The Princes of rice took place on Monday 7 October 2019: the first event dedicated to rice at the Grand Hotel Principe di Piemonte, from an idea by Giancarlo Maffi.
During the day there were several thematic cooking shows that showed the versatility of rice.
Cristina Brizzolari Cavalchini by “Riso Buono” talked about the existing varieties of rice, processing, sowing and maturing.
At the event there was also Enzo Vizzari, director of Le Guide de L’Espresso, who addressed the topic from a historical gastronomic point of view, telling the history of rice cultivation from antiquity to today and to the numerous Italian regional recipes that enhance its features.
At “the Princes of rice”, the use of rice was also discussed as a constituent element of a beverage like sakè, with the creation of tasty cocktails by Daniele Lencioni, representative of AIBES, Italian barmen association.
The cooking shows have seen several protagonists:
Igles Corelli, with excellent Bresse chicken risotto, curry and green apple ice cream,
Marco Cahssai by Atman with the Carnaroli cob blown at Nino Bergese style,
Massimo Viglietti, instead, has created a convivial version of the seafood risotto inspired by Pollock’s action painting,
Andrea Papa (Romano, Viareggio) with his rice, tomatoes, capers and pecorino,
Maki Fukuoka, cook of the Japanese embassy in Rome with scallop Harmony with dashi broth and Hojicha tea infusion,
Joseph Micieli from Scjabica with the Arancino “Montalbano Sea”.
During the evening of 7 October, Chef Giuseppe Mancino welcomed the guests of the conference to the Restaurant Il Piccolo Principe 2 Michelin Stars, located on the panoramic terrace of the Grand Hotel Principe di Piemonte and he realized his Risotto with cabbage, lobster and white truffle.
