Science City of Naples, the location of the event The Taste for Life. A super charity dinner in favor of the Italian Association for Cancer Research. Appointment Monday 30 at 20.30 at the restaurant Art Food Serenissima structure Via Coroglio. Participants at the event will be able to taste the preparations of some of the most renowned chefs and pastry chefs of Campania accompanied by wine, beer and spirits served by sommeliers the Italian Sommelier Association of Naples, which is among the partners of the event.<\/p>\n
So much enthusiasm to join the initiative to not only cooks and masters of sweet even by the leading companies in the agri-food and wine that have provided many of their top products. Media partners of the evening will be Radio Club 91. Below is the list of the chefs and the dishes that will prepare for guests, as well as the list of visas proposed in abbianamento.<\/p>\n
Chef<\/p>\n
Ilaria Aulicino – creamed codfish
\nAndrea Azzarito – Gambero Mazara bunch of potatoes and pistachio flavored with oregano
\nSimone and Andrea Baiano Campanile – Sfogliette eggplant and buffalo dop
\nLuigi Barone – Salt cod creamed potatoes, olives and capers
\nGiulio Coppola – Pasta and potatoes buffing with squid
\nGianluca D’Agostino – Stratification of escarole, burrata and blue fish marinated
\nMaurizio De Riggi – Sandwich milk Nobile with veal carpaccio with citrus, onion compote with vin cotto, crispy zucchini, mayonnaise pecorino
\nTommaso Di Palma – roulade of coastal anchovies marinated with citrus fruits stuffed with provolone del monaco and septum of bread with black olives
\nDanilo Di Vuolo – Risotto with cabbage candied raw shrimp and rosemary
\nEduardo Estatico – Facts and chatter … Codfish artichoke tangerine and white chocolate
\nCiro Fontana – Anchovies with tomato on toasted pistachio aromatic
\nAntonio Grasso – Tartare of sea bass with Bisquit salty scent of lemon and thyme cream of zucchini and slivers of ricotta salata
\nPeppe Guida – Cuttlefish peas and mandarin
\nMarco Iavazzo – The Cetara tuna
\nGiacomo Luongo – Smoked salmon, goat cheese, crisp vegetables and pepper sauce
\nLuigi Liberti – Salad of angel hair crustaceans and vegetables
\nMichele Mazzola – The concept of Acqu ‘and Salt
\nMariano Miccich\u00e8 and Alessandro Parisi – Octopus carpaccio, cream of beans and potato salad
\nPeter Nunziata – Crispy shrimp with buffalo mozzarella on Mediterranean sauce
\nSandro Rescigno – Frittata maccaruni marinara
\nAntonella Rossi – The sepia meets hoax
\nClaudio Russo – Cannoletti mousse with cream of broccoli and Parmesan
\nGianfranco Salatino – Gazpacho earth cooks
\nFabiana Scarica – Company Country
\nFernando Squitieri – Pappa tomatos with stracciatella di bufala and basil
\nCristian Torsiello – Anchovy potato and truffle
\nRoberto Verducci – Caprese by the glass
\nPasquale Vinaccio – septum seafood, creamy provolone Agerola “harnessed” with notes of red tuna and wild fennel<\/p>\n
Team Chef APCI:<\/p>\n
Antonio Arf\u00e9, Arturo Fusco, Fabio Ometo, David Corsini, Gaetano Zealous, Michele Fur (resident chef), Antimo Puca, Gennaro Mastantuoni, Giuseppe Iorio, Maria Rosaria Can\u00f2, Francesco Onze and Rosario Reale – Pancakes with different flavors – Small suppl\u00ec Neapolitan – Pasta and beans with mussels – Mezzanelli Larded<\/p>\n
Confectioners<\/p>\n
Amedeo Carannante – Bavarian Vanilla Heart Chocolate
\nArmando and Pasquale Colmayer – Gone with the Wind
\nSylvester Muddy – zeppoline of St. Joseph
\nMassimo Giaquinto – Orange
\nMarco Infante – The ice cream cart and zeppoline chantilly and strawberries
\nVincenzo Mennella – Lemon Shortbread
\nSabatino Sirica – Cake Taste for Life
\nAntonio Tecchia – Delight dark and red fruits<\/p>\n
In combination:<\/p>\n
House of Faveri – Valdobbiadene Prosecco Superiore DOCG
\nCellars Colle di San Domenico
\nIrpinia Aglianico Doc
\nGreek di Tufo DOCG
\nCantine Di Criscio
\nCampania IGT ros\u00e9 Quartum
\nBlack Moon
\nGreek di Tufo DOCG
\nCampania Aglianico IGP
\nThe Pentri
\nImbres red beneventano
\nTerre d’Aione
\nFiano di Avellino DOCG
\nBrewery Serro Cross
\nChiara, the beer from agricultural chain<\/p>\n
Acqua Lete<\/p>\n
Ancient Distileria Petrone
\nGuappa, Elixir Falernum and Nocino<\/p>\n
Ticket to participate: EUR 20 per person (by reservation)<\/p>\n
Restaurant Art Food by Serenissima (at Science City)
\nvia Coroglio 57-104
\nNaples<\/p>\n
Info and reservations: Fabio Ometo – Mob. 335 6273667 – Email: fabiometo@icloud.com<\/p>\n
Press Contacts: Laura Gambacorta – Mob. 349 2886327 – email laugam@libero.it<\/p>","protected":false},"excerpt":{"rendered":"
Science City of Naples, the location of the event The Taste for Life. A super charity dinner in favor of the Italian Association for Cancer Research. Appointment Monday 30 at 20.30 at the restaurant Art Food Serenissima structure Via Coroglio. Participants at the event will be able to taste the preparations of some of the […]<\/p>\n","protected":false},"author":6,"featured_media":19939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[8794,5713,8793],"class_list":["post-19934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-cena-beneficenza","tag-citta-della-scienza-napoli","tag-gusto-per-la-vita"],"yoast_head":"\n