Ristorante d'Autore di Campagna Amica
The house of italian cuisine
At Vinitaly, the Ristorante d’Autore di Campagna Amica – La Casa della Cucina Italiana is born: the new format signed by Campagna Amica and Terranostra, promoted by Coldiretti.
For the first time, two worlds meet in a structured way: the contadino cooks, guardians of rural tradition and the memory of the territories, and the starred chefs, interpreters of contemporary gastronomic excellence.
A dialogue between roots and creativity, culture and technique, that tells the story of Italian cuisine starting from its origin: the land.
Service starts at 13:00 | Service ends at 15:30
Menu price: €50.00 per person
Book your table: +39 0458298861
SUNDAY, APRIL 12th
The Contadino Cooks with Ciro Scamardella (Ristorante Pipero)
Italian Cuisine as UNESCO World Heritage - The Cultural and Agricultural Value of UNESCO Recognition
Antipasto all’Italiana
Bresaola della Valtellina IGP with asparagus carpaccio and Grana Padano DOP cream
First Course
The Pipero Carbonara
by Chef Ciro Scamardella
(Pecorino Romano DOP, traditional guanciale, free-range eggs, 100% Italian wheat pasta from Stagioni d’Italia)
Second Course
Chicken Cacciatora with sautéed chicory
by the Contadino Cooks
Dessert
Artisanal crema gelato with fresh strawberries
and drops of Aceto Balsamico Tradizionale di Modena DOP
MONDAY, APRIL 13th
The Contadino Cooks with Riccardo Monco and Alessandro Della Tommasina (Enoteca Pinchiorri)
Wine and Cuisine: The Pair That Tells Italy's Story. The Bond Between Territory and Gastronomic Identity
Antipasto all’Italiana
Provolone Valpadana DOP with raw artichoke salad and citrus aroma
First Course
Crispy millefoglie of greens and Swiss chard, saffron fondue and celeriac-lemon béchamel
by Chefs Riccardo Monco and Alessandro Della Tommasina
Second Course
Traditional vitello tonnato with golden roasted potatoes
by the Contadino Cooks
Dessert
Pears poached in red wine with crema gelato
TUESDAY, APRIL 14th
The Contadino Cooks with Tortellante – Social Promotion Association
From Field to Table: The Supply Chain as the Value of Italian Cuisine
Antipasto all’Italiana
Fried focaccia with Prosciutto di San Daniele DOP and Casatella Trevigiana DOP
First Course
Tortellini with Parmigiano Reggiano DOP cream, inspired by the Emilian tradition, curated by the Associazione Tortellante
Second Course
Wine-braised beef cheek with mashed potatoes dressed with extra virgin olive oil, curated by the Cuochi Contadini
Dessert
Apple tart with artisanal ice cream
WEDNESDAY, APRIL 15th
The Contadino Cooks
Food, Culture, and Responsibility: Education and the Fight Against Food Waste
Antipasto all’Italiana
Sformatino of greens in Grana Padano DOP cream and walnuts
First Course
Potato gnocchi with white veal ragù
Second Course
Traditional Venetian bollito
Tongue, beef, hen or chicken, and musetto served with pearà sauce
Dessert
Traditional sbrisolona with crema gelato