The Kore Siciliae consortium brought Sicily to Padua for a tasting of products under the Kore and Consorzio Sapori di Demetra brand.
Dinner with 45 guests
In the Si Streetalian Food restaurant, 45 guests were able to taste the dishes prepared by Pierelisa Rizzo and taste the wines of Tenuta Rapitalà, presented by sommelier Tommaso Scavuzzo, respectively chef and sommelier of Tommy’s Wine Eoteca Osteria in Enna.
The chef and journalist from the Ansa agency cooked various dishes, from omelettes made with primo sale and walnut cheese from the Faraci dairy, to spaghetti made with Perciasacchi flour by Silvia Turco. And again the pork loin cannoli stuffed with black chickpea, the network of Piacentinu Ennese, also from the Faraci dairy and the caponata from the Costanzo company, the sheep’s ricotta mousse from the Nino D’angelo company.
The entrepreneur Della Palma was there
Among the guests present, who enjoyed the dinner, the entrepreneur and television personality, Diego Della Palma, the representatives of the Rossetto mill, and the major producers of excellent flours in Italy. Also present at the dinner were some tour operators and Maria Paola La Caria and Claudio De Monte Nuto, from the partner Starting4, organizer together with the Kore Siciliae Consortium.
“I told Sicily with food”
“It was a wonderful experience – says Pierelisa Rizzo – I measured myself in a super-equipped kitchen and talked about our Sicily. The enthusiasm with which my dishes were received testifies that quality pays, that people want authenticity and correctness in the kitchen”
“I am happy that the wines from Tenuta Rapitalà have been so appreciated – says Tommaso Scavuzzo – Our land speaks through the products it produces. Excellence in Italy”
