Gusto Italia Showroom Masterclasses and showcookings 2015



camillo-1President of AIS Sicilia and producer of Primaterra Etna wines, will present a masterclass on Sicilian Etna Wines.
Etna is a soul place, a magical setting that attracts with its uniqueness, with a nature varied and changeable, ranging from forests to the Mediterranean to the volcanic deserts. Its origin is found in the mythology and comes up to the present day in the heart of those who live it and respect it. In this context the Etna wines is expression of a specific characteristics, dominated by vineyards, that makes the terroir and where you can combine the richness of the elements that make up the wine, with the elegance that can express. The masterclass scheduled at Gusto Italia wants to highlight the uniqueness of an area that has many cultures, environmental and also in viticulture where you can appreciate a great difference in the organoleptic characteristics of the different wines. The red grape variety for the DOC Nerello mascalese with Nerello cappuccio can give the best of themselves in the most extreme conditions, will harvest autumn, low yields per hectar and due to temperature changes enriching wine aromas Managed with appropriate winemaking can give wines of structure and longevity. The white grape variety of the DOC Carricante, has subtle aromatic notes but explosive in the mouth, too ‘it can have significant changes that enhance minerality and flavour. We will have the possibility of a confrontation between the wineries attending the event The Etna Doc San Michele Tenute Moganazzi, the Red Primaterra from Nerello mascalese 2011 Primaterra, the Primarosa Etna DOC rosé 2014 Primaterra and the ‘Alicante 2011 Incarrozza.


Time: 12.00

a-day-in-amalfi-23103137Giancarlo will delight our palates with two recipes from his new book: Katie and Giancarlo Caldesi Rome – Centuries in an Italian Kitchen’ today.

Triglia con Pinoli e Uvetta
Red Mullet with Pine Nuts and Raisins
Serves 4
8 red mullet fillets
2 tablespoons raisins
2 tablespoons pine nuts
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons white wine
1 tablespoon red or white wine vinegar (optional)
Heat the oven to 180C (350F/Gas 6). Lay the fillets on to a baking tray (I like to line ours with baking parchment to prevent the fish sticking to the tray).Evenly scatter over the raisins, pine nuts,olive oil and seasoning. Bake in the oven for around 15–20 minutes, depending on the size of the fish, until cooked through. Halfway through cooking, add the wine and vinegar, if using. Serve with spinach or salad.

Zucca con Rosmarino e Cumino
Pumpkin with Rosemary and Cumin Serves 4 as a side
1 butternut squash or pumpkin (approx. 700 g–1 kg/1lb 81/2 oz–2lb 3oz)
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
25 g (1 oz) salted butter
1 teaspoon rosemary leaves, finely chopped
1/2 teaspoon ground cumin
Heat the oven to 200C (400F/Gas 6) and line a baking tray with baking parchment. Peel the squash or pumpkin and cut into wedges no thicker than 1 cm (1/2 in). Discard the seeds. Toss the pumpkin in the oil, salt and pepper in a large bowl until it is well coated. Pour the pumpkin on to the baking tray and roast in the oven for around 25–30 minutes until soft and lightly browned. Meanwhile, melt the butter in a small saucepan over a medium heat and stir in the rosemary and cumin. Remove from the heat and set aside. Just before the pumpkin is ready, put a serving dish into the oven to warm – be careful it doesn’t get too hot. Tip the roasted pumpkin into the warm serving dish, pour over the spiced butter and serve warm.

Time: 13.00

Tagliatelle di Saragolla con Tartufo Bianco 

Aldo_Zilli-318x318White truffle Tagliatelle di Saragolla Serves 4
700-800g Tagliatelle di Saragolla
200g butter
20ml truffle oil
20g shaved fresh truffle
1 shallot
1 tbsp chopped fresh sage (optional)
25ml white wine
10ml olive oil
50g grated parmesan
Finely dice the shallot and sweat off in the oil until translucent, season and add the sage and wine, reduce the wine until a glaze then add in the butter. Pour in the truffle oil and leave on a very low heat whilst the pasta is cooking. When the pasta is boiled, add into the sauce, with half of the grated parmesan. Toss well into the sauce to cover the pasta well. Add in some of the pasta water if needed to loosen the sauce. Plate up and garnish with the rest of the grated Parmesan and shaved truffle on top.

Tagliatelle of Saragolla grain with Abruzzo salciccia, saffron and pecorino cheese.
80 gr tagliatelle Saragolla
50 g Abruzzo salsiccia.
1 pinch of saffron
30 gr garlic oil
30 gr pecorino cheese
Black pepper
Cook the sausage in a pot with garlic oil add 3 spoons of water and the saffron cook the pasta at the sauce black pepper and serve hot with pecorino cheese

Time 14.00

carmePresident of APCI-UK and Executive Chef Aman Resorts,
will present a masterclas on the Importance of Italian Extra Virgin Olive Oil

Pane con Olio Extra Vergine di Oliva Ligure DOP e Marmellata di Frutti di Bosco

Toasted bread with extra virgin olive oil DOP from Ligura with mixed berries jam. Serves 4
4 slices of rustic bread
40 g of DOP Liguria extra virgin olive oil DOP
80 g Mixed berries jam
Toast the bread, spread the jam and add few drops
of DOP Liguria extra virgin olive oil
Gelato alla Vaniglia con Olio Extra
Vergine di Oliva Umbria DOP e Lamponi
Vanilla ice-cream with extra virgin olive oil
DOP from Umbria and crushed raspberries
Serves 4
4 scoop of vanilla gelato
40 g Umbria DOP extra virgin olive oil
80 g Raspberries
chopped basil
chopped mint
Place a scoop of vanilla ice-cream in a glass add the Umbria DOPextra virgin olive oil and top with crushed raspberries and the chopped herbs.


Riso Carnaroli Organico con crema di Parmigiano Maturo 26/28mMesi, Salame di Capra e Gocce di Sapa

IMG-67211-View-950x633Organic Carnaroli Rice creamed with Parmesan Cheese Matured 26/28 Months, goat salami and Sapa drops Serves 4

Organic Carnaroli Rice
2 medium white shallots
4 teaspoons of Sapa reduction
½ glass fruity white wine
100 gr of Gluten-free goat salami
60 g Parmesan Cheese matured
26/28 months
40 g butter
to taste vegetal broth
Parmesan Cheese flakes
extra virgin olive oil

Brown the chopped white shallots with a tablespoon of extra virgin olive oil. Toast the rice for a few minutes stirring it frequently to prevent colouring too much. Add some white wine and let evaporate. Add vegetable broth until almost cooked. Cream the rice with butter, Parmesan cheese and two tablespoons of extra virgin olive oil. Let it rest for a few minutes. After cutting the gluten-free goat salami into strips pan-fry a half to use as a garnish. Lay the remaining goat salami on plates in a ring. Cover with the risotto.Garnish and add a tablespoon of Sapa reduction at room temperature and the Parmesan cheese flakes. Serve with a full-bodied red wine.

Gusto Italia Award Gala

8 November 2016 from 19.00 at Millenium Hotel