Oldani pop menu to celebrate Franciacorta wines in New York – Italian Cuisine

Oldani pop menu to celebrate Franciacorta wines in New York


Davide Oldani, the star chef of pop cuisine, pays tribute to the Franciacorta Consortium with a dinner of delicate flavors at the Italian Consulate in New York

As Ambassador of Italian cuisine, the star chef Davide Oldani he served a special dinner with delicate flavors on the starched tablecloths of the Italian Consulate in New York to celebrate the wines Franciacorta, between a sparkle of glasses full of bubbles and white flower buds.

Organized by Franciacorta Consortium and with the honors of the Consul General of Italy in New York, Francesco Genuardi, the exclusive dinner for sixty guests including important journalists, personalities of the New York society and American influencers inaugurated the second edition of the Franciacorta Festival in New York. Twenty-five producers of the best Italian sparkling wines met last June 5th at The Redbury Hotel to present Italian wine excellence abroad. The festival, according to the president of the Consortium Silvano Brescianini, is part of an effort to promote Franciacorta wine in the United States, as well as in Japan, the United Kingdom, Germany and Canada, in nice competition with the fame of French champagne. "When we organize events abroad, it's a guaranteed success, "Said Brescianini. "Not all wine producers can count on a high level cuisine spread in the world like the Italian one. "

Chef Oldani he created his menu inspired by wine Franciacorta. An appetizer of Grana Padano Hot and cold reserve, with caramelized onion, it has been served in combination with Franciacorta Dosaggio Zero Guido Berlucchi Nature '61 of 2011. To follow a Risotto "al dente" with roasted seeds, fragrance of Arabica, blueberry accompanied by a Franciacorta Brut Fergettina Milledì 2014. As a second, the guests had the pleasure of enjoying a Beef in oil, with whitebait sauce, lettuce and thyme, together with a Franciacorta Riserva Ca ’del Bosco Annamaria Clementi 2009. And to refresh the palate at the end of dinner, for dessert a Mascarpone cream, basil biscuit and strawberries, served with a Franciacorta Rosè Demi Sec Majolini n.v.

"Food must be inclusive, not exclusive, "He said Oldani chef at the end of the dinner, to the applause of the diners. "My new Italian cuisine is pop, it's not traditional. Respect the seasons, respect work and respect my teacher Gualtiero Marchesi. Fewer fireworks and more substance. "

text by Bianca Giacobone

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