"Sol Goloso" Restaurant

The Haute Cuisine Area of Sol every day sees the SOL GOLOSO restaurant in collaboration with HORECA Magazine welcome guests for light meals prepared by the same chef holding lessons alongside tastings of wines taking awards in the International Wine Competition.





Thursday 3 April

• 11.00 - 12.00
  Garda Bresciano Extra Virgin Olive Oil
• 13.00 - 14.30
  Lunch coordinated by:
  ISIDORO CONSONNI - Al Caval - Torre del Benaco (Verona)
  LEANDRO LUPPI - Vecchia Malcesine di Malcesine (Verona)
  Recipe:
  Organic chicken leg confit in extra virgin olive oil with creamed potatoes and Verona celery with mustard and Tropea onion sauce

Friday 4 April

• 11.00 - 12.00
  Sicilian Extra Virgin Olive Oil
• 13.00 - 14.30
  Lunch coordinated by:
  MATTEO VIGOTTI - Novecento - Meina (Novara)
  MATTEO PISCIOTTA - Osteria del Sass - Besozzo (Varese)
  Recipe:
  Rice, peas and salt cod

Saturday 5 April

• 11.00 - 12.00
  Chianti Extra Virgin Olive Oil
• 13.00 - 14.30
  Lunch coordinated by:
  SERGIO MAURI - La Rimessa - Mariano Comense (Como)
  Recipe:
  Lukewarm wheat in balsamic vinegar with diced salt cod tossed in extra virgin olive oil with lime flavouring

Sunday 6 April

• 11.00 - 12.00
  Extra virgin olive oil or mountain butter?
• 13.00 - 14.30
  Lunch coordinated by:
  PETER BRUNEL – Ristorante Chiesa - Trento
  Recipe:
  Scallop, extra virgin olive oil, creamed rice and venison, mountain butter, "bruscandoli" and fir syrup
  Selection of pastries

Monday 7 April

• 11.00 - 12.00
  Ligurian Ponente Extra Virgin Olive Oil
• 13.00 - 14.30
  Lunch coordinated by:
  FRANCESCO PASSALACQUA – Pane & Acqua - Milan
  Recipe:
  Pork fillet cooked in Ligurian extra virgin olive oil on a bed of rice and spring vegetables