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Four renowned Italian chefs created a menu inspired by four Nespresso Grand Cru coffees: the intriguing challenge took place on December 9 in Milan at the new Berton Restaurant, one of the season's most anticipated openings, in the new heart of the city that is ramping up for Expo 2015.
Chefs Andrea Berton, the host, Pino Cuttaia of the restaurant La Madia in Licata (2 Michelin stars), Giancarlo Morelli from the Osteria del Pomiroeu in Seregno (1 Michelin star) and Alfio Ghezzi of the Locanda Margon in Ravina (1 Michelin star) slaved over the stoves, presenting their plates to journalists, bloggers and fellow chefs that came from all parts of the country. It was very interesting to see how each one's creative mind interpreted the different characteristics of the coffee assigned to them, with four recipes - one for each course - that FineDiningLovers is making now available.
The appetizer, by chef Pino Cuttaia, was Pizzaiola: pinecone-smoked cod. The intense character and spicy notes of Nespresso Grand Cru - Ristretto Origin India brought back the Sicilian chef's childhood memories - barbecues with parents, the scent of pine resin. He served a thin and crispy pizza topped with smoked cod with potatoes, tomatoes, black olives and basil. Here you can find his recipe. (Pairing: de Vite 2012, J.Hofstätter Vineyards and Acqua Panna).
Chef Giancarlo Morelli's inspiration played the counterpoint. His Carnaroli rice with birch broth, double crème and smoked chestnut powder went along with the round and balanced flavor of Nespresso Grand Cru - Espresso Forte from which it was inspired, but he chose the delicate touch of Northern Italy's foggy autumn landscapes while this Cru is as vigorous as the South American continent from which it originates. For the recipe of this plate, click here. (Pairing: Joseph Gewürztraminer 2012, J.Hofstätter Vineyards and Acqua Panna)
Chef Alfio Ghezzi's main dish - Pigeon, fortunella, cauliflower, cream of beetroot, chinotto and Sherry Cask grappa - was rich and intense like Nespresso Grand Cru - Lungo Forte. The sauce that accompanied the perfectly cooked meat was dense and velvety, with the bittersweet fortunella that added a touch of elegance on the palate as well as to the eyes.The recipe? It is available here. (Pairing: Lampante Montefalco Rosso DOC Riserva 2008, Lunelli Vineyards and S.Pellegrino).
For dessert, Nespresso Grand Cru - Ristretto became part of chef Berton's sophisticated creation: Chocolate, caramel and coffee custard and yogurt biscuit, a full-bodied yet balanced dessert in which the intense and persistent aroma of coffee and Guanaja chocolate were undisputed elements. Click here for the recipe. (Pairing: Moscato Rosa 2011, J.Hofstätter Vineyards and S.Pellegrino)
At the conclusion of this Nespresso Gourmet Experience another special tasting took place: Nespresso Grand Cru - Crealto Special Edition, created by Chef Mauro Colagreco (Le Mirazur restaurant, Menton, France), together with Nespresso coffee expert Alexis Rodriguez: a very special blend as it uses long-roasting techniques at low temperatures, the same that the well-known Michelin-starred chef uses in his kitchen.
