High-level events, master classes and catering. Through Sassella Ricevimenti chef Fabrizio Camer tells the passion for food at “Km Italia”.
Fabrizio Camer’s cuisine is an endless love affair. The real one, without frills, made of quality raw materials to discover, study, savor and share and based on “Km Italia” ingredients because, as he explains, “If we lose contact with our territory we find ourselves forced to fall back on poor productsthat have nothing to do with Italian quality, an absolute value recognized all over the world”. Valtellinese proud of its origins, member of the Italian National Cooks Council, President of the Bergamo Cooks Association, Vice President of DSE Lombardia (Solidarity and Emergencies Department), Judge in competitions at the world level, organizer of cooking competitions for professionals and former Event Manager of the Italian Federation of Cooks, Camer has the objective of transmitting the passion that animates him. To do this, he chose to close his Sassella restaurant and devote himself to a more complete project, Sassella Ricevimenti precisely, behind whose name there is a whole world that revolves around the cuisine: “The restaurant didn’t give me moresatisfactions, I was locked in the kitchen losing contact with customers, which instead is veryimportant for transmitting food values. At Sassella Ricevimenti people are not only close to the kitchen but they eat right on the chef table, so I can organize small dinners and explain why the food. I show the product, its quality, I tell it, I create a small instructive path but light and fun to make people understand what we are eating and what we should not eat“. In the headquarters of Casirate D’Adda (Bergamo), a cool and spacious room furnished with delicious and original design elements and equipped with tables laden
with the most varied mise en places, lessons are also held around the stove cooking: “These courses are a bit special, never predictable or mechanical, which we alsoreplicate outside of ours, wherever they call us to tell the passion, always it! I am always undeterred in my training too, now for example I’m dedicating myself to the chemical part of food. And together with my staff we are constantly evolving also with regards to ethics. For example, for years we have abandoned the double 0 flour, we use compatible bio detergents and we are about to move on to the natural one. We also try to do a differentiated collection and especially a lot of training on these topics. Not easy, but you can get there little by little”. Sassella Ricevimenti is also events and banquets. Events around the world, from recent ones at the Embassy of Paris and on the French Riviera to the annual week of Italian cuisine (generally in November) in Turkmenistan (Turkmen Republic), which is a bit like saying Abu Dhabi of the Caspian Sea, a country as rich as it is peaceful where you can enter exclusively by invitation. As for the banqueting, the level is decidedly high: “Certainly making numbers makes more money– explains chef Camer – but it kills the passion. For this reason we prefer a high target, which allows us to express ourselves as we know and to turn to an attentive public”. And as a last treat, there are the products of the La Gastronomia brand, which can be found both at the Sassella Ricevimenti and online: “From tomatoes to vegetable gardener, from jelly tomarmalade, we work the products that we take from farmers, both with our recipe and with theirs. Really tailored products created with all that the Earth gives us and, as always, at Km Italia”.
(Sassella Food & Events – www.sassellaricevimenti.it)
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