"Opening ourselves to the local area and showcasing Sardinia's many talents and quality products." With these words, Daniele Bassetti, director of the 5-star Palazzo Tirso in Cagliari, sums up the goal of "Variazioni di gusti": a format that brings together culinary professionals and their peers for special evenings.
The first tasting—preview—was with "Gelato da Pasteggio," a multi-handed dinner organized at the Terra restaurant, facing the dock. It was a meeting of the tantalizing and fresh artisanal recipes of Fabrizio Fenu of I Fenu, in Cagliari.
“Three cones” from Gambero Rosso and the classy creations of Terra’s head chef Alessio Signorino, “Two forks” from Gambero Rosso, “Two hats” from l’Espresso and a formative experience at the three-starred Enoteca Pinchiorri in Florence.
“ The protagonists of the “Variazioni di gusto” format are each time two or three esteemed professionals in various specializations,” adds Daniele Bassetti. “In the kitchen, they create multi-handed menus, where ingredients, knowledge, food preparation methods, and original recipes converge.”
“Il gelato da pastaggio” will return to the stage at the end of June.
Not just cones or cups at the end of a meal or while walking.
A spoonful of fresh, creamy ingredients, as on the first sold-out evening, accompanies every course, from starter to dessert.
An innovation in flavors, always open to new and interesting discoveries. A menu that plays on contrasting flavors, textures, and temperatures, a feast for the eyes and the palate.
The risotto with jugged sheep, cocoa powder, and pecorino cheese ice cream is a perfect example. A recipe that leaves the diner to create the creamy texture by mixing the ice cream with each forkful. Or the roasted potato ice cream served alongside grilled pigeon.
The “Variations of Taste” format continues on March 20th at 20pm, with the “Veg Rhapsodies”.
Another winning combination for a haute cuisine offering plant-based dishes with a strong local flavour, in keeping with growing ethical and conscious consumption.
