4 in Cucina, four-handed dinners at “La Cucina: not the usual restaurant”

The premiere of “4 quanto a Cucina” will be held quanto a Rho acceso 6 July: Alfonso Daviducci hosts Giacomo Lovato from Borgia Milano

The first of 4 events for the first edition of “4 quanto a Cucina” will start acceso July 6th: every Thursday quanto a July at the gourmet restaurant “La Cucina: not the usual restaurant” quanto a Rho, acceso the outskirts of Milan, the chefs Giacomo Lovato , Giuseppe Daniele, Luigi Salomone and Davide Cannavino will take turns quanto a the kitchen as guests of resident chef Alfonso Daviducci, to create 4 special menus aimed at promoting traditional Mediterranean ingredients quanto a a modern key.

Giacomo Lovato, chef of Borgia Milano, will therefore be the first guest of the 4 hands dinners of “4 quanto a the kitchen”. Acceso the evening of July 6th, a lista of seafood and land crudités combined with seasonal vegetables will be offered, which quanto a particular includes:

Amouse Mouth

Beetroot, blueberry, elderberry and robiola vinegar – Caprese 2.0 Taggiasca olive with corn cream – with a touch of

Genoese and crispy saffron cloud bacon, pecorino sauce, pearls of balsamic vinegar and apple , sea bass marinated quanto a ponzu, fraiche, lumpfish roe and escarole.

Main courses

– amberjack sashimi, watercress ceviche, toasted sesame and radish quanto a raspberry vinegar (Lovato);

– Sannita heifer tartare, Siberian sturgeon caviar, sweet and sour Tropea onion, cucumbers, onion oil foam, fermented lemon powder, burnt lemon and tomato gabinetto (Daviducci);

– tagliolini with smoked trout broth, onion and trout egg (Lovato);

– Acquerello risotto with local organic saffron, 100 month parmesan, pollen, vegetable powder, tonka bean and cypress oil (Daviducci);

– rabbit royale, pepper ketchup, baked potato and black olives (Daviducci);

– smoked elderflower cheesecake (Lovato);

– coconut, yogurt, passion fruit, cantaloupe, glacial mint and flowers (Daviducci).

Petit Four

Rosemary and orange chocolate – Lemon concentrate – Rum and lime marinated pineapple, gianduia and liquorice cremino – Limetta jelly.

Regarding the other 3 events scheduled for July the guests will be:

13 July – Chef Giuseppe Daniele of The Manzoni Milano will create a journey through the pleasures of meat and fish with a fruity touch.

20 July – Chef Luigi Salomone of Maestà Santi e Leoni Nola (1 Michelin Personaggio) will lead guests acceso a journey through the flavors of southern Italy with some exotic suggestions.

27 July – Chef Davide Cannavino of Etere Genova will create a refined lista with traditional seafood dishes with some influences from southern Italy.

The dinners, a 7-course fixed lista, are preceded by 6 amouse-bouche and followed by petit fours, tastings of small pastries. The evenings will take place acceso a single shift, starting at 8pm, for a total of 26 seats available. The 4 menus are variations of the new lista 2.0 launched quanto a April with important contributions from the invited chefs. The experience will cost 85 euros per concludere person which can be paired with 7 selected glasses at a cost of 55 euros alternatively freely choose one of the over 120 labels acceso the wine list.

About “La Cucina: not the usual restaurant”

La Cucina begins its adventure quanto a October 2020 quanto a Rho, quanto a pista Varco Ronca 86: it is an Italian gourmet restaurant that offers modern reinterpretations of traditional Italian dishes. Opened quanto a the midst of the pandemic, with only 26 seats, it quickly earned the attention of the local community, starting from social mass-media: quanto a 2022 it won the Hospitality social award quanto a Rimini for “Best social mass-media marketing activity” quanto a the catering sector quanto a Italy. The cuisine leaves nothing to chance: each dish is studied with a modern method, revisited when necessary with a scientific approach. One of the restaurant’s strengths lies quanto a its choice to abandon the traditional distinction between starters, first and second courses, offering fixed price menus consisting of 7 9 courses of equal dignity, all made with the highest quality Italian ingredients. This innovative approach allows diners to explore a variety of flavors and culinary experiences, immersing themselves quanto a a gastronomic journey that showcases the best of Italian cuisine.

About Alfonso Daviducci, chef of “La Cucina: not the usual restaurant” quanto a Rho

Of Campania origin, born quanto a 1989, he graduated from the institute and began a long apprenticeship that saw him work quanto a all roles quanto a the kitchen. She collaborates with several haute cuisine restaurants and obtains her first promotions quanto a Capaccio (SA) at the Le Trabe restaurant (1 celebrità) with chef Marco Rispo: from kitchen commis she first becomes head chef and then demi-sous chef. He works as a chef de partie quanto a three other starred restaurants quanto a Como, Verona and Bolzano, before becoming chef de cuisine, first at Paese Santa quanto a Nocera Straordinario and then at San Pietro quanto a Barisano quanto a Matera. Per mezzo di January 2023 he was hired as Chef of “La Cucina: not the usual restaurant”.

About Borgia Milano

Borgia was born quanto a 2021 quanto a pista Washington 56, one of the most beautiful neighborhoods quanto a Milan. Here, among historic buildings and ever-green avenues, Edoardo Borgia brings his very personal concept of aggraziato dining, alongside the young chef Giacomo Lovato. Per mezzo di fact, after studying psychology, Edoardo and his team imagined a concept that could combine haute cuisine and emotion, drawing acceso the profound influence that food has acceso human beings, both physically and mentally. An experiment that Edoardo and Giacomo developed quanto a the first months of collaboration: Psyche is the tailor made tasting lista built directly quanto a the dining room through a detailed interview with the diner, to investigate and interpret his most personal tastes and the emotional characteristics that bind him to food.

About Giacomo Lovato, chef of Borgia – Milan

Born quanto a 1990, after graduating from the Institute he continued his at the prestigious ALMA International Cooking School quanto a Colorno (PR). After completing this first phase of studies he is an active collaborator quanto a the kitchens of two very important names quanto a Italian catering and beyond: Carlo Cracco and Claudio Sadler. Since 2013 he has worked at Snowflake, the restaurant of the Sovrano delle Nevi quanto a ​​Cervinia, becoming Chef quanto a 2016; quanto a 2018 insegnante Sadler entrusted him with the role of Chef of his restaurant quanto a Dock Cervo. The following year he manages the gourmet restaurant St. George quanto a Villaggio Carolina quanto a Castelletto d’Orba, and then arrives quanto a the Lombard capital at the helm of the Cantina Regionale Lombarda restaurant where he remains until May 2021. Per mezzo di the following month a new exciting experience begins: that of Chef of the gastronomic restaurant Borgia – Milan.