AUTHOR'S DINNER
21 April 2026

The mountain that resists

Mountain haute cuisine meets contemporary pizza

The leavened goods of Fuoritempo meet the “free food” of Juri Chiotti, to tell the story of a real mountain, made of biodiversity, self-production and care for the land.

Dinner at 4 hands dedicated to the writer Nuto Revelli

IN THE KITCHEN

Juri Chiotti

REIS free mountain food, Varaita Valley (Cn)

TO THE PASTES

Davide Di Bilio

Fuoritempo, in Chieri (To) and Canale (Cn)

CIDER TASTING

Sidreria Craveri and Lamberti

COFFEE TASTING

Bonacchi terroir coffee

LIVE MUSIC

Alessio Pagliero

(jazz pianist)

SPECIAL GUEST

Beatrice Verri

(Director of the Nuto Revelli Foundation)

HOSTS THE EVENING

Danilo Poggio

(food and wine journalist)

The menu

Bao

Sheep tripe and watercress

Apple and apricot cider “RV 6”
Sidreria Craveri and Lamberti

Roman-style shovel

Fermented tomato, fiordilatte, wild garlic and mustard apple

Doughspelt flour, chickpea flour and partially sprouted grains

Randevú“ apple and muscat grape cider”
Sidreria Craveri and Lamberti

Gourmet pizza

La Servaja goat cheese, red berry bbq sauce and luvertìn

Doughbarley flour and rice flour

Pier“ pear cider”
Sidreria Craveri and Lamberti

Pan Gnoc

Stale bread parmigiana with wild herbs

Dough: stone-ground semi-whole wheat flour

Apple cider classic method pas dosé “Arvirà”
Sidreria Craveri and Lamberti

Dessert

Maritozzo with hay ice cream and pine cone syrup

Coffee

Bonacchi Coffee by Terroir

Specialty Coffee “Alfolí”, Honduras

________

Water and cover charge are included

Guests of the evening

The chef

Juri Chiotti

RÈIS Free Mountain Food
Borgata Chiòt Martin, Busca (CN)

Born in 1985, Juri Chiotti has consolidated a solid background in haute cuisine working alongside masters such as Massimo Camìa, Carlo Cracco and Norbert Niederkofler. After the Michelin-starred experience at Ancient Contrade of Cuneo, returned to the Varaita Valley to bring to life Reis: a life and endurance project dedicated to free mountain food. Here he practises an idea of conscious cooking, linked to self-production and the protection of the land. His work is divided between cooking and farming: the restaurant's entire needs are met by the direct care of the vegetable garden and cattle breeding, in a closed cycle that rejects waste and celebrates the real mountain, the one that is cured by “getting your hands dirty”.

The pizzaiolo

Davide Di Bilio

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

Certified pizza and bakery chef, Davide attended the University of Pizza under the guidance of the Maestros Simone Padoan and Renato Bosco. Over the years, it has won awards such as the "Three Slices' of Gambero Rosso and presence in the rankings of 50 Top Pizza Italia and Identità Golose. His philosophy is based on respect for the raw material and the health of the consumer. In all its leavened products, Davide uses only unrefined flours (semi- and wholemeal), to achieve maximum digestibility and enhance the nutritional properties of cereals (wheat, spelt, barley, rice, maize) and legumes. Fuori Tempo is part of the “Petra Evolutiva” project, using ancient grains organically grown in Sicily, with a fair supply chain for farmers. Davide is part of the’Slow Food Alliance of Chefs, and becoming an ambassador for the work of local farmers and producers.

Cider producers

Sidreria Craveri and Lamberti

Livio, Nicolò and Elia were born and raised in an area of excellence for fruit growing, where apples often risk losing the link with their origin and end up on the shelves of large retailers. Their mission is to rebuild this identity link through the fermentationapples are turned into genuine, territorial ciders just a few kilometres from the tree that saw them grow. For Craveri and Lamberti cider is a noble matter that deserves the same approach as oenologyfruits are in fact selected and processed with the same care and techniques reserved for wine. The ultimate expression of this research is Arvirà, a Metodo Classico sparkling wine made with only apples.

Fratelli Bonacchi: coffee of terroir

Closing the evening's gastronomic journey will be the coffee of Sandro and Samuele Bonacchi, Tuscan coffee roasters who have been selecting and cultivating excellence directly at origin for over 30 years. Their family history has evolved into the “Caffè di Terroir” project, bringing micro-bottles and single-origins to the cup.

During the dinner on 21 April you can taste the Specialty Coffee “Alfolí”, a single origin from Honduras (San Pedro Copán). Produced by Omar Rodriguez, this coffee originates in a plot that is a true botanical garden: an ecosystem rich in citrus fruits, banana trees and shade plants that give the beans unique aromatic notes of ripe fruit, flowers and chocolate. It is a 100% Arabica coffee (Caturra variety), socially responsible and processed by selective manual harvesting, characterised by a velvety body and medium-high sweetness.

SPECIAL GUEST

Beatrice Verri

Director of the "Nuto Revelli Foundation"

Nuto Revelli, the Voice of the Mountain

Writer, alpine soldier and partisan, Nuto Revelli (1919-2004) was one of the most lucid witnesses of the Italian 20th century. After experiencing the tragic retreat from Russia, he dedicated his life to giving a voice to those who did not have one: the losers of history. Through fundamental works such as Il mondo dei vinti (The World of the Vanquished) and L'anello forte (The Strong Ring), he collected the direct testimonies of mountain peasants and women, saving from oblivion a rural culture that was disappearing. For Revelli, the mountains were not an idyllic backdrop, but a place of ethical resistance and human dignity

The Nuto Revelli Foundation

Founded in Cuneo in 2006, the Nuto Revelli Foundation preserves his material and moral legacy. In addition to managing the archive and the writer's house-museum, the Foundation is an active cultural laboratory that promotes territorial regeneration projects.

One of its pillars is the recovery of the Borgate di Paraloup (in the Stura Valley), symbolic place of the Resistance transformed today into a sustainable cultural and hospitality centre. The Foundation works to transform memory into the future, supporting precisely those concepts of “return to the mountains”, preservation of the territory and dignity of peasant labour.

The musician

Alessio Pagliero

Alessio Pagliero is a jazz pianist born in 2005 who is very active in the Italian jazz scene. In recent years, he has participated in and won international classical competitions, performed in prominent venues around Italy such as Umbria Jazz, Otranto Jazz Festival, Camera Jazz Club, and many others, and despite his young age he has already played and collaborated with many names on the Italian but also international scene, including Barry Finnerty, Max Ionata, Fabrizio Bosso, Bernardo Guerra, Pasquale Fiore, Gabriele Coen and many others.