Save
As usual the event was held at the Acqua Panna – S.Pellegrino stand, next room to Identità Golose 2013. Viviana Varese's style is Southern Italian exported to Lombardy, something she developed with the complicity of Sandra Ciciriello, her associate.
Viviana's recipes include ingredients from her hometown Salerno. Sandra is in charge of getting the best fish around thanks to a great experience with Milan's fish market. The secret recipe of the event was based around rice. It was in fact a risotto, an unusual one for a Chef from Salerno. The influence of the South was definitely in the sauce. Red peppers and burrata whipped together. Capers, garlic, olives, and pine nuts. To add a personal touch of their restaurant, a last ingredient: “alice” (anchovies in Italian).
