Le Primizie from Selecta at the Summer Royal Summit – summer starts with haute cuisine
This 21st June, fourteen prestigious chefs were the protagonists of the Summer Royal Summit, an eno-gastronomic event under the banner of auteur cuisine staged at the Grand Hotel Royal e Golf in Courmayeur.
The leading personalities of Italian cuisine were given free rein in their creativity whilst trying their hand at creating gourmet dishes. Amongst the ingredients utilised, there was no shortage of Selecta’s Le Primizie. Chef Eugenio Boer amazed with his Rafols Codfish Caesar Salad, whilst Daniela Cicioni presented an unprecedented encounter of flavours with her Cashew sour cream and courgette carpaccio with herbs selected by Selecta, fermented sour plums, sweet and sour hibiscus and mustard compote, with raw sesame and chia crackers. Fabio Morisetti enchanted with the preparation of great aesthetic and taste impact – Polenta, cassoeula and red prawns from Porto Santo Spirito. Cristina Bowerman delighted those present with her Smoked Orzotto Cacio e Pepe with Selecta sea urchin and lemon. Paolo Vai proposed a well-constructed dish of aromas and textures, serving Risotto with Renette apples and Rougié Foie Gras.
This successful event once again saw great chefs enhancing the quality of the ingredients selected by Selecta.