Taste weekend at Villa Terzaghi 25 and 26 July with D.Canzian L.Tellone and L.Lavezzari

The best goat in Lombardy, the ham flake, the first more delicate salt and the blue cheeses of the famous Abruzzese cheese maker Antonello Egizi. These are just a few products that you will find on the gourmet pizzas scheduled at Villa Terzaghi on 25 and 26 July.

In this last appointment in July other protagonists of Italian author cuisine will interpret pizza. Gourmet pizza because tasty and creative.

Saturday 25 July chef Daniel Canzian, from the Daniel Canzian restaurant in Milan, will play pizza supported by two exceptional pizza chefs , his father Claudio Canzian and his uncle Roberto Basso . An exceptional reunion to create the Sole Mio pizza with all the flavors of the earth and in particular with the goat cheese produced by the La Clementina farm and with a mixture of Petra flours and seeds coveted by the Cirenaica company of the Consortium farms Park of the Ticino.

Viva l'Italia , is instead the name of the proposal of chef Lucia Tellone who with the master pizza chef Pasquale Moro has studied a recipe that manages to harmonize all the flavors of the Belpaese from north to south: ham flake, first goat salt, onion red with honey and lemon,

mixed herb and mayonnaise with pizzuta d'Avola almond.

To fully taste the best blue cheeses in Italy, chef Franco Stoppa of the Napoleone restaurant in Abbiategrasso in collaboration with Antonello Egizi created focaccia bites stuffed with signature cheeses and honey from the Ticino Park.

Also during this weekend you cannot miss the risotto signed by Riserva San Massimo and created by the chefs: Antonio Danise of the Villa Necchi restaurant at the Portalupa who will prepare a Carnaroli Riserva San Massimo in risotto on Saturday, jam of Onions from Breme, lemon and Gorgonzola Dairy sauce Arioli and Rigels Tepshi, chef of the restaurant Ottocentodieci of Sannazzaro de 'Burgondi in the province of Pavia, who on Sunday 26th will prepare a Carnaroli, Taccole, Calamaretti Spillo, Yellow Nectarine risotto.

Sunday for gourmet pizza the master pizza chef Pasquale Moro will be on the track who will make a special dough with Petra flours live, chef Lorenzo Lavezzari , always fascinated by the Asian world, begins his long adventure, as Sushi-man, creator of the fusion dishes and then Chef of the Iyo restaurant, a Michelin star, alongside Ichikawa himself and today the owner of the 8tt8 project in Novate Milanese, which will offer Tribute to Ticino , a sesame muffin with raw Ticino cheese 36 months, fresh figs and jam spiced, cocoa beans cow's milk ricotta, chestnut honey Teriaky sauce.

Saturday and Sunday the master ice cream maker from Udine Giancarlo Timballo , President of Cogel Fipe and of the World Cup of Gelato and Gelato in Tavola presents a raw fiordilatte of red peppercorn from Friuli, poultry Cedarmas and Antica cuvee 'Nonino and a granita with quintessential Nonino .

Ezio Andreola from the Note di Loano ice cream shop, on the other hand, will take us on a journey through the typical aromas of the Ticino Park with flavors: cream with rosehip berries, mulberry blackberry, Tornavento cherries. His recipe for Ris e lat ad la nona Esterina (rice and milk from my grandmother Esterina) made with Rosa Marchetti Riserva San Massimo rice with lapsang souchong (smoked black tea) Massimiliano Scotti di Vero Latte di Vigevano will return with his recipe.

This weekend closes the first part of this event dedicated to gourmet pizza and artisan ice cream and which has seen numerous professionals try their hand at doughs and excellent local products.

The Weekend del Gusto at Villa Terzaghi, were inaugurated on 10 July by chef Carlo Cracco accompanied by Fortunata Barni mayor of the Municipality of Robecco sul Navigli.

Four weekends dedicated to two of the world's favorite foods: Pizza, gourmet food, and Gelato, artisan food, made thanks to the support of excellent Italian brands such as: S.Pellegrino, Acqua Panna, Bibite Sanpellegrino and Perrier, Lavazza, Angelo Poretti Brewery, Molino Quaglia-Farina Petra, Rosso Gargano, Facchi Farm, Terre Francescane-Gradassi, Grappa Nonino, Allegrini Estates Group, F.lli Orsero, Carpigiani Gelato University and the Agricultural Producers Consortium Parco Ticino.

The first weekend saw the brigade of the Cracco in Galleria restaurant on the runway offering its gourmet pizza and chef Aliberti with a 100% aubergine risotto and the masters of Massimiliano Scotti di Vero Latte di Vigevano ice cream, Antonio Morgese from Rigoletto in Milan and Antonio Mezzalira of Golosi di Natura of the province of Padua.

The second weekend was a public success with the participation of:

chef Andrea Provenzani with cereal pizza with sautéed potatoes with butter, garlic and thyme, cold smoked trout, stracciatella and green lemon; Master Baker Matteo Cunsolo with the pizza that combines Lombardy to Sardinia with Bonarda red wine, sheep's ham and carassau bread, chef Sara Preceruti with a white and green pizza from the Ticino Park with gorgonzola, smoked ribs and basil and Giacomo Besuschio with the innovative sweet focaccia with candied olives, rosemary and olive oil ice cream. For ice cream, two exceptional masters expressed themselves at great levels: Francesco Mastroianni , ambassador of Italian ice cream in the world and Eugenio Morrone who delighted us with ice cream proposals such as Calabria hazelnut, bronte pistachio cremolata, Venezuelan chocolate sorbet , salted caramel peanut pesto and cardamom-scented peach sorbet with goji berries.

The Taste weekends will resume with another appointment on 5 and 6 September. See you there!

The Weekend del Gusto are also an opportunity to collect donations in favor of the Blue Cross - section of Robecco sul Naviglio which in recent months has contributed significantly to the fight against Covid-19.

All the activities of the Weekend del Gusto, as well as the methods of participation and access, will be carefully managed to ensure the safety of the participants and compliance with the rules on social distancing.

The media partner LifeGate , who has been active for 20 years in providing information, projects and services, aimed at a network of people, businesses, NGOs and institutions who want to commit themselves to achieving a sustainable future, will tell the story.

The weekend program 25 and 26 July 2020:

Saturday 25

17.30-23.00 opening

18-21 hours happy hour with Nonino cocktails and selection of cold cuts and cheeses from the Ticino Park and F.lli Orsero fruit

18.00-19.00 showcooking Pizza and Gelato Gourmet: chef Daniel Canzian, chef Lucia Tellone with the master pizza chef Pasquale Moro, chef Franco Stoppa with the cheesemaker Antonello Egizi, chef Antonio Denise, the ice cream masters Giancarlo Timballo, Ezio Andreola and Massimiliano Scotti.

19.30-22.30 Gourmet Pizza Tasting, Risotto and Homemade Ice Cream

Sunday 26

11.30 am - 6.00 pm opening

12.00 showcooking chef Lorenzo Lavezzari, chef Rigels Tepshi, chef Franco Stoppa with the cheesemaker Antonello Egizi. For artisan ice cream: the master Giancarlo Timballo

12.30-17.30 tasting Gourmet Pizza, Focaccia del Parco del Ticino, Risotto and Artisan Gelato

By car

Villa Terzaghi is located in the Lombard countryside, easily reachable in 20 minutes by highway (exit A4 Marcallo-Mesero towards Turin) and 10 minutes by state road: 30 minutes only from the heart of Milan (36 km).

By bike

Along the Naviglio Grande which leads from Milan to the Ticino river (26 km) or from Porta Genova station, take the train to Abbiategrasso with the bike in tow and then pedal along the Naviglio to Robecco (8km).