Dinners d'auteur' celebrate the union between contemporary pizza, haute cuisine, wine, music and words.
Chef:
Yari Sità
(Kaiseki and Fusion cuisine)
Pizza chef
Davide Di Bilio
(Fuori Tempo of Canale and Chieri)
Wine tasting with:
Luca Balbiano
(Balbiano wineries)
Live music:
Tiziana Capellino
(jazz pianist and singer)
Master of ceremony:
Danilo Poggio
(food and wine journalist)
Menu
January is #Veganuarya month dedicated worldwide to the promotion of the vegan diet. The third 'Author's Dinner' will offer a fine dining experience with a entirely vegan menu created by chef Yari Sità. Through his oriental-style cooking (with local ingredients), we aim to show that vegan cooking can not only be healthy (for humans and the planet) but also delicious for the palate.
Guests of the evening
The producer
Luca Balbiano
Cantine Balbiano, Andezeno (To)
Luca Balbiano represents the third generation of producers of Balbiano Cellars. After classical studies and a law degree, he dedicated his life to Freisa and is president of the Consorzio di Tutela della Freisa di Chieri from 2014 to 2019. It is committed to the replanting project of the Queen's Vineyard in Turin, from this experience he founded the Association Urban Vineyardswith the aim of enhancing the urban viticulture. He is CEO and founder of Citicultureagritech startup that uses urban vines to generate sustainable impacts.
The Chef
Yari Sità
Kaiseki and Fusion Cuisine
After graduating from art school, he moved abroad at the age of 19 and discovered his passion for the craft of cooking: from Miami lands in Barcelonawith a parenthesis at Bangkok. At the age of 26 he returned to Turin to head the kitchen at the Circolo Canottieri Esperia and later accepted the position of head chef at Bar Cavour, where he trained with Matteo Baronetto. Yari Sità's cuisine is strongly identity-based, with a Asian vision not only in taste, but above all in mental approach, with great attention to plants. A kitchen "fusion' linked to the Piedmontese territoryseasonality and local products.
The pizza chef
Davide Di Bilio
Fuori Tempo by Canale (Cn) and Chieri (To)
Pizza chef and certified bakery chef, Davide has always attached great importance to his education. He attended theUniversity of Pizzawhere he had the privilege of having as teachers Simone Padoan and Renato Bosco, two great masters of contemporary world pizza. In 2023 he was awarded the 'Tre Spicchi' in the Gambero Rosso Guide to Italian Pizzerias. He owns two venues in Piedmont: the Fuori Tempo in Canale (Cn) since 2015 and the Fuori Tempo in Chieri (To) since 2023.
The musician
Tiziana Capellino
Pianist and Jazz Singer
Tiziana Capellino began studying piano at the age of 7, but it was later, around 18, that he discovered the jazz music and falls in love with it. She graduated with top marks from the Biennial of Jazz Composition and Arrangement and previously at the Triennium of Jazz Piano at the Conservatorio 'G. Verdi' in Turin. Since 2009 she has performed with various projects under her own name in Clubs and Festivals in Italy and Europe, collaborating with many leading names on the Italian jazz scene and beyond. He has to his credit some record projects: in 2016 the album 'Reflections in Contrast', in 2023 the album 'Better Days'. A new duo project with guitarist Piero Ballestriero is scheduled for release in 2024.
The journalist
Danilo Poggio
Food & Wine Lover
Danilo Poggio is not only a professional journalistbut also a oeno-enthusiastby descent, by vocation and by choice. Certified wine tasterHe serves on juries for wine and gastronomic competitions and writes in the oldest and most prestigious national wine and food magazine. For over 15 years he has been talking about food and wine on radio and TV and at many live events around Italy.
Photo Gallery
