From March 9 to 11, 2024, during the 19th International Cuisine Congress at MiCo in Milan, Riserva San Massimo will guide its guests on a journey to explore three signature recipes, with the prized authentic Carnaroli rice as the star ingredient.
Three chefs will be invited to use Riserva San Massimo rice to prepare their risottos, aiming to enhance the organoleptic qualities of each carefully selected grain:
Saturday, March 9 Chef Mattia Pecis from the Cracco restaurant in Portofino will present a risotto creamed with local flat black kale, prescinseua cheese sauce, and yolk bottarga.
Sunday, March 10 It will be the turn of Chef Antonio Ziantoni from the Zia restaurant in Rome, with a risotto featuring buffalo mozzarella, lemon, and gentian.
Monday, March 11 Finally, Chef Davide Caranchini from the Materia restaurant in Cernobbio (CO) will prepare a risotto with ricotta miso, red fruits, and Timut pepper.
