This edition sees the return of the TASTE RINGs, the panel discussions curated by Davide Paolini. At the upcoming February edition of Taste:
_ Saturday 4 February 11:00 AM UNICREDIT TASTE ARENA
How do big hotels source their food products?
A discussion between Food&Beverage hotel managers and food artisans about the opportunities for collaboration. With Gabriele Fedeli (Corporate F&B Director Lungarno Collection), Alessio Anedda (Corporate F&B Director Four Seasons), Martino De Rosa (CEO At Carmen), Andrea Porro (Giò Porro), Giordano Palazzo (Coda Nera).
_ Sunday 5 February 03:00 PM UNICREDIT TASTE ARENA
TASTE RING
The revenge of dried pasta
For years starred cuisine did not use dried pasta then suddenly there is a boom of spaghetti with tomato sauce and “alla cacio e pepe” (cheese and pepper sauce).
Con Andrea Cavalieri (Pastificio Cavalieri), Alberto Zampino (Pastificio Gentile di Gragnano), Igles Corelli (chef and scientific director of Gambero Rosso),
Fulvio Pierangelini (direttore creativo food for Rocco Forte Hotel company) e Vito Mollica (chef).
_ Saturday 4 February 11:00 AM UNICREDIT TASTE ARENA
How do big hotels source their food products?
A discussion between Food&Beverage hotel managers and food artisans about the opportunities for collaboration. With Gabriele Fedeli (Corporate F&B Director Lungarno Collection), Alessio Anedda (Corporate F&B Director Four Seasons), Martino De Rosa (CEO At Carmen), Andrea Porro (Giò Porro), Giordano Palazzo (Coda Nera).
_ Sunday 5 February 03:00 PM UNICREDIT TASTE ARENA
TASTE RING
The revenge of dried pasta
For years starred cuisine did not use dried pasta then suddenly there is a boom of spaghetti with tomato sauce and “alla cacio e pepe” (cheese and pepper sauce).
Con Andrea Cavalieri (Pastificio Cavalieri), Alberto Zampino (Pastificio Gentile di Gragnano), Igles Corelli (chef and scientific director of Gambero Rosso),
Fulvio Pierangelini (direttore creativo food for Rocco Forte Hotel company) e Vito Mollica (chef).
