SUPERCHEFS CELEBRATE FRANCIACORTA. HERE THE BEST AND THE…VERY BEST

Talking of a beautiful Sunday!2 Festival Franciacorta Estate_ph N.TirelliYesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.

Tasting a Berlucchi Brut, one of the most recognized product of Franciacorta

Tasting a Berlucchi Brut, one of the most recognized product of the Franciacorta region.

The occasion was the annual Franciacorta Festival
a bonanza of wines and food, traditional or revisited, all signed by well-known chefs
who were invited to create dishes using local traditions and ingredients.
I loved Alberto Bittu from Trattoria del Gallo. who celebrated the event with  a traditional dish
Manzo all’Olio di Rovato, slowly cooked beef paired with polenta.

Alberto Bitt. The traditional Manzo all Olio , literally beef at oil

Alberto Bittu. The traditional Manzo all Olio , literally beef at oil

Fabio Abbattista Chef at the deluxe Bistrò de L’Albereta,
served a crusted bread with lavarello fish, that I found a little too dry.

Fabio Abbastista . Crusted bread with lavarello fish

Fabio Abbattista . Crusted bread with lavarello fish

 

Fabio Abbastista from Bistrò de l'Albereta

Fabio Abbattista from Bistrò de l’Albereta

 

 

 

 

 

 

 

What about vegan? efOKVThe answer was Alessandro Cappotto, with a very interesting mini quinoa burger
with fava beans and cream of lettuce.
Vegan guys went crazy for it.

Matteo Cocchetti from Dispensa Pani e Vini Franciacorta

Matteo Cocchetti from Dispensa Pani e Vini Franciacorta

The most curious?
The back cold spaghetti with Monte Isola Island trout caviar and goat ricotta, created by Matteo Cocchetti from Dispensa Pani e Vini Franciacorta.
I loved the vision and the fantasy of Fabrizio Albini
from the legendary Cristallo Hotel in Cortina d’Ampazzo.
Fabrizio trasformed the traditional manzo all’olio into a mini burger,perfect solution
for a street food that respect the history of the Franciacorta cuisine

Fabrizio Albini from the legendary Cristallo Hotel in Cortina d'Ampazzo trasformed the traditional manzo all'olio into a miniburger

Fabrizio Albini from the legendary Cristallo Hotel in Cortina d’Ampazzo trasformed the traditional manzo all’olio into a miniburger

Simone Gaibina from Trattoria da Gina served a home made Franciacorta wine raviolo. Andrea Martinelli from Trattoria Muliner made a delicious summer risotto with Lake fish,

Simone Gaibina  from Trattoria di Gina Home made Franciacorta raviolo

Simone Gaibina from Trattoria di Gina Home made Franciacorta raviolo

Andrea Martinelli from Muliner .              Summer risotto with lake fish

Andrea Martinelli from Muliner . Summer risotto with lake fish


Ennio Zanoletti f
rom Hostaria Uva Rara, went for a panini (actually I should call it panino)  with ham,tomatoe sauce,cicory and bacon chips,
Lorenzo Cogo
, the youngest Michelin Star Chef of the event, prepared (and burned my mouth) a quite unexpected spicy Tacoq, that followed indeed the ‘street food’ theme of the Festival, but didn’t seduced me.

Lorenzo Cogo making  a spicyTacoq

Lorenzo Cogo making a spicyTacoq

 My ‘Master of Invention Award’ goes to Piercarlo Zanotti

Piercarlo Zanotti Cappuccini Cucina San Francis.Potatoe cream local sardine,trout eggs and Franciacorta oll

Piercarlo Zanotti Cappuccini Cucina San Francis.Potatoe cream local sardine,trout eggs and Franciacorta oll

who combined a soft cloud of potatoes cream to the savory taste of local sardines and trout eggs, baptized by few drops of Franciacorta oil. 4cAr3Talking about fish a deserved. bravissino. goes to Stefano Cerveni from Due Colombe al Borgo antico.Its stewer of oven roasted local tinch was like eating paradise.

Stefano Cerveni from Due Colombe al Borgo Antico An oven cooked skewer of local tench fish

Stefano Cerveni from Due Colombe al Borgo Antico An oven cooked skewer of local tench fish

Finally Vittorio Fusari, from the Pont de Ferr in Milan, surprised me for the sophisticated taste of his Pesci (fishes) and Panelle (small breads originally from Sicily fritters),

Vitorio Fusari Pesci e Panelle

Vitorio Fusari Pesci e Panelle

Vittorio, a man with a great sense of humor,  told me that his dish was kinda a tribute to Jesus Christ’s legend of the loaves and fishes and ..to the next door Christo’s installation on the Lake Iseo.

Vittorio Fusari. A classy diah from the Chef of Pont de Ferr in Milan

Vittorio Fusari. A classy dish from the Chef of Pont de Ferr in Milan

The 2017 Franciacirta Festival will be back next year
. If you are into good food and excellent wines, mark it in your calendar.
Here info
http://www.franciacorta.net/en/festival/

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