Gli Chef Stellati: A Cena da Eataly in Rome, Italy
How often can you have dinner with seven excellent chefs, four of whom have Michelin stars up their sleeves and five exceptional pastry makers? At Eataly Ostiense in Rome, a special dinner last 7 December 2017 featured seven celebrated Italian chefs to celebrate Christmas with traditional holiday recipes that each chef recreated with their ingenuity. Each of the chefs was assigned to a restaurant inside Eataly where they created their original dishes that's paired with a glass of sparkling wine from the Enoteca of Eataly and a dessert prepared by the guest pastry makers.
The chefs who were present:
Iside Maria De Cesare of La Parolina (1 Michelin Star) in Trevinano
Domenico Stile of Enoteca La Torre (1 Michelin Star) of Villa Laetitia in Rome
Luciano Villani of La Locanda Del Borgo (1 Michelin Star) in Telese Terme
Massimo Viglietti of Enoteca Al Parlamento Achilli (1
Michelin Star) in Rome
Enrico Panero, Executive Chef of Eataly
Oreste
Romagnolo of Orestorante in Ponza
Paolo Trippini of Ristorante Trippini in Civitella Del Lago
The pastry makers who were present:
Accompanied by Luigi Ghisleri Brut Metodo Classico of Verdicchio grapes, the dinner started with the cappelletti of Cinta Senese in progressive broth by Iside Maria De Cesare. It was a traditional tortellino in broth but with a couple of surprising twists. Two spoons, one of smoked broth gel to melt with the broth at the beginning and another spoon of licorice gel to add at the last third of the broth. It was quite perceptive in playing with the right flavors and temperatures of the dish.
The tepid risotto with ginger, cucumber and marinated shrimp dressed with winter pansies by Oreste Romagnolo gave an invigorating take of winter risotto with its refreshing combination of ingredients and choice of serving temperature.
Paolo Trippini's dish of tortelli with chicken livers, dressed with chestnut sauce and garnished with black truffles gave us a delicious peek at his territory with the delectable flavors of the Umbrian cuisine.
Like Paolo, Luciano Villani's choice of dish was also influenced by his territory, Campania. Codfish and escarole cream with wafer-thin black olive bread and winter pansies was a spectacle with its bright green, black, orange and yellow contrasting colors. It was a very inviting seafood dish with straightforward flavors.
Massimo Viglietti chose a dish with contrasting tastes and unexpected ingredients called Azzurro Natale which was fried anchovies served on robiola cheese and pannettone sauce.
For the last savory dish, Enrico Panero created a very tasty baked artichoke filled with ricotta and guanciale served on Cibaria pecorino cheese fondue.
In conclusion to the marvelous dinner, Gianluca Fiorino
of La Portineria created Aspettando il Natale, a delectable dessert made
of layers of whole wheat chocolate and orange panettone soaked in
coffee, salted butter caramel and zabaione cream.
Eataly Ostiense Rome
Piazziale XXII Ottobre 1492
00154 Rome, Italy
(Metro B - Fermata Piramide)
Tel: +39 06 90279201
Email: eatalyroma@eataly.it
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