Tenute Navarra and Insulae Resort present Insulae. Stories of food and wine
Tenute Navarra and Insulae Resort present Insulae. Stories of food and wine


Tenute Navarra and Insulae Resort present Insulae. Stories of food and wine

Five exclusive and limited number dinners, signed by five chefs who have created ad hoc menus conceived as tasteful stories about Sicily featuring the excellent island raw materials sublimated by the pairings of wines from the Butera farm.

Stories of cooking and wines is the unique and experiential conviviality project conceived by Insulae Resort and Tenute Navarra.

Insulae Resort and Tenute Navarra present five evenings dedicated to gourmet cuisine and Sicilian wine. The initiative declines in an original way three concepts very dear to both realities, namely, sharing, experimentation and conviviality. Sharing of values by the creators of the initiative and sharing of the kitchen space : the chefs, in fact, who sign the five dinners are not inside the structure; experimentation in the menus and in the spaces designated, from time to time, as locations for dinners. In fact, each chef selects an area of the resort in which to present his dinner. In this way, the environment becomes an integral and active part of the evening, acting as a setting and as a visual complement to the menus. Experiential and immersive conviviality in contact with nature , thanks to the beautiful Mediterranean gardens of Insulae Resort, and with Sicily which is the undisputed star of the dishes and wine.

«Five Sicily-themed menus signed by five important chefs paired with a selection of our wines chosen by the sommelier and our brand and wine ambassador, Federica Di Salvo - says Totò Navarra Junior , director of Tenute Navarra - seemed like a great way to speak directly and concretely, through an experience of taste, of our territory and our way of living and interpreting it. We are certain that this will be only the first of a series of similar projects».

The first appointment is for Monday 26 June with chef Sandro and Fabrizio Cicero of the Palazzaccio restaurant in Castelbuono. To follow, on Monday 3 July, Chef Gianvito Gaglio of the Giardini del Massimo restaurant in Palermo; Wednesday 12 July, Chef Salvo Campagna of the Secondo Tempo restaurant in Termini Imerese; Monday 17th July Chef Giuseppe Costantino of the Terrazza Costantino restaurant in Sclafagni Bagni; Monday 24 July - Chef Nino Ferreri of the Limu restaurant in Bagheria (Michelin star).

«Insulae. Stories of cooking and wine - says Mario Farinella , architect, third generation of a family of professionals in the art of Mediterranean hospitality - is a project that well summarizes and reinterprets, in a new format no longer linked only to hospitality, the our idea of sharing. In common agreement with Tenute Navarra we have created dinners that enhance and tell some values very dear to us, such as the enhancement of our territory and the desire to let "those who choose us" live unique, immersive and participatory experiences. Insulae resort is located 3 km from Cefalù, the Arab-Norman city on the outskirts of Palermo, a Unesco heritage site. Its position allows us to express art, history and culture in unison with nature and all the comforts of a green resort which, thanks to the architectural choices, allows you to have the possibility of enjoying maximum freedom and absolute privacy in the same space" .

All dinners will be held at the Insulae Resort and will be accompanied by a selection of wines from Tenute Navarra. The food and wine pairings will be curated by the sommelier Federica Di Salvo, brand and wine ambassador of Tenute Navarra. The five evenings dedicated to food and wine will offer the opportunity to get to know, explore and discuss food and wine pairings and the chefs' and sommelier's choices.

«We present all the wines - explains Federica Di Salvo , sommelier and brand and wine ambassador of Tenute Navarra - from Allucià, grillo in purity, characterized by salty notes and white-fleshed fruit, to Sofien, a blend of grillo and chardonnay, mineral and enveloping . On some dishes we will have the rosé, Disiata, obtained from frappato grapes, fresh and agile, which will prepare the Disiato, 100% frappato, whose peculiarity is none other than the versatility and enjoyment of the sip. There will also be the latest born in the Tenute Navarra house, the Scurò, nero d'avola which with its slight passage in wood, gives elegance to the sip, and our Cerasuolo DOCG (the only Sicilian DOCG), Maribu, fresh from two important awards (after having won the Silver Medal at the Frankfurt International Trophy, and the Bronze Medal at the “Decanter World Wine Awards 2023”). Last but not least, the Riserva del Fondatore, the Battichiè, a powerful nero d'Avola but characterized by great elegance and freshness»

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