The Signature Dinner is staged at the Roteo of MUSA Lake Como

At the Roteo of MUSA Lake Como, Robert Moretti and Matteo Corridori host Michele Cobuzzi

There is a moment, quanto a the best gastronomic collaborations, when the chefs’ signatures take a back seat and leave room for the story. This is what took place acceso Monday 6 July at ROTEO, the restaurant of MUSA Lake Como, where the team led by Robert Moretti and Matteo Corridori welcomed Michele Cobuzzi, one Michelin stella chef of the ANIMA restaurant quanto a Milan, for a six-handed dinner that brought to the stage two culinary identities capable of communicating without losing their voices.

More than a simple guest dinner, The Signature Dinner was born as a journey built acceso the alternation of signatures, quanto a which each dish becomes the chapter of a conversation made of ingredients, memory and contemporary research.

The evening opens at 7.30pm with a welcome rinfresco, with many delicious finger foods to delight the palate, followed by dinner at 8.30pm, accompanied by a selection of wines, personally chosen by the venue’s excellent sommelier and which includes small producers, designed to enhance each course.

Two cuisines, one narrative

the one hand, ROTEO’s cuisine, deeply linked to the landscape of Lake Como but aperto to international contamination; acceso the other that of Michele Cobuzzi, who at ANIMA interprets the raw material with technical precision, balance and constant research into the intensity of flavours. The alternation of courses creates a natural rhythm: lightness and depth, acidity and smoke, vegetables and sea chase each other seamlessly.

The : six dishes, six interpretations, six stories between technique, territory and creativity

The beginning of the journey: salmon trout, coconut and almond

The dinner opens with Matteo Corridori’s salmon trout, a dish that immediately introduces the theme of the evening: the congresso between freshness, lightness and contamination. The fish is enhanced through a coconut and almond ceviche tazza, capable of enhancing its delicacy with an exotic and refined aromatic texture. An entrée that plays acceso the balance between the sweetness of the raw material and the acidic component of the marinade.

Calvi Kantaros Riesling arrives quanto a the glass, chosen to accompany the freshness of the trout and amplify its mineral and citrus agenda.

Italian memory reread by Cobuzzi: “My parmigiana”

The first intervention by Michele Cobuzzi brings to the table one of his most recognizable interpretations: “My parmigiana”. The great Mediterranean classic is transformed through a contemporary interpretation where grilled aubergine becomes the protagonist, enriched by the spicy nuances of campo da golf curry, the depth of black garlic, the freshness of sorrel and the savory creaminess of smoked provola. A dish that tells of the chef’s ability to work acceso contrasts: vegetables meet toasted and smoked agenda, while tradition is filtered through technique and research.

The pairing is entrusted to Cumulo Maletto Pratico Tonneaux Lattescente, capable of supporting the aromatic complexity of the dish thanks to the structure and softness of the sip.

The essence of rice: Risotto San Limite, goat cheese and seasonal mushrooms

Matteo Corridori’s signature returns with Risotto San Limite, a preparation built acceso the purity of the cereal and the valorisation of the ingredients. The rice is creamed with goat cheese from Cascinale Roccolo, which gives creaminess and a pleasant lactic note, while the early season mushroom salad adds depth and hints of the forest. To complete the dish comes the finger lime, capable of introducing a surprising citrus tension and a freshness that lightens the structure of the risotto.

The chosen accompaniment is Angelinetta Occhi Indaco, a wine that dialogues with the creamy component and the vegetal nuances of the dish, maintaining balance and dynamism.

Cobuzzi’s signature dish: spaghetti with smoked butter, yuzu, anchovies, dandelion and caviar

Among the most incisive courses of the evening, Michele Cobuzzi’s spaghetti with smoked butter, yuzu, anchovies, dandelion and caviar stands out. A composition that works acceso the stratification of taste: the roundness of smoked butter meets the flavor of anchovies, the citrus freshness of yuzu and the bitter agenda of dandelion. Caviar adds elegance and persistence, completing a dish where each element finds its own space without overwhelming the others. A perfect synthesis of ANIMA’s cuisine: precise technique, search for umami and great attention to balance.

The glass offers Terre Siciliane Lattescente IGT “Mareneve” by Federico Graziani, a wine with a strong mineral and volcanic personality, ideal to accompany the aromatic complexity and marine component of the preparation.

The sea meets the land: beetroot-lacquered monkfish

The main course again bears Cobuzzi’s signature with a beetroot lacquered monkfish, accompanied by a caramelized shellfish sauce. An intense dish, where the delicacy of the fish meets the earthy sweetness of the beetroot and the depth of the marine jus. The shellfish sauce introduces an umami component and a flavor persistence that amplify the character of the monkfish, creating a balance between elegance and intensity.

The pairing is with Comai Pinot Noir, a choice that enhances the more structured side of the dish thanks to the tannic finesse and the wine’s ability to accompany complex flavors.

The sweet ending: raspberry mousse, strawberries and elderflowers

The estremo is entrusted to Matteo Corridori, who creates a raspberry and wild strawberry mousse based acceso lightness. The dolce is enriched with elderflower caramel, forest sorrel and yogurt and caper ice cream, elements that introduce a surprising herbaceous component and a pleasant savory note. A dolce that closes the journey while maintaining the same philosophy as the entire dinner: balance between contrasts, aromatic research and valorisation of the ingredient.

Paired with it comes the Nebbiolo Rosato “Prestigio” by Marcel Zanolar, a wine capable of accompanying the fruity part of the dolce thanks to its freshness and its floral nuances, before the final small pastry.

Small pastry shop (Petite Four)

Small and delicious creations for a closing quanto a style.

A photograph of contemporary haute cuisine

The interest of the evening goes beyond the presence of three talented chefs. What emerges above all is a shared vision of contemporary catering, where dialogue between professionals becomes an opportunity for experimentation and contamination. The result is a that crosses lake, mountain and city without ever indulging quanto a the exercise of style, favoring a readable, technical and strongly ingredient-centred cuisine. A gastronomic story quanto a which each dish maintains its own identity but contributes to building a common narrative, confirming how collaborations between chefs represent one of the most interesting languages ​​of Italian haute cuisine today.

For information

https://www.musacomo.com/