Italy on a Spoon
Doltone House
Sydney, Australia
November 20, 2017
World Week of Italian Cuisine? is a global event in its second edition?, which last year was celebrated ?in 105 ?countries with more than 1000 events?.?
To celebrate the occasion, Sample Food Event arranged for a sophisticated get together with stellar line up of Italian chefs joining forces to produce a cocktail menu showcasing regional cuisine from across Italy at the opening party of this Sydney Italian Festival.
The Italy on a Spoon event brought together seasonal fare matched with fine Italian wines and kicked off the week-long festival being celebrated in restaurants, cooking schools and specialty stores throughout the city.
Hosted by the Italian Trade Agency, Sydney Italian Week will be held from Monday November 20th to Sunday November 26th and kicked off with Italy on a Spoon at Doltone House with a splendid cocktail party.
The mouth-watering menu included:
Sardine 'Involtino' calabrian style, n'duja, liquorice reduction
By Chef Sandro Isabella of Sale Pepe Brookvale
Paired with Sensi "Collezione" Nero d'Avola Terre Sicilia IGT
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'Vitello tonnato', tuna sauce, puffed rice, raspberry
By Chef Andrea Tranchero, Barilla Australia
Paired with Sensi "Filo Grigio" Pinot Grigio Terre sicilia IGT
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Monkfish 'potacchio' style
By Fabio Dupretti, Unico Ristorante
Paired with Sensi Mandriano Vermentino Maremma DOC
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Rigatoni 'alla vaccinara', oxtail ragu, cocoa, raisin, pine nuts, pecorino
By Michele Liasio, Oliveto Ristorante & Bar
Paired with Sensi Mandriano Sangiovese Maremma DOC
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Saffron Risotto 'alla milanese' with veal ossobuco, gremolata
By Luca Ciano, Chef Consultant & Producer
Paired with Sensi Mandriano Sangiovese Maremma DOC
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Pasteria Napoletana
By Salvatore D'Altiero, Ristorante Isola D'Ischia
Paired with Sensi Vin Santo del Chianti DOCG
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Cassata gelato
By Laura Nobile, Alpino Gelato
The he creations of Andrea Tranchero from Barilla Australia, Michele Laiso from Oliveto Restaurant & Bar, Salvatore D’Alterio from Ristorante Isola D’Ischia, Fabio Dupretti from Ristorante Unico, Laura Nobile from ’Alpino Gelato and Luca Ciano, who produces his own Italian sauce range, could be sampled in an ambience that was infused with the essence of Italian hospitality: Authentic cuisine with fresh produce, the region’s local wines and welcoming, immersive gastronomy.
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Photos by KAVV
