From Sous to Top
Results only come with effort, and victory only with
sacrifice. Sous-chefs, the lieutenants of haute-cuisine kitchens, working in
the shadow of their bosses, know this very well. This evening’s dinner will be
prepared by five chefs who served as second-in-command in some of Italy’s most
renowned kitchens, where they refined their technique and creativity. Through
their dishes, Pierpaolo Livorno of the Albergo dell’Agenzia in Pollenzo, Marco
Visciola of Marin at Eataly in Genoa, Federico Zanasi of Principe delle Nevi in
Cervinia, Yoji Tokuyoshi of Tokuyoshi in Milan and Marcello Rapisardi of
Pasticceria & Dessert in Milan will be telling the story of the skills they
learned and made their own. The dishes will be accompanied by wines from
Batasiolo from La Morra (Cuneo).
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| Dinner Menu and Wine Pairing |
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| Amuse Bouche #1 - Tar Tar |
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| Amuse Bouche #2 |
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| Amuse Bouche #3 |
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| Gyotaku |
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| Finanziera of the Sea (Sea urchin, fish offal, assorted vegetables) |
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| Risotto, rose powder, Salina capers and red fruits |
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| Goat, acid milk, spiced cranberry, and elderberry vinegar |
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| Beet, gianduja chocolate, raspberry, and liquorice |
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