It’s up to Nicholas Carusio – Gardapost

Have you ever tried a “chef’s table”? Here is the opportunity! Cibo di Mezzo offers it to you, the project that brings together restaurateurs, chefs and selected producers between Lake Garda and Lake Iseo to offer consumers unique and exclusive experiences regarding food and territory.

Did you miss it? You can catch up with the next appointments!

Wednesday, April 6, it’s the turn of chef Nicholas Carusio of restaurant Saur in Barco, Orzinuoviwho will accompany you in the preparation of a four-course menu designed by him for the occasion.

A dinner that you can then offer to your guests, at home, all of course with the possibility of tasting the dishes prepared during the evening.

To brighten up the preparations, in the perfect Cibo di Mezzo style, there will also be two producers who will tell you their story and that of their products, the wines of San Michele of Capriano del Colle explained by the producer Mario Danesi and the treasures, namely the cheeses, of Alps region told by Bruno Bossini.

THE MENU

  • Aperitif – Royal perch, quince and cedar
  • First – Risotto with wild herbs
  • Second – Crispy leek tongue and our green sauce
  • Dessert – Milk

THE PROGRAM

  • 6:30 p.m. – welcome and presentations
  • 7:00 p.m. – start of the cooking activity with tasting of each dish after its preparation
  • 10:00 p.m. – end (approximately) of the activity, final toast and speeches by the producers

THE PRODUCERS

  • San Michele Vini – Capriano del Colle
  • Alps region

DELIVERED

Chef Nicolas Carusio.

The next meetings

April 26 – Mauro Zacchettileader of Al Malò – BOOK

  • Appetizer – Trout tartare, crispy skin, eggs, Franciacorta sauce and dill
  • Première – Pappardella stuffed with pumpkin, yuzu and amaretti
  • Second course – Veal, artichokes and veal jus
  • Dessert – Hot and Cold Tiramisu

May 11 – Andrea Lealichef of Casa Leali – BOOK NOW

  • Aperitif – Poached egg, meat juice and chicken fat, chicken bottarga
  • Première – Citrus buds and pumpkin with Timut pepper
  • Second – Veal sweetbread Milanese
  • Dessert – Lemon Pie

The meetings will take place in the classroom equipped with Tedeschi Srlhistorical partner of Cibo di Mezzo, in Villanuova sul Clisi.

Yoghurt, burnt meringue, white celery and chef Stefano Cerveni’s gin.

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