In the Kitchen Tour arrives in Bolzano for the 5th stage of 2019

3 tags Foodservice Italy Events

Tuesday 24th September, Traveling Restaurant - Tree Brasserie - Bolzano

Five years after its last event in South Tyrol, which was held in September 2014 in Val Gardena, CHIC lands for the first time in Bolzano, the Gate of the Dolomites.
The 5th stage of the year of In The Kitchen Tour will be held Tuesday, September 24th from 10.30 am to 2.30 pm at the Traveling Restaurant - Tree Brasserie by Claudio Melis, a member of CHIC for two years and member of the technical committee of CHIC RESPECT, the association's project that aims to limit the impact of quality catering on the environment.

In the Bolzano gastronomic panorama, In Travel - Claudio Melis restaurant and Tree Brasserie, at the Parkhotel Luna Mondschein in via Piave 15, are two very important places. The first has returned the Michelin star in the South Tyrolean capital after almost 50 years of absence; the second introduced South Tyrol to the pleasures of sharing, with its concept of food sharing.
Both have brought a breath of fresh air to a city sometimes too intent on preserving its local characters. The credit goes to the Esemdemì brand, born from the association between Claudio Melis, Monica and Robert Wieser. In a few years the three have been able to leave an important mark in the city, proposing an idea of ​​international catering, based on an ambitious cuisine and on the high quality of hospitality.
The kitchen deserves a little study. Claudio Melis has been able to offer the Bolzano public the right balance between experimentation and tradition, between invention and taste, between authorship and usability. A recipe that has made its way into their hearts, conquering, at the same time, even the public already accustomed to the research kitchen.
The Chef, born in Alto Adige, born on the CHIC event: “During the year, the BeToBe represent a great moment of encounter between the Chic Chefs, the producers / suppliers and other regional and national chefs as well as with the many professionals working at each stage! We are happy to have finally managed to bring this event to Bolzano too!"






The appointment will be, as always, dedicated to confrontation, to the tasting of the excellence of the territory and to the contaminations: over twenty chefs will improvise a dish choosing the raw materials from the products of the companies present. A “market” area with around thirty companies, including national association partners and local companies, will be the source of inspiration for the CHIC culinary jam session.

As chef patron, Claudio Melis will coordinate the "brigade" of the day! Together with him the CHIC members: Alessandro Bellingeri of the Osteria Acquarol of Appiano (BZ), Enrico Bergonzi of the Restaurant Al Vedel of Colorno (PR), Accursio Craparo of the Restaurant Accursio of Modica (RG), Romina Cortese of the Momi Restaurant of Nove ( VI), Andrea Irsara of the Stua Dla la of Badia, Stefano Santo of the San Luis Resort in Avelengo and Antonio Strammiello Hotel Schloss Sonnenburg of San Lorenzo di Sebato (BZ).

With them, some local catering chefs: Manuel Astuto of the Parkhotel Laurin Restaurant in Bolzano, Marc Bernardi of the Piz Seteur Restaurant in Selva di Val Gardena (BZ), Luca Cappelletti gelato maestro of Carpigiani University, Giovanni D'Alitta of the Stube Hermitage in Madonna by Campiglio, Davide Franco of the Lowergrube Restaurant in Bolzano, Daniele Gaudiello of the Adler Spa & Resort in Ortisei (BZ), Peter Girtler of the Romantik Hotel and Gourmet Restaurant Stafler in Vipiteno (BZ), Mauro Monti of VinZenz in Vipiteno, Hannes Pignater of 'Adler Lodge Ritter in Alpe di Siusi, Filippo Sinisgalli of Palato Italian in Bolzano, Gerardo Spinelli of Restaurant Tublader in Ortisei (BZ), Markus Steiger Chef Consultant, Elisabeth Stolz of Osteria Contadina Hubenbauer in Varna (BZ), Stephan Zippl of the Restaurant 1908 in Renon (BZ) and Filippo Zoncato of the Restaurant 1500 - Vigilius in Lana (BZ).

Among the CHIC partner companies: Acqua Valverde, Agugiaro & Figna, Carpigiani, CZ Agricultural Company, FSG Italy, GICO Grandi Impianti Cucine, Agr. GIOLì, Giuliano Tartufi, Kettmeir, Koppert Cress, Mancini Pastificio Agricolo, Nespresso, Riso Buono, Royale , Selecta Spa and Trabo.

Among the local producers: Ballardini Carne, Cesconi Vini, Fedro Gusto Autentico, Gastrofresh, Martin Gojer, OP I Fasolari, Ortobolzano, Thomas Niedermayr and Trota Oro.






CHIC's Bolzano day will end with an 8-handed gourmet dinner: a dinner in which four cooking styles will dialogue, four different philosophies, each suspended between innovation and tradition.

Claudio Melis, Resident Chef, together with colleagues Accursio Craparo of the Ristorante Craparo in Modica (RG), Romina Cortese of the Restaurant Momi Restaurant in Nove (VI) and Andrea Irsara of the Stua Dla La di Badia will offer a menu that will accompany the diners on a journey of taste through the boot. A gourmet experience that also wants to be attentive to SUSTAINABILITY; a highly topical theme for which CHIC has an ongoing awareness-raising project at its associated restaurants: the dishes, in fact, were created with particular attention to reducing waste and using ingredients that have had a cycle environmentally friendly production and enhancement of the territory.

In combination with the wines Agostinetto Bruno, Kettmeir, Cesconi, Lageder and Martin Gojer.

Valverde water and coffee selection Nespresso Blends.



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