Slow Food

Cheese - Dinner Dates

Italy - 27 Aug 07

As in past editions, Cheese will not remain confined to the city of Bra in 2007, but embraces the surrounding Langhe and Roero area. Country houses, historic villas and top restaurants and osterias will be hosting special dinners, presenting a unique opportunity to experience local cuisine or dishes from other Italian and international regions. Some meals are held in special venues usually closed to the public, such as Villa Contessa Rosa in the Fontanafredda estate at Serralunga d’Alba or the attractive buildings owned by Casa Gancia in Santo Stefano Belbo. Accompanying the menus will be wines from the top Italian wine producing regions selected from the guide Vini d’Italia (Italian Wine Guide) by Slow Food Editore. The 15 Dinner Dates will be welcoming some special chefs in addition to spotlighting Bra and Alba osterias described in the Osterie d’Italia guide and some of the most prestigious restaurants of the area. Friday, September 21 – 8.30pm Villa Contessa Rosa – Tenuta di Fontanafredda - Via Alba 15, Serralunga d’Alba (Cuneo) – 65 km SE of Turin Donated in 1860 by King Vittorio Emanuele II to the sons from his morganatic wife Rosa Vercellana Countess of Mirafiori and Fontanafredda (known as “Bela Rosin”), the Villa Contessa Rosa maintains its architecture and period atmosphere, while the estate has produced top quality wines and spumante since 1878. The Villa is a splendid setting for this special Dinner Date which welcomes two Bulgarian chefs, Ivan Georgiev Kyutukchiev and his wife Nadezhda Borisova Kyutukchieva. The two chefs were among the 1,000 chefs at Terra Madre in Turin last October. Ivan is head chef at the restaurant Fancy in Sofia and boasts considerable international experience in Italy and Malta. For his creations he selects local traditional products. His wife Nadezhda also works in Sofia at the Talisman, one of the most innovative restaurants in the country, using highly experimental methods to prepare dishes. On this occasion the Kyutukchievs will surprise with a menu combining tradition with innovation. Sunday, September 23 – 8.30pm Locanda Gancia – Piazzale Manzo 1 – S.Stefano Belbo (Asti) – 70 km SE of Turin The Locanda Gancia, originally a weighing station for grapes, is now a place to meet and celebrate a culture of wine and gastronomy. For Cheese it is hosting a dinner prepared by four young chefs of the Jeunes Restaurateurs d’Europe. Born in 1965, Marco Bistarelli, a familiar face at Slow Food events, is chef at Il Postale in Città di Castello (Perugia), which received a Michelin star in 2000. He also works with two culinary schools in Rome, Nonna Papera and A Tavola con lo chef. Christian Zana is chef and owner of the restaurant All’Isola in Cogollo del Cengio (Vicenza), which opened in 2002. Christian’s main concern is to respect seasonality of ingredients, which are prepared in dishes of extreme simplicity. You can enjoy the cuisine of Emanuele Scarello, a young chef of 35 years, at the restaurant Agli Amici in Località Godia (Udine). Scarello’s new frontier is pasta, prepared to new consistencies, all without flour. Barely over thirty, Ilario Vinciguerra can already boast impressive experience in Michelin-starred restaurants in France (La Reserve de Beaulieu), Montecarlo (Luigi Quindicesimo) and Switzerland (Hotel Suvretta House). He is now chef at the Antica Trattoria Monte Costone. Despite his young age he describes himself as an “old-fashioned” chef and focuses on traditional cuisine. Sunday, September 23 – 8.30pm Albergo dell’Agenzia – Via Fossano 19 – Pollenzo (Cuneo) – 52 km S of Turin Jean-Paul Jeunet is chef at his eponymous two-Michelin-star restaurant in Arbois, in the region of the Franche-Comté near the Swiss border. He was born in 1954 into a family of restaurateurs. After obtaining his Hotel Management diploma in Nice, Jean-Paul got experience in some of the most prestigious restaurants in France: the Réserve de Beaulieu in Beaulieu sur Mer, the Ritz in Paris and the Relais de la Poste in Magesq. His cuisine uses local ingredients to best effect, such as the famous Comté cheese, herbs from the mountain plateaus, Morteau sausage and morel mushrooms. At Cheese Jean-Paul will demonstrate his skills in the attractive 19th-century reception hall of the Albergo dell’Agenzia, a historic neogothic building, built at the beginning of the 19th century, which belonged to King Carlo Alberto of Savoy. The complex of the Agenzia, which has been restructured to maintain the original architectural features, also houses the University of Gastronomic Sciences and the Wine Bank.