The event will take place from 14.00 to 20.00: for the duration of the event you can purchase wines and other products for the price Vinix Live! At a price that is very close to the price offered by producers.

At 11.00 am, # trebbiano1 blind tasting – Italian White in Search of an Author.

Italian Wines Author in the tasting:

• Turbiana IGT Veronese Bianco 2009 Filippi Company
• Téra IGT Ravenna Bianco 2009 Company Fondo San Giusepppe
• Fragelso IGT Forlì Bianco 2008 Company Casetta dei Frati
• Vigna Vecchia IGT Umbria Trebbiano Spoletino 2009 Company Collecapretta
• Ad Armando IGT Umbria Bianco 2009 Company Tabarrini
• Lama Bianca DOC Trebbiano d’Abruzzo 2008 Company Feudo d’Ugni

Following, at 12:30 pm, Brunch with products of Ferrara. Then from 14.00 to 20.00, Vinix Live! Opening the tasting counter with the possibility of direct purchase in accordance with the price formula source Vinix Live!

At 18:00, Barter Wine Day (free trade of wine brought from home or purchased locally). Finally at 20:30, dinner Vinix Live!

Info: www.vinix.it

In opening a Finger Food by the chefs Candiano, and Ruta Craparo.

- Appetizers prepared by Accursio Craparo – La gazza Ladra, Modica

“Bruschetta of bread with oil with warm salad of fish, curd, tomato and basil

- First Course prepared by Vincenzo Candiano – Locanda Don Serafino, Ragusa Ibla

Fresh Spaghetti with black and sea urchins, squid and ricotta”

- Second Course prepared by Claudio Ruta – La fenice, Ragusa

“Tuna with cream of onion, grilled scented”

- Pre dessert prepared by Ciccio Sultano – Duomo, Ragusa

“Prickly pear sorbet with almond milk”

Dessert prepared by Ciccio Sultano – Duomo, Ragusa

“Sicilian Cassata with pistachio ice cream and chocolate sauce”

-Small Patisserie: Modica Pastries Antica dolceria Bonajuto

The dinner will be accompanied by Champagne selected by Steinbruck

DolceMilano’s ambition is also to present to the visitor the best to serve the last course of the meal, the apparatus that revolves around the party table, from crystal to porcelain, from textiles to silver. For lovers of DIY will not miss the pastry art tools.

The event will take place in a central nucleus and in adjacent places, according to the usual logic of FuorisaloneMilano. To the magical atmosphere that will welcome visitors outside, will be a reflected one inside, with a succession of meetings, seminars, presentations, workshops, all focused on the theme of the exhibition.

“Chef at Theatre” is a project designed with the objective to discover the typical products of the Romagna area and create a container of culinary excellence in an exclusive setting of the historic village of Longiano (FC).

The project is the brainchild of Luca Comandini and Francesco Fichera to communicate in new ways, through an unusual format, that the quality cuisine does not forget the traditional tastes and even manages to turn them into strengths. To inspire the two creators, not just the beautiful setting of the community of Longiano, an ancient town dozed on the gentle hills of Romagna, but also the love of cooking, understood as creative and exciting moment, for those in the kitchen and especially for those who tasted the result.

At Petrella Theatre, starting at 20.00, during the two evenings, sixteen great Italian chefs take turns on stage, decorated for the occasion like a real kitchen to make each one of his haute-cuisine recipes, recited as befits those who appears on the scene of a theater. A panel of experts is asked to taste the creations and interpretations to decree, on the evening of Sunday, the winner of this first edition of Chef Theatre.

The San Girolamo Hall will be open for tasting the local products offered by local firms, together with a selection of the best wine produced in Emilia Romagna. The Shakti Restaurant, for the two events, will put its stove at the disposal of two famous Italian haute cuisine chefs, Marco Bistarelli and Carlo Cracco.

The dishes will be paired with wines under the guidance of leading sommeliers as Giancarlo Mondini, Italian Sommelier Association President of Romagna and Luca Gardini, sommelier at the restaurant Cracco.

The prize of the contest will be a work by the sculptor and painter Roberto Valisi: a sculpture that tells the profound philosophy of the creative act, even in the kitchen.

It is also a kitchen with a strong Jewish influence (of the Jews of ancient Rome’s Jewish community) as in the goat soup, pasta and broccoli in a broth of skate, Jewish cod and the Jewish artichokes. Finally, the kitchen of the “fifth quarter”, exported and made known in every corner of the globe, deserving on the 18th of December, the title of “Ambassador of Roman Cuisine in the World” awarded to Anna Dente by the Gioachino Belli Academy and the City of Rome at the prestigious Campidoglio. She, the sister Anna, thanks and with the humility continues to cook with passion and enthusiasm of the flavor of the Prenestine Labicano territory and the culture of good food. Roman pride. This is also anthropology, history and cuisine.

This year, the fancy Cooking Chef Kenwood will decorate the Christmas! High technology, the innovative appliance – with the aid of equipment and accessories sold separately – will be able to make and cook in total autonomy, full Christmas menu.

Noodles, pappardelle, bigoli, orecchiette are just some of the many home-made dishes that can be created easily and quickly through the use of cut pasta, the press and dies Kenwood. The mixture is easily obtained thanks to the dough hook supplied, while the kneading dough allows realizing the base to create the desired pasta.

To prepare sauce to perfection, tasty tartar or delicious meatballs – applicable accessory of Cooking Chef – is an indispensable help in the kitchen; you just choose the most appropriate stainless steel disk to obtain, in a simple and fast way, a fine chop, medium or large as indicated by the recipe you want to do.

To create attractive Christmas dishes with vegetables, fruit or cheese, the new cut vegetables with 7 new stainless steel discs is the ideal accessory to cut into sticks and julienne, crumble fine, large and extra fine, and finally slicing the ingredients.

Finally Cooking Chef Kenwood also serves for: nougat, cream cake, pandoro, strufoli, some of the traditional sweets that can be prepared with this complete kitchen tool.

Ingredients

For the dough:

• 600 g dry mashed potatoes
• 400 g flour
• 100 g semolina flour
• 50g egg white
• 100 ml water

For the filling:

• 300 g ricotta
• 200 g fresh pecorino cheese
• 100 g mashed potatoes
• salt and pepper
• nutmeg

For finishing:

• 20 g melted butter
• 20 g hazelnuts
• 20 g pomegranate
• 40 g bacon
• Sage

Preparation

For the filling: Combine all ingredients in a bowl and season with salt and pepper. For the dough: mix all ingredients, spread the dough with a rolling pin and, without letting it rest, do the half-moon ravioli. Cook the ravioli in salted water, drain and season them with melted butter and sage. Finally, once in the plate, place the pomegranate fruit, nuts and bacon previously dehydrated in an oven at 140 ° C.