Eyes on from 15 to 17 September on Ischia Safari 2024, the great food and wine festival of the green island, the beating heart of Mediterranean and international cuisine, which brings together chefs, pastry chefs, pizza chefs and industry professionals from all over the world to celebrate culinary excellence. This year's edition is particularly rich and varied, not only for the quality and variety of culinary experiences offered, but also for its attention to the most current issues in the sector, and was conceived as an opportunity for a deep comparison and reflection on the future challenges of gastronomya. In particular, on September 17th, at “Lisola Restaurant”, a Round Table will be held which will bring together some experts to discuss the challenges and opportunities of the food and wine world, with a particular focus on sustainability and innovation.
Challenges and opportunities in the food and wine world between sustainability and innovation
As always, this edition will attest to its mission of supporting the training of future generations of chefs. All proceeds from the evenings will in fact be used to finance scholarships for deserving students of Italian hotel schools and to purchase equipment for professional institutes. A concrete commitment to supporting young talents and ensuring a bright future for Italian cuisine.
The highlight of the event will be the Charity Dinner on September 15th It will be a dynamic gourmet dinner, in the suggestive setting of the Hotel Regina Isabella, by the sea with some of the most renowned starred masters of Italian cuisine who will celebrate the territory and the culinary art.
Starred chefs protagonists of the Charity Dinner
The stars of the evening: Andrea Berton – Berton Restaurant (Milan), Domenico Candela – George Grand Hotel Parker's (Naples), Cerea Brothers – Da Vittorio Restaurant (Brusaporto), Fabrizio Mellino – Four Steps (Massa Lubrense), Francesco Bracali – Bracali Restaurant (Grosseto), Francesco Sposito – Estia Tavern (Brusciano), Joseph Guida – Ancient Nonna Rosa Inn (Vico Equense), Maicol Izzo – Milù Square (Castellammare di Stabia), Nino DiCostanzo – Dani House (Ischia), Pasquale Palamaro – Indaco (Lacco Ameno), Riccardo Valore and Salvatore Elefante – The Olive Tree/The Hedgehog (Anacapri), Roberto DiPinto – Sine Gastrocratic Restaurant (Milan), Savio Perna – The Galli (Positano).
Great names also among the master pizza chefs: Francesco Martucci – I Masanielli (Caserta), Gabriele Bonci – Pizzarium (Rome), Ivano Veccia – L'Isola (Forio), Renato Bosco – Renato Bosco Pizzeria (Verona). As well as among the most renowned Italian pastry chefs: Gianluca Fusto – Fusto Milano (Milan), Sal De Riso – Sal De Riso Pastry Shop (Tramonti), Nello Iervolino – Indaco (Lacco Ameno), Andrea Pansa – Pansa Pastry Shop (Amalfi), Galileo Reposo – D.Ream International (Milan), Loretta Fanella – Loretta Fanella Pastry Lab (Stagno-Collesalvetti), Mario Di Costanzo – Di Costanzo Pastry Shop (Naples), Benito Odorino – Benito Pastry Shop (Casal di Principe), Emilio Panzardi – Emilio Ice Cream Shop (Maratea), Antonino Maresca – Pastry Consultant (Meta), Salvatore Capparelli – Capparelli Pastry Shop (Naples), Tommaso Foglia – Pastry Chef (Nola)
