Spaghetti Design

PEDINI PRESENTS:

SPAGHETTI DESIGN |FUORISALONE 2018 | “PEDINI BRERA” FLAGSHIP STORE, C.SO GARIBALDI 9 – MILAN

From 17 to 22 April the first Pedini flagship store in Milan will be opening its doors for the very first time with a Fuorisalone special event.
“Spaghetti Design” celebrates the Italian culinary art, a unique combination of food and design, with quality, elegance and innovation as its keynotes. To offer a fitting welcome to its guests, Pedini has drawn on the excellence of its native area: top chefs and choice quality traditionally made products pay homage to Italian good taste.

PROGRAMME

MONDAY, APRIL 16
BY INVITATION ONLY
h. 15:00 – 22:00 PRESS PREVIEW
h.19:30 and h. 21:00 COOKING SHOW

Chef Andrea Giuseppucci
“La Gattabuia” Tolentino MC

Pasta with tomato sauce. A spaghetti sauce which tastes of raw tomato but is actually cooked with pomegranate extract: when it reaches the temperature of 87°C, a pit-ripened pecorino cheese and cold-pressed basil extract are stirred in. The dish arose from a kitchen mistake: when Andrea was cooking lunch for the staff, he put pomegranate extract in the pan as he found it smelt like tomato. It has been a constant feature of his tasting menu ever since.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

TUESDAY, APRIL 17
BY INVITATION ONLY
h.19:30 and h. 21:00
COOKING SHOW

Chef Andrea Giuseppucci
“La Gattabuia” Tolentino MC

Spaghetti with clams. And if we were to treat a clam like an oyster? After blanching for a few seconds in boiling hot salted water, the clams are opened with a knife (like oysters) and smoked with cherry wood. The spaghetti is coated with parsley chlorophyll in a steel container, with a sprinkling of powdered bayleaf.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

WEDNESDAY, APRIL 18
BY INVITATION ONLY
h.19:30 WITH SIEEMENS THE SHOW IS SERVED

Chef Aleandro Polenti

Chef Aleandro Polenti will show you how you can get the best performance from Siemens appliances technology.

BY INVITATION ONLY
h.19:30 and h. 21:00 COOKING SHOW

Chef Lucio Pompili
“Symposium” Cartoceto PU

Cartoceto-Milan Spaghetti. The chef takes saffron, a traditional ingredient of the Milan tradition, and adds seasonal ingredients to make a dish that is unique and innovative, just like Italian design. Spaghetti cooked in saffron broth, seasoned with a light wild boar sauce and then served with gorgonzola cheese siphon mousse.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

THURSDAY, APRIL 19
BY INVITATION ONLY
h.19:30 and h. 21:00
COOKING SHOW

Chef Lucio Pompili
“Symposium” Cartoceto PU

Spaghetti Rossini. Spaghetti served as a side dish, accompanying a rare fillet steak. The spaghetti is seasoned with a foie gras sauce and served with a grating of Acqualagna truffle.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

FRIDAY, APRIL 20
BY INVITATION ONLY
h.19:30 and h. 21:00
COOKING SHOW

Chef Lucio Pompili
“Symposium” Cartoceto PU

Cold Adriatic Riviera Spaghetti, shaken. A dish dedicated to Gualtiero Marchesi. In the year of his friend’s death, Chef Pompili pays homage to him and his great Milan creative cooking school with a dish where spaghetti is combined with cherry tomatoes creamed with basil and garlic, Portonovo muscles, chopped olives, a little parsley and a sea urchin mayonnaise. All shaken before serving.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

SATURDAY, APRIL 21
BY INVITATION ONLY
h.19:30 and h. 21:00
COOKING SHOW

Chef Lucio Pompili

Spaghetti with garlic, oil, chilli pepper and clams. The spaghetti is seasoned with the traditional combination of garlic, oil and chilli pepper, together with a spoonful of creamed parsley to give it a green colour; it is then completed with shelled clams and anchovy toast.
Accompanied by: Terracruda wines/ Tenute Collesi craft beer

CHEF

ANDREA GIUSEPPUCCI
La Gattabuia
Tolentino MC

Described by the critics as the “enfant prodige” of Italian cuisine, Andrea Giuseppucci – born in 1992 – spent time working in kitchens right across Europe before opening his own restaurant at Tolentino (Macerata) in the heart of Marche: La Gattabuia. He has received many special mentions, and even though his restaurant was closed due to structural damage in the 2016 earthquake, in October 2017 he won the award for the best up-and-coming chef from central Italy.

LUCIO POMPILI
Symposium
Cartoceto PU

A blend of lucidity and poetry. It is difficult to identify the boundary between tradition and creativity when talking about Lucio Pompili. It is much easier to recognise the identity of one of Italy’s greatest chefs. An identity that owes a great deal to his native area. Pompili is a real collector of raw materials: only the choicest from Marche, a small patch of land between the mountains and the sea, make it into his cuisine. Although lacking the critical recognition his qualities deserve, Lucio ticks all the boxes for genuine excellence.