What a Superb dinner coordinated by the Italian Chef Mimmo Bei Casagrande
at the Great Lakes Culinary Center.
~Organized by the Dante Alighieri Society of Michigan, the Istituto Italiano di Cultura in Chicago, in collaboration with the Federazione Abruzzese del Michigan, the Italian American Club of Livonia Charitable Foundation (IACLCF), under the auspices of the Consulate of Italy in Detroit.
“The Extraordinary Italian Taste, III Settimana della Cucina Italiana nel Mondo” an extraordinary plan to support the internationalization of Made in Italy brand and to promote High Italian Cuisine (Alta Cucina Italiana). The 2018 edition is identified by the logo “The Extraordinary Italian Taste, “2018 Anno del Cibo”.
– promotion of the Mediterranean Diet and its ingredients;
– enhancement of regional food and wine itineraries, also in connection with the 2018 Year of Food;
– training activities, with particular attention to the hospitality industry, to develop long-term collaborations between Italian and local cooks;
– protection and enhancement of protected and controlled denomination products together with actions for the diffusion of Italian methods of trademark
– initiatives to combat the phenomenon of Italian sounding;
– connections with the celebrations of the Rossiniani Centenaries, on the occasion of the 150th anniversary of the composer’s death, passionate about cooking and well-known gastronomy.
Chef Mimmo prepared a Mediterranean Menu
Carpaccio di cachi con finocchio a fettine sottili, pancetta tostata e melograno con miele e vinaigrette di balsamico bianco.
~~Persimmon carpaccio with thinly slice fennel, toasted pancetta, and pomegranate with honey and white balsamic vinaigrette.
Zuppetta di fagioli con gnocchetti di ricotta e Nduia
~~Zuppetta of beans with ricotta cheese gnocchetti and Nduia
MAIN COURSE – (Mare e Terra alla Mediterranea)
Pesce spada leggermente impanato e alla griglia con salsa al limone e dadolata di verdure.
Lasagnette con mozzarella di bufala e verdura con coulis di pomodori invernali canditi
~~Light breaded and grilled swordfish with vegetables dadolada lemon and withe sauce.
~~Bufala mozzarella cheese and vegetables lasagnette with candied winter tomato coulis
Zeppola con zabaione al limoncello e pistacchio e arancia rossa
~~Zeppola with zabaione al limoncello and pistachios & red orange
Wines Served: Le Stranizze, Spumante Brut IGP 2018 – Appetizer
Haris Nero d’Avola IGP Sicilia 2012 – First Course
Rosa di Nero D.O.C. Sicilia 2016 – Main course
Dragonara, Grillo D.O.C. Sicilia 2017 – Main course
Limoncello of Amalfi – Dessert