Episode Zero | May 7h, 2017 | Recap
On May 7th we started our Gatherings Out in the fields
MENU
APERITIVO
– WELCOME COCKTAIL: WORLD CLASS BLOODY MARY
– RAW OYSTERS
– SMOKED FIRST OF THE SEASON VEGS PINZIMONIO
– CHICKPEAS FLATBREAD TACOS MARINATED CHAR, BABY SPINACH, PICKLED ONIONS AND QUARK
ENTREE
– LOCAL WILD HERBS, FLOWERS, RASPBERRIES AND KARKADÈ
FIRST COURSE
– SPELT TESTAROLI, BORAGE PESTO, SMOKED OYSTER SAUCE AND RAW ALMONDS
MAIN COURSE
– SUCKLING PIG COOKED WITH FIRST CROP HAY, PANZANELLA AND CUCUMBER WATER
DESSERT
– GOFFRE WITH GRILLED APRICOTS, ROSEMARY BRUTTI MA BUONI CRUMBLE AND VANILLA BEANS FRESH CREAM
PARTNERS
Chef:
Stefano Ratti
Welcome Cocktail:
World Class @worldclass
Ketel One Vodka @ketelone
Cookware:
Le Creuset @lecreusetitalia
BBQ&Grill:
European Outdoor Chef
Dishware:
Madame Gioia Home @madamegioiahome
Location:
Myle Area
Oysters:
Luca Mantovani – Oyster Cafè
Honey:
Apiario Vinazza
Live Music:
Freaky Mermaids
Project by:
Ma’ Hidden Kitchen Supper Club @mahksc
The Chic Fish @thechicfish
