{"id":25924,"date":"2024-11-12T09:41:26","date_gmt":"2024-11-12T07:41:26","guid":{"rendered":"https:\/\/www.valcucine.com\/magazine\/?p=25924"},"modified":"2024-11-12T09:41:26","modified_gmt":"2024-11-12T07:41:26","slug":"chez-valcucine-and-miele-with-oikos-margaria-in-turin-a-journey-into-gourmet-cuisine","status":"publish","type":"post","link":"https:\/\/www.valcucine.com\/magazine\/en\/2024\/11\/chez-valcucine-and-miele-with-oikos-margaria-in-turin-a-journey-into-gourmet-cuisine\/","title":{"rendered":"Chez Valcucine and Miele with Oikos Margaria in Turin: a journey into gourmet cuisine"},"content":{"rendered":"

Chez Valcucine, in partnership with Miele and Oikos Margaria<\/strong><\/a>, hosted the third event in a series dedicated to gourmet cuisine at their showroom in Turin. This initiative, promoted by Valcucine and Miele Italia<\/strong><\/a> along with Barone Pizzini <\/strong><\/a>and Zelo Networking <\/strong><\/a>by Lorenza Dalla Pozza, brings together culinary excellence and creativity. Located in the heart of Turin within an elegant early 20th-century Venetian-style palace, the Valcucine Torino | Oikos Margaria<\/strong><\/a> atelier transformed into a gourmet restaurant for an exclusive evening.<\/p>\n

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The Chez Valcucine format was unique and engaging, featuring a talented trio: chef Raffaele De Mase<\/strong>, pastry chef Giuseppe Amato,<\/strong> and mixologist Lucas Kelm.<\/strong> The event provided an unforgettable experience that blended culture and high cuisine, fostering lasting relationships among industry professionals. This partnership among three leading brands extends beyond mere collaboration; it embodies a shared commitment to core values such as well-being, timeless quality, innovation, and sustainability. Together, they aim to amplify the impact of their common message, seeking to enhance well-being and quality of life through enduring projects that transcend fleeting trends.<\/p>\n

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The evening’s mixology, led by Lucas Kelm, combined healthy, high-quality ingredients to create beverages that both delight the palate and nourish the body. Among the offerings, the Amaro Santoni stood out, enriched with fresh raspberries and paired with a glass of Franciacorta\u2014a refined and refreshing cocktail perfect for an elegant aperitif. Another innovative creation, the Fizz is Gold, featured a sparkling blend of Gin Mare, turmeric, agave syrup, yuzu, and soda, impressing guests not only with its golden appearance but also for its anti-inflammatory properties from the turmeric.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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The evening continued with the main course crafted by Raffaele De Mase, a talented chef who has captivated the culinary scene with his innovative take on traditional cuisine. <\/strong><\/p>\n

The evening continued with the main course crafted by Raffaele De Mase, a talented chef who has captivated the culinary scene with his innovative take on traditional cuisine. Raffaele began with a series of amuse-bouches that captivated guests, starting with a delicious bao filled with sausage and friarielli\u2014a rich and traditional pairing. Next, the maritozzo with burrata and shrimp surprised with its sweetness and freshness, while the black cracker, accompanied by lemon butter and Cetara anchovies, offered an intense and original tasting experience. The Roman artichoke added a touch of freshness, and the pappardelle alla genovese, served in a Parmigiano broth, celebrated Italian culinary tradition, highlighting the delicacy of the pasta and the richness of the broth. \"\"<\/a><\/p>\n

These dishes not only showcased Raffaele De Mase’s mastery but also his respect for tradition and ability to surprise with bold, harmonious pairings.<\/p>\n

The evening concluded sweetly with creations from pastry chef Antonio Amato, whose tiramis\u00f9 in foam, served with coffee and gelato, delighted guests with a light texture and perfect balance of flavors, representing a modern tribute to Italian dessert tradition. To wrap up, a trio of petit fours added an extra touch of elegance and variety, allowing guests to savor small delights in a grand finale.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Chez Valcucine<\/strong> provided not only a fine dining experience but also moments of camaraderie and sharing, creating a warm and welcoming atmosphere. Among the guests who had the opportunity to interact with the evening’s stars were notable figures from the creative and professional landscape: Valerio Saffirio from Black Engineering<\/a>, Alessio Primavera and Simona Arcuri from Velvet Studio<\/a>, Alex Cepernich and Sandra Galvan Cepernich from Studio Cepernich<\/a>, Davide Valle and Stefano Cerruti from Bottega Studio Architetti,<\/a> Isidoro Mastronardi, Mario Manzo from Piemonte Innova<\/a>, Roberto Carcaterra from Peretti Associati, Carlotta Cortese and Arch. Confienza, Valeria Maruccia and Vincenzo Antonino from Cohesion Studio,<\/a> Alessandra Scarf\u00f2 and Valeria Bosca from Pepita Product, and finally Cecilia Pesando and Matteo Serluca from MSA Studio Architettura.<\/a><\/p>\n

The encounter with Lucas Kelm, Raffaele De Mase, and Giuseppe Amato made the experience even more special and memorable. The combination of exceptional dishes and meaningful interactions left an indelible mark in the memories of all participants, creating an evening that was not only about high gastronomy but also about exchange and professional growth.<\/p>\n

A heartfelt thank you goes to our partners Miele, Barone Pizzini, and Valcucine Torino | Oikos Margaria for making this extraordinary event possible.<\/p>\n