The historic relationship of Milan with design it goes far beyond Furniture expo, which has become one of the reference events on the international scene. The 2024 edition – from 16 to 21 April – is awaited more than ever also because nothing makes the city so crowded and international with obvious advantages for the area. In the pavilions of Rho Fiera you will find many companies linked to the kitchen and cooking sector Fuorisalone the ateliers and shops will display new elements on the theme. The two souls come together to form the Milan Design Weekwhich has a very busy calendar of events including those related to food, both from a culinary point of view and related furnishings.
In any case, it is the best opportunity to combine business with pleasure, sitting in some place with character, where in addition to a pleasant culinary experience, the eye is satisfied by the environment. Especially since it is Milan that offers – in Italy – the greatest number of venues designed by designers and architects, often famous. Our (very personal) selection goes beyond the official Fuorisalone districts: Brera, 5 Vie (for non-Milanese it is the maze of streets in the historic center between Via Torino, Corso Magenta, Largo Cairoli, but in any case without precise boundaries), Durini, Porta Venezia and Tortona. This time we wander under the Madonnina, without setting limits, especially in an event that involves the entire city.
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Ischia Safari On Tour it was an opportunity to bring different thoughts to the table – literally. There sustainability of catering It’s not an easy topic, but it’s imperative. The need for a comparison starts precisely from the main actors of this complicated fantastic world.
For the first edition of Ischia Safari on Tour the wonderful location was chosen Grand Hotel Villa Serbelloni in Bellagio on Lake Como. Here, last Saturday 6 April they met 22 chefs for a total of 13 Michelin stars to offer a gourmet experience to around 150 guests, who enjoyed an exclusive menu for a balanced entrance ticket (250 euros/person). From the aperitif to the desserts, among the enchanting gardens and the magnificent Royal Hall of the historic hotel property owned by the Bucher family, an exceptional gastronomic event took place in the true sense of the adjective.
An event strongly desired by the chefs Nino Di Costanzo And Pasquale Palamaro with the aim of “exporting” the Ischia Safari event even far from the Green Island and above all to have a moment of discussion between chefs, sector associations and training schools on the current situation in catering.
With the aim of drawing up a series of proposals which will then be the subject of a programmatic document which will be discussed in Ischia next September, the sunny spring day opened with an important event moment of comparison on the reason for the difficulty in succeeding find human resources who want to undertake a professional path in the world of catering, why these jobs are no longer attractive and what remedies can be put in place to try to reverse this trend.
The round table “The sustainability of catering” featured chefs with great experience such as Bobo Cerea (From Vittorio to Brusaporto, BG), Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia, Milan), Peppe Guida (Osteria Nonna Rosa, Vico Equense), Sal De Riso (Minori pastry shop of the same name), together with Jan Bucher (owner and director of GH Villa Serbelloni), e Giancarlo Carriero (owner of the Albergo Regina Isabella in Lacco Ameno, Naples), asked themselves about the problems of the restaurant world and possible solutions. The chef’s interventions were also fundamental to the debate Alessandro GilmozziPresident of the Ambasciatori del Gusto association and director of the Incibum higher education school, Dr. Mariagiovanna Sansoneas well as Nino Di Costanzo And Pasquale Palamaro.
From the staff trainingas Jan Bucher and chef Cerea mentioned, until improvement of education starting from the hotel institutes and their teachers, why not also the possibility of giving training opportunities also for foreignersas proposed by chef Negrini, at lack of concrete support from the institutions: an hour and a half was not enough to express all the guests’ concerns. On the other hand, a first important result was achieved by finding union in the difficulties and in the desire to support work in the restaurant industry.
The day continued with Gala Lunch, where the approximately 150 guests present were able to taste the delicacies that the chefs created. Here they are:
Not only that: guests will be able to take a tour of his museum, accessing spaces not normally open to the public. Over 4 thousand square meters with large outdoor spaces overlooking the sea, full of works, documents and installations that also tell of the work done by Adrià with elBullifoundation: elBulli1846 is a wunderkammer of the history of cooking that houses the creative notebooks of the chef and his team, drawings by Adrià sold as NFT, mise en place of the restaurant who have made the history of design, mannequins representing the “bullinianos” i.e. leading figures in the restaurant industry (including Massimo Bottura). There are even reproductions of some of his 1846 dishes (hence the number of the museum’s name, which is also the date of birth of the French chef Auguste Escoffier), in the rooms that were once the elBulli kitchen.
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The lucky guests’ bed will be right here, where the restaurant once was, and will be inspired by one of Adrià’s iconic dishes: the spherical olive, considered a perfect example of his “deconstructed” cuisine. A bed that seems to float under the eyes of that bull that continues to be a symbol of the elBulli restaurant. And, given that there are no cafes or refreshment points in the museum due to a specific desire of Adrià who wanted to differentiate the space, guests will be able to enjoy two special gastronomic experiences outside elBulli1846: will be able to dine at one of Ferran’s favorite restaurants in Roses on the evening of the overnight stay and – after checkout – have dinner at Enigma in Barcelona, by head chef Albert Adrià, Ferran’s brother and second best chef in the world according to The Best Chef Awards.
How to win the experience
This exclusive stay at elBulli1846 is available for one night, from 16 to 17 October 2024. You can submit a reservation request starting April 17 at 6:00 pm CEST at airbnb.com/elbulli1846.
Airbnb also specifies: «Guests are responsible for their own return travel from Roses, just 20 minutes from Cala Montjoi, on the Costa Brava, Spain. Once they arrive here, they will be accompanied to elBulli1846. The stay is reserved for a maximum of two adults and includes dinners in other locations.”
And if you really can’t book your stay, if you’re in the area, stop by the museum: elBulli1846 is open from Tuesday to Sunday, from 10:00 to 19:30, from 1 May to 12 October 2024 (opening hours for the 2024 summer season).
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