The Collisioni festival has been producing rockstars from all over the world for years, but from 18 to 23 February the expected stars in Monferrato and Canavese are the great European chefs who will arrive for Gastronomix, an initiative of the Consorzio Vini DOCG Caluso, Carema and Canavese in collaboration with the Barbera D’Asti and Vini del Monferrato Consortium and with the Baraggia Rice Consortium, conceived by the Collisioni Wine & Food Project. As the title suggests, Gastronomix will not only affect wine: during the event we will also talk about Piedmontese and European food and cuisine, with the idea of creating real culinary “collisions” between Piedmontese chefs and chefs from all over Europe. There will be many chefs of the North European cuisine, who a few days ago monopolized the podium of the last edition of the Bocuse d’Or.
At the head of the event Ian D’Agata, creative director of the Wine & Food Project of Collisioni, who will coordinate the presence of some of the most quoted European Chefs, supported by some stars of our territory, but also great sommeliers, journalists and influencers from all over Europe.
Protagonists of the event are important names such as Christopher Haatuft, Norwegian chef, founder of the neo-fiordic cuisine of the exclusive restaurant LYSVERKET in Bergen, surrounded by the fjords of the UNESCO heritage; Marianne Lumb, an award-winning English chef, back from Master Chef Uk, who has hosted stars such as Sophie Ellis Bextor, Pink Floyd, Jude Law and has served as a private chef for celebrities such as Sir Elton John; the superstar of Danish cuisine Jeppe Foldager, silver medalist at the Bocuse d’Or; Maximilian Kindel, already winner of the San Pellegrino award as an emerging migior in 2018, now Chef at the two-star Michelin FACIL restaurant in the heart of Mitte, the historic district of Berlin. From Sweden Gunnar Forssell, dean of Swedish cuisine, gold medalist at the Stockholm Academy of Gastronomy won for the extraordinary contribution to the spread of the made in Sweden cuisine all over the world, and Karl Ljung, winner of the Chef Of The Year award , acclaimed by the public and critics with its new restaurant L’AVVENTURA. There will also be the Hungarian Adám Pohner, from the prestigious KISTUCSOK restaurant, which has distinguished itself at home by earning the right to represent Hungary at the European finals of the Bocuse d’Or; Kristofer Josefsson, a critically acclaimed Nordic chef, at home at the prestigious WIHELM in Denmark; Chef Joe Barza, presenter of the TV show Top Chef in the Middle East. The Piedmontese and Italian stars, such as the two-star Michelin Gian Piero Vivalda, the starred Walter Ferretto of Il Cascinalenuovo, who for years has carried on a gastronomic tradition that combines the great Piedmontese cuisine, is a great Barbera D card. Asti and innovation; Davide Palluda, Chef of the All’Enoteca restaurant and founder of the DP Laboratory. And again Andrea Ribaldone, from Osteria L’Arborina defined by the Guida de l’Espresso, “best performance of the year”; Gabriele Boffa, chef at the Relais Sant’Uffizio in Penango, back from experiences in Mexico, France and Spain; Arcangelo Dandini, recognized leader of the great New Roman Cuisine that reviews the classics of the tradition of Lazio in a modern way.
Finally, on the evenings of Friday 22nd and Saturday 23rd February, two thematic dinners are open to the public by reservation. Friday, February 22 at the restaurant L’Angolo del Beato in the city center of Asti, Gunnar Forssell, the dean of Nordic cuisine and already Chef of the Year in 2014, will present a traditional Swedish dinner in combination with the great wines of Monferrato (dinner will cost € 60). Saturday 23rd will be on show at the Michelin-starred restaurant Ca ‘Vittoria in Tigliole d’Asti, the English chef Charlie Tayler, who recently took care of the Financial Times, now at the exclusive Alyn Williams Restaurant in the heart of the rich district of Mayfair. London (dinner will cost € 65). The prices of the dinners will be inclusive of the wines thanks to the collaboration with the Consorzio Barbera d’Asti and Vini del Monferrato and the Consorzio Vini DOCG Caluso, Carema and Canavese.