HAUTE CUISINE CHALLENGES FOOD INTOLERANCE

A Gala Dinner with Claudio Sadler, Tommaso Arrigoni and Carlo Molon to learn that haute cuisine and food intolerances can be absolutely compatible.
               
On March, the 30th, at Villa Patrizia, nineteenth century mansion located in Bevera di Sirtori (Lecco), second appointment with the gala dinner organized by the association Il Mondo delle Intolleranze, during which three chefs will compete in gluten-free, lactose-free and nicke-freel gourmet cuisine. The two-star Sadler, who supports the democratic pleasure of food, propose “Risotto with Pasini sausage and pistils of Greek saffron” and “Carpaccio of Scottish salmon Loch Fyne with oyster leaves and finger lime”. The chef Arrigoni, one Michelin star with his Milanese restaurant Innocenti Evasioni, will cook “Low-temperature egg with parmesan cheese and caviar Volzhenka” and “Veal cheek with celeriac puree”. For the dessert time, the executive chef at the Sheraton Lake Como Carlo Molon has instead thought of a “Bon bon lime and mint cover with dark chocolate and edible flowers” to which a “Creamy almond with soya and red fruits and berries coulis ” will follow.