Page 15 - 2020 ICCO Canada Pentola d'Oro - Under the Stars

THE ICCO CANADA As part of the True Italian Taste project, this year’s online event celebrates Italian THE MENU
culinary arts as well as certified and authentic Italian products and ingredients.

PENTOLA D’ORO – “THE PAST, PRESENT AND

UNDER THE STARS FUTURE OF AUTHENTIC

EMCEE ITALIAN CUISINE”

During the event, Michelin-star Chef Cristina Present:
Bowerman - connected live from Italy - will present
a menu that incorporates Italian regional traditions Ravioli del Plin stuffed with Amatriciana sauce
with local Canadian excellence and products. These ravioli, typically made in Piedmont, are stuffed with Lazio’s
Some of the certified Italian products used in this traditional sauce: Amatriciana. Past and present merge in
menu are Aceto Balsamico di Modena, DOP Extra traditional shape and new content: small little bites of joy that
Virgin Olive Oil, Pecorino Toscano and DOP San recall childhood memories.
Marzano Tomatoes. Future:
Attendees will be able to experience and taste this Eggplant cube with pomegranate molasses
exclusive dinner, from the comfort of their homes,
while celebrating the award winners. The ingredients of this vegetarian steak, prepared with coconut
milk, green curry and peanuts, represent a mix of cultures that
Thanks to ICCO Canada and Eataly Toronto, an come together on a plate with unexpected flavours.
exclusive dinner was put together at a special price Past:
to be ordered and enjoyed by attendees while
celebrating the award winners. Sous vide beef tenderloin with foie gras torchon with
chocolate demi-glace
The kit was prepared by Eataly Toronto’s Executive
Chef Rob Wing, in collaboration with food consultant There’s nothing that serves as a more luxurious, rich, and velvety
Chef Roberto Fracchioni. Tonight, this exclusive reminder of classical, regal, élitaire cuisine than this filet. The
menu will reveal the past, present and future of lengthy process involved in creating the demi-glace and the foie
excellence in cuisine. gras torchon are both testimony of a different time period,
lifestyle and social approach to food that did not
focus on the nutritional and eco-sustainable issues
that are paramount nowadays.

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