Ristorante Momenti d'Autore by JRE - Jeunes Restaurateurs d'Europe
Edition after edition, the top Italian chefs of the JRE – Jeunes Restaurateurs d’Europe Association combine quality and innovation with the style of self-service.
Every day from 12:30 PM to 3:30 PM, a chef will present their refined menu, consisting of an entrée, first course, main course, and dessert, paired with a selection of the finest Italian wines.
Organized by Vinitaly in collaboration with JRE Italia and AIS – Italian Sommelier Association.
Price: €50 per person – For reservations: +39 045 8298703, from 10:00 AM to 2:00 PM starting April 6.
SUNDAY, APRIL 12th
CHEF GIORGIO BARTOLUCCI - Atelier Restaurant –- DOMODOSSOLA
RICOTTA CHEESE GATEAU WITH A SOFT CENTRE OF BETTELMATT CHEESE AND VIGEZZO VALLEY CURED HAM
RISOTTO WITH PRUNENT WINE, MONSCERA CHEESE AND MOUNTAIN BLUEBERRIES
CHEEK OF FASSONA BEEF, SMOKED POTATO, PORCINI MUSHROOMS AND POMEGRANATE
“INNOVATIVE” ZABAGLIONE - STRAWBERRIES, MANGO, AND VANILLA ICE CREAM
SIGNATURE DISH (€15,00)
OXTAIL, ANNURCA APPLE AND PIEDMONT BAGNETTO RED WINE
MONDAY, APRIL 13th
CHEF ALFONSO CAPUTO - Taverna del Capitano Restaurant – NERANO MARINA DEL CANTONE
GULF CUTTLEFISH, PEAS AND MATURE VINEGAR
“SORRENTO STYLE” POTATO GNOCCHI WITH TOMATO, MOZZARELLA AND BASIL
"ACQUA PAZZA" ROCK FISH
NEAPOLITAN PUFF PASTRY WITH BITTER ORANGE SAUCE
SIGNATURE DISH (€15,00)
NERANO STYLE SPAGHETTI WITH COURGETTES AND BASIL
TUESDAY, APRIL 14th
CHEF LEONARDO FIORENZANI – La Sosta del Cavaliere Restaurant - SOVICILLE, SIENA
COCOA BRIOCHE BREAD – BEEF LIVER – SWEET AND SOUR ONION – ALMONDS AND VIN SANTO
"MALFATTI" DUMPLINGS – ALMOND CREAM AND SAGE OIL
SCAMERITA – SPICY CREAMED POTATO WITH BROWN STOCK
CRISP TARTLET - RICOTTA CHEESE WITH HONEY, PLUMS AND ALMOND CRUMBLE
SIGNATURE DISH (€15,00)
ZOLA: BLUE CHEESE - COFFEE - CHOCOLATE ICE CREAM
WEDNESDAY, APRIL 15th
CHEF AGNESE LOSS - Osteria Contemporanea Restaurant – Gattinara (VC)
VEAL WITH TRADITIONAL TUNA SAUCE AND POWDERED CAPERS
TRADITIONAL DUMPLINGS, CREAMED TRENTINO GRANA CHEESE, CHIVE OIL
BRAISED CHEEK OF BEEF SERVED IN ITS SAUCE, CREAMED POTATOES AND VEGETABLES
HAZELNUT CAKE, CREAMED RICOTTA CHEESE, DARK CHOCOLATE NAMELAKA
SIGNATURE DISH (€15,00)
"PLIN" AGNOLOTTI WITH THREE ROASTS, TRENTINO GRANA CHEESE SAUCE, BROWN STOCK