Inside the menu
2 October 2017 – 7 May 2018
Eight meetings with chef Cristian Mometti and guests from the world of culture and food and wine production, to explain how the menu of a gourmet restaurant is constructed and what it represents.
The choice of ingredients
- Monday 2 October 2017 at 18:00
How to structure a new menu: seasonality, price, availability, interaction of flavours.
With **Marco Colognese**, collaborator with the Italian Restaurant Guide of L'Espresso and Guida Venezie.
Pairings
- Monday 6 November 2017 at 18:00
Notions and secrets to delve into the dynamics of taste.
With **Maurizio Ugliano**, Professor of Oenology at the University of Verona.
Choosing the right 'dish'
- Monday 4 December 2017 at 18:00
Choose the right stand to pair with each individual course.
With Caraiba, an excellent table design company.
Eating with your eyes
- Monday 15 January 2018 at 18:00
Describing a dish through a blog and images.
With **Angela Maci**, food and wine consultant and creator of 'Sorelle in Pentola' and 'Storie Buone'.
The economy of the menu
- Monday 5 February 2018 at 18:00
Cooking without waste.
With **Last Minute Market**, a virtuous example of food resource management.
The garden at the table
- Monday 5 March 2018 at 18:00
Choosing foods while respecting the pace of nature.
Communicating the dish
- From Monday 9 April 2018, from 18:00 to tuesday 9 April 2019
How to describe a dish on a menu. With **Giorgia Cannarella**, journalist and blogger.
The wine list
- Monday 7 May 2018 at 18:00
Pairing with the menu.
With **Francesco Barsotti**, owner of the Enoteca 'Al Risanamento di Bologna', winner of the Gastronauta Award – Cantina Tramin, 2017.
