After the great interest registered by the first meeting of the two days dedicated to Cuisine with flowers, the second event was also included in the prestigious event “Waiting for Villa Ormond in bloom” achieved success beyond all expectations.
An entire afternoon from 4.00pm to 7.00pm, which was a true triumph of taste, originality and culture, and which was able to involve and excite all the participants, rgiving them a unique and memorable experience.
Over 2500 petals used for tastings, translated into around 500 tastings on the theme of the day, which included preparation of dishes using edible flowers, kindly offered by Raverabio of Albengaa leading company in the sector, combined with the small fruits offered by Ortofruit Italia from Saluzzo.
The chefs Clelia Vivalda of the Arte e Querce restaurant in Monchiero (CN) e Paola Chiolini Balena Bianca restaurant in Vallecrosia (IM) delighted the public with a succession of delicious tastings, an expression of their commitment and creativity.
Land and sea dishes with a great variety of flowers, Begonia, Nasturtium, Nemesia and Geraniumand small fruits, such as Blueberries, Blackberries and Raspberriespaired with the excellent wines from the cellar Coast of Monchiero.
Great amazement at the innovations in the ice cream field proposed by the master Aldo de Michelis, Perlecò ice cream shop in Alassio including the Begonia ice cream and sorbet, which won over all the public present.
Flowers and chocolate was the theme developed by the creminologist Renata Cantamessa, which accompanied a delicate tasting of Baratti & Milano creminis capable of giving great emotions and not only to the palate.
The delivery of the license plate Custodian of the Territory to Andrea Bottari of the Sanremo restaurant A Cuvea and the presentation of the Tavolozza 2024 Restaurant Guide, embellished an intense day full of flavors and in which the Tourism councilor Giuseppe Faraldi brought greetings from the municipal administration.
A journey where, alongside the show and tasting, there were moments of culture and discovery of the use of edible flowers. Claudio Porchia, national expert in the sector, and the journalist Roberto Pisanishared their knowledge on the properties and benefits of edible flowers, arousing interest and curiosity.
There was also great curiosity about the final tasting of the company’s processed products Tastee.it: like the Begonia drink offered together with a sparkling wine from Cuvage winery, historic sponsor of the activities of the Palette restaurants and with whom we toasted at the end of the meeting.
For info on the association’s upcoming activities on the website www.ristorantidellatavolozza.it or write to: [email protected]
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