Among the events Fuori di Taste 2014 an excellent place does undoubtedly the charity dinner organized by Santa Tea Frantoio with the support of Schooner, at Eataly.
Five of the largest Italian Gourmet wore his clothes from Chef Live and cooked a dish upside, with the technical support of Chef Alessandro Stefoni. Since judges judged: Oscar Farinetti, Enzo Vizzari, Paul Marks, Davide Paolini and Leonardo Romanelli.
Extra oil-based menu virgin olive Santa Tea Frantoio, the Gonnelli family that the 1585 He is dedicated to the production of as many as twelve different types of oil and the prized catch of deep-sea Schooner.
Food and charities, It is because the company along with Eataly decided to donate 15.000 € in support of the Youth Project researchers Meyer Paediatric Hospital in Florence.
Leonardo Romanelli has proposed an appetizer of Seaweed and cod fish Schooner, pumpkin, toasted almonds all enhanced by 'extra virgin olive Rock of Cervaia.
Oscar Farinetti a cod carpaccio on a salad of chickpeas nano Toscano, chicory and fried capers, all with extra virgin olive harvest Olive Nere, his favorite, the average fruity. Enzo Vizzari who prepared Panissa authentic Vercelli, completed at the end with a "C" of extra virgin olive oil Toscano Piazza del Palio.
The responsibility of the second was instead to Paolo Marchi with grilled octopus Sardinian Schooner, schiacciatina potato, chard and lemon thyme (extra virgin oil used Laudemio Frantoio di Santa Tea Limited Edition )
Dessert by Davide Paolini: Organic extra virgin olive oil ice cream with a spoon and coffee fork (extra virgin oil used Bio Santa Tea Frantoio ).
Overseeing the work of the five regent Chef was the Mayor Dario Nardella which together with the guests voted. Winners? Ex aequo Vizzari risotto and dessert Software.
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