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Program 2019

Program

Istria Gourmet Festival: Autumn 2019
Rovinj-Rovigno, 28. - 29.10.2019

Program | 28.10.
Hotel Lone | Congress room

08:30 - 09:30 Registration

09:30 - 09:45 Otvaranje festivala | Festival's opening ceremony

09:45 - 10:25
Mauro Uliassi, Michelin 3*
Uliassi, Senigallia
Kuhinja s tla i mora jadranske obale
Adriatic coast's soil and sea cuisine

10:25 - 11:05
Roberto Cerea, Michelin 3*
Da Vittorio, Brusaporto
Moja riža
My rice

11:05 - 11:35
Francesco Sposito, Michelin 2*
Taverna Estia, Bruasciano
Promišljanje o tradiciji | Reflecting on tradition
Show cooking: Bakalar u pergamentu | Cod in parchment paper

11:35 - 12:05
Valeria Piccini, Michelin 2*
Da Caino, Montemerano
Novi klasici: stara tehnika u službi modernog doba
New classics: an ancient technique at the service of the modernity
Show cooking:
Brizle, pire od slanutka s limetom, sipa i juha od lignje
Sweetbread, chickpea puree with lime, cuttlefish and squid broth

12:05 - 12:35
Enrico Bartolini, Michelin 2*
Mudec, Milano
Donato Ascani, Michelin 1*
Glam di Bartolini, Venezia
Moja suvremena talijanska kuhinja
My contemporary Italian cuisine

12:35 - 13:00
Roy Caceres, Michelin 1*
Metamorfosi, Roma
Evolucija sjećanja
Govedina, pšenica i menta (Posveta djedu Salomonu)
The evolution of memories
Beef, wheat and mint (Homage to grandpa Salomon)

Show cooking

13:00 - 14:00 Zajedničko druženje | Lunch break

14:00 - 14:30
Daniele Lippi, Michelin 1*
Acquolina, Roma, The First Hotel
Apparente - mente
Show cooking:
Čičoka kao artičoka
Jerusalem artichoke like an artichoke

14:30 - 15:00
Fabrizio Mellino, Michelin 2*
Quattro Passi, Massa Lubrense
Novomediteranski
New Mediterranean
Show cooking:
Špaget s umakom od rajčice
Spaghetto with tomato sauce

15:00 - 15:30
Christian Torsiello, Michelin 1*
Osteria Arbustico, Paestum
Drugačija Kampanija
The different Campania
Show cooking:
Cilento i njegova bogatstva
Cilento and its wealth

15:30 - 16:00
Kotaro Noda, Michelin 1*
Bistrot 64, Roma
Gourmet kuhinja i bezglutenska jela
Povijest špageta od krumpira, s maslacem i inćunima
Gluten-free and gourmet cuisine
History of a potato spaghetto with butter and anchovies

16:00 - 16:20
Diego Vitagliano
Diego Vitagliano, Pizzeria 10, Napoli
Pizza Canotto ili suvremena pizza ili jednostavnije, samo pizza
Canotto pizza or contemporary pizza or, simply pizza

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Program | 29.10.
Hotel Lone | Hall A

08:30 - 09:30 Registration

09:30 - 10:45
Okrugli stol | Panel discussion
Važnost izvrsnog ugostiteljstva u luksuznim hotelima
Importance of high quality catering industry in luxury hotels

Primjeri | Examples:
Mandarin Oriental - Como Lombardia; Pellicano - Toscana;
San Montano - Ischia, Campania; Borgo Sant'Andrea - Amalfi, Campania;
Grupa Gruppo Laringe hotels - Campania; Les Chais Monnet - Cognac;

Panelisti | Speakers:
Mario Cardone, Maurizio Orlacchio, Vincenzo Guarino,
Michelino Gioia, Roberto Laringe, Arnaud Bamvens, Andrea La Caita

11:00 - 11:30
Vincenzo Candiano, Michelin 2*
Locanda Don Serafino, Ragusa
Kuhinja, prijatelj lokalnog gospodarstva
The cuisine, a friend of the local economy
Show cooking: Dolina rijeke Irminio | Irminio Valley

11:30 - 12:15
Graziano Caccioppoli, Michelin 1*
Maxi, Vico Equense
Angelo Carannante, Michelin 1*
Caracol, Bacoli
Lijepo i dobro... kvaliteta u raju!
Nice and good ... quality in paradise!

12:15 - 12:45
Michelino Gioia, Michelin 1*
Hotel Il Pellicano, Porto Ercole
Otići radi povratka. Otkrijte svijet da biste otkrili sebe. Priča o jednoj obitelji i suvremenom ugostiteljstvu.
Leave to return. Discover the world in order to discover yourself. The story of a family evolution through contemporary catering industry.

12:45 - 13:15
Gaetano Trovato, Michelin 2*
Arnolfo, Colle Val d'Elsa

Program | 29.10.
Hotel Lone | Hall D


09:30
Masterclass Meso | Meat
Pitanje mesa: tri sjajna majstora i tri chefa u promišljanju kako koristiti izvrsno meso u kuhinji

Reflecting on meat: three great artisans and three chefs reflecting on the excellent meat used in cuisine

Simone Fracassi: Chianina
Stefano Bettella & Chef Daniele Lunghi: Svinjetina | Pork
Simone Fracass: Deklinacija mesa | Meat declination
Laura Peri & Chef Gaetano Trovato: I ne samo piletina | Chicken and more


13:30 Ručak i zatvaranje festivala | Lunch and closing ceremony

Show