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Nicola Portinari Gourmet Master Class

2013.09.27


On September 25, a great gastronomic master class dedicated to Italian cuisine was held in Culinaryon Culinary Studio. It was organized by the East-West Group of Companies for its customers. Nicola Portinari, an Italian Head Chef, whose restaurant, La Peca, was marked by two stars of Michelin, was the presenter of this event. Nicola for the first time came to Russia for this master class, he developed a special menu, the central element of which became classic Italian cheeses.

Nicola Portinari was born in Lonigo in the Northern Province of Vicenza. His family cooked specialties and kept a butcher’s shop, where little Nicola helping his father came up with cookery. In 1987 Nicola together with his elder brother Pierluigi opened La Peca Restaurant (which translated from the local dialect meant historical trace, mark). Then 2 years of training in the art of cookery and secrets of traditional Italian cuisine with many local maîtres followed. Nicola became a Head Chef in 1990 working under the supervision of the legendary Alain Ducasse at La Pinede Hotel in French St Tropez. In 1996, La Peca got first star of Michelin, and in 1999 Nicola Portinari won the title of Best Young Head Chef in Italy. In 2002, he worked in the kitchen of Arzak, Spanish restaurant, the first establishment in Spain awarded with three stars of Michelin. In 2008, Nicola’s restaurant won its second star from the leading gastronomic guide of the planet. Nicola’s passion for quality food and products brings him numerous awards of Italian culinary editions and public recognition thanks to which La Peca is considered the one of the best restaurants in the North of Italy.

Nicola demonstrated to the Moscow public his attitude to cooking Italian cuisine. More than 100 guests of the event could appreciate the presented dishes: original appetizer Provolone in carrozza, pasta passatelli with Grana Padano with dorado and shrimps, Capelli with Asiago cheese and porcini mushrooms, gnocchi with beetroot, apple juice and Talggio cream, cremozo di ricotta with pears and cocoa beans. In between, the guests of master class could taste the traditional Italian meat and cheese specialties, evaluate Tuscan Rocchi olive oil, and talk with Nicola and Sylvia Albiero, the representative of Caseificio Albiero cheese dairy, the cheeses of which were presented at the master class.

The master class photos are available in the photo gallery of our company 



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