Donnerstag, 13.12.2018 12:11 Uhr

Gelato meets starred seafood at fico eataly world

Verantwortlicher Autor: Carlo Marino Rome/Bologna , 18.07.2018, 20:01 Uhr
Presse-Ressort von: Dr. Carlo Marino Bericht 5213x gelesen

Rome/Bologna [ENA] FICO Eataly World is the world’s best Italian food experience. In Bologna, on 100,000 square meters, agri-food park showcase the wonders of Italian biodiversity, from field to fork: 2 hectares of educational fields and stables with more than 200 animals and 2000 cultivars to understand Italian agriculture; 40 farming factories to witness the production of meat, fish, cheese, pasta, oil, sweets, beer and many Italian

products; a choice of over 45 different restaurants, from street food kiosks to starred restaurants to taste the best of Italian food and drinks; 6 educational Carousels dedicated to fire, land, sea, animals, wine and the future to learn and have fun; 30 events and 50 courses a day in classrooms, theater, and educational spaces.Parmigiano Reggiano, balsamic vinegar, red onions and truffles become gelato and match with seafood in the menu of chef Gianpaolo Raschi with the gelato masters of Carpigiani.  The best ingredients of the Italian cuisine - from Parmigiano Reggiano to balsamic vinegar, red onion and truffles – become gelato and meet the taste of the Adriatic Sea thanks to the special touch of a great Michelin-star chef.

The freshest and tastiest summer pairing happened on July 17th at FICO Eataly World, more specifically at "Il Mare di Guido" restaurant, with a special dinner based on seafood and gelato in partnership with the masters of Carpigiani Gelato University. Chef Gianpaolo Raschi from the Michelin-star restaurant “Guido di Rimini” in Rimini and “Il Mare di Guido” restaurant at FICO Eataly World, created a special dinner menu for 30 guests where the best Italian seafood recipes matched up with sorbets and handmade gelato prepared for the occasion. For example, traditional piadina from Rimini has been served with marinated anchovies, mixed salad, and a red onion and wine vinegar gelato.

The menu featured other collaborations with many of the Italian excellences present at FICO Eataly World, such as the entrée with Parmigiano Reggiano, Traditional Balsamic Vinegar, and prawns gelato. Urbani Truffle gelato has been served paired with red drum fish with asparagus and Dutch sauce. Finally, all the perfume of citrus fruit found free expression in the dessert - an inverted cake served with yogurt and bergamot gelato.  The lucky 30 guests who sat at the tables of "Il Mare di Guido" restaurant at FICO Eataly World for this sophisticated and exclusive paring of seafood and gelato on July 17th, had the chance to taste the expert cuisine of those who managed to get their name in the legendary Michelin Guide and spread Romagna

cuisine in the world: "With gelato we rediscover the spirit of Italian craftsmanship from North to South and unique classic and innovative tastes and traditions”, explains chef Gianpaolo Raschi. "Today, the world of gelato-makers is also approaching savory food as sign of continuous research and experimentation. In an attempt to succeed in combining a salty gelato to my cuisine, I will try to insert two different proposals that go beyond my idea of cooking, but at the same time fuel my curiosity as a chef.” Few people know that gelato - the most popular of Italian desserts - was born during Renaissance as an exclusive preparation for Italian monarchs and noble families.

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