Catering and wine

Here is Bottura's menu for the G7 bigwigs in Puglia (and matching wines)

Menu prepared by the Osteria Francescana chef and wines selected by Riccardo Cotarella. Dinner with President Sergio Mattarella at Tenuta Moreno in Mesagne

13 June 2024

3' min read

A food and wine tour of Italian excellence led by two big names such as chef Massimo Bottura and oenologist Riccardo Cotarella will characterise the menus of the G7 kicking off in Puglia, at Borgo Egnazia.

In fact, the Summit will also be an opportunity to taste Italian excellence at the table, enhanced by the talent of Bottura, no stranger to 'feeding' the mighty of the earth and certainly among the most entitled to do so with his 3 Michelin stars (to which is added the green one for sustainability) and the double victory in the "50 best Restaurants" (before the 'Best of the Best' list was created, in which past winners are placed, no longer in contention for the new rankings).

The menu for the G7 aims to highlight regional typicalities, sources of inspiration for the chef, who will obviously propose his interpretation of the best of Made in Italy, enhancing the biological and cultural diversity of the territory.
"The raw materials must be the absolute protagonists: our cuisine," explained Bottura, "is made to valorise the heroic work of agro-food production and transformation and not to satisfy the ego of chefs.

There will be space for some of the Osteria Francescana chef's most famous creations, from "Come un pesto alla Genovese", "La parte croccante della lasagna" or "Tortellino del dito mignolo" with 36-month Parmigiano Reggiano di Rosola cream. Also served will be Tomato and toast ice cream with crunchy bread and gold leaf, Adriatic fish soup, Blue lobster risotto with sea bass and citrus fruit, Cod with Nocellara green olive sauce, Pantelleria capers and Cetara anchovy colatura. And again Fassona piemontese served with Barolo sauce and black summer truffle from Umbria. For dessert, 'Oops I dropped my lemon tart' with Sorrento lemons, Calabrian bergamots and Noto almonds, and a berry dessert in milk and vanilla cream with a basil fragrance.

The courses will be accompanied by a selection of some of the best Italian wine labels, selected by Riccardo Cotarella, president of the world federation of wine experts. These will include the sparkling wines Trentodoc di Ferrari, Franciacorta Bellavista and Prosecco Cartizze di Villa Sandi,the great Tuscan reds Sassicaia and Tignanello; and then Barolo, Brunello, Lambrusco, Valpolicella, Friulian whites, Sardinian Vermentino and Trebbiano d'Abruzzo, Kerner, Passito di Pantelleria. The Apulian Primitivo could not be missing.

Characterising the two G7 lunches will be, says an official note from the Summit, "the conviviality, the pleasure of sitting down at the table and being together as an ideal condition for communicating and comparing notes". The menu is also intended to "communicate emotions but also values such as beauty, through a representation of the colours that connote the marvellous national territory".

"I would like to thank Chef Bottura for accepting our invitation, and for wanting to put his art at the service of promoting Made in Italy and our agri-food products. We invited him not only because he is one of the most famous ambassadors of Italian cuisine in the world, but also because of his ability to combine aesthetics and ethics," said Council President Giorgia Meloni.

Tonight 13 June in Brindisi, in the evocative Castello Svevo, a dinner with heads of state will be held in the presence of the Presidentof the Republic Sergio Mattarella. The organisation has been entrusted to the Tenuta Moreno di Mesagne, one of the most representative realities of Apulian hospitality, owned by Pierangelo Argentieri. The dinner will be organised by chef Vincenzo Elia who will propose some Pugliese culinary excellence "in a mix of tradition and originality", explain the Tenuta. The menu includes scorpion fish with sun-dried tomatoes and aromatic herbs, tortelli stuffed with gurnard with julienne of smoked henhouse fish, fillet of dentex with Toritto almonds, and a burrata di Andria cream with sweet tarallo crumble and Ferrovia cherries (a variety native to the Murge). Tenute Rubino wines will be served and a toast will be made with Ca' del Bosco; to finish, an artichoke-based bitter, Carduus Brindisino, and coffee from a roasting company in Francavilla Fontana.

Emiliano SgambatoResponsabile Food24
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Luogo: Milano
Lingue parlate: Inglese
Argomenti: Agroalimentare, mercato immobiliare, arredo-design
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