Once again this year, the great Italian chefs belonging to the Jeunes Restaurateurs d’Europe Association will combine quality and innovation in typical self-service fashion.
Every day 12.30-15.30, a chef will present a refined menu comprising an entrée, first and second course and dessert, alongside a list of top Italian wines.
Organized by Vinitaly in collaboration with JRE Italia, AIS – Italian Sommelier Association and the Lugana Consortium.
Info
1° floor Galleria dei Signori – Pad. 11/12
On payment 50,00€ pro person – For booking: + 39 045 8298703 (10:00 AM - 02:00 PM from April 2nd)
LATIUM REGION
CHEF RICCARDO DI GIACINTO - Ristorante ALLORO – ROME
Ricardo di Giacinto
Top chef Riccardo Di Giacinto gives a unique spin on each and every one of his culinary creations. This results in dishes that aren’t just meals, but also tell a story. Determined to make it as a chef, Riccardo completed his training in Italy and abroad. He has gained experience with renowned chefs such as Ferran Adrià and Marco Pierre White. In April 2007, he opened restaurant All'Oro, together with his partner Ramona Anello. The couple also runs the accompanying five-star hotel The H’All Tailor Suite.
Menu
CARBONARA APPETISER
MEZZELUNE WITH AMATRICIANA SAUCE
"ROCHER" OX-TAIL VACCINARA
TIRAMISU WITH CRUMBLED “MARITOZZO” SWEET BUN
LOMBARDY REGION
CHEF DARIO GUIDI Antica Osteria Magenes – BARATE DI GAGGIANO (MI)
Dario Guidi
Self-taught chef Dario Guidi was born in 1987 in Magenta, Milan. Even though he has a degree in marketing, corporate communication, and international markets, he always felt drawn to the kitchen. He became passionate about food thanks to the women of his house like his grandmother, mother, and aunts, who were the queens of the kitchen. During his studies, he was able to work both in the family restaurant as well as in other restaurants in the area. Among these is Pont de Ferr in Milan with chef Matias Perdomo and Experience 41° in Barcelona, with top chef Oliver Pena. After this, he joined the kitchen of Antica Osteria Magenes with his mother Mariella and has been managing the family restaurant ever since. The restaurant presents a dynamic, unique, and personal atmosphere where the customer is always at the center of attention.
Menu
BRUSCIIT AND TALEGGIO APPETISER
PAN-TOSSED RICE AND ASPARAGUS
SUCKLING PORK CHEEK, ROBUCHON CREAMED POTATOES, JUS AND COCOA
PAN DE MEJ CAKES & CREAM
APULIA REGION
CHEF LEONARDO VESCERA – Ristorante Il Capriccio - VIESTE (FG)
Leonardo Vescera
Leonardo Vescera gained his culinary work experience in Italy and Europe. He has also worked overseas at different locations. This gave him the inspiration and skill to become a top chef. Working with the world's best chefs, he learned all the secrets of the gastronomic trade. His travels brought him from Portugal to Switzerland, from Moscow to the United States, from the Italian Embassy in Paris to Don Alfonso in Naples, eventually to return to Vieste where he now works his magic in the kitchen of Il Capriccio.
Menu
Spirit of Vieste
SQUID, PANCOTTO WITH TURNIP TOPS, CREAMED ZAPPONETA POTATOES AND BLACK RENNET
Rice, potatoes and mussels …..quite another story
POTATO BUTTONS, PUFFED RICE, MUSSELS, COURGETTES AND SAFFRON
Prince Charming
STEWED MONKFISH MEDALLION WITH CREAMED HORNBEANS AND WILD CHICORY
My version of puff pastry rings
CREAMED GOAT RICOTTA CHEESE, PRIMITIVO RED WINE REDUCTION, "TORITTO" SABLE' ALMONDS AND PUFF PASTRY RINGS
VENETO REGION
CHEF ANDREA VALENTINETTI – Ristorante Radici – PADUA
Andrea Valentinetti
Chef Andrea Valentinetti was born in Padua in 1985 and discovered his passion for cooking at a young age. After training at the hotel institute in Abano Terme, he left his hometown and travelled to the island of Ponza where he gained some work experience in the popular restaurant, Gino Pesce’s Acqua Pazza. In 2004 he returned to Padua and worked in several restaurants around the local area before becoming the head chef at Le Calandre restaurant. Several years later he moved to Milan where he collaborates with Denis Dianin at the DeG patisserie in Selvazzano Dentro. After working hard to gain all of this experience, Andrea finally realised his dream of running his own kitchen and took the helm at Radici where he has since gained acclaim from esteemed critics worldwide.
Menu
HAZELNUT TARTLET WITH CAULIFLOWER AND TURMERIC, CREAMED MATURE ASIAGO CHEESE AND "PESTO" OF GREEN HERBS
RISOTTO WITH 22 MONTHS MATURE GRANA PADANO CHEESE, WITH ARTICHOKE MOUSSE, MINT-FLAVOURED OLIVE OIL AND SPRINKLED SUMAC
VEAL CHEEK WITH PEPPER GLAZE SERVED ON ASPARAGUS CREAM, WITH GRILLED ASPARAGUS AND POTATO MILLEFUELLE
SHORTCRUST WITH LIME, CREAMED LEMON, SPONGE WITH HERBS, ITALIAN MERINGUE, AND A SPRINKLE OF FERMENTED BLACK LEMON