Week of Italian Cuisine in the World
SCIM / Opening Dinner with Chef Martino Beria
Monday, November 14 at 6:00pm CT
Swissotel
323 E Wacker Drive, Chicago IL
On the occasion of the 7th edition of the Week of Italian Cuisine in the World, the Italian Cultural Institute of Chicago and the Consulate General of Italy in Chicago, in collaboration with Swissotel present a special event dinner based on the recipes of Italian Chef Martino Beria, bringing together traditional Italian recipes and the innovation of vegan cuisine.
Responding to the 2022 theme “Conviviality, sustainability and innovation: the ingredients of Italian cuisine for people’s health and the safeguard of the planet,” Chef Beria, special guest to the dinner, will provide an introduction to the topic of sustainability and use of seasonal ingredients. The dinner will be accompanied by a pairing of organic wines.
The Week of Italian Cuisine in the World is a yearly initiative promoted by the Italian Ministry of Foreign Affairs and International Cooperation.
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Appetizers
Fried zucchini flower stuffed Mediterranean style, stuffed with tofu, dried tomatoes, taggiasca olives, thyme, oregano, on a tomato coulis
Romana style artichoke over potato fondue
First course
Pumpkin risotto, with almonds and fried sage
Amatriciana style spaghetti
Main Course
Plant based stew with polenta, seitan long stewed with red Italian wine, Tropea onion, vegetables, bay leaves and rosemary
Salad
Italian Autumn salad, Chicories, beans, sautéed pumpkin, roasted pumpkin seeds, roasted bread, and Italian dressing
Desert
Pumpkin mini tart, with vanilla, pine nuts and caramel
Destructured castagnaccio, chestnut cream, with pine nuts, raisins, and rosemary curd
Martino Beria is a chef, baker, gastronomy innovator, specialized in plant-based cuisine, sourdough and fermentations. He holds a degree in Science and Culture of Gastronomy and Catering from the University of Padua, where he taught Food Design. His career in the restaurant industry began at age 16, starting as an assistant chef and working his way up to directing large events. He specialized in plant-based cuisine and combines his training in the classic restaurant world with the ever-increasing need for ethical practices in fine dining. He is the author of the books “Wild – Wild Bread,” “The Home Bakery, Around the World in 60 Dishes” and “Vegan Gourmand.” He teaches food design at the University of Padua and is CEO of his brand The Home Bakery, which promotes food technologies and produces innovative plant-based fine products.
This event is part of the series Voci della Natura: Ecologies and Nature in Italian Arts, the theme selected by the Italian Cultural Institute in Chicago for 2022. The program explores the role of Italian art and sciences in redefining the perception of nature and ecology, through new and original perspectives