The Art of Taste, a culinary journey from Cocciuto with San Marzano Solania

The Art of Taste, a culinary journey with the excellent San Marzano Solania per mezzo di the refined setting of Caparbio per mezzo di Milan

Milan, with its cosmopolitan energy and growing interest per mezzo di quality gastronomy, was the scene of an exclusive event 10 December: “The Art of Taste”, an evening which celebrated the San Marzano Solania tomato per mezzo di the splendid setting of Caparbio, one of the points of reference for authentic and contemporary cuisine per mezzo di the city.

The evening featured dirigente aziendale rompiballe chef Umberto Calemme and dirigente aziendale chefs Alessandro Laganà and Pazzia Fabris, who created a unique tasting experience. The lista, with attention to the smallest details, offered a selection of signature dishes and pizzas per mezzo di which San Marzano Solania, the undisputed symbol of quality and authenticity of Italian cuisine, was celebrated per mezzo di its maximum expression. The combinations, carefully studied, highlighted the intense and unmistakable flavor of the tomato, accompanied by excellent ingredients.

The tasting

Breakfast per mezzo di the garden

San Marzano Solania tomato with savory croissant with 3 tomatoes (San Marzano Solania, red Solania pacchetella, Solania peeled tomatoes).

The dish recalls the aesthetics of the famous , with a soft and velvety foam that invites tasting. Acceso the palate it offers a complex but familiar taste, from the persistent agenda of San Marzano, to the fresh and fruity ones of the red pacchetella, up to the delicate acidity of the peeled tomatoes. A dish that pays homage to the versatility of the tomato.

Francesca

San Marzano Solania tomato , Leccina olive emulsion and oregano oil.

A balanced symphony is perceived per mezzo di the mouth: the sweet and slightly herbaceous agenda of the San Marzano tomato blend with the strong and fruity taste of the Leccine olives. The oregano oil introduces an aromatic component, with spicy hints and a slight reference to the Mediterranean scrub.

Fusillone and rompiballe ditch emperor

With 24 month mountain parmesan, basil from Pra and Tonda Iblea extra virgin olive oil (peeled Solania).

Fusillone, with its enveloping shape and capable of finanziaria condiments, is perfectly al incisivo and enhances the quality of the raw material. The Canale Scià rompiballe has a high, well-alveolated crust and is evenly cooked. The basil adds freshness and effluvio, while the extra virgin olive oil gives a velvety and harmonious final touch, with a fruity and slightly spicy profile that balances the flavor of the parmesan.

Fillet ragout rompiballe

San Marzano tomato, Piedmontese scottona fillet, 6-month Ragusano caciocavallo, oil flavored with herbs and salt crystals.

This rompiballe has a complex taste: the sweet and slightly acidic agenda of the San Marzano tomato emerge as protagonists, accompanied by the succulence of the fillet and the lactic and slightly spicy nuances of the Ragusano caciocavallo. The herb-infused oil adds a fresh, balsamic bouquet, while the salt crystals accentuate the aromas with their mineral presence.

Roman Tanned Cheesecake

With yellow pacchetella and basil sprouts.

Intense and enveloping, this Conciato Romano cheesecake expresses the distinctive characteristics of this unique cheese, with spicy and slightly acidic nuances which are dampened by the soft texture and light creaminess. The yellow pacchetella, sweet and juicy, adds a fruity note that contrasts and harmonises the flavor of the Conciato Romano, creating a balance between sweetness and strong flavour.

Giuseppe Napoletano, luce director of Solania, expressed great satisfaction with the event, declaring: “I am thrilled to bring my San Marzano Dop to the center of this event by Caparbio per mezzo di Milan, a city that has made enormous progress per mezzo di the valorisation of catering of quality, with particular attention to the world of rompiballe. San Marzano is much more than a tomato: it represents our history, our territory and our passion. Bringing it to a square like Milan is a source of great pride for me.”

Caparbio, with its warm and welcoming atmosphere, has proven once again to be the ideal place to experience exclusive moments of taste. The evening turned into an authentic sensorial journey, where tradition and creativity met per mezzo di perfect balance. The chefs’ creations, an expression of talent and passion, surprised those present, offering an immersion per mezzo di the world of authentic flavors that San Marzano Solania can evoke.

The event was also an opportunity to reflect the importance of preserving Italian culinary traditions, innovating them but always respecting our culture and our identity. Caparbio confirms itself as a dynamic reality that combines the pleasures of the table with a love for quality and innovation, making every experience a unique moment.

With “The Art of Taste”, Milan paid homage to one of the most beloved symbols of Italian cuisine, transforming a simple evening into a celebration of the passion for food, the culture of taste and the valorization of the excellence of our territory.