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.
Wine partner 2024: Consorzio tutela del vino Conegliano Valdobbiadene Prosecco
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 14th)
Chefs and menù:
ITALIAN REGIONAL CUISINE
Interpreted by JRE-Jeunes Restaurateurs
SUNDAY 14 APRIL
CHEF Alessandro Bellingeri - Ristorante Acquarol – SAN MICHELE APPIANO (BZ)
Menù:
- WHITE ASPARAGUS STRUDEL, SMOKED MAYONNAISE AND BLACK TRUFFLE
- MEZZELUNE PASTA FILLED WITH RICOTTA & SPINACH, HERB BUTTER, CRUNCHY FLOWER BREAD AND ALPINE FARM CHEESE
- CHEEK OF BEEF WITH LAGREIN WINE SAUCE, GARNISH, CELERIAC AND POTATO MOUSSE
- APPLES, TONKA BEAN CRUNCH AND SMOKED WHITE CHOCOLATE
SIGNATURE DISH
- TAGLIOLINI WITH NETTLES, ROAST VEAL JUICE AND WILD SAGE
MONDAY 15 APRIL
CHEF Max Mascia - Ristorante San Domenico – IMOLA (BO)
Menù:
- ASPARAGUS SALAD, MIMOSA DRESSING AND BALSAMIC VINEGAR MOUSSELINE
- TORTELLINI WITH CREAMED PEAS, BASIL AND SWEET PARMA HAM MATURED FOR 24 MONTHS
- STUFFED GUINEA FOWL WITH GRILLED LETTUCE AND CAESAR SAUCE
- STRAWBERRIES, ALMONDS AND BASIL
SIGNATURE DISH
- SAN DOMENICO RAVIOLO EGG WITH CREAMED PARMESAN CHEESE AND BLACK TRUFFLE
TUESDAY 16 APRIL
CHEF Deborah Corsi – Ristorante La Perla del Mare - SAN VINCENZO (LI)
Menù:
- PALAMITA TUNA WITH SPRING VEGETABLES
- TAGLIATELLA FILLED WITH ASPARAGUS SERVED ON PRAWN SAUCE
- CRISPY SWORDFISH INGOT WITH THINLY SLICED ROAST POTATOES
- PINACOLADA CLOUD
SIGNATURE DISH
- LIKE A CUTTLEFISH ROLL, SEAFOOD FILLED, SERVED WITH A RED PEPPER SAUCE AND BURRATA
WEDNESDAY 17 APRIL
CHEFS Filippo Saporito e Ombretta Giovannini – Ristorante La Leggenda dei Frati – FLORENCE
Menù:
- TENDERISED CHIANINA STEAK, CAPERS AND GOAT CHEESE
- “FLORENTINE STYLE” CREPE, TARRAGON AND ROAST TOMATO
- FREE-RANGE PULLED PORK, SWEET AND SOUR ONIONS, POTATO AND LEMON PUREE
- “BRUNELLESCHI'S DOME” - DESSERT WITH RICOTTA, CHERRIES & CHOCOLATE
SIGNATURE DISH
- TERRINE OF LIVER AND FIGS, PAN DE SANTI AND CREAM CARAMEL