22nd – 23rd November – BluRhapsody held two soirees of tastings, show-cooking and workshops with recipes and tricks of personal chef Francesca Gambacorta.
Gourmet Food Festival second edition was held at Lingotto exhibition area in Turin between 22nd and 24thNovember: a weekend full of events for all cuisine lovers, both professionals and non-professionals.
The venue was divided into 3 thematic areas: the market, where visitors could shop directly at the booths of producers and artisans… and take home their experience; the gourmet restaurant, where the public could taste freshly cooked dishes and a selection of wines and beers from all over Italy; and the gour-meet, a space dedicated to meetings, where visitors could attend live preparations, presentations and training sessions held directly by experts of the world of food.
It is in this very last space that BluRhapsody 3D pasta was presented as a great gourmet innovation and offered two show-cooking and tasting sessions. And expectations were certainly met, to the point that, after the first successful soiree, there was a waiting list for the second rendez-vous. Personal chef Francesca Gambacorta conquered the public with her masterful interpretations, while Giulia Priero, from BluRhapsody Marketing & Business Development Department, explained how the company from Parma succeeded in developing the project after years of research, study and dedication.
In any case, pasta was the great protagonist. During the first soiree Kalpis was served, one of the most popular shapes of the collection… It is impossible not to be charmed by its delicate Greek amphora shape. The Chef stuffed it with pumpkin cream and served it with salmon tartare, orange reduction and sichuan pepper shortcrust pastry. The tasting was very successful, which confirmed that this is not simply an extraordinarily beautiful product, it is also exceptional for the sensory experience it offers. On the second show-cooking day, the stage was set for Sea Urchin, sea-urchin-shaped pasta, prepared with a stuffing of mascarpone cheese mousse, cod hearts and lime, on a bed of red beetroot with soy and ginger-flavoured vegetable mayonnaise pearls. All this was even decorated with fried rice noodles.