An always large and interested audience participated in the event promoted by Restaurant Zur Kaiserkron in its new dehors in the elegant Piazza della Mostra. In this fascinating place the journalist and director of the Cucina con i Fiori festival, Claudio Porchia presented the different and important protagonists invited to the event.
From experts in floral mise en place like Barbara Ronchi della Rocca to producers of edible flowers, such as Silvia Parodi; by famous writers such as Roberta Schira to creative bartenders like Antonio Pedullà to explore together with the chef’s cuisine Filippo Sinisgalli the link between cuisine and flowers, intended not only as decoration, but as the main ingredient of the dish.
The chef Filippo Sinisgalli
Not just words, but also many delicacies prepared by the busy restaurant team.
The program started with “Edible flower laboratory in the kitchen”in which participants were able to taste various varieties of edible flowers Ravera organic, excellent Ligurian company, presented by the expert Silvia Parodi.
At the end of the morning we were also able to enjoy the delicious food “Flower Cocktail” created for the occasion by Blind, the new spirit bar hosted in the Zur Kaiserkron lounge where the bartender works successfully Antonio Pedulthere.
In the afternoon the writer Roberta Schiraan authoritative writer from Corriere della Sera presented the novel “Flowers are always right” (ed. Garzanti), a story of rebirth, of family recipes, of hope enclosed in a book that makes you feel good.
And after the pleasant presentation the public present was able to taste a pleasant and surprising product Begonia flower sorbet prepared by the restaurant’s pastry chefs.
On Saturday evening, the event was held in the elegant room of the historic restaurant Flower Dinner Experience, with a menu designed by Chef Filippo Sinisgalli to enhance the aesthetic and tasty side of flowers and buds.
An appointment to appreciate the philosophy of the Chef who has always supported the importance of a menu “true km” choosing producers and suppliers where quality and expertise excel. The dishes offered amazed and fascinated the guests, who also appreciated the stories and interventions of Claudio Porchia on the flowers present in the preparations.
The event concluded with a workshop held by the etiquette and etiquette expert, Barbara Ronchi della Rocca, on how to set the table with flowers, entertaining the participants with stories, anecdotes and advice on how to use flowers on our tables.
Finally, a special Floral aperitif created by Chef Filippo Sinisgalli closed the event on a high note, much appreciated by the public present.
This is the menu proposed by the chef for Saturday evening
Among the surprise amouse buche, a true homage to Liguria, with pesto and nasturtium flowers
as an appetizer the Chef’s workhorse, lBarbapapa pink egg this time nestled on a warm salad of roots and flowers with the Marigold in the foreground.
As a first course, a walk in the woods thanks to Wild garlic and its flowers risotto with snails, borage and its flowers.
The second was an authentic explosion of flavors and flowers: Trout from Val Passiria, Nasturtium comic, flowering potato
And to conclude
the pastry chef Alice Vialetto she created a refreshing and acidic pre-dessert of carrot and Begonia to prepare for tasting her dessert, a complexity of textures, aromas and flavors of spring, with caramelized rose petals, raspberry chocolate, Begonia and rose water on a cloud candid with the scent of rose and raspberries.
and finally, as a small pastry, a delicious violet cannoli
Many “real km” realities included in the menu: from edible flowers of Ravera Organica Ligurian company certified for the 100% organic production of aromatic herbs and edible flowers, natural extracts and compounds of Tastee.itfrom The Gardaegg, a farm of happy chickens looked after by Federica Bin on the shores of Lake Garda, with Isos ricea special selection of carnaroli from the Pavia company Innkeeper’s Campand finally the microgreens of Profarms, the South Tyrolean start-up that produces many varieties of crunchy, fresh and nutritious sprouts in vertical farms, real superfoods. Great success also for the wine of Glassier which accompanied this first edition of Kitchen with flowers.
The cellar, selected by the competent Sommelier Vittorio Sofia, is a real gem of the area, located in Egna in Alto Adige, led by the eighth generation of the Vaja family which has used only natural cultivation methods and fertilizers since 1985, obtaining organic certification in 2005.
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