Young chefs at Festa a Vico

The future of the Italian cuisine
The future of the Italian cuisine

Every year during the “Festa a Vico” there is a lunch created by the young Italian chefs. This is what they created this year. Most dishes were good/very good, two were exceptional. But to judge the chefs with all the honesty one should visit their restaurant and try more than one dish. So this below is not a judgement of the chefs but only of that single moment and we all know this is relative. So congratulations to all!

 

Agenda: ***+ loved it! exceptional ; *** excellent; **+ very good; ** good; *+ acceptable; * not good, sorry

Mini-strone – Giulio Coppola, La Galleria (Gragnano)  ***
Mini-strone – Giulio Coppola, La Galleria (Gragnano) ***
Red caramelised onion with goat robiola and strawberry sauce – Marco Cannizzaro, Km0 (Catania) ***
Red caramelised onion with goat robiola and strawberry sauce – Marco Cannizzaro, Km0 (Catania) ***
Mackerel, soya and apricot – Francesco Palombo, Tenuta Esedra (Frosinone) **
Mackerel, soya and apricot – Francesco Palombo, Tenuta Esedra (Frosinone) **
Red shrimp from Ponza island cooked and raw, chiccory, passion fruit and mayonnaise with shrimp and guanciale – Maurizio De Filippis, Riso Amaro (Latina) **
Red shrimp from Ponza island – cooked and raw, chicory, passion fruit and mayonnaise with shrimp and guanciale – Maurizio De Filippis, Riso Amaro (Latina) **
Squid, raspberry and onion – Vincenzo Esposito, Villa Franca (Positano) *
Squid, raspberry and onion – Vincenzo Esposito, Villa Franca (Positano) *+
Red mullet and almonds – Daniele D’Alberto, BR1 (Pescara) ***
Red mullet and almonds – Daniele D’Alberto, BR1 (Pescara) ***
Like a moussels soup … and octopus – Fumiko Sakai, Casa Mele (Positano) *
Like a moussels soup … and octopus – Fumiko Sakai, Casa Mele (Positano) **
Spaghettone, burnt aubergines, coriander, pistacchi and red shrimp – Davide Del Duca, Osteria Fernanda (Roma) ***
Spaghettone, burnt aubergine, coriander, pistachio and red shrimp – Davide Del Duca, Osteria Fernanda (Roma) ***
Until seabass goes, let it go – Massimiliano Mandozzi, Casta Diva (Como) **
Until seabass goes, let it go – Massimiliano Mandozzi, Casta Diva (Como) **
Pasta filled with broand beans with consommé of pecorino di fossa and lamb – Gianluca Gorini, Le Giare (Cesena) ***+
Pasta filled with broad beans and consommé of pecorino di fossa & lamb – Gianluca Gorini, Le Giare (Cesena) ***+
Tomato pasta – Nikita Sergeev, L’Arcade (Fermo) *
Tomato pasta – Nikita Sergeev, L’Arcade (Fermo) *
Game of the goose – Alberto Basso, Trequarti (Vicenza) **
Game of the goose – Alberto Basso, Trequarti (Vicenza) **+
Lamb in nettle crust with chieves fondue – Giorgio Bartolucci, Eurossola (Domodossola) **
Lamb in nettle crust with chieves fondue – Giorgio Bartolucci, Eurossola (Domodossola) **+
Napoletan Asado – Luigi Salomone, Piazzetta Milù (Castellammare di Stabia) ***
Napoletan Asado – Luigi Salomone, Piazzetta Milù (Castellammare di Stabia) **+
Lemon delight – Andrea Napolitano, Palazzo Marziale (Sorrento) **
Lemon delight – Andrea Napolitano, Palazzo Marziale (Sorrento) **
Almonds, Vesuvian tomato and basil – Luigi Taglienti, Lume (Milano)  ***+
Almonds, Vesuvian tomato and basil – Luigi Taglienti, Lume (Milano) ***+
Raspberry, chocolate and hazelnuts – Stefania Di Pasquo, Locanda Mammì (Isernia) **+
Raspberry, chocolate and hazelnuts – Stefania Di Pasquo, Locanda Mammì (Isernia) **+

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