18th hole for Ristogolf 2022

With the three-day event from 30^th September to 2^nd October 2022 in the exclusive setting of the Grand Hotel Rimini, the Ristogolf 2022 itinerant circuit officially came to a close. It began on 18^th May and saw Selecta take part with a selection of gastronomic excellences from meats and cold cuts, fish, cheeses, pastries and pantry goods.

Fruit of the creative minds of Chef-Golfers Enrico Cerea and Giancarlo Morelli, along with the Presidents of the Associazione Ristoratori Albergatori & Co. Golfisti, Ristogolf has from the outset aimed to promote the values that link golf and haute cuisine, two worlds that in fact share prestige, elegance and a great deal of precision in particular.

These values prompted us to be present as sponsors, allowing us to highlight our partners and their gastronomic excellences in some show cooking and buvettes dedicated to them, along the holes of the various clubs chosen for the 6 stages of the circuit.

On 18^th May, at Hole 2 of the Castelconturbia Golf Club, Chef Pier Giorgio Parini presented the Seppiolina di Porto Santo Spirito accompanied by a mayonnaise of carcadè, rose oil and shiso, whereas Chef Claudio Sadler delighted guests during the show cooking with a fresh dish of unexpected combinations: Cadoret oysters, Caviar House & Prunier caviar, cream of horseradish and watercress.

On 8^th June, at Hole 8 of the Golf Club La Margherita in Poirino, Chef Enrico Pivieri revisited La Piemontese smoked and marinated sirloin tataki in a broth of dashi, rosemary crumble and drops of pepper.

On 29^th June at Hole 7 of the Lecco Golf Club, Chef Paolo Favalli proposed a savoury tartlet from La Rose Noire with Loch Fyne Oysters salmon marinated in black pepper, juniper and a mostarda of Williams pear.

On 20^th July at Hole 3 of the Milan Golf Club, Chef Antonio Pepe wowed guests with a tempura of Rafols cod, with mango guacamole and sweet and sour Tropea red onion.

Then, on 7^th September at Hole 5 of Le Fonti Golf Club, the Chefs from Da Vittorio Ristorante presented a pan brioche with Rougié peeled duck foie gras and fig jam.

The last leg closed the curtain on the 22^nd edition of Ristogolf at the 5-star luxury Grand Hotel Rimini, which saw us participate with a selection of excellent cured meats from Podere Cadassa.