The meeting organized by Relais & Chateaux, was hold in Guarene’s Castle, a breathtaking location few kilometres from Alba. Since 2014 the association, who gathers more the 60 partners in Italy and Mediterranean Area, is committed to enhance the gastronomic tradition of the territory, working together local supplier who distinguished for their story and production. Gabriele Boffa, the young executive chef, arranged a tasting which linked all the specialties proposed by local suppliers and prepared for us Fassona cubes with bone marrow and hazelnut, and braised Fassona cheek with spring onions.
Alessandro Borghese nella quinta puntata del suo cooking show si è spinto nel cuore di Londra dove ha scoperto il locale di Roberto Costa dedicato alla carne di qualità.
"Il ristorante è come un teatro dove ogni giorno si va in scena di fronte a un pubblico sempre diverso".
Ne è convinto Roberto Costa, proprietario e manager del locale Il Macellaio RC, uno dei quattro visitati durante la quinta puntata di 4 Ristoranti in onda il 27 dicembre. Questa volta Alessandro Borghese si aggira per Londra, la più cosmopolita delle città europee, alla ricerca del miglior ristorante italiano del terzo millennio dove ha avuto una vera sorpresa.
The Concours d’Elégance Pininfarina was held in Alassio from 2nd to 5th of June to celebrate Sergio Pininfarina’s 40 years of chairmanship. The contest gathered in Piazza dei Partigiani some of the Pininfarina’s masterpieces from all over the world. The exposition took place on the seafront, and the vintage cars were taken to the street in two separate processions. The event included also fireworks from the pier and the award ceremony.
Macelleria Oberto was partner of the contest and proposed the Fassona Salami paired with the “Mario Fongo” Baker’s specialties and the excellent “Braida” wines
Every Tuesday from 18:30 to 21:30 Un Posto a Milano holds the Aperitivo Agricolo, a “Rural happy hour” whose aim is to put in contact the customers and the restaurant’s suppliers who were able to combine high quality products with ethical and sustainable production processes.
Monday 1st December the dinner will focus on the famous “Bollito misto”, prepared with certified Piedmontese Fassona meats from Macelleria Oberto, paired with Fassona salami and a glass of red wine.
Thursday 26th November the Mucho Mas Restaurant in Carate Brianza will organize the third edition of "IL BUE GRASSO PIEMONTESE", a “Piedmontese Fat Ox” dedicated dinner.
With its majestic, imposing appearance, this animal is one of the finest specimens in Italy today. To be more specific, it is a castrated steer which becomes an ox at the age of 5. Its meat is marbled and tasty, with long fibres and an unmistakeable taste profile. The texture of the ox meat merges with the alluring flavour of the fat redolent with butter and cereals.
The “Fat Ox” fine meats, selected by Macelleria Oberto, are ideal for the preparation of a finely chopped Steak tartare or tasty gourmet hamburgers. Both the dishes will be part of this special four courses menu.
Wednesday 18th November a great Tasting Event will be held at Ostaia de Banchi restaurant in Genoa, a four-course menu focused on the Fassona meats from Macelleria Oberto paired with high quality wines from the "Marchesi di Barolo" historic cellar.
The dinner will celebrate the combination of fine specialties proposed by these two companies, both coming from the famous Langhe hills, with two recipes symbol of Piedmontese cuisine: Fassona Tartare and “Bollito misto”.
The last chapter of the culinary festival LA LUNA TRA LE STELLE will take place in Florence on Monday 12th October. The meeting between the HORECA professionals and the best chefs from Tuscany will be held in a beautiful location overlooking the Arno River, the Hotel Mulino. Several Michelin – starred chefs will join the gastronomic event: Vito Mollica from Il Palagio (Firenze), Silvia Baracchi from Il Falconiere (Cortona), Franca Checchi from Il Romano Ristorante (Viareggio), Luciano Zazzeri from La Pineta (Marina di Bibbona), Luca Cai from Il Magazzino (Firenze), Domenico Macaluso from Il Mulino (Firenze), Mauro Forte from Villa Olmi (Firenze) and Luigi Incrocci from Plaza Lucchesi (Firenze).
The happening consists of a great tasting of chefs’ dishes and culinary delights like Macelleria Oberto’s specialties made with Piedmontese “Fassona” meats.
The final stage of the International Chef Cup 2015 will take place on the 15th October at “la Terrazza di via Palestro” in Milan, where the winners of the prestigious competition will be crowned.
Seven couples composed of an Italian Michelin-starred and a foreign chef took part to the contest, whose aim is to combine the Italian gastronomy with culinary traditions from all over the world. Each couple presented a special recipe inspired to the principles promoted by the Universal Exposition through an involving cooking show.
The evaluation of the dishes wasn’t certainly an easy task, but the jury in the end proclaimed the finalist couples: the first, composed of the Italian Isa Mazzocchi (La Palta, Borgonovo Val Tidone) and the Thai Prin Polsuk (Nahm, Bangkok), reached the final thanks to their “Sorriso di ravioli tra Oriente e Occidente” (black rice stuffed pasta, swiss chard and onion over a spicy coconut soup). The second couple, composed of Luca Marchini (l’Erba del Re, Modena) and Gina Park (Papavero, Dae Gu e Seoul, Korea), qualified thanks to the “Modena-Seoul, andata e ritorno” (tortellini from Emilia Romagna filled with beef, soy noodles, bean curd and grinded kimchi).
The Macelleria Oberto, sponsor of the competition, will “take part” to the final with a tasty Piedmontese “Fassona” meat appetizer prepared by the Resident Chef Siro.