AUTHOR'S DINNER #11
25 March 2025

The Earth on the table

Dinner at 4 hands by Igor Macchia and Davide Di Bilio with excellent Piedmontese products

Chef:

Igor Macchia

The Credenza *
Format House *

Pizza chef

Davide Di Bilio

Fuori Tempo - Chieri (To) and Canale (Cn)

Wine tasting with:

Enrico Rivetto

Rivetto Winery, Serralunga d'Alba

Live music:

Chiara Nicora

(jazz pianist)

Master of ceremony:

Danilo Poggio

(food and wine journalist)

The menu

ENTRÉE

Bao with tomato, violet toma cheese and basil oil

Matching wine:
🥂 Classic Method 60 months 'Kaskal' - Enrico Rivetto

PIZZA GOURMET

TOPPING: smoked trout, agretti, yoghurt sauce, crispy skin with smoked paprika
PAST: Evolutiva' 100% organic flour from Sicilian grains

Matching wine:
🥂 Langhe Doc Nascetta "Vigna Lirano" 2021 - Enrico Rivetto

ROMAN-STYLE PALLET

FILLING: fat ox tongue, potatoes, anchovies and green sauce
PASTspelt flour, chickpea flour and sprouted grain flour

Matching wine:
🍷 Langhe Doc Nebbiolo 2022 - Enrico Rivetto

THE CHEF'S PLATE

Fat ox burger, tomato confit, tomato mayonnaise, spinach, marinated radishes and violet toma cheese. Served with fried carducci, carrot ketchup, spicy ketchup and mustard mayonnaise.
BREAD KNEADtype '1' flour partially from sprouted wheat, buckwheat grit and sprouted lentils

Matching wine:
🍷 Nebbiolo d'Alba Doc "Vigna Lirano" (in amphora) - Enrico Rivetto

DESSERT

Cocoa focaccia with tiramisu cream

Coffee

Guests of the evening

The chef

Igor Macchia

The Cupboard * - Format House *

Igor Macchia, born in 1978, has cultivated a passion for cooking since childhood, inspired by his father and his desire to travel and learn about new gastronomic approaches. Landing very young at La Credenzawhere his career took off together with Giovanni Grasso, until he obtained the Michelin star in 2006. In 2016, he opened Casa Format, a sustainable catering project awarded a Michelin green star in 2020. Over the years, many international collaborationsincluding the one with the Nitto ATP Finalsas well as a project to promote in Far East small Italian producers of food and wine excellence. The cuisine of Igor Macchia is based on natural ingredients, respectful cooking and a personal touch, with essential presentation and emphasis on primary elements. The CredenzaGROUP project is a source of pride for him, a complete expression of his work that offers different experiences, but united by a unique style.

www.credenzagroup.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

Enrico Rivetto

Az. Agricola Rivetto, Serralunga d'Alba

After attending the Oenological School of Alba, in 1999 Enrico officially and actively entered into the management of the company, which today is at the fourth generation. He brought his vision of work that would mature and change over the years to today's production philosophy and the Rivetto agricultural organism. He learned to unlearn.
He describes himself as follows: "I am a farmer, a basketball fan, a free spirit. I work and live in Lirano, a biodynamic garden in the Langa del Barolo, between the hills of Sinio and Serralunga d'Alba. I grow vines, fruit trees, herbs, cereals. I believe that wine is magic because it allows me to make people listen to me. And I tell people a new way of thinking about the land and work. A way of genuinely celebrating the beauty and harmony of nature'.

www.rivetto.it

Other guest producers

Duipuvrun Farm

Costigliole d'Asti (AT)

Organic hillside horticulture farmwith a focus on the breeding of traditional, local and non-local seeds, polyculture and the preservation of the fertility of cultivated soils. It will be represented by Stefano Scavino.

Azienda Agricola Giletta

Troncea Pragelato (To)

Massimo Giletta, born in 1980, is a margaro from Val Troncea and producer of the alpine cheese 'Franco di Troncea'. From his grandfather he learned - at a very young age - how to make cheese. He will tell us about his experience of life in the mountain pastures and his relationship with the mountains.

Macelleria Mosca 1916

Biella

An institution in the sector, it brings fine meats to the table, the result of rigorous selection and craftsmanship that has been handed down for generations. In 1916, the Mosca family opened its first shop, becoming a benchmark for quality and tradition. Today, the butcher's shop is run by the fourth generation, which continues to carry on the family values, with a focus on sustainability and animal welfare.

The musician

Chiara Nicora

Jazz pianist

Chiara Nicora, born in Turin in 2000, after graduating with top marks from the Turin Conservatory, he currently attends the Master of jazz piano in Siena. Since 2020, he has been performing regularly in major jazz clubs and venues in northern Italy. He had the opportunity to participate in important festivals such as the Torino Jazz Festival (2021), Due Laghi Jazz Festival in Avigliana (2020), NovaraJazz (2022), HolyDays Festival (2023) and Pulsation Festival in Point-Saint-Martin (2024). A particularly significant experience was the 20th anniversary concert of BlueNote Milan in 2023.

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.