{"id":24478,"date":"2024-06-10T16:09:11","date_gmt":"2024-06-10T16:09:11","guid":{"rendered":"https:\/\/www.valcucine.com\/magazine\/?p=24478"},"modified":"2024-10-03T16:09:01","modified_gmt":"2024-10-03T14:09:01","slug":"chez-valcucine-a-roma-la-cucina-di-qualita","status":"publish","type":"post","link":"https:\/\/www.valcucine.com\/magazine\/2024\/06\/chez-valcucine-a-roma-la-cucina-di-qualita\/","title":{"rendered":"Chez Valcucine con Miele e Fattorini a Roma Trastevere: il primo di un ciclo di eventi dedicato alla cucina di qualit\u00e0"},"content":{"rendered":"<p>Chez Valcucine con Miele e <strong><a href=\"https:\/\/www.valcucine.com\/atelier-valcucine\/valcucine-roma-trastevere-fattorini\/\" target=\"_blank\" rel=\"noopener\">Fattorini a Roma Trastevere<\/a><\/strong> \u00e8 il primo appuntamento di un ciclo di eventi dedicato alla cucina di qualit\u00e0, promosso da <strong>Valcucine<\/strong> e <a href=\"https:\/\/www.miele.it\/c\/promozioni-158.htm?gad_source=1&amp;gclid=CjwKCAjw34qzBhBmEiwAOUQcF8g0uxqhsIojO845fextw-wRUNlFhARaoipQRlfiqtMNBrioTI5HYxoCboQQAvD_BwE&amp;gclsrc=aw.ds\" target=\"_blank\" rel=\"noopener\"><strong>Miele Italia<\/strong><\/a> in collaborazione con <strong><a href=\"https:\/\/baronepizzini.it\/\" target=\"_blank\" rel=\"noopener\">Barone Pizzini<\/a> <\/strong>ed ideato in collaborazione con Zelo Networking di <a href=\"https:\/\/www.linkedin.com\/in\/lorenza-dalla-pozza-ab685726\" target=\"_blank\" rel=\"noopener\">Lorenza Dalla Pozza<\/a>.<\/p>\n<p style=\"font-weight: 400;\">Molto pi\u00f9 di una semplice partnership. Si tratta di una condivisione di valori fondanti dei tre brand &#8211; <strong>benessere, senza tempo, innovazione e sostenibilit\u00e0<\/strong> &#8211; che hanno unito le forze per amplificare la potenza del messaggio. Migliorare il <strong>benessere<\/strong> e la vita delle persone attraverso progetti <strong>senza tempo, <\/strong>duraturi ed al di l\u00e0 delle mode; <strong>\u00a0<\/strong>fare <strong>innovazione<\/strong> attraverso la ricerca e attraverso nuove modalit\u00e0 comunicative; scegliere materiali e materie prime ottenuti con processi <strong>sostenibili<\/strong>. Questo approccio porta all\u2019eccellenza.<\/p>\n<h4><strong>Chez Valcucine con Miele, un format unico e coinvolgente con Lo chef Antonio Romano, il pastry chef Giuseppe Amato ed il mixologist Lucas Kelm.<\/strong><\/h4>\n<p><a href=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-24481\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma.jpg\" alt=\"\" width=\"2000\" height=\"1000\" srcset=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-200x100.jpg 200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-300x150.jpg 300w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-400x200.jpg 400w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-600x300.jpg 600w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-768x384.jpg 768w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-800x400.jpg 800w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-1024x512.jpg 1024w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-1200x600.jpg 1200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma-1536x768.jpg 1536w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma.jpg 2000w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/a><\/p>\n<p>L\u2019evento di Roma presso lo showroom di <strong><a href=\"https:\/\/www.valcucine.com\/atelier-valcucine\/valcucine-roma-trastevere-fattorini\/\" target=\"_blank\" rel=\"noopener\">Valcucine Roma Trastevere | Fattorini<\/a> <\/strong>\u00e8 stata un\u2019esperienza unica che ha combinato cultura e buona cucina, creando un modello di autenticit\u00e0 per costruire relazioni solide e durature con i professionisti del settore e gli stakeholder. Gli ospiti sono stati accompagnati in un esclusivo viaggio culinario: tradizione, innovazione e sostenibilit\u00e0 si sono incontrati in un\u2019alternanza di sapori e sensazioni.<\/p>\n<style type=\"text\/css\" scoped>.rbs_gallery_69fce5f50e288Spinner{\n\t\t\t\tmargin: 50px auto;\n\t\t\t\twidth: 50px;\n\t\t\t\theight: 40px;\n\t\t\t\ttext-align: center;\n\t\t\t\tfont-size: 10px;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f50e288Spinner > div{\n\t\t\t  background-color: #333;\n\t\t\t  height: 100%;\n\t\t\t  width: 6px;\n\t\t\t  display: inline-block;\n\t\t\t  -webkit-animation: rbs_gallery_69fce5f50e288-stretchdelay 1.2s infinite ease-in-out;\n\t\t\t  animation: rbs_gallery_69fce5f50e288-stretchdelay 1.2s infinite ease-in-out;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f50e288Spinner .rbs_gallery_69fce5f50e288Rect2 {\n\t\t\t  -webkit-animation-delay: -1.1s;\n\t\t\t  animation-delay: -1.1s;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f50e288Spinner .rbs_gallery_69fce5f50e288Rect3 {\n\t\t\t  -webkit-animation-delay: -1.0s;\n\t\t\t  animation-delay: -1.0s;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f50e288Spinner .rbs_gallery_69fce5f50e288Rect4 {\n\t\t\t  -webkit-animation-delay: -0.9s;\n\t\t\t  animation-delay: -0.9s;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f50e288Spinner .rbs_gallery_69fce5f50e288Rect5 {\n\t\t\t  -webkit-animation-delay: -0.8s;\n\t\t\t  animation-delay: -0.8s;\n\t\t\t}\n\t\t\t@-webkit-keyframes rbs_gallery_69fce5f50e288-stretchdelay {\n\t\t\t  0%, 40%, 100% { -webkit-transform: scaleY(0.4) }  \n\t\t\t  20% { -webkit-transform: scaleY(1.0) }\n\t\t\t}\n\t\t\t@keyframes rbs_gallery_69fce5f50e288-stretchdelay {\n\t\t\t  0%, 40%, 100% { \n\t\t\t    transform: scaleY(0.4);\n\t\t\t    -webkit-transform: scaleY(0.4);\n\t\t\t  }  20% { \n\t\t\t    transform: scaleY(1.0);\n\t\t\t    -webkit-transform: scaleY(1.0);\n\t\t\t  }\n\t\t\t}\n\t\t<\/style><div id=\"robo-gallery-slider-wraprbs_gallery_69fce5f50e288\" class=\"robo-gallery-slider-wrap robo-gallery-slider-wrap-id24503 robo-gallery-slider\"><div id=\"rbs_gallery_69fce5f50e288-block-loader\" class=\"rbs_gallery_69fce5f50e288Spinner\"><div class=\"rbs_gallery_69fce5f50e288Rect1\"><\/div> <div class=\"rbs_gallery_69fce5f50e288Rect2\"><\/div> <div class=\"rbs_gallery_69fce5f50e288Rect3\"><\/div> <div class=\"rbs_gallery_69fce5f50e288Rect4\"><\/div> <div class=\"rbs_gallery_69fce5f50e288Rect5\"><\/div><\/div><div id=\"robo-gallery-slider-block-rbs_gallery_69fce5f50e288\"  data-options=\"rbs_gallery_69fce5f50e288\" \n\t\t\t\t\tclass=\"swiper-container robo-gallery-slider-container robo-gallery-slider-24503\" \n\t\t\t\t\tstyle=\"  display: none;\"\n\t\t\t\t\t\n\t\t\t\t><div id=\"rbs_gallery_69fce5f50e288\" class=\"swiper-wrapper robo-slider-gallery  \"><div class=\"swiper-slide  \" \n \t\t\t\t\tstyle=\"background-image:url('https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Valcucine_Maggio\u00a9FlaminiaLera-02.jpg');\" ><\/div><div class=\"swiper-slide  \" \n \t\t\t\t\tstyle=\"background-image:url('https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Valcucine_Maggio\u00a9FlaminiaLera-36.jpg');\" ><\/div><div class=\"swiper-slide  \" \n \t\t\t\t\tstyle=\"background-image:url('https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/mod_Valcucine_Maggio\u00a9FlaminiaLera-28.jpg');\" ><\/div><div class=\"swiper-slide  \" \n \t\t\t\t\tstyle=\"background-image:url('https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/mod_Valcucine_Maggio\u00a9FlaminiaLera-30.jpg');\" ><\/div><div class=\"swiper-slide  \" \n \t\t\t\t\tstyle=\"background-image:url('https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Valcucine_Maggio\u00a9FlaminiaLera-32.jpg');\" ><\/div><\/div><div class=\"swiper-button-prev\"><\/div><div class=\"swiper-button-next\"><\/div><div class=\"swiper-scrollbar\"><\/div><div class=\"swiper-pagination\"><\/div><\/div><\/div><script>var rbs_gallery_69fce5f50e288 = {\"version\":\"3.2.13\",\"id\":24503,\"class\":\"id24503\",\"roboGalleryDelay\":1000,\"mainContainer\":\"#robo_gallery_main_block_rbs_gallery_69fce5f50e288\",\"loadingContainer\":\"#rbs_gallery_69fce5f50e288-block-loader\",\"loadingContainerObj\":\"rbs_gallery_69fce5f50e288-block-loader\",\"loop\":true,\"centeredSlides\":true,\"preloadImages\":true,\"updateOnImagesReady\":true,\"effect\":\"slide\",\"direction\":\"horizontal\",\"navigation\":{\"nextEl\":\".swiper-button-next\",\"prevEl\":\".swiper-button-prev\"},\"scrollbar\":{\"el\":\".swiper-scrollbar\",\"draggable\":true},\"pagination\":{\"el\":\".swiper-pagination\",\"type\":\"bullets\",\"clickable\":true,\"dynamicBullets\":true},\"wrapContainer\":\"#robo-gallery-wrap-rbs_gallery_69fce5f50e288\"};<\/script>\n<p>&nbsp;<\/p>\n<p>Il mixologist <strong>Lucas Kelm<\/strong> ha inaugurato la serata interpretando il valore della <a href=\"https:\/\/www.valcucine.com\/azienda\/mission\/sostenibilita\/\" target=\"_blank\" rel=\"noopener\"><strong>Sostenibilit\u00e0<\/strong><\/a> nel mondo dei cocktail. Ha proposto creazioni uniche come il \u201c<em>Pomelo by Valcucine Roma Trastevere | Fattorini<\/em>\u201d, un cocktail realizzato con ingredienti locali e sostenibili come Martini rubino, bitter pompelmo rosa, soda, pepe Timut. Altri cocktail della serata includevano l&#8217;elegante \u201c<em>Italicus by Lucas<\/em>&#8220;, una miscela di Italicus, orange bitter e tonic water, il rinfrescante \u201c<em>Bubbles<\/em>\u201d con Amarico e Ginger Ale, e l\u2019after dinner \u201c<em>Triple Orange Tonic<\/em>\u201d con Gin Mare arancia e tonic water.<\/p>\n<p><a href=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-24485\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1.jpg\" alt=\"\" width=\"2000\" height=\"1000\" srcset=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-200x100.jpg 200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-300x150.jpg 300w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-400x200.jpg 400w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-600x300.jpg 600w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-768x384.jpg 768w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-800x400.jpg 800w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-1024x512.jpg 1024w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-1200x600.jpg 1200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1-1536x768.jpg 1536w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Chez-Valcucine-Roma_1.jpg 2000w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/a><\/p>\n<p><strong>Lo chef Antonio Romano<\/strong> ha deliziato i partecipanti grazie alla sua selezione di antipasti che hanno raccontato il valore della <a href=\"https:\/\/www.valcucine.com\/azienda\/mission\/durata\/\" target=\"_blank\" rel=\"noopener\"><b>Lunga Durata. <\/b><\/a>L\u2019alice in carrozza, il maritozzo con rag\u00f9 di polpo, il pane e mortadella sono stati solo l\u2019inizio di un viaggio gastronomico che ha celebrato la tradizione con un tocco di innovazione.<\/p>\n<p>Per il piatto principale, Antonio Romano ha celebrato il valore del <a href=\"https:\/\/www.valcucine.com\/azienda\/mission\/benessere-cucine\/\" target=\"_blank\" rel=\"noopener\"><strong>Benessere<\/strong> <\/a>con un risotto al burro acido e lime nero fermentato, seguito dal carpaccio di filetto di vitello alla vignarola, offrendo combinazioni di sapori uniche ed esclusive.<\/p>\n<p><a href=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-24492\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1.jpg\" alt=\"\" width=\"2000\" height=\"200\" srcset=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-200x20.jpg 200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-300x30.jpg 300w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-400x40.jpg 400w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-600x60.jpg 600w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-768x77.jpg 768w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-800x80.jpg 800w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-1024x102.jpg 1024w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-1200x120.jpg 1200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1-1536x154.jpg 1536w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/Cornice1.jpg 2000w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/a><\/p>\n<p>Infine, <strong>il pastry chef Giuseppe Amato<\/strong> ha interpretato il valore dell\u2019<a href=\"https:\/\/www.valcucine.com\/azienda\/mission\/innovazione-cucine\/\" target=\"_blank\" rel=\"noopener\"><strong>Innovazione <\/strong><\/a>con una rivisitazione audace dei classici dolci italiani. Il suo men\u00f9 ha incantato gli ospiti con interpretazioni moderne di tiramis\u00f9, cassata siciliana, (CBL) cocco banana e lime e chou al cioccolato con namelaka al pistacchio.<\/p>\n<p>Un ringraziamento speciale per la splendida riuscita della serata non pu\u00f2 che essere esteso non solo ai partner Miele e Barone Pizzini e ai gentili padroni di casa di Fattorini, ma anche ai numerosi partecipanti, tra cui architetti e professionisti del settore come: Silvia Cicchinelli e Gianfrancesco Aliano di <a href=\"https:\/\/www.agastudio.it\/\" target=\"_blank\" rel=\"noopener\">AGA Studio<\/a>, Fabio Cipriano e Emanuela Carratoni architetti di <a href=\"https:\/\/www.cafelab.it\/\" target=\"_blank\" rel=\"noopener\">Cafelab<\/a>,\u00a0 Matteo Serafini, Salvatore Festa, Ka Ho Lee (<a href=\"https:\/\/www.nemesistudio.it\/\" target=\"_blank\" rel=\"noopener\">Nemesi Architects<\/a>), Matteo Sabetta, Daniele Stolfi di <a href=\"https:\/\/www.archside.it\/tag\/architecture\/\" target=\"_blank\" rel=\"noopener\">Archside<\/a>, Giada Santoni, l&#8217;architetto <a href=\"https:\/\/acrivoulis.it\/\" target=\"_blank\" rel=\"noopener\">Maria Acrivoulis<\/a>, Raffaela Macchi e Roberta Di Salvo di <a href=\"http:\/\/www.dismach.it\/\" target=\"_blank\" rel=\"noopener\">DisMach Studio di architettura<\/a>, Valeria Murzilli, Barbara Desideri (<a href=\"https:\/\/studioid4.com\/\" target=\"_blank\" rel=\"noopener\">id4<\/a>), Antonio Marco Alcaro, Loredana Vetere, Gianfranco Tringali, Marta Suarez e Luca Nardoni (<a href=\"https:\/\/www.lab-36.it\/\" target=\"_blank\" rel=\"noopener\">Lab36<\/a>).<\/p>\n<p><a href=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-24497\" src=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1.jpg\" alt=\"\" width=\"2000\" height=\"200\" srcset=\"https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-200x20.jpg 200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-300x30.jpg 300w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-400x40.jpg 400w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-600x60.jpg 600w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-768x77.jpg 768w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-800x80.jpg 800w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-1024x102.jpg 1024w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-1200x120.jpg 1200w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1-1536x154.jpg 1536w, https:\/\/www.valcucine.com\/magazine\/wp-content\/uploads\/2024\/06\/cornice2-1.jpg 2000w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/a><\/p>\n<p>Il progetto <em>\u201cChez Valcucine con Miele\u201d<\/em> rappresenta un viaggio sensoriale e culturale che racconta e valorizza l&#8217;eccellenza attraverso la cucina di qualit\u00e0. Questa iniziativa non solo lascia un segno duraturo nel tempo, ma ambisce a diventare un modello virtuoso di condivisione e di eccellenza. La prima tappa a Roma ha posto le basi per un percorso ricco di scoperte, emozioni e nuove connessioni, che proseguir\u00e0 nei prossimi appuntamenti, nuovamente a Roma, Torino e Milano.<br \/>\nStay tuned!<\/p>\n<style type=\"text\/css\" scoped>.rbs_gallery_69fce5f53b898Spinner{\n\t\t\t\tmargin: 50px auto;\n\t\t\t\twidth: 50px;\n\t\t\t\theight: 40px;\n\t\t\t\ttext-align: center;\n\t\t\t\tfont-size: 10px;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f53b898Spinner > div{\n\t\t\t  background-color: #333;\n\t\t\t  height: 100%;\n\t\t\t  width: 6px;\n\t\t\t  display: inline-block;\n\t\t\t  -webkit-animation: rbs_gallery_69fce5f53b898-stretchdelay 1.2s infinite ease-in-out;\n\t\t\t  animation: rbs_gallery_69fce5f53b898-stretchdelay 1.2s infinite ease-in-out;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f53b898Spinner .rbs_gallery_69fce5f53b898Rect2 {\n\t\t\t  -webkit-animation-delay: -1.1s;\n\t\t\t  animation-delay: -1.1s;\n\t\t\t}\n\t\t\t.rbs_gallery_69fce5f53b898Spinner .rbs_gallery_69fce5f53b898Rect3 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