The thrilling presence of four chefs: Beltrame, Manfredi, Verta and Bisato were the main players in a series of cooking shows that took place on Monday 4 February in Riva del Garda. The occasion followed Exporiva40, the trade fair now in its 40th edition and where Federcuochi was the guest at a stand dedicated to regional excellences in Italy.<\/p>\n
Liguria had its own special area featuring a cooking show and the history of the area and its traditions, producers and above all its products.<\/p>\n
And what products there were: starting with DOP Riviera Ligure extra virgin olive oil, Albenga and Perinaldo artichokes, Prescinsoeua<\/em>, Quaina, Quarantine potatoes from Genoa, fresh fish and salted anchovies: a complete and varied range, strong and united.<\/p>\n Good cooking then from our four culinary aces: chef Mauro Manfredi from Villa Lagorio, chef Davide Bisato from Bucacena, and the Chairman of the Imperia Chefs\u2019 Association, Roberto Verta showed how to prepare a modern reinterpretation of some traditional dishes. In the meantime, the Chairman of Regional Union of Ligurian Chefs, Stefano Beltrame, spoke to Riccardo Carnevali, Social Media manager for Federcuochi, about the excellences of Liguria as well as the benefits which the Union offers its member through agreements currently being defined.<\/p>\n The dishes on show were spectacular: lemon gnocchi with Atlantic bonito and artichoke sauce, tuna tartar with Prescinsoeua<\/em> and focaccia dust, enriched by a DOP Riviera Ligure olive oil ice cream and one with Taggiasca olives and salted anchovies, as well as a pernambuco sorbet. The latter were prepared the day before by champion ice cream maker Marco Venturino from Varazze.<\/p>\n All in all, mission accomplished: before the hotel and restaurant trade, Liguria gastronomic variety stood out, guaranteed by its outstanding products, like DOP Riviera Ligure oil. The overall image conveyed was clear, imaginative and attractive, with a tourist element ensured by the passion of chefs and the distinctive characteristics of an authentic Ligurian flavour.<\/p>\n \n\t\t