The final event of the Italian Cuisine Week – the dinner organized by the convivium Slow Food Belgrade – will take place at the Metropol Hotel on 30th November, and will be hosted by a chef from Friuli region, Federico Mariutti from the Osteria Turlonia restaurant. Chef Mariutti will re-invent the Serbian food tradition, whilst demonstrating that it is possible to discover new tastes using the local meats, cheeses, vegetables and fruits. At the event, wines will be supplied by small Serbian quality wine cellars, like Pantic and Bikicki, a brand new winery working on raw wines.
The dinner is a part of the Slow Food’s Menu for Change global campaign to raise awareness of the impact of food styles on climate change. Eating is not just a political act, as Slow Food reiterates, but also an ecological act, and choosing local seasonal foods rather than the manufactured ones that have a strong environmental impact and/or have traveled from afar, or simply are of industrial nature, is a contribution that anyone can give on a daily basis in order to help fight against the planet’s global warming and all the devastating effects on the environment, and for plants, animals and people to have the same quality of life.
Slow Food is always eager to combine the pleasure of eating with social awareness, and, to that end, chef Federico Mariutti will prepare dishes developed exclusively for the occasion to magnify the quality of small Serbian producers. The rich menu consists of seven courses, including the traditional Zlatibor kajmak prepared as mousse with the lyophilized berry fruits produced by the Drenovac Company from Arilje. The Mangalitza pork will be draped in the aroma of chokeberry and lime honey from Fruska Gora. Finally, the dessert will be made from an apple variety that is autochthonous to Serbia – “Kolacara”, cultivated in Arilje – which will be cooked in the “Crvena Ranka” and “Pozegaca” native plum brandies and stuffed with sweet cheese.
The wines will be supplied by the Pantic wine cellar from Rajkovac, and the Bikicki cellar from Fruska Gora which produce naturally fermented organic wines.
For more information and reservations please contact the Metropol Hotel at 011 / 3333-120, or Slow Food Belgrade at 062231447 or send an email to email@example.com .
This post is also available in: Italiano