THE TASTE FOR LIFE
When the food is really "good", there is still more taste! On the evening of Monday, 30 March, forty catering professionals including chefs and pastry chefs gathered in Naples at the restaurant Art Food Serenissima City of Science for a great event in solidarity AIRC (Italian Association for Cancer Research) entitled The Taste for Life. Creator of the event, the provincial section of Naples'APCI – Association of Professional Italian Chefs led by Fabio Ometo, with the collaboration of the journalist Laura Gambacorta and with the sponsorship of the Union of Industrialists of the Province of Naples and the Hospital Specialist Hills.
Tastings in quantities (besides the preparations of the chefs, products of many companies in the agri-food and wines, craft beers and spirits served by sommeliers – Italian Sommelier Association of Naples) but above all so much positive energy have handled the charity gala.
Exciting collaboration between chef, and commendable work done by the organizers, which allowed to set up and coordinate a team impressive. And, more than anything else, great to see so many professionals make available his work to support scientific research.
Below, a series of images of the evening.
The restaurant Art Food Serenissima of Science City of Naples
The organizers, Laura and Fabio Gambacorta Ometo
Ilaria Aulicino – Creamed codfish
Andrea Azzarito – Gambero Mazara tuft of potatoes and flavored pistachios oregano
Simone and Andrea Baiano Campanile – Sfogliette eggplant and buffalo dop
Luigi Barone – Cod fish, potatoes, olives and capers
Amedeo Carannante – Bavarian vanilla
Giulio Coppola – Pasta and potatoes buffing with squid
Gianluca D'Agostino – Stratification of escarole, burrata and blue fish marinated
Maurizio De Riggi – Sandwich milk Nobile with veal carpaccio with citrus, onion compote with vin cotto, crispy zucchini, mayonnaise pecorino
Tommaso Di Palma – Roulade of coastal anchovies marinated with citrus fruits stuffed with provolone del monaco and septum of bread with black olives
Excellencies of Paul Esposito
Eduardo Ecstatic
Eduardo Ecstatic – Codfish, artichoke, tangerine and white chocolate
Sylvester Muddy
Sylvester Muddy – Zeppoline of St. Joseph
Ciro Fontana
Ciro Fontana – Anchovies with tomato on toasted pistachio aromatic
Gay Odin
Massimo Giaquinto
Massimo Giaquinto – Orange
Antonio Grasso – Tartare of sea bass with savory biscuit flavored with lemon and thyme cream of zucchini and slivers of ricotta salata
Peppe Guide – Cuttlefish, peas and mandarin
Marco Infante – The ice cream truck
Marco Infante – The zeppoline chantilly and strawberries
Luigi Liberti – Salad of angel hair crustaceans and vegetables
Giacomo Luongo
Giacomo Luongo – Smoked salmon, caprine, crunchy vegetables and pepper sauce
Michele Mazzola – The concept of Acqu 'and Salt
Vincenzo Mennella
Tart Vincenzo Mennella
Mariano Miccichè and Alessandro Parisi – Octopus carpaccio, cream of beans and potato salad
Antonella Rossi – The sepia meets hoax
Claudio Russo
Claudio Russo – Cannoletti mousse with cream of broccoli and Parmesan
Gianfranco Salatino – Gazpacho earth cooks
Fabiana Download – Company country
Antonio Tecchia
Antonio Tecchia – Delight of dark and red fruits
Cristian Torsiello
Cristian Torsiello – Anchovy potato and truffle
Pasquale dark red – Septum seafood, creamy provolone Agerola “Bardar” with notes of red tuna and wild fennel
