Sol Goloso Restaurant
Where:
 Hall C
When:
 12.30-15.00
Cost:
 Fast Menu - € 15.00/person
Set Menu - € 35.00/person
"Takeaway" dish € 10.00/person
For bookings:
 Tel +39 045 8298803
e-mail: info@accademia5t.it
The Sol Goloso Restaurant dedicates every day to a different local area or gastronomy theme in turn interpreted by a representative chef, assisted by a Scholastic Institute belonging to the European Association of Hotel and Tourism Schools (AEHT). All dishes concerned make use of extra virgin olive oil as a major ingredient.

The menu each day will focus on a single dish costing € 15.00 or a set menu costing € 35.00. Both menus include bread, a glass of wine and water.

And the innovation for 2012 is a "takeaway" dish available every day 10:00-18:00 costing €10.00. There will be a different dish every day in relation to the lessons (mini-courses) or local areas presented on the day in question.

PROGRAMME

Sunday 25 March
  • Ore 12.30 - 15.00
    Surf and turf cuisine in the Cosenza area

    The province of Cosenza is a land of capitals: Diamante and its citrons and even chilli pepper, Amantea (and not only) for Dottato figs, the Ionian coast for clementines, Sibari for liquorice... It is a land of so many fine things thanks to ancient traditions dating back to the Bruzi, masters of agriculture well before the Romans: from Pollino and Sila, from the two seas and the Sibarita plains - cuisine made with colours as well as perfumes and flavours.

    Menu

    Surf and turf fantasy inspired by Citron (Citron salad, anchovies in olive oil with Sibarita orange, wild herbs under olive oil with chilli pepper, Rositi mushrooms, slices of Tropea onion)
    Pasta 'e casa with Citron, anchovies and chilli pepper
    Leg of Calabrian black pig poached with mixed Citrus fruit
    Tropea red onion baked with rice
    The beauties of Diamante: blonde and brunette (Blond Calabrian orange with liquorice powder, Semifreddo ice cream with citron and liquorice & apple jam)
    Main course
    Leg of Calabrian black pig poached with Citrus fruit
    Baked red onion
    Citron, Blonde and Brunette (Orange with liquorice powder, Semifreddo ice cream with citron and liquorice & apple jam)
    Wines
    Bianco Terre di Cosenza D.O.P.
    Rosato Terre di Cosenza D.O.P.
    Magliocco Terre di Cosenza D.O.P.
    Traditional Moscato di Saracena wine
    Chef
    Vincenzo Grisolia (Chilli Pepper Academy)
    with David Macchioni and the brigade of I.P.S.S.A.R. Filippo BUSCEMI, San Benedetto del Tronto
Monday 26 March
  • Ore 12.30 - 15.00
    Marca Trevigiana: cheese by vocation, herbs for passion

    In the city of "cicchetti" and dining in company, wild herbs are one of the many seasonal "excuses" for banquets and gossip, mature and fresh cheese - in the tradition of Treviso and other Italian dairy produce using milk from the Veneto - are the ideal pairing in terms of freshness and perfumes. Provide, naturally, that everything is washed down with Prosecco DOCG.

    Menu

    Soligo Mozzarella STG with anchovies and a rich cocktail of savoury herbs
    Strozzapreti with nettle, borage and other wild herbs with Casatella Trevigiana DOP and extra virgin olive oil
    Soligo Oro rissoles, buckwheat fritters with Barque Soligo with pepper and various frfesh wild herbs
    Cream of mascarpone with strawberries and tossed panettone
    Main course
    Strozzapreti with nettle, borage and other wild herbs with Casatella Trevigiana DOP and extra virgin olive oil
    Cream of mascarpone with strawberries and tossed panettone
    Wines
    Valdobbiadene Prosecco Superiore DOCG Brut "Fagher" Le Colture
    Valdobbiadene Prosecco Superiore DOCG Dry “Cruner” Le Colture
    Chef
    Enrica Miron (Enrica Miron Restaurant)
    with David Macchioni and the brigade of I.P.S.S.A.R.T. Girolamo VARNELLI, Cingoli
Tuesday 27 March
  • Ore 12.30 - 15.00
    Melo potatoes and the flavours of the Pistoia Appennines

    This is the home land of Pinocchio but gold coins aren't planted any more: up at Melo, a village at the feet of the highest mountains in the Tuscan-Emilian Appennines, they plant white potatoes. And they are very special, just like the artichokes lower down. Hereabouts, there are meadows and woods famous for their mushrooms, chestnuts and bilberries, as well grubbing pigs and cheese from grazing sheep or cattle: true flavours and perfumes for refined noses that do not grow long.

    Menu

    Mountain hors d'oeuvre (omelette with Melo white potatoes, fresh pecorino cheese, dairy caciotta, rigatino bacon and Cinta Toscana lard)
    Waffle with ancient Verna wheat
    Pistoia maccheroni with artichokes and flakes of pecorino cheese
    "Peposo" (pepper stew) with Melo white potatoes
    Chestnut cake with pears
    Main course
    "Peposo" (pepper stew) with Melo white potatoes
    Chestnut cake with pears
    Wines
    Savium, Azienda agricola Marini
    Creto, Azienda Agricola Betti
    Chianti Montalbano Cantina del Farnio, Azienda agricola Betti
    Vin Santo, Azienda agricola Marini
    Chef
    David Macchioni and the brigade of I.P.S.S.A.R.C.T. Elena CORNARO, Jesolo
Wednesday 28 March
  • Ore 12.30 - 15.00
    Polesine: rice for 600 years, sea food for ever

    Two great rivers and the sea, waters meeting and clashing, tongues of earth that fear yet thank them, people leaving in the morning with a little "rice and hard beans" cooked on Sunday and warmed up every day with sawmp reeds during the brief pause in hard work among the mists. Kitchen chronicles call this dsh "rso alla canarola" but no one knows why. And the same rice becomes more delicious with the results of fishermen's work... clams and mussels that one of which, like cherries, always leads to another.

    Menu

    Tepid Scardovari clams with creamed peas and Polesano Dop garlic
    Po Delta Igp rice duo: risotto with sea fruit, rice and hard beans
    Scardovari mussels with Polesano garlic
    Meassa - the typical Delta pumpkin cake and Valiera American potatoes
    Main course
    Po Delta Igp rice duo: risotto with sea fruit, rice and hard beans
    Wines
    Bianco del Delta - Azienda vitivinivola La Mainarda di Bellombra di Adria
    Chef
    Pinuccia & Mauro Girello (Agriturismo La Fraterna)
    with David Macchioni and the brigade of I.P.S.S.A.R. Erminio MAGGIA, Stresa