The city of Sao Paulo this month will receive 20 Italian chefs for the 11th edition of Settimana della Cucina Regionale Italiana what will happen on the day October 24th to 30th . The event, held by the Consulate General of Italy São Paulo, with the support of the Accademia Italiana della Cucina, aims to explore the gastronomic diversity of the different territories of the country.
During the period, 20 chefs from restaurants in the capital of São Paulo will welcome the chefs. Together they will run four-handed menus. Each establishment will honor a different region, highlighting riches, flavors and peculiarities, using regional ingredients from the country.
Among the invited professionals is a cast that runs houses awarded by the Michelin Guide. Roberto Cerea, for example, is in charge of the kitchen at the 3-star Da Vittorio, in Bergamo (Lombardy). Giovanni Vanacore, from Rossellinis Palazzo Avino, in Ravello (Campania); Caterina Ceraudo, from the restaurant Dattilo, in Strongoli (Calabria); and Alessandro Di Gennaro, who works alongside his brother Stefano, at Quintessenza, in Trani (Apulia), run 1-star restaurants and will also be present.
The group also has veteran chefs at Settimana, who this year add up to five participations in the event. This is the case of Giacomo Campodonico (Liguria), Maurizio Morini (Emilia-Romagna), and the women Barbara Settembri (Marche) and Pinuccia di Nardo (Sicily). In fact, the female team of professionals gains the greatest representation of all time, with the arrival of new chefs Caterina Ceraudo, from Calabria, Eleonora Masella, from Lazio, and Emanuela Marcon, from Veneto.
Especially for this edition, there will be the reinforcement of a 21st member: chef Claudio Rocchi, from Lazio, who will participate in cultural activities open to the public at institutions such as the University of São Paulo, Anhembi-Morumbi, ETEC and Instituto Italiano di Cultura, including classes and lectures.
Participating restaurants and menus
On the Brazilian side, establishments were selected that represent Italian cuisine in the city very well. There are houses of different profiles, located in different neighborhoods, from the most traditional to some recently opened. Each one will function as an embassy of the typical cuisine of a region.
The twenty menus reflect the Italian way of eating, with the meal divided into four stages. Thus, the menus have eight recipes: two antipasti, two primi piatti (first courses), two secondi piatti (second courses) and two dolci (desserts). The customer chooses one from each group at dinner (four stages) or can bet on a more economical circuit at lunch (three stages), choosing between a cousin and a secondo.
A decade of event
Ten years have passed since the debut of Settimana della Cucina Regionale Italiana in Sao Paulo . Since then, this initiative has brought 79 Italian chefs to the city, who have cooked in 45 restaurants in the capital.
The event was born in 2012, with the participation of twelve restaurants representing twelve Italian regions. The success was the starting point for the following year the twenty regions were represented in two dozen restaurants in São Paulo, with the presence of five chefs from Italy. In 2014, the number of invited Italian professionals doubled and, in the following year, Settimana gained the desired body, with the participation of 20 Italian chefs, from the 20 regions of Italy.
Settimana’s strength was not shaken even during the pandemic, when aligned with safety protocols, it gained the delivery format. The promotion was named Assaggio (which can be translated as “tasting” or “small tasting”) and took regional dishes to the addresses of lovers of this cuisine. This year 2022 marks the resumption of the event in its full format, with the largest entourage of foreign guests in the history of Settimana (28 kitchen professionals, including sous-chefs and assistants).
Check out the list of regions, restaurants, guest chefs and their respective establishments in Italy for the 11th edition:
Region: ABRUZZO
Restaurant: VINARIUM
Guest Chef: Clemente Maiorano – Clemente, from Sulmona (Aquila)
Region: BASILICATE
Restaurant: DUE CUOCHI
Guest Chef: Nicola Stella – PALAZZO GATTINI, from Matera
Region: CALABRIA
Restaurant: HAPPINESS AND MARY
Guest Chef: Caterina Ceraudo – DATTILO, by Strongoli (Catanzaro)
Region: CAMPANIA
Restaurant: PICCHI
Guest Chef: Giovanni Vanacore – ROSSELLINIS PALAZZO AVINO, by Ravello (Salerno)
Region: EMILIA-ROMAGNA
Restaurant: TIDAL
Guest Chef: Maurizio Morini – ANTICO BORGO, by Tabiano Castello (Parma)
Region: FRIULI-VENEZIA GIULIA
Restaurant: PISELLI
Guest Chef: Luca Bidinost – OSTERIA TURLONIA, by Fiume Veneto (Pordenone)
Region: LAZIO
Restaurant: SUPRA DI MAURO MAIA
Guest Chef: Eleonora Masella – LA CREDENZA, by Marino (Rome)
Region: LIGURIA
Restaurant: READ
Guest Chef: Giacomo Campodonico – TRATTORIA L’ULIVO, from Barassi (Genoa)
Region: LOMBARDY
Restaurant: TERRACE ITALY
Guest Chef: Roberto Cerea – DA VITTORIO, from Brusaporto (Bergamo)
Region: MARCH
Restaurant: SUGHETTO
Guest Chef: Barbara Settembri – LOCANDA DEI MATTERI, from Sant’Elpidio a Mare (Fermo)
Region: MOLYSE
Restaurant: SANTO COLOMBA
Guest Chef: Lucio Testa – CONTRAST, by Cercemaggiore (Campobasso)
Region: PIEDMONT
Restaurant: SEASONING CUCINA
Guest Chef: Antonio Furolo – HOSTARIA DEL VECCHIO MACELLO, from San Maurizio Canavese (Torino)
Region: PUGLIA
Restaurant: SENSI
Guest Chef: Alessandro Di Gennaro – QUINTESSENZA, by Trani (Barletta-Andria-Trani)
Region: SARDEGNA
Restaurant: MOON MEZZA
Guest Chef: Roberto Serra – SU CARDULEU AND TRATTORIA SARDA ARMIDDA, both from Abbasanta (Oristano)
Region: SICILIA
Restaurant: TRE BICCHIERI
Guest Chef: Pinuccia di Nardo – ANTICA FILANDA, by Capri Leone (Messina)
Region: TUSCANY
Restaurant: RISTORANTINE
Guest Chef: Pietro Cacciatori – ALBERGACCIO DI CASTELLINA, from Castellina in Chianti (Siena)
Region: TRENTINO-ALTO ADIGE
Restaurant: ZENA
Guest Chef: Paolo Betti – RIFUGIO MARANZA, from Passo del Cimirlo (Trento)
Region: UMBRIA
Restaurant: HOUSE SANTO ANTÔNIO
Guest Chef: Massimiliano Piccirillo – IL POLLASTRO, from Perugia
Region: VALLEY D’AOSTA
Restaurant: TRACTORY
Guest Chef: Christian Turra – BISTROT DE L’ARTISTE, from Valtournenche (Aosta)
Region: VENETO
restaurant : FOGLIA
Guest Chef: Emanuela Marcon – OSTERIA DA FIORE, Venezia
Source: CNN Brasil
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