The 43rd edition of Sigep – The Dolce World Expo, the event dedicated to ice cream, pastry, chocolate, artisan bakery and coffee, ended a few days ago in Rimini.
Precisely the latter, coffee, was the protagonist of our 100per100 Italian Academy realized in collaboration with Filicori Zecchini, a historic roasting company from Bologna that firmly believes in the training of coffee professionals and users.
From this common desire, the idea of dedicating some Academy moments to the use of coffee in the kitchen was born, involving chefs from the international network and not from I Love Italian Food, who each day realized a performance inside the stand of Filicori Zecchini at Sigep.
With traditional or international interpretations, five chefs took turns during the days of the trade show to present their own interpretation of the use of coffee in the kitchen, in a calendar full of appointments dedicated to the more classic use of coffee in confectionery with masters such as Luca Montersino, Palmiro Russo, Matteo Cutolo and Fabio Marmorio.
The first to step onto the stage of the I Love Italian Food Academy was Giampaolo Bernardi, a chef with many years of experience in international kitchens, from Canada to Belgium, who created two dishes to enhance coffee: a tartare of scottona flavoured with coffee, orange and mint, laid on a coffee and grappa cream, and a coffee-flavoured pork fillet, flanked by a coffee mascarpone and gorgonzola sauce.
On the second day, another international guest enlivened the Academy: Igor Rosi, Executive Chef of the BoCconi Restaurant in Brussels and member of the Board of the Italian Chefs’ Association in Belgium. His carnaroli risotto with coffee, mango and purple prawns was a real success.
Then it was the turn of Gianpiero Cesarini, Exclusive Chef of the Tuscan estate Argentaia, who gave an interpretation of coffee in the kitchen with a CBT pork fillet, with coffee panure, pumpkin cream, plated red onion and fake milk and coffee mayonnaise.
Also hyper sophisticated was the recipe signed by Emiliano Lombardelli, Executive Chef of the Dama Dama Restaurant, at the Argentario Golf & Wellness Resort, who prepared a Lamb in a tuna and coffee crust, with black cabbage, potato puff pastry and spring onions.
Finally, the fusion and international touch was brought by Italian-Japanese Chef Andrea Cocco Hirai, who presented his ‘Caffè Kamakura’, scallops cooked in buerre noisette and miso, with a coffee air.
Five days of appointments that entertained the public at the trade show, but above all provided insights and training on how to enhance the element of coffee in the kitchen.
Click on the videos below to discover the chefs’ recipes:
Chef Giampaolo Bernardi: Tartare of scottona flavoured with coffee, orange and mint, laid on a coffee and grappa cream.
Chef Giampaolo Bernardi: Coffee-flavoured pork fillet, flanked by a coffee mascarpone and gorgonzola sauce.
Chef Igor Rosi: Carnaroli risotto with coffee, mango and purple prawns.
Chef Gianpiero Cesarini: CBT pork fillet, with coffee panure, pumpkin cream, plated red onion and fake milk and coffee mayonnaise.
Chef Emiliano Lombardelli: Lamb in a tuna and coffee crust, with black cabbage, potato puff pastry and spring onions.
Chef Andrea Cocco Hirai: Caffè Kamakura’, scallops cooked in buerre noisette and miso, with a coffee air.
