Dinners d'auteur' celebrate the union between contemporary pizza, haute cuisine, wine, music and words.
Chef:
Marc Lanteri
(Restaurant Marc Lanteri, Castagnito, Cn)
Pizza chef
Davide Di Bilio
(Fuori Tempo of Canale and Chieri)
Wine tasting with:
Luciana Biondo
(Tenuta Santa Caterina, Monferrato)
Live music:
Sergio Di Gennaro
(jazz pianist)
Master of ceremony:
Danilo Poggio
(food and wine journalist)
The menu
Guests of the evening
The Chef
Marc Lanteri
Restaurant Marc Lanteri, Castagnito (Cn)
Marc Lanteri originates in the slope French of the Roya Valley. In his intense training he has worked alongside some of the greatest interpreters of contemporary cuisine such as Alain Ducasse, Christian Morisset, Michel Rostang, Enzo Santin, Annie Feolde, and Paolo Teverini, who drew profound guidelines in him and his style. In 2004 with the Delle Antiche Contrade' restaurant he is awarded the prestigious Michelin star, in 2015 he began his experience at Castle of Grinzane Cavour. Now a new challenge with the Restaurant 'Marc Lanteri"- together with Amy Bellotti - ever more faithful to the territory of the Langhe and Roero that has so strongly influenced his cooking.
The enologist
Luciana Biondo
"Tenuta Santa Caterina', Grazzano Badoglio (At)
Nestled in the rolling hills of Monferrato, Tenuta Santa Caterina is an oenological jewel that encapsulates the anarchic nobility of Grignolino, of which it is the standard bearer. Guido Alleva, a vigneron seduced by Monferrato, acquired the 18th-century estate in 2000 and today manages to express his idea of viticulture together with theoenologist and agronomist Luciana Biondo, a valuable technical partner both in the vineyard and in the winery. Sustainability and the safeguarding of biodiversity are the cornerstones of this company that encapsulates the authentic spirit of Piedmontese viticulture, made up of important and age-worthy wines.
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.
The musician
Sergio Di Gennaro
Jazz pianist
Born in Turin in 1981, He began studying piano at the age of 16. He graduated in Literature in 2005 and later graduated with honours from the jazz triennium at the conservatory of Alexandria.He has participated in numerous festivals in various clubs and festivals in Italy and around the world and collaborated with numerous musicians and bands. He collaborates with various actors from the Turin theatre circuit, taking part in productions of the Teatro della Caduta and the Circolo dei Lettori in Turin. Since 2009 he has been piano teacher at the Saluzzo School of Music and in September 2010 founded and coordinated the related Jazz Department.
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.
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