Gusto in Scena 2014

Great chefs, high quality wines and international gourmet specialities

“Gusto in Scena” (“Taste on Stage”) also this year will take place in Venice in Scuola Grande San Giovanni Evangelista, an architectural complex of great historical and cultural importance. The sixth edition will have as theme of the Conference the haute cuisine of “La Cucina del Senza” (“Cooking Without”) an idea by Marcello Coronini.

The oeno–gastronomic event has been offering since 2008 to operators of the industry “3 simultaneous events”: “Chef in Concerto” (“Chef in Concert”), “Congresso di Alta Cucina” (“Haute Cuisine Conference”); “I Magnifici Vini” (“The Magnificent Wines”); a tasting of more than 150 wines from wineries selected for quality, historical and cultural reasons, and “Seduzioni di Gola” (“Seductions of Gluttony”), a tasting table of gastronomic delights of the best Italian production.

Operators and gourmands will have the opportunity to meet and get to know the producers personally and, in the evening, to participate in “Fuori di Gusto” (“Out of Taste”), an extra event that will involve the best restaurants and the major hotels in Venice. The City of Venice, and the great hotels, share with us this ambitious project: to make “Gusto in Scena” (“Taste on Stage”) an international event and Venice, that for a few days will be the capital of food and wine.

With “Cooking Without”, the experimental phase represented by the trilogy of the three topics related to health ends. In 2011, “Cooking with ... Cooking without ... fat”, in 2012, “ with? and without ... salt”, under the patronage of the Ministry of Health, and in 2013 “with? and without ... sugar ”.

“Cooking Without” is based on an idea: to create a new cuisine, tasty and at the same time health conscious and representing the right balance between physical well–being and pleasure of the table. The immoderate use of salt, fat and added sugar is an excess, a reduction of these ingredients helps to prevent the onset of some diseases in rapid growth in the welfare society. We believe this is a very topical issue in line with the natural process of evolution of man and eating habits.

Saying this, we do not want to demonize fat, salt and sugars, which are nevertheless essential to our daily diet: those contained in food are sufficient for a balanced diet.

The Conference is an interesting and varied update course for professionals and gourmets. Marcello Coronini asked to important chefs to study and present to the audience tasty dishes without the use of salt or fat added in cooking, while pastry chefs will have to prepare two “light” desserts without the use of sugar, but with ingredients that give anyway sweet and pleasing sensations in the preparation.

The vertical tasting of “Gusto in Scena” (“Taste on Stage”): in the Wine Suite of Danieli Hotel, on Monday at 5:00 p.m., a vertical tasting of TIGNANELLO, the historic red wine by Marchesi Antinori, will be proposed directly by Renzo Cotarella. The Masi company, in turn, on Tuesday 18th will offer its AMARONE.

Discounted admission to members of AIS National for “Chef in Concert” – the Conference of haute cuisine – (which also includes admission to “The Magnificent Wines”and “Seductions of Gluttony”) or only for the tasting in “The Magnificent Wines” and “Seductions of Gluttony”.

The chef speakers at the Conference of this edition of “Gusto in Scena” (“Taste on Stage”) and those of the past ones were delighted!



RESTAURANTS OR “BACARI”

Agli Alboretti, Aciugheta tavern, Ai Assassini tavern, Ai Mercanti, Al Covo, Alle Testiere, Antiche Carampane, Da Fiore, Fiaschetteria Toscana, Il Ridotto, La Mascareta tavern, Corte Sconta tavern, Santa Marina tavern, Pensione Wildner restaurant, Rusteghi Cicchetteria Enoteca, Vecio Fritolin, Vini da Gigio.



RESTAURANTS in GREAT HOTELS

The Westin Europa & Regina Hotel, The Gritti Palace Hotel, Metropole Hotel, Londra Palace Hotel, Hilton Molino Stucky Hotel, Ca’ Sagredo.



The dates and the costs will be visible on www.gustoinscena.it



THE “CHEF IN CONCERT” PROGRAM

In Venice, from Sunday 16th to Tuesday 18th, renowned chefs and pastry chefs will take the stage of the Conference to express opinions and to present recipes on the theme &lduqo;Cooking Without&rduqo;.

We recommend the online registration.

An attentive audience of professionals and gourmands can follow the reports, ask questions and sometimes taste meals prepared by a score of professionals of pastry and catering.



PROGRAM (it may undergo some change)

Sunday, 16th March 2014

1:00 p.m. Inauguration



2:20 p.m. Ilario Vinciguerra

Ilario Vinciguerra Restaurant – Gallarate (VA)



3:00 p.m. Ernst Knam

Pasticceria L’Antica by Ernst Knam – Milan



3:40 p.m. Luigi Taglienti

Trussardi Alla Scala – Milan



4:20 p.m. Herbert Hintner

Zur Rose – San Michele Appiano (BZ)



5:00 p.m. Gianluca Fusto

Confectioner Gianluca Fusto Consulting



Monday, 17th March 2014



9:45 a.m. Carlo Cracco

Cracco Restaurant – Milan



10:30 a.m. Andrea Aprea

Vun – Park Hyatt – Milan



11:10 a.m. Paolo Teverini

Paolo Teverini – Bagno di Romagna (FC)



11:50 a.m. Luigi Biasetto

Biasetto Bakery in Padua



1:00 p.m. PAUSE



3:00 p.m. Luca Marchini

L’Erba del Re – Modena



3:40 p.m. Nicola and Luigi Portinari

La Peca – Lonigo (VI)



4:20 p.m. Aurora Mazzucchelli

Marconi Restaurant – Sasso Marconi (BO)



5:00 p.m. Vincenzo Candiano

Don Serafino Inn – Ragusa Ibla



Tuedsay, 18th March 2014



9:30 a.m. Talk show and LEONE DI VENEZIA PRIZE TO THE CAREER OF A CHEF



10:40 a.m. Heinz Beck

La Pergola at the Hilton Hotel – Rome



11:20 a.m. Iginio Massari

Veneto Bakery – Brescia



12:00 a.m. Fabio Baldassarre

Unico – Milan



1:00 p.m. PAUSE



3:00 p.m. Luca Veritti and Oscar Cavallera

Met – Hotel Metropole – Venice



3:40 p.m. Manuel and Cristian Costardi

Cristian e Manuel Costardi Restaurant at the Cinzia Hotel – Vercelli



4:20 p.m. Evelina Flachi

Nutritionist



5:00 p.m. THE COMPANY OF CHOCOLATE

Tavoletta D’Oro Prize to the best chocolatier in Italy

and to the best Sugarfree Chocolate – Tasting



THE GREAT VERTICAL–HORIZONTAL TASTING of “Gusto in Scena” (“Taste on Stage”)

During “Fuori di Gusto”, the vertical–horizontal tasting of Antinori and Masi, in the lounge of the Wine Suite of the Danieli Hotel, will take place.



TIGNANELLO OF THE ANTINORI MARQUISES

Renzo Cotarella, the father of Tignanello, will lead personally the vertical tasting.

Tignanello is produced exclusively with the namesake vineyard of 57 hectares located near the Tignanello Estate. The vineyard, facing south–west, is of chalky origin and has tuff stone elements, at an altitude between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine blended with non–traditional varieties such as Cabernet, and among the first red wines in Chianti with no white grapes. Tignanello, originally “Chianti Classico Riserva Vigneto Tignanello” was vinified for the first time from a single vineyard in the year 1970, when it contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, and was aged in small barrels of oak. With the 1971 vintage it became a table wine of Tuscany and was named Tignanello, and with the 1975 vintage, white grapes were totally eliminated. Since 1982, the composition has remained the same as today. It is produced only in the best vintages: it was not produced in 1972, 1973, 1974, 1976, 1984, 1992 and 2002.



TIGNANELLO vintages:
1997–1999–2004–2006–2007–2010



The CRU of AMARONE DI MASI

A vertical–horizontal tasting of Amarone Masi, one of the oldest companies of Amarone, which owns particularly favorable soils and that allow to produce wines with special features, so that we distinguish them very well. Therefore, excellent is the idea of Masi of a vertical–horizontal tasting that will allow us to compare different Amarone wines, and, in this way, to know the characteristics of the different areas that characterize the reality of the “King” of Valpolicella.

To be compared, five cru of Amarone of two great 5 star vintages: 1997 and 2007.

2007 vintage – 5 star vintage

Costasera Amarone Cl. Doc, Riserva di Costasera Amarone Cl. Doc, Vaio Armaron Amarone Cl. Doc, Campolongo di Torbe Amarone Cl. Doc, Mazzano Amarone Cl. Doc.

1997 vintage – 5 star vintage

Costasera Amarone Cl. Doc, Vaio Armaron Amarone Cl. Doc, Campolongo di Torbe Amarone Cl. Doc, Mazzano Amarone Cl. Doc.

Registration directly at Danieli Hotel, Tel 041 982 900.



“SEDUCTIONS OF GLUTTONY”

Three days of tastings of delicious discoveries and well–renowed products

“Seductions of Gluttony” once again ranks among its proposals discoveries of rare and precious products.

The search for products brought to “Gusto in Scena” (“Taste on Stage”) has been set according to criteria of great quality and enhancement of the territory.

They are important products, sometimes hard to find in the traditional distribution channels.

At “Seductions of Gluttony” there will be producers from all over Italy: chocolate by Domori, jams by Agrimontana, black tail salmon by La Ne, the excellent vegetables of Gepra from Puglia, Parmigiano Reggiano of different ages, pickles by Agnoni, nut brittle with a little sugar by Casa del Dolce, melon liqueur by the Calvenzano Cooperative, coffee by CA’ VE’ the apple juice by Diviti Quartagamma, biscuits with a rare antique corn by Gandino, the precious L’Ombra liquor of liquorice, the precious spices of Il Mercante di Spezie, the edible plants by Koppert Cress, oils from Puglia by Mediterranea Oli and the rare oil from Liguria by Roi, oven baked cakes by Giotto, “drunken cheese” by Perenzin, San Daniele ham, Tortellini by Dall’Ava, the delicious jams by Paolo Teverini, tastings of codfish by Vecio Fritolin, Culatello by Corte Pallavicina, the elegant spirit by Denis Trade, the publications by Tiziana Colombo, the nutritional suggestions by Medicallife. And many other things, as not to be missed are the rarities presented by the Veneto Slow Food presidia.

The selection of producers is made with a goal: the promotion of “Italianity”. With our choices we intend to show that Italy has products that are unique, sometimes for the production characteristics, or because a particular vegetable grows well only in that territory, sometimes because hundreds of years ago, men, nature, climate have created products such as Culatello or balsamic vinegar.

It also happens that a tomato, in the sun of Italy, takes a taste that in other parts of the world can not be found, and that we bring in Venice.



TO KNOW “COOKING WITHOUT” AND ITS EVOLUTIONS

THE CREATOR, MARCELLO CORONINI, REVEALS ALL YOU NEED TO KNOW ...

Even in the next edition 2014 will talk about “Cooking Without” (salt, sugar and fat): why?

«In effect, “Cooking Without” is a sort of corollary with which, in the 2014 edition, I wanted to confirm the closure of the experimental phase started with the theme of the previous conferences, “Cooking with ... cooking without ...”

In 2011, in Lugano, the theme object was fat. 2012 was the year of the obtaining of the patronage of the Ministry of Health. For 2013 “Gusto in Scena” (“Taste on Stage”) suggested to cook desserts without ... sugar. We thus arrived at “Cooking Without”, an absolute novelty at the international level which consists of making great cooks and confectioners prepare dishes without salt, added fat and sugar–free desserts. A preventive kitchen, which helps to stave off the onset of some diseases by combining health and pleasure of the palate. “Cooking Without” is an alternative that meets the needs of consumers who are increasingly attentive to well–being and those who, perhaps due to health problems, high blood pressure, diabetes or other, is forced to give up going to the restaurant with friends. With my idea I proved that you can find natural alternatives that make our preparations likewise tasty and allow us to eliminate the consumption of added sugar as well as of fat and salt – elements already contained in the ingredients that make up the dish.

This innovation represents an important opportunity for all the Italian restaurants, as confirmed by the Ministry of Health who believed in “Gusto in Scena” (“Taste on Stage”), sponsoring it for the second time».

What are the goals for the future?

«One of our goals is certainly to bring “Cooking Without” into the high and medium–high level cuisine. After the conference, we will ask the same chefs and pastry chefs, speakers of “Gusto in Scena” (“Taste on Stage”), and to other Italian restaurants, to offer special menus, alongside their list, based precisely on “Cooking Without”. The next phase will be to bring “Cooking Without” in the medium–high level cuisine, and then in the kitchens of homes, publishing a proper book with the recipes of chefs and pastry chefs. Among the objectives, there is the Expo 2015, where we would like to bring “Cooking Without”: this will allow to reach new targets of consumers and to promote domestic production».



For more information:

info@gustoinscena.it

www.gustoinscena.it

Tel 02–7091871