25 October Buonissima 2022 – Turins's Dinner Time. Casa Vicina and Piro Bistrot
Casa Vicina and Piro Bistrot together for a collaborative menu dedicated to the Turin food festival that brings together the best Piedmontese and international chefs
This year, Casa Vicina is once again participating in the Turin culinary event called “Buonissima” as part of the “Metti Torino a Cena” (Put Turin to Dinner) initiative. For this edition, Michelin-starred Chef Claudio Vicina has created a special menu alongside Chef Marco Maltese from the restaurant Piro Bistrot in Reggio Calabria. The dinner will take place at Casa Vicina on October 29th at 8:00 PM, and reservations are required. You can book by contacting the restaurant directly.
“This summer, we collaborated with Chef Marco Maltese, taking part in the event ”Calabrian Contaminations“. During this event, we paired our Piedmontese creations with some excellent Calabrian products, such as Tropea onions and liquorice. We were his guests and, thanks to this wonderful experience, we had the pleasure of getting to know an enterprise that, like ours, is strongly connected to local culture and takes extreme care in selecting its raw materials,” says Chef Claudio Vicina. “We want to reciprocate the experience and give the
”the opportunity for the chef to express and tell the story of Calabrian cuisine on this important occasion that celebrates the fusion of regional flavours," concludes the chef.
The curated menu is therefore a perfect blend of Piedmontese and Calabrian flavours, with the “Risotto Carnaroli Green Pea with financier's heart, pea spheres" and
”Sherry Reduction“ by Casa Vicina and the ”Calabrian Raviolo filled with cod, tomato ramen, crusco pepper and fake hazelnut ricotta” by Piro Bistrot.
The dish selected by Casa Vicina, which has been on the menu for several years, is dedicated to Green Pea and the theme of sustainability: “A delicious risotto that enhances our finanziera, proposed on this occasion as a first course. We have a risotto enhanced with a pure pea cream. A velvety finanziera in sherry sauce,” explains Claudio Vicina.
“For this four-hands dinner, I’ve decided to offer our Raviolo filled with creamy cod, “Calabrese-style”, with potatoes and olives from the Piana, a tomato ramen obtained from fresh tomato distillation, golden, crumbled dried red pepper, and a fake ricotta made from fresh hazelnuts,” comments Chef Marco Maltese from the restaurant Piro Bistrot. “Fresh pasta isn’t just food: it’s a ritual, a memory of home, it’s an act of love. Preparing fresh pasta takes time and care, to achieve a sheet that has the right consistency and texture. This raviolo, completely gluten-free due to the use of chickpea flour, is intended to be a dish for everyone because it’s highly digestible and protein-rich; it’s an inclusive dish because it encompasses Calabrian gastronomic tradition, in its continuous references to peasant and maritime culture, and one of the most distinctive products of Piedmontese cuisine, the hazelnut,” concludes the chef.
Menu
Dipping sauce to drink
*****
Seared albacore tuna fillet with bergamot salsa verde, ‘nduja sauce and mint
*****
Fried Boiled Meat with Mustard Greens (120th Anniversary Dish)
*****
Carnaroli risotto with green peas and financier's heart, pea spheres, and sherry reduction
*****
Ravioli alla calabrese filled with salt cod, with tomato ramen, dried chilli peppers and faux salted ricotta with hazelnuts
*****
Swordfish cannolo filled with Castelmagno, sardella, aubergine with plastic balsamic salmoriglio and a small polenta made with Jurmano wheat.
*****
Spiced parfait with Arriba Ecuador raw cocoa mass
Candied chestnuts
Sweets
Anime Mixology
*****
Fontanafredda Wines
Massucco Champagne
DETAILS
Event: Buonissima – “Put Turin on the table”
When: 29 October 2022 – 8.00 PM
Where: Casa Vicina restaurant (3P of Green Pea)
Booking: By telephone: + 39 011 6640 140 – By email: ristorante@casavicina.com – By
WhatsApp: +39 340 4212 590
Menu: €120 per person (wines included).