagined as a modern Chimichurri sauce. Available in Original and Spicy.
Discover the bold taste of Korean Perilla Leaf (Ggaennip, 깻잎) reimagined as a modern Chimichurri sauce. Available in Original and Spicy.
Discover the bold taste of Korean Perilla Leaf (Ggaennip, 깻잎) reimagined as a modern Chimichurri sauce. Available in Original and Spicy.
Discover the bold taste of Korean Perilla Leaf (Ggaennip, 깻잎) reimagined as a modern Chimichurri sauce. Available in Original and Spicy.
An iconic pairing for the Tuscan table, two products that complement each other in taste and aroma, through their centuries-old history, and through their essential nutritional qualities for today’s table. The secrets guarded by these two products—only seemingly simple—will be revealed.
SHOW COOKING SESSION featuring butcher Christian Bettelle: SQNZ Piedmontese Fassone beef burger
ROUND TABLE “Promoting the Piedmontese Breed within the ‘EU Beef, Pure Quality’ project” Speakers: - Prof. Carlo Angelo Sgoifo Rossi, Department of Veterinary Medicine and Animal Sciences, University of Milan - Dr. Elisabetta Bernardi, Specialist in Food Science, Biologist and Nutritionist - Chef Graziano Manzatto and Lady Chef Tiziana Garbo, FIC (Italian Federation of Chefs) Followed by a live show cooking and tasting: "Mediterranean-style SQNZ Piedmontese Fassone Carpaccio"
SHOW COOKING SESSION - Hand-cut SQNZ Piedmontese Fassone beef tartare, prepared by butcher Christian Bettelle
