Italian Dinner 2019
Confrérie de la Chaîne des Rôtisseurs
Bailliage National de Singapour
Italian Dinner 14 September 2019, Saturday
Oso Ristorante - Staying true to Italian fare
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Staying true to Italian fare, Chef Diego Chiarini will be curating a special menu of Italian Classic from XV to XXI century. It will be a wonderful evening to savour the gastronomic experiences of the past from 1467, 1570, 1655, 1773, 1891, 1986 to 2004. It is definitely a dinning experience worth attending!
Presenting....
Italy from the XV to XXI Century
Welcome
30 Months Parmigiano marinated in Balsamico
Grana Padano Made In July 2017
Pan Fried Ostia Bread with Caramelized Onion
Pan-Fried Foie Gras
Ayala Brut Majeur NV Champagne
1467
Maestro Martino da Como “Libro de Arte Coquinaria”
Per fare Polpette de Porchette allessi con agresto verde
Poached Iberico Pork Ball with Saffron, Parsley Mousse
2005 Domaine Roux Pere et Fils Les Chaumes, Chassagne-Montrachet Premier Cru
1570
Christofaro Da Messisbugo “Libro Novo nel qual s’insegna...”
Da principi i gamberi da Quaresima
Poached Sicilian Prawns in Beetroot , its Own Bisque and Salad
2005 Dominique Laurent Les Forges, Meursault Premier Cru
1655
Bartolomeo Stefani “Dell’arte di ben cucinare...”
Zuppa da bianco finocchio
Thick Fennel and Milk Soup with Anise
2014 Chianti Riserva Vecchie Viti
1773
Vincenzo Corrado “Cuoco galante”
Fagotti alla Dama co lo Pommo Doro
Ravioli Pasta filled with Sea Bass, Gold and Tomato Water Sauce
2014 Chianti Riserva Vecchie Viti
1891
Pellegrino Artusi “La scienza in cucina e l’arte di mangiar bene”
Lombo di bue in dolce-forte di fichi a la brulee
Grilled Whole U.S.Beef Sirloin with Black Figs in Red Wine-Spices “Brulee”
2011 San Guido 'Guidalberto' Toscana IGT, Tuscany
1986
Angelo Paracucchi “Cucina Creativa all’Italiana”
Il Pecorino tartufato in padella, le pere e il Balsamico di 25 anni
Pan Fried Black Truffle Pecorino, Pear and 25 Years Balsamico
2011 San Guido 'Guidalberto' Toscana IGT, Tuscany
2004
Diego Chiarini “OSO”
La torta al miele e cardamom
Oven Baked Honey and Cardamom Cake, Hazelnut Ice Cream
2012 Donnafugata Kabir Moscato di Pantelleria
After Dinner
Donnafugata Ben Rye Grappa
To secure registration, please email the form to:
Email: chainesgp@gmail.com
Do not email to any other address or send SMS. Please enquire if acknowledgement is not received within 5 days.
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Staying true to Italian fare, Chef Diego Chiarini will be curating a special menu of Italian Classic from XV to XXI century. It will be a wonderful evening to savour the gastronomic experiences of the past from 1467, 1570, 1655, 1773, 1891, 1986 to 2004. It is definitely a dinning experience worth attending!
Stephane Colleoni & Diego Chiarini
Italian Dinner 14 September 2019, Saturday
OSO Ristorante
100 Peck Seah Street, 27th Floor, Oasia Hotel Downtown, Singapore 079333
Cocktails: 7.00pm
Dinner: 7.30pm
Dress Code: Jacket (Tie-Optional) with Chaîne Ribbon
100 Peck Seah Street, 27th Floor, Oasia Hotel Downtown, Singapore 079333
Cocktails: 7.00pm
Dinner: 7.30pm
Dress Code: Jacket (Tie-Optional) with Chaîne Ribbon
Presenting....
Italy from the XV to XXI Century
Welcome
30 Months Parmigiano marinated in Balsamico
Grana Padano Made In July 2017
Pan Fried Ostia Bread with Caramelized Onion
Pan-Fried Foie Gras
Ayala Brut Majeur NV Champagne
1467
Maestro Martino da Como “Libro de Arte Coquinaria”
Per fare Polpette de Porchette allessi con agresto verde
Poached Iberico Pork Ball with Saffron, Parsley Mousse
2005 Domaine Roux Pere et Fils Les Chaumes, Chassagne-Montrachet Premier Cru
1570
Christofaro Da Messisbugo “Libro Novo nel qual s’insegna...”
Da principi i gamberi da Quaresima
Poached Sicilian Prawns in Beetroot , its Own Bisque and Salad
2005 Dominique Laurent Les Forges, Meursault Premier Cru
1655
Bartolomeo Stefani “Dell’arte di ben cucinare...”
Zuppa da bianco finocchio
Thick Fennel and Milk Soup with Anise
2014 Chianti Riserva Vecchie Viti
1773
Vincenzo Corrado “Cuoco galante”
Fagotti alla Dama co lo Pommo Doro
Ravioli Pasta filled with Sea Bass, Gold and Tomato Water Sauce
2014 Chianti Riserva Vecchie Viti
1891
Pellegrino Artusi “La scienza in cucina e l’arte di mangiar bene”
Lombo di bue in dolce-forte di fichi a la brulee
Grilled Whole U.S.Beef Sirloin with Black Figs in Red Wine-Spices “Brulee”
2011 San Guido 'Guidalberto' Toscana IGT, Tuscany
1986
Angelo Paracucchi “Cucina Creativa all’Italiana”
Il Pecorino tartufato in padella, le pere e il Balsamico di 25 anni
Pan Fried Black Truffle Pecorino, Pear and 25 Years Balsamico
2011 San Guido 'Guidalberto' Toscana IGT, Tuscany
2004
Diego Chiarini “OSO”
La torta al miele e cardamom
Oven Baked Honey and Cardamom Cake, Hazelnut Ice Cream
2012 Donnafugata Kabir Moscato di Pantelleria
After Dinner
Donnafugata Ben Rye Grappa
Booking
All bookings & cheques payable to:
Confrerie de la Chaine des Rotisseurs
to be sent to:
Cheong Chung Kin
Argentier
55 Quality Road
Singapore 618815
Cheong Chung Kin
Argentier
55 Quality Road
Singapore 618815
To secure registration, please email the form to:
Email: chainesgp@gmail.com
Do not email to any other address or send SMS. Please enquire if acknowledgement is not received within 5 days.
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