São Paulo will host the 11th edition of Settimana della Cucina Regionale Italiana between October 24th and 30th. The event, held by Consulate General of Italy and the Accademia Italiana della Cucina, aims to explore Italy's gastronomic diversity.
Throughout the week, 20 chefs from São Paulo restaurants will welcome Italian personalities to prepare menus with four hands. Each participating establishment will pay homage to a region of the European country, highlighting local ingredients and riches.
The twenty menus are inspired by Italian way of eating and are divided into four stages. Thus, the menus feature eight recipes with two starters, two main courses, two second courses and two desserts.
Customers will be able to choose one option from each group at dinner time, or they can opt for a more economical circuit at lunch, consisting of three stages.
Among the preparations, you can find options such as Venetian carpaccio, Bolognese tagliatelle, cod with chickpeas and candied cedar, in addition to the traditional cacio e pepe and a ricotta and orange mille feuille.
The group will feature veteran professionals from Settimana, such as Giacomo Campodocino, from the Linguria region, Pinuccia de Nardo, from Sicily, Barbar Settembri, from Marche and Maurizio Morini, from Emilia-Romagna.
The cast will also feature newcomers who are in charge of houses awarded by the Michelin Guide. Roberto Cerea comes to Settimana for the second time and heads the 3-star kitchen at Da Vittorio, in Bergamo.
In addition to him, Giovanni Vanacore from Rossellinis Pazazzo Avino, located in Campania, and Caterina Ceraudo, from the Dattilo restaurant, in the Calabria region, will be present.
In this edition, the event will be reinforced by chef Claudio Rocchi, from Lazio, who will participate in cultural activities open to the public at the Instituto Italiano di Cultura, and at universities such as USP and Anhembi-Morumbi.
11th Settimana Della Cucina Regionale Italiana
Check out the restaurants participating in the 11th edition, the guest chefs and their respective regions
- Vinarium, chef Clemente Maiorano from Abruzzo
- Due Cuochi, chef Nicola Stella from Basilicata
- Felice and Maria, chef Caterina Ceraudo from Calabria
- Picchi, chef Giovanni Vanacore from Campania
- Maremonti, chef Maurizio Morini from Emilia-Romagna
- Piselli, chef Luca Bidinost from Friuli Venezia
- Supra di Mauro Maia, chef Elenora Masella from Lazio
- Lido, chef Giacomo Campodonico from Liguria
- Terrace Italy, chef Roberto Cerea from Lombardy
- Sughetto, chef Barbara Settembri de Marche
- Santo Colomba, chef Lucio Testa de Molise
- Temperani Cucina, chef Antonio Furolo from Piemonte
- Sensi, chef Alessandro Di Gennaro from Puglia
- Mezza Luna, chef Roberto Serra from Sardegna
- Tre Bicchieri, chef Pinuccia di Nardo from Sicilia
- Ristorantino, chef Pietro Cacciatori from Tuscany
- Zena, chef Paolo Bettu from Trentino-Alto Adige
- Casa Santo Antônio, chef Massimiliano Piccirillo from Umbria
- Trattoria, chef Christian Turra from Valle D'Aosta
- Foglia, chef Emanuela Marcon from Veneto
State Agency
