AUTHOR'S DINNER #10
28 January 2025

Vegetable haute cuisine meets contemporary pizza

Chef:

Luca André

Soul Kitchen Restaurant, Turin

Pizza chef

Davide Di Bilio

Fuori Tempo, in Chieri (To) and Canale (Cn)

Cocktail tasting with:

Gabriele Conte
Michele Marzella

Infermento Spirits, Turin

Live music:

Silvia Cucchi

(jazz pianist)

Master of ceremony:

Danilo Poggio

(food and wine journalist)

The menu

ENTRÉE: SAVOURY MARITOZZO

Maritozzo stuffed with kimchi mayonnaise, smoked pulled cardoncelli mushrooms, mango chutney and spicy shoots

🍸 In combination: Margarìa
Biànch, poblano chilli liqueur, smoked rice hydrolate, agave nectar, lime juice

GOURMET 'SICILY' PIZZA

TOPPING: Almond fermented with fennel, Moroccan-style confit orange gel, black olive earth, sweet and sour red onion sauce, caper fruit, fresh dill and black pepper.
PAST: 'Evolutiva' 100% organic flour from ancient Sicilian grains

🍸 In combination: Sour Cunzato
Pane&Capperi gin, tomato and oregano lactofermentation, lime juice, sugar, almond milk clarification

ASIA' GOURMET PIZZA

TOPPING: Creamy onion edamame, ginger spinach, fried inoki mushrooms and fermented black garlic cream
PASTEvolutive' flour and black brown rice flour

🍸 In combination: Roots
Nèir, housemade Ginger&Pimento Beer, lime juice

THE CHEF'S DISH: 'PLIN

Traditional plin served with vegetable demi-glace.
Paired with nebbiolo and hazelnut bread, accompanied with giardiniera

🍸 In combination: Negroni Cuò Ban
Ròss bitter, Red Vermouth, Hibiscus Kombucha

DESSERT

Hazelnut butter and bread whipped ganache, rosemary pear compote, cocoa meringue

🍸 In pairing: Pure white

Small Pastry Shop:
Miso Gianduiotto

Coffee

Guests of the evening

The chef

Luca André

Soul Kitchen, Turin

Luca Andrè, class of 1983, he approached the culinary world after graduating from the Hotel School of San Pellegrino Terme in 2000. He gained experience in various Italian restaurants, honing his talent and deepening his gastronomic knowledge. In 2013 he opened the Soul Kitchen restaurant in the centre of Turina place that goes beyond simple dining, offering a culinary experience that involves all the senses. Luca's cuisine is the result of an accurate search for the best raw materials and innovative techniques, while maintaining the authenticity of the products. Soul Kitchen aims to elevating plant-based cuisine, putting it on a par with the world's great culinary traditionsas a unique and valuable art form for all lovers of good food.
www.thesoulkitchen.it

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 training. He attended the University of Pizza, where he had the privilege of having as teachers Simone Padoan and Renato Bosco, two great masters of contemporary world pizza. Fuori Tempo is considered one of the best pizzerias in Italy, with recognition from the "Three Slices' of Gambero Rossothe presence in the ranking of 50 Top Pizza Italy and in the Pizzeria Guide of Identità Golose.

The producer

Gabriele Conte

Infermento Spirits, Turin

Gabriele Conte, after years of experience in the Piedmontese rice sector, has embarked on a new adventure with Infermen.TO, a line of spirits that combines Italian tradition and innovation. This combination stems from themeeting between typical liqueurs and fermented ricecreating a unique link between East and West, without losing its roots in the Piedmont region. During dinner on 28 January, we will taste cocktails paired with chef Luca Andrè's dishes, created in collaboration with Michele Marzella.
www.infermentospirits.it

The mixologist

Michele Marzella

Infermento Spirits, Turin

Passionate about mixing from a very young age, is founder of Miscelati Spiriti&Affini and historical collaborator of Campari. He has contributed to international projects and has co-founded a liquor factory in 2020 with Alfredo La Cava. In 2022, he left Affini to devote himself to alcohol production and studies in food technology. Today, while waiting to inaugurate the SiP Distilleryconsulting, teaching and brand management Infermento Spirits.

Infermento Spirits

The Innovation of Spirits with Piemontese Rice

The Infermen.TO catalogue consists of three distinctive products, each with its own personality and aromatic profile. The first is Nèir, a fermented drink made from black brown rice which follows the philosophy of the classic Turin vermouth, with the presence of 36 different herbs. The second product, Biànch, is a white bitterthe first in the world to obtain its colour without the use of artificial colouring agents or dairy products. Finally, there is the Ross, a red aperitif bitter characterised by the infusion of hibiscus flowers, which gives it its intense colour.
www.infermentospirits.it

The musician

Silvia Cucchi

Jazz pianist

Silvia Cucchi studied classical piano in Italy and jazz piano in Germany and has for years combined his artistic activity with research and scientific dissemination. He holds a doctorate from the Department of Nervous System and Behavioural Sciences at the University of Pavia, and a specialisation in Psychology, Neuroscience and Musical Cognition from the same university. È lecturer in Music Pedagogy and Psychology and Modern Music Composition at the Conservatory of Cuneo and has for many years devoted himself to aintense activity as Piano Accompanist for singers and instrumentalistsranging from early music to classical and contemporary music via jazz and pop-rock.

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.