{"id":26170,"date":"2024-11-29T09:38:07","date_gmt":"2024-11-29T07:38:07","guid":{"rendered":"https:\/\/www.valcucine.com\/magazine\/?p=26170"},"modified":"2024-11-29T10:12:44","modified_gmt":"2024-11-29T08:12:44","slug":"the-gourmet-cuisine-experience-chez-valcucine-makes-its-stop-in-milan-brera-with-spotti","status":"publish","type":"post","link":"https:\/\/www.valcucine.com\/magazine\/en\/2024\/11\/the-gourmet-cuisine-experience-chez-valcucine-makes-its-stop-in-milan-brera-with-spotti\/","title":{"rendered":"The gourmet cuisine experience “Chez Valcucine” makes its stop in Milan Brera with Spotti"},"content":{"rendered":"

The event Chez Valcucine with Miele and Spotti<\/a> <\/strong>in Milan Brera was the final chapter of an exclusive series dedicated to gourmet cuisine, aimed at design professionals. Promoted by Valcucine and Miele Italia<\/a><\/strong> in collaboration with Barone Pizzini<\/a><\/strong>, this event marked the culmination of a journey that celebrated the culture of fine food and the core values guiding the involved brands: well-being, timelessness, innovation, and sustainability.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Each stop of \u201cChez Valcucine,\u201d conceived and organized with the collaboration of Zelo Networking by Lorenza Dalla Pozza<\/strong>, offered an opportunity to explore these values through unique culinary experiences. A sensory journey through signature cuisine and craftsmanship, it visited the prestigious Valcucine showrooms in Rome, Turin, and Milan, with the latter hosting the fourth and final stop of 2024.<\/p>\n

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The Milan event featured the talented trio of chef Raffaele de Mase, pastry chef Giuseppe Amato, and mixologist Lucas Kelm. The evening began with Lucas Kelm\u2019s interpretation of the timelessness<\/strong> of cocktails, with exclusive creations such as the “Valcucine Milano Brera | Spotti Bitter,”<\/em> made with pink grapefruit, Vermouth Martini Riserva Speciale Rubino, and Timut pepper, as well as the alcohol-free \u201cAmericano O,\u201d<\/em> with de-alcoholized Campari and Martini Vibrante.
\nFollowing this, chef Raffaele de Mase delighted guests with dishes that balanced sustainability<\/strong> and innovation<\/strong>, such as butter and anchovy crackers, carciofo m\u2019buttunatu, and the catch of the day. The main dish of the evening, the amberjack with citrus in homage to Positano, was followed by the elegant organic egg with roots and white truffle. Each dish was paired with the fine wines of Barone Pizzini, the wine partner of this exceptional initiative. Pastry chef Giuseppe Amato concluded the evening on a sweet note with a cappuccino featuring chestnut cream and white truffle, along with a trio of petit fours\u2014a true celebration of well-being.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>

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A special thank you goes to all the partners and guests who made the event a success: Miele, Barone Pizzini, Spotti, and all the attendees, including Angela Odone, journalist for La Cucina Italiana<\/em><\/a>; food content creator Diletta Secco; Federica Sala, curator of The Good Life<\/em><\/a>; Cristina Galliena Bohnam, co-founder of Casa Men\u00f9<\/em><\/a>; Silvia Robertazzi, editor of Marie Claire Maison<\/em><\/a>; Giulia Ricci, deputy editor of Elledecor<\/em><\/a>; Christian Confalonieri, founder of Studio Labo; Atenaide Arpone from Italian Gourmet<\/em><\/a>; journalist Andrea Piruccio from Interni<\/a><\/em>; and Valentina Tozza, food blogger and founder of La Cucina che Vale.<\/em><\/a><\/p>\n

The event Chez Valcucine with Miele in Milan Brera<\/strong> once again demonstrated how the synergy of innovation, tradition, and sustainability can create unique experiences, leaving an indelible mark on the worlds of gastronomy and design.<\/p>\n