Proper nutrition that follows i principles of the Mediterranean diet is able to modify the expression of our genes, protecting us from the onset of renal and metabolic pathologies. Two researchers from theUrological Research Institute of the IRCCS San Raffaele Hospital: Dr. Francesco Trevisani, nephrologist, and Dr. Arianna Bettiga, nutritionist.
To support this important research two starred chefs Giuseppe Iannotti and Chicco and Bobo Cerea with the pastry chef Roberto Rinaldini they realize one delivery format dinner, throughout the boot whose proceeds will be donated to the Re.Me.Diet project. From Friuli to Calabria, including the islands, on Friday 23rd April anyone who wants to support the scientific research of the Urological Research Institute (URI) of the IRCCS San Raffaele Hospital, and in particular the Re.Me.Diet project, can join at https://sostienici.hsr.it/sostienici/iniziative-ed-eventi/una-cena-stellare-remediet.html.
La multi-handed starred delivery dinner is inspired by the concept of evolution of the Mediterranean diet. Research into nutritional balance, creativity, experimentation in the kitchen and some typical ingredients of the Mediterranean area are the elements that characterize the menus available in delivery mode throughout Italy. The instructions will also include a link to connect live at 20.00 with the chefs and managers of the Re.Me.Diet project, who together will give a virtual welcome to the guests of the charity dinner. The menu includes: Parmesan lollipop, Curry puff pastry, My pizza: Steamed bao filled with marinara sauce, Aubergine Parmesan, smoked provola and potted basil, Mixed seafood pasta soup, Veal wing with white port with Branzi polenta from Bergamo and stewed cordoncelli, Torta Donizetti with candied apricots and pineapple, chocolate sauce with chilli pepper, MacaRAL®: Soft almond, hazelnut or pistachio meringues filled with light butter creams or chocolate ganache.
The RE.ME.DIET project was born from the researchers and doctors of URI (Urological Research Institute) of the IRCCS San Raffaele Hospital in Milan who have been engaged for years in the study of the epigenetic impact of the Mediterranean Diet on the prevention and treatment of kidney disease. The doctors and researchers of Re.Me.Diet intend to study the right combination of typical foods of the Mediterranean diet with the purpose of develop predictive medicine, that based on the genetic characteristics of the individual can anticipate an estimate of the risks of the latter of develop a certain disease to be able iIntervene on dietary habits by modifying gene expression and thus protecting us from the onset of renal and metabolic pathologies. This international project presented by Francesco Trevisani and Arianna Bettiga at the European Parliament in Brussels in 2018, has always seen the important support of starred chefs, convinced that scientific rigor and methodological correctness must always meet the taste and pleasure of good food.
Giuseppe Iannotti is Chef and owner of Krèsios, 1 Michelin star in Telese Terme (Bn). Born in 1982, he represents one of the most avant-garde chefs on the national and international scene. An engineering mind and an eye to the future, he has a gastronomic vision closely related to culinary and scientific experimentation, as evidenced by his IannottiLab project, a creative research and study laboratory. Applied research also in the 8pus format, inaugurated in May 2020, which was the first to develop a haute cuisine ready-to-cook delivery formula that reaches the whole peninsula, taking care of every single aspect of the project, from the raw material to the packaging and conservation during transport, up to ecological packaging. Among the awards, in addition to the Michelin star confirmed every year from 2013 to today, the prizes "Best young chef of the year" and "Innovation in the kitchen" for the Guide de l'Espresso (2012 and 2017) and the "Premio vent 'anni” of San Pellegrino in 2013.
Enrico, known as Chicco, and Roberto, Bobo, are both executive chefs of Da Vittorio, a three-star Michelin restaurant in Brusaporto, in the province of Bergamo. Sons of Bruna and Vittorio Cerea, who on April 6, 1966 opened their first restaurant Da Vittorio right in the Orobic city, together with their brothers Francesco, Barbara and Rossella they are part of one of the most famous and long-lived gastronomic dynasties on the scene, considered among the standard bearers of a new way of conceiving fine dining and hospitality in Italy. Chicco and Bobo grew up in the kitchen together with their father Vittorio, who in a city devoted to meat like Bergamo had instead decided to focus on fish (a bet that proved to be successful): his farsighted vision further developed thanks to the evolution accomplished by his children, who interpret the great classics of the Italian gastronomic tradition with very solid technique and contemporary flair.
Roberto Rinaldini Pastry chef is Maestro AMPI - the prestigious Academy of Italian Pastry Chefs, member of Relais Desserts, the French association that brings together the world pastry elite and founder of Rinaldini Pastry SpA Standard bearer of the quality and excellence of Italian artisan pastry, with an absolutely original, modern and elegant style, which stands out for the frequent 'incursions ' in the glamorous world of fashion. A world that has always loved for its attention to detail and which is inspired by its strong entrepreneurship and image. Each cake, in fact, is conceived as a work in itself, a sartorial masterpiece at the base of which, however, always and in any case, remains the stubborn search for a 360-degree quality: from the selection of raw materials to the processing techniques, up to the choice packaging and sales environments.
