IS "REGENERATION” the watchword of Excellence 2022 the event born as a b2b event to make the various sectors of food and wine dialogue in a virtuous circle of economic and cultural exchange now in its XNUMXth edition. The appointment is for 10, 11 and 12 November from 10:00 to 18:00, in the spaces of Rome Convention Center La Nuvola in Viale Asia n.40 in Rome Eur.
Like every year, to interpret the congress theme both in the two areas destined for show cooking, area Food Innovation and area Food Experiences, that in the temporary restaurant, there will be eighty chefs, mostly starred. The subject has deeply stimulated the interpretative imagination of the chefs returning from a long period who have created that terrain for the research and rediscovery of different expressive values. Therefore, the interpretative keys are different but, a common element to all, the clear positive connotation since, over the long period now behind us, the way of doing and understanding cooking has been innovated by placing the emphasis on ethical and sustainable values perhaps too often overlooked. Protagonists among others starred chefs and high level such as Giuseppe Di Iorio, Andrea Pasqualucci, Mirko Di Mattia, Oliver Glowig, Massimo Viglietti, Dino De Bellis, William Anzidei, Giuseppe D'Alessio, Simone Maddaleni, Daniele Roppo, Alessandro Borgo and Matteo Militello who will have the task of represent, through their dishes, the theme of this edition: Regeneration.
“I always thought about Excellence as a multi-channel platform capable of creating synergy and exchange, a forge of ideas that arise from the dialogue between food and wine operators and entrepreneurs. In today's reality that has seen players, scenarios and ways of thinking and working in accordance with sustainable ethical guidelines change, no word best expresses this ferment, except: “Regeneration. It will be right there regeneration the pivot on which the activities of this rich congress fair will revolve.” With these words Peter Ciccotti, organizer and founder with his brother Claudio of this format, sums up the spirit.
Pandemic effect: the kitchen is renewed with an emphasis on ethical and sustainable values
An interpretation close to the technical culinary meaning of this year's theme is that of the "regenerated cod" proposed by Joseph DiIorio a Michelin star, chef of Aroma Restaurant. An ingredient dear to traditional cuisine that is proposed by the chef in order to recommend its use, even at home, in a gourmet key that allows you to contain times, costs and waste. Forerunner of the anti-waste kitchen, the young man Andrea Pasqualucci, healthier skin starred chef of the Moma restaurant, understands regeneration as a new ethical approach to cooking. For the occasion he presents his "Parmesan tripe" a dish that winks at the Roman tradition and deceives the galloping cost of living. The optimization of time as a function of sustainability and economy as well as the application of new techniques to regenerate great classics is the interpretative module of the chef Mirko DiMattia (Level 1 restaurant) and chef Giuseppe Milana (Corte degli Archi restaurant) called to express themselves in a four hands. The protagonist of their cooking shows is pasta, the cornerstone of the Mediterranean tradition, which is regenerated through this "new" passive cooking technique which has been a lot of talk lately in terms of anti-energy consumption. The pair of chefs will bring this uncooked pasta to the public's scrutiny with the "Maccherone, pink prawns, tubers and black lemon".
Excellence 2022: Regeneration as an evolution of simple dishes capable of surprising the diner
Raw materials that don new clothes, foods with universally recognized nutritional qualities, regenerated from the taste and aesthetic point of view that regain their dignity, are those found in the proposal of Oliver Glowig. The chef, already two Michelin stars and current chef of Locanda Petreja, the restaurant of the Country Relais Borgo Petroro tells the richness of the Umbrian territory in his "Nervetti with mixed legumes and green sauce". A new guise is also that of the "Tomato in the mirror" by Massimo Viglietti, also already two Michelin stars and today chef of the Relais Le Jardin Fine Dining restaurant of the Lord Byron Hotel. The prince of the Mediterranean diet is processed according to new, fast and unconventional techniques and methods to give a concentration of enveloping and regenerating flavors. And regeneration as an evolution of simple dishes able to surprise the diner speaks the "Tiella regenerated" by Dino De Bellis, chef of Epos Bistrot, the restaurant of the Poggio Le Volpi winery: a balsamic resin oil, a homemade cooked must, anchovy sauce and garlic cream to give a new substance to the most classic tielle with escarole. An entertaining four hands the one starring the chefs of two restaurants located on two of the most beautiful terraces in Rome: William Anzidei of the Les Etoiles restaurant of the Atlante Star hotel with a more than unique view of San Pietro e Giuseppe d'Alessio, chef of Settimo Roman Cuisine & Terrace of the Sofitel Hotel Villa Borghese. Friends, as well as colleagues, had fun surprising with a "Bread, butter, anchovies and caviar" to be discovered. Source of regeneration is undoubtedly the cultural exchange that is put on the plate by Simone Maddaleni, chef of Madeleine Salon de Gastronomie, the Parisian bistro in the heart of Prati, and Daniele Roppo, chef of Il Marchese, the largest amaro bar in Europe as well as narrator, also in the kitchen, of the noble and popular soul of the Roman world of Rome. Actors of a singular four hands, they perform a "Watercolour risotto with saffron, string of tail in white Bourguignonne style, acid butter and hooked black truffle", in which cooking techniques from beyond the Alps give a new connotation to traditional flavours. Interpreters of the naturalistic aspect inherent in the term regeneration are the very young chef Alessandro Borgo, by Giulia Restaurant, e Matthew Militello of Aventina, offer their “Rebirth: Germoglio” in a four hands. A dish provocatively shows the versatility of tubers and roots in a sweet key. Even the visual impact here acquires primary importance as it symbolizes, through a skilful play of textures and interesting raw materials, the stratification of a soil from which the shoots regenerate. Many ideas and many suggestions for an event to be enjoyed.
Excellence 2022: the PROGRAM
Thursday 10th of November
13pm – Giuseppe Di Iorio (Aroma) – Food Experience Area
15:30 – Daniele Roppo (The Marchese), Simone Maddaleni (Madeleine) – Food Experience Area
Friday 11 November
12:00 – William Anzidei (Les Etoiles), Giuseppe D'Alessio (Seventh) – Food Innovation Area
12:30 – Andrea Pasqualucci (Moma) – Food Experience Area
14 pm – Oliver Glowig (Locanda Petreja) – Food Experience Area
17:30 – Matteo Militello (Aventine), Alessandro Borgo (Giulia Restaurant) – Food Experience Area
Saturday November 12
11:30 – Dino De Bellis (Epos Bistrot) – Food Experience Area
12:30 – Massimo Viglietti (Relais Le Jardin Del Lord Byron) – Food Experience Area
14:30 – Andrea Pasqualucci (Moma) – Food Experience Area
17:30 – Giuseppe Milana (Corte degli Archi), Mirko Di Mattia (Level 1) – Food Innovation Area
