"Dining with the King of Chefs" in Cocconato d'Asti: From the Legend of Escoffier to Chicken Marengo

Cocconato, nestled in the heart of Monferrato in the province of Asti, is preparing to rediscover and celebrate its local food and wine roots with "Dining with the King of Chefs."

Between the beginning of March and the first days of April, the enchanting town, awarded the Orange Flag by the Italian Touring Club and included among the Most Beautiful Villages in Italy, will host a series of events that intertwine local history and tradition with its great vocation for research and haute cuisine.

The initiative, the result of collaboration between the Cocconato Riviera del Monferrato Consortium , the Escoffier Disciples Association and the Municipality of Cocconato , last year had the fricandò recipe at its centre, while this year it will see Chicken Marengo-style as the protagonist.

AUGUSTE ESCOFFIER AND COCCONATO D'ASTI - The series of dinners follows a path that not only highlights the authentic flavors of Piedmontese tradition, starting with the finest ingredients, but also pays homage to a historic connection with French cuisine. Cocconato, in fact, boasts being the birthplace of Auguste Escoffier's first Italian collaborator, Silvestro Cavallito , who opened his restaurant in 1924 at the former 'Bottiglieria della Pompa' (now Agriturismo Osteria della Pompa), a tradition that continues to liven up the area.

CHICKEN MARENGO STYLE - The dish was created by Napoleon's chef in the aftermath of the French victory at Marengo and later revisited by Auguste Escoffier. Monferrato chef Beppe Sardi , a member of the board of directors of the Association of Escoffier Disciples of Piedmont and Valle d'Aosta, explains: "Chicken Marengo is a dish that speaks of history and the region. I prepare it respecting tradition. I start with the chicken: I section it, lightly flour it, and brown it in extra virgin olive oil until golden brown. In another saucepan, I delicately sauté finely chopped onion and garlic, then add the diced porcini mushrooms. Deglaze with a good white wine and let it evaporate. At this point, I add the tomatoes, season with salt and pepper, and return the chicken to the saucepan, cooking gently until the meat is tender and the sauce thickens. At the end of cooking, I add the shrimp, traditionally river shrimp, which should only be seared and remain juicy. Separately, I prepare the homemade bread and toast it and fry the eggs sunny-side up. For plating: I arrange I place the chicken sideways, well coated in its sauce. I arrange the shrimp on top. The crouton takes up the other half of the plate, and on top I place the fried egg. It's a rich yet balanced dish, born simple and now iconic. The key is the quality of the ingredients and respecting the timing."

THE CONTEST - Diners and an audience of experts will be asked to vote for the best pollo alla Marengo, transforming each dinner into an opportunity for discussion and fun, evoking an era when the kitchen was a hub of experimentation, innovation, debate, and cultural exchange. Chefs from various restaurants and gastronomes and enthusiasts from the Escoffier Association will guide guests through the dishes, sharing tips and technical details directly at the table. It's an opportunity to delve into the heart of signature cuisine and understand the connection between ingredients, techniques, and tradition. The dinner concludes with an interactive vote: diners will express their preferences for the pairings through dedicated postcards.

A JOURNEY OF FLAVORS AND MEETINGS

On March 6–7, the menu will begin at L'Osteria (Cocconato Bell'e Buono) with a menu featuring poached eggs with potatoes and leeks, artichoke risotto with goat cheese and vegetable stock, Chicken Marengo-style, and cheesecake with pears in wine (reservations: 0141 1656565). On March 13–14, the event will be at Osteria della Pompa , where you can enjoy the Antipasti della Pompa, Chicken Marengo-style, and pot de crème with peanuts (reservations: 0141 600075). On March 20–21, it will be the turn of the Cannon d'Oro , featuring corned tongue in a spicy sauce, asparagus soufflé with fondue, Chicken Marengo-style, and zuppa inglese (reservations: 0141 907794). On March 27–28, the festival continues at Cantina del Ponte , which will offer asparagus and artichokes in béarnaise sauce, rice and chicken, Chicken Marengo and Escoffier-style savarin (reservations: 0141 907003). On April 10–11, the festival will stop at Osteria “Il Gheub” with Fassona tartare, light mustard and marinated egg yolk ice cream, beetroot ravioli filled with potatoes with a cream of Toma di Roccaverano and toasted almonds, Chicken Marengo and gianduia dacquoise and salted caramel (reservations: 349 6533687). The Locanda Martelletti closes the calendar on April 17–18 with warm asparagus and robiola tart, Carnaroli risotto with agretti, lemon and stracciatella, Chicken Marengo and almond sablée tart with vanilla diplomat cream and fresh strawberries (reservations: 0141 907686).

All dinners will take place at 8:00 PM.

CUISINE AND ART - During the evenings, the restaurants will transform into temporary art galleries, hosting works by Artemide Gallery (Samantha Lessio, Joy Moore, Ornella Manfron, and Pasley), Lara Valentino, and Francesca Zanotto.

This is the comment of Luigi Dezzani , spokesperson for the Cocconato Riviera del Monferrato Consortium :   After last year's success, we are delighted to continue our journey with the Discepoli di Escoffier, which allows us to showcase and promote the traditional cuisine of Monferrato, which finds its finest expression in Cocconato. After presenting the book "I menù ritrovati di Auguste Escoffier e Silvestro Cavallito" by Helen Scalisi and Claudio Barisone, published by Discepoli di Escoffier Piemonte e Val d'Aosta, and awarding recognition to the town's historic restaurateurs, we are now offering a second edition of the event, featuring young restaurateurs ready to showcase this traditional dish, all paired with wines from the new generation of Cocconato producers who have joined our Consortium.

Franco Bonda, president of the Piedmont and Aosta Valley branch of the Escoffier Disciples Association, adds: "We are working to further enhance the prestige of this event and our Association. Through the figure of Silvestro Cavallito, Escoffier's first disciple, the connection with Cocconato is evident. We are honored to revive the tradition and dishes of the past."

The event is held in collaboration with Banca di Asti, GrosMarket Asti, Hy-Line and Alessandro Varesio.

Consorzio Cocconato Riviera del Monferrato: a group of local entrepreneurs, in love with the town, listed among the most beautiful villages in Italy, and united in promoting their territory.

The Consortium's statutory mandate is to promote its members' businesses, their facilities, and their products; enhance tourism and accommodations in Cocconato; encourage participation in local, national, and international events; and organize events in Cocconato to promote food and wine. The Consortium's president is Adriano Cavallito, and vice president is Paolo Macchia; member companies are represented on the board of directors.

The members of the Consortium: Beeo Beekeeping, Vallera Beekeeping, Corte Farm, Combriccola Marchetti, Ferrero Salumificio, Maciot, Marové, Nicola Winery, Poggio Ridente, Benefizio di Cocconito, Bosso Distillery, Del Ponte Winery, Osteria della Pompa, Fratelli Rocca, Cascina Rosengana,

Founded on September 15, 2020, the Cocconato Riviera del Monferrato Consortium is headquartered in the town center. It exhibits and sells products from its member companies and organizes various initiatives such as tastings, courses, training courses, beekeeping courses, and various events. The Cocconato office is open Monday and Saturday from 9:00 am to 12:00 pm and from 3:00 pm to 6:00 pm; Sunday from 11:00 am to 5:00 pm.