Even the Chefs of Risotto superstar toast with Grappa Nonino Riserva AnticaCuvèe®!
Antonio Cerutti, winner of the Premio Gallo “Risotto of the Year”, Giorgio Locatelli, patron and chef of the famous Locanda Locatelli in London, Sergio Mei of “La Veranda” – Four Seasons Hotel Milan, Giancarlo Perbellini Restaurant “Perbellini” – Isola Rizza in Verona and the Cerea Brothers Restaurant “Da Vittorio” in Brusaporto (Bergamo) are the stars of the Premio Gallo, which took place at the Four Seasons in Milan on May 6th 2013.
An exceptional parterre for the celebration of the Risotto of the Year presented by Melba Ruffo di Calabria at the presence of the most important journalists and chefs, like Feolde, and Gualtiero Marchesi, where Antonio Cerutti was awarded the Premio Riso Gallo 2013, celebrated with an exceptional toast with Grappa Nonino Riserva AnticaCuvèe®!
Cristina Nonino had the privilege of following the great Chef working in the kitchen:
“A very strong emotion because I could catch the energy of all the team of chefs working with rigor, synchrony and great enthusiasm for the preparation of a true work of art! It was the occasion to ask the winner what distinguishes the culinary culture of Italian Rice compared to Asian Rice!”
“Easy – Cerutti said – for Asian chefs rice is a side dish and it is always neutral as regards the dish. In our culture, on the contrary, rice is the leading ingredient and it becomes a whole with the dish, not only rich of flavor but, much more important, of taste. This is one of the secrets of our culinary art!”
Above, from left:
Photo 1 – Cristina Nonino with Gualtiero Marchesi.
Photo 2 – Chiara Bardelli Nonino, Cristina Nonino and Melba Ruffo di Calabria.
Photo 3 – Chiara Bardelli Nonino with Leone Marzotto, owner of Peck Milano.
Photo 5 – From left: Giorgio Locatelli, Giancarlo Perbellini and Cristina Nonino.
Photo 6 – Risotto Gran Riserva Gallo with parmesan water, seaweed pesto, almond milk and puffed whole-rice brittle: a creation by Andrea Cerutti, winner of the Premio Gallo “Risotto of the year”.
Photo 7 – The dessert created by the Cerea brothers for the gala dinner combined with Grappa Nonino Riserva AnticaCuvèe®
