Vinitaly Haute Cuisine - Self-Service d’Autore

In collaboration with JRE Italia

Quality, style and elegance even for people seeking to maximise their visit to Vinitaly by dedicating little time to lunch: as of this year, the 1st Floor of the Signori Gallery (Hall 10-11) welcomes the first SELF–SERVICE D'AUTORE where the finest Italian chefs belonging to the Jeunes Restaurateurs d’Europe association take up the challenge to combine quality and innovation in typical self-service fashion. Every day, from 12.30 to 15.00, two different chefs will prepare elegant menus, with entrée, main dish, cheese, dessert, coffee and a huge selection of the best Italian wines, by the best-known companies exhibiting at Vinitaly.

Where: 1st Floor Signori Gallery (Halls 10/11)
When: 12.30 - 15.00
Cost: € 40,00 pro person
For reservation: Tel. +39 045 8298702

THE “SELF SERVICE D’AUTORE” MENÙ

Thursday 8 April

Chefs:
Marco Parizzi - “Parizzi” Restaurant, Parma
Iside Maria de Cesare and Romano Gordini - “La Parolina” Restaurant, Trevinano Acquapendente, Viterbo

Bread: flat bread savouries with tomato and oregano, rolls with "amatriciana" filling, breadsticks

Menù:
Cream of pumpkin with smoked breast of goose and flakes of ricotta cheese gnocchi
Chick pea soup flavoured with lemon with slices of salt cod
Wild herb tortelli with mozzarella cheese and crunchy almond sauce
Rolled capon with Parmesan gratin and black truffle, burrata cheese and herb sauce
Monkfish with Parma ham, served on natural creamed potatoes with citrus fruit and extra virgin olive oil
Neck of pork baked slowly in beer and honey with grilled capsicum pepper ice cream
Vegetable dip
Chocolate and amaretto cream with almond biscuits
Apple strudel in Neapolitan puff pastry

Pastries: friandises, hazelnut nibbles, tiny tea chocolates, coffee and chocolate cake

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Friday 9 April

Chefs:
Andrea Tonola - "La Lanterna Verde" Restaurant, Villa di Chiavenna (SO)
Massimo Emiliozzi - "San Giacomo di Urbino Acquarello" Restaurant, Pesaro Urbino

Bread: breadsticks, wholemeal crisp bread, multi-cereal bread and flat bread

Menù:
Snail soup with potatoes and mixed mushrooms
Chick pea soup with salt cod and shallots
Valtellinese Pizzocheri
Lasagnetta with vegetables and delicate Parmesan Cheese fondue
Vegetable quiche
Spring chicken suprême filled with endive, olives and hazelnuts with potato pie
Roast fish with Polentina and baby snails
Strudel with vegetables and olives
Vegetable dip and cooked vegetables
Skewer of fresh fruit
Tiramisù served in tumbler
Val Bregaglia chestnut cake
Yoghurt and strawberry mousse
Doughnut with star anise

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Saturday 10 April

Chefs:
Alberto Faccani - "Magnolia" Restaurant, Cesenatico, Forlì Cesena
Francesco Sposito - “Taverna Estia” Restaurant, Brusciano, Napoli

Bread: flat bread with Cervia salt and rosemary, traditional wood-baked bread

Menù:
Legume soup, black cabbage and bacon
Neapolitan endive soup
Creamed rice with egg, ham and asparagus
“Maccheroni omelette” with friarelli broccoli and Agerola provola
Foil-baked rock salmon with garden vegetables
Sucking pig baked at a low heat served on creamed Savoy cabbage and Controne bean crunch
Vegetable dip with new olive oil
Hazel, raspberry and cereal cream
Skewer of Seasonal fruit in Xeres vinegar and “Ravece” extra virgin olive oil
Mini rum babà

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Sunday 11 April

Chefs:
Marco Fadiga - “Marco Fadiga Bistrò”, Bologna
Ombretta Giovannini and Filippo Saporito - "La Leggenda dei Frati" Restaurant, Abbadia Isola, Monteriggioni, Siena

Bread: traditional Parisienne bread, naturally risen bread and milk bread

Menù:
Bloody Mary with "dattero" tomatoes, slices of garlic bread with pesto and stracciatella sbirigudi
Ribollita with blackcabbage
Rice, creamed peas and crunchy bacon
Cannelloni with ricotta cheese and wild herbs, fondue with marble sheep cheese and toasted almonds
Salt cod with slices of polenta and roquefort sauce
Rabbit filled with olives and dry tomatoes and Vin Santo, cauliflower and salted shallot pie
Fondant chocolate, orange caramel and orange wafer
Salad of strawberries with turmeric and basil, Fontainbleau cream
Grandmother AnnaMaria cake
Fresh fruit salad marinated in star anise
"Maxibon" with creamed fresh cheese, caramel puffed rice

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Monday 12 April

Chefs:
Daniele Cera - "Antica Osteria Da Cera" RestaurantCampagna Lupia, Località Lughetto, Venice
Davide Botta - "L'Artigliere" Restaurant, Gussago, Brescia

Bread: bread with chestnut honey, wholemeal flour crisp bread

Menù:
Potato and chick pea soup with local crab and red fish
Polenta and potato soup with “Bagos” cheese mousse
Lagoon risotto
Lasagna gratin with asparagus, courgettes and mascarpone
Rock salmon guazzetto stew with capers and Taggia olives
“Tuna Veal” baked slowly with black rice, smoked mozzarella, tuna and mixed vegetable sauce
Vegetable dip
Diced fruit
Espresso Tiramisù
Cold cream with ginger, mango and cocoa rice
Cream baked with cardamom, with strawberries and white chocolate
Baked cream with passion fruit
Black Forest gateaux with zabaione
“Bounty” caramel, coconut milk pudding with Guanaja 70% chocolate sauce