In the Kitchen Tour Reaches Bolzano for Its 5th Stage of 2019

CHIC – Charming Italian Chef brought its In The Kitchen Tour to Bolzano, the Gate of the Dolomites, for the first time. The fifth stage of the 2019 tour was held on Tuesday 24 September, from 10.30 am to 2.30 pm, five years after CHIC’s last South Tyrol event in Val Gardena in September 2014.

The host: Claudio Melis

The day took place at the Traveling Restaurant – Tree Brasserie, run by Claudio Melis. He has been a CHIC member for two years and sits on the technical committee of CHIC RESPECT, the association’s project to reduce the environmental impact of quality catering. His restaurant In Travel and the Tree Brasserie at the Parkhotel Luna Mondschein on via Piave 15 are two key addresses in Bolzano. The first brought a Michelin star back to the South Tyrolean capital after almost 50 years, and the second introduced the region to food sharing. Both come from Esemdemi, the brand formed by Claudio Melis with Monica and Robert Wieser, known for ambitious cuisine that balances experimentation and tradition.

Melis said the BtoB days are a great chance for CHIC chefs to meet producers, suppliers and other chefs, and that the team was happy to have finally brought the event to Bolzano.

A culinary jam session

As always, the event was about exchange and tasting the best of the region. More than twenty chefs improvised dishes using ingredients from the participating companies, with a market area of around thirty companies, including national partners and local producers, as inspiration. Melis coordinated the brigade as chef patron.

• CHIC members: Alessandro Bellingeri, Enrico Bergonzi, Accursio Craparo, Romina Cortese, Andrea Irsara, Stefano Santo and Antonio Strammiello.
• Local and guest chefs: among them Manuel Astuto, Marc Bernardi, Giovanni D’Alitta, Davide Franco, Daniele Gaudiello, Peter Girtler, Mauro Monti, Hannes Pignater, Filippo Sinisgalli, Gerardo Spinelli, Markus Steiger, Elisabeth Stolz, Stephan Zippl and Filippo Zoncato, plus Luca Cappelletti, gelato maestro of Carpigiani University.
• Partners: Carpigiani was among the CHIC partner companies, alongside a range of Italian food, drink and equipment brands and local South Tyrolean producers.

The CHIC dinner

The day closed with an eight-handed gourmet dinner in which four cooking styles and philosophies, each between innovation and tradition, met. Claudio Melis cooked with Accursio Craparo of Modica, Romina Cortese of Momi Restaurant in Nove and Andrea Irsara of Stua Dla Lia in Badia. The menu took diners on a journey through Italy with a focus on sustainability, reducing waste and using ingredients from environmentally friendly production. It was paired with regional wines and coffee. More about the association is at Charming Italian Chef.

What this means for chefs in Australia

Gelato is finding its way into restaurant kitchens, from savoury accompaniments to plated desserts. Majors Group works with chefs and restaurateurs on foodservice solutions and can show you what Carpigiani machines can do for your menu, with training through Carpigiani Gelato University.

Source: Carpigiani news. Rewritten for Australia by Majors Group.