{"id":1168,"date":"2013-12-17T11:26:30","date_gmt":"2013-12-17T10:26:30","guid":{"rendered":"https:\/\/www.mkeventi.com\/?p=1168"},"modified":"2019-03-28T13:04:03","modified_gmt":"2019-03-28T12:04:03","slug":"appena-concluso-il-nespresso-gourmet-experience","status":"publish","type":"post","link":"https:\/\/www.mkeventi.com\/en\/notizie\/appena-concluso-il-nespresso-gourmet-experience","title":{"rendered":"Just ended the Nespresso Gourmet Experience"},"content":{"rendered":"<p><\/p>\n<ul>\n<li style=\"text-align: justify;\"> At the fourth edition of the Nespresso Gourmet Experience we had some of the most representative Italian restaurant chef as Andrea Berton , host and chef of the restaurant Berton Milano , Pino Cuttaia restaurant La Madia in Licata ( 2 Michelin stars) , Giancarlo Morelli of the Pomiroeu Restaurant, Seregno (1 Michelin star ) and Alfio Ghezzi Locanda Margon, Ravina (1 Michelin star ). To add a pinch of pepper to the 2013<sup>th<\/sup>  edition four major actors and familiar Italian faces: Vittoria Belvedere , Massimo Lopez, Primo Reggiani and Giorgia Surina . The unusual Sous Chef have supported the four chefs in the making of the creative menu.<\/li>\n<li style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1170 aligncenter\" alt=\"NGE2013_news (3)\" src=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-3.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-3.jpg 600w, https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-3-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/li>\n<li style=\"text-align: justify;\">The menu is inspired by Nespresso Grand Crus.<\/li>\n<li style=\"text-align: justify;\">It begins with Pizzaiola smoked pine Codfish by Pino Cuttaia , inspired by the variety Ristretto Origin India  of  Nespresso Grand Crus . First course was a  selection of Carnaroli rice with birch broth , Creme double and dust of smoked Chestnut  by Giancarlo Morelli inspired by the variety Espresso Forte of Nespresso Grand Cru .<\/li>\n<li style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1169 aligncenter\" alt=\"NGE2013_news (1)\" src=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-1.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-1.jpg 600w, https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/li>\n<li style=\"text-align: justify;\">Second course created by the Chef Alfio Ghezzi &#8211; pigeon , fortunella and cauliflower with cream of beetroot, bitter orange and brandy Sherry Cask inspired by the variety Lungo Forte of Nespresso Grand Cru and to finish the dessert : Creamy chocolate , caramel and coffee with yogurt biscuits by Andrea Berton inspired by the variety of the Ristretto Nespresso Grand Cru . To conduct the event and keep the attention of the public the nice journalist Francesca Senette.<\/li>\n<li style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1171 aligncenter\" alt=\"NGE2013_news (4)\" src=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-4.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-4.jpg 600w, https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-4-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/li>\n<li style=\"text-align: justify;\">The &#8221; tasters &#8220;<\/li>\n<li style=\"text-align: justify;\">In the dining room many internationally renowned chefs including: Stefano Baiocco of Villa Feltrinelli, Gargnano on Lake Garda , Enrico Bartolini from the Devero  Restaurant at Cavenago Brianza, Giancarlo Perbellini form the Perbellini restaurant at Isola Rizza, Lorenzo Cogo chef of the restaurant El Coq Marano Vicentino , Ivano Ricchebono from the Cook  restaurant in Genoa, Ilario Vinciguerra from the restaurant Vinciguerra at Gallarate, Giuliano Baldessarri from the Aqua Crua restaurant and Roberto Okabe from the Finger&#8217;s retaurant in Milan.<\/li>\n<li style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1172 aligncenter\" alt=\"NGE2013_news (5)\" src=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-5.jpg\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-5.jpg 600w, https:\/\/www.mkeventi.com\/wp-content\/uploads\/2013\/12\/NGE2013_news-5-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/li>\n<li style=\"text-align: justify;\"> <\/li>\n<\/ul>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>At the fourth edition of the Nespresso Gourmet Experience we had some of the most representative Italian restaurant chef as Andrea Berton , host and chef of the restaurant Berton Milano , Pino Cuttaia restaurant La Madia in Licata ( 2 Michelin stars) , Giancarlo Morelli of the Pomiroeu Restaurant, Seregno (1 Michelin star ) and Alfio Ghezzi Locanda Margon, Ravina (1 Michelin star ). To add a pinch of pepper to the 2013th edition four major actors and familiar Italian faces: Vittoria Belvedere , Massimo Lopez, Primo Reggiani and Giorgia Surina . The unusual &hellip; <a href=\"https:\/\/www.mkeventi.com\/en\/notizie\/appena-concluso-il-nespresso-gourmet-experience\">Read more&#8230;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/posts\/1168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/comments?post=1168"}],"version-history":[{"count":0,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/posts\/1168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/media?parent=1168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/categories?post=1168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mkeventi.com\/en\/wp-json\/wp\/v2\/tags?post=1168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}