Chez Valcucine with Miele and Anzalone in Roma Trieste an evening dedicated to design and fine dining
On Thursday, 28 May, the Valcucine Roma Trieste | Anzalone Atelier was transformed, for one evening, into a gourmet restaurant, welcoming architecture and interior design professionals for a new experience under the Chez Valcucine project.
Chez Valcucine is a project conceived by Lorenza Dalla Pozza's Zelo Networking together with Valcucine and Miele Italia, and developed through the network of Valcucine Ateliers, a selection of the brand's leading showroom partners around the world.
The initiative was created to offer exclusive moments of encounter and conviviality dedicated to design culture. At the heart of the experience are the values shared by Valcucine and Miele — wellbeing, timelessness, innovation and sustainability — brought to life through an authorial gastronomic journey.
Over the years, Chez Valcucine has transformed numerous Ateliers into places of connection and dialogue, where design, gastronomy and design culture come together naturally.
Miele Italia is the project partner, sharing with Valcucine a vision focused on innovation, sustainability and improving quality of life through solutions capable of combining technology and wellbeing.
When values take shape on the plate
The evening's protagonist was Gianluca Tomasi, General Manager of the Italian National Chefs Team. The event took place just a few days after the team won the gold medal at the Global Chefs Challenge 2026 Senior in Newport, Wales: an important recognition that brought Italy back to the top of the international gastronomic scene and that saw Tomasi play a key role in the journey of the Italian National Chefs Team.
For the occasion, the chef, supported by the Italian Taste Lodovichi Banqueting team, which curated the service, created a menu designed to interpret the values behind the project through the language of taste.
The welcome bites expressed sustainability through a scallop served with white Chartreuse sauce, coral oil and black onion powder; wellbeing through a soft zucchini and goat's ricotta bite with mint peas and lemon asparagus; and timelessness through creamed stockfish served with potato cream, cuttlefish and parsley oil.
As the main course, Gianluca Tomasi proposed tortelli filled with high-mountain cheese, served with toasted pine butter, porcini mushrooms, blueberries and crispy bread.
The dinner ended with a dessert dedicated to innovation: a chocolate mousse with raspberry, Tabasco and dried fruit crumble, designed to surprise through a refined balance of textures and contrasts.
The gastronomic journey was accompanied by wines from Barone Pizzini, a historic Franciacorta winery and pioneer of organic viticulture, with which we share a commitment to quality, sustainability and the culture of making. Animante Franciacorta was served with the welcome bites, while Rosé Franciacorta Edizione 2022 enhanced the main course.
The evening concluded with moments of dialogue, networking and conviviality, once again confirming Chez Valcucine's ability to create authentic connections between people, ideas and projects.
Special thanks go to all those who took part in the event: Michela Bianchi, Silvia Bevilacqua, Claudia Gigli, Massimo Batocchi, Carla Giudice, Daniele Morgantini, Antonio Saracino, Nicoletta Bellucci, Chiara Coletti, Anna Chiara Novelli, Alessandra Provenzani, Paolo Pannocchi, Maria Vittoria Silletti, Claudia Marra, Filippo Bombace, Emanuela D'Andrea and Enzo Quattrocicche.
Silvia Morozzi and Adriano Giacobone, both connected to the world of interior design, also attended the evening. Other guests included Antonio Zucco, Fabiana Vicario, Andrea Bufalini, Rosa Maria Aprea, Marco Di Camillo, Alessandra Paperi, Mauro Visconti, Stefania Moretti, Brunella Buissoni, Stefano Ferrarese and Virginia Caronna.
Ph credits: Massimiliano Blasini
