In the rich calendar of events of the exhibition Bocuse d'Or OFF, with which we celebrate the Italian tradition and cultural innovation and food and wine
From 16.30 at the Courtyard of Palazzo Birago, Popular Cuisine and Starry, meeting and contamination of flavors of Liguria and Piedmont, challenges open to the public and storytelling on the food, will be the ingredients wisely mixed for the show. Start with the stage of the World Pesto Championship at the Mortaio, with the slaughterer Roberto Panizza, who with the association PalatiFini is following the candidacy of the pesto to the mortar as a UNESCO heritage.
The winning formula involves the challenge of pestle shots between 10 participants chosen by the public. The best pesto, prepared with basil dop, extra virgin olive oil taggiasche, garlic of Vessalico, will be established by a jury of experts.
From Ligurian tradition you pass to the show of high cuisine, with two showcooking "stellati": the famous television face Chef Ivano Ricchebono, The Cook at the Cavo di Genova, and Chef Walter Ferretto del Cascinale Nuovo di Isola d'Asti (AT). Each chef will prepare an unpublished dish, linked to his territory by crossing his own ingredients with those of the other two regions. For Ricchebono risotto reserve San Massimo, forty-nine potato cream cauda to the short France and crumble of pine nuts, for Walter Ferretto Raviolo square liquid with basil pesto, calamari, tomatoes confit, crunchy bread crumbs.
For the aperitif time the atmosphere warms up with Michele Marzella, bartender of Affini, trendy place in Turin, which will mix Vermouth and Gin with drinks from Liguria. The Cocktail show is assured thanks to the companies of the Milan Sanremo del Gusto that offer innovative products for mixing: Gin taggiasco di Roi, Rosa Brillante di Cavo, the drinks of Niasca Portofino, the organic vodka of Origin.
