Dinner for Confrerie de la Chaine des Rotisseurs
Italian Institute for Advanced Culinary and Pastry Arts
(ICI) has accepted a gracious invitation to present a Gourmet
Truffle Banquet to culinary luminaries, Confrerie de la
Chaine des Rotisseurs. The event comes at a time when authentic
Italian regional cuisine is becoming increasingly popular
in both the professional, educational and public sectors
of the world's culinary scene.
December 2008, 100 of Europe's leading gastronomes, culinarians
and selected media guests will dine on a truffle feast in
the Tuscan spirit of 'Palio' and ancient gala celebrating
great fine food and the adventure of medieval Italy. The
evening's chefs consists of a 'Who's Who' of talent including
ICI president John Nocita, CondeNast award winning executive
chef Walter Zanoni, master bakerNicola Stratoti and master
chef Salvatore Sinopoli. For more on chef's BIOs, click
setting for the event is in Calabria, in the south of Italy.
Elegantly surrounded by palm trees, baroque architecture
and lavish seas, the event features a gala dinner and seminar
presented by ICI. Wines have been specially selected by
the best makers from Italy, France and Australia.
menu was chosen for its relevance to the Tuscan 'Palio'
theme inspired by a similar ICI event in the USA. Centering
around precious white truffles from Alba, Italy, it is based
on simplicity to focus on the exquisite taste of the expensive
tubers. As always, in addition to the Italian truffles,
the best local ingredients have been incorporating respecting
the excellent array of ingredients available in Calabria
and Sicily including verdure, seafood and even artisan cheeses.
As well, the atmosphere will be a perfect mix of medieval
Italian culture and gastronomy and trendy Italian festivity.
'Perla del Ionio'
A Selection of Tuscan Truffled Vorspeises
Zucchini Blossoms with Roasted Artichoke Ricotta
Mousseline in Arborio Rice Crust
Served with Winter Greens in Dandelion Vinaigrette
touched with Pumpkin Seed Oil
Potato and Semolina Gnocchi
with Langostines and White Truffles
Pan Roasted Breast of Duck
with Pantelleria Glazed Fois Gras and Black and
with Raspberry Balsamic Caviar and Vanilla Sauce