Notti Stellate with Caterina Ceraudo and Filippo Sisti: haute cuisine and the art of mixology
After the success of the previous events, “Notti Stellate ” is back with two exceptional culinary stars.
After the success of the previous appointments with Chefs Carlo Cracco and Sandro Serva the Osteria del Forte is back to bring the best names of cuisine to the heart of Cagliari.
On Wednesday 8th of November, it will be time for two exceptional culinary stars: Caterina Ceraudo, Executive Chef of the Dattilo Restaurant, one Michelin Star and one Green Star, and the famous Mixologist Bartender Filippo Sisti.
In addition, the tried and tested format of “Notti Stellate ” for the occasion is renewed thanks to the partnership with Gin Mare, where haute cuisine is combined with the innovative art of mixology: the Chef’s four-course menu will be enhanced by Filippo Sisti’s drink list, where each dish will be expertly paired with a Gin Mare-based cocktail.
Gin Mare evokes the Mediterranean: with its blue sky, and its characteristic scent of rosemary, basil and thyme. It is Mediterranean by nature and is produced with traditional techniques of the territory, through a delicate maceration and independent distillation that expresses in every sip all the characteristics of each botanical essence.
In an old fishing village near Barcelona, there is still an 18th-century chapel that houses a custom-made still where Gin Mare was first created, inspired not only by local herbs and flavours but also by the rhythms and culture of the place.
Each distillation is a unique culinary work of art: the acidity levels of the main ingredient, the arbequina olive, change every year.
Caterina Ceraudo and Filippo Sisti, the heroes of an exclusive evening
Balanced and light, Caterina Ceraudo’s cuisine makes use of few elements and aims to enhance simple flavours with cooking techniques that keep the properties of the raw material unaltered, from appetisers to desserts. It is a traditional cuisine but in step with the times, where experimentation with textures, temperatures and combinations tie perfectly with typical ingredients and recipes.
Born in 1987, chef since 2006 and oenologist since 2011, Caterina’s absolute passion for cooking has run through her veins since she was a child and spending time in the family restaurant, led by Roberto, a pioneer of organic farming that today characterises the olive groves, citrus groves and vineyards of the first hinterland of Strongoli.
Caterina, after assisting customers in the dining room, attended Niko Romito’s School of Higher Education in Castel Sangro, Abruzzo, and thanks to him, now 3 Michelin stars, she learned respect for food, its natural origin, the use of few ingredients and the exaltation of simple flavours.
The famous Mixologist Filippo Sisti, born in 1985, at the age of fifteen leaves Voghera, his hometown, to take part in an internship at Villa d’Este, an elegant luxury hotel on Lake Como where he began his brilliant career as a bartender.
There is no shortage of experiences around the world, in the major capitals, and collaborations with prominent realities such as the Royal Automobile Club in London and the Plaza in New York before landing in Milan behind the counter of the temple of Milanese mixology, the Rita.
Carlo Cracco wanted him by his side in 2013 at the opening of Palazzo Parigi in Brera and, in 2014, as a barman in his project “Carlo and Camilla in Segheria”, a restaurant and cocktail bar.
In 2018, Filippo left the restaurant and dedicated himself to his first adventure as an entrepreneur along with the Pinch’s partners. In June, Talea was born, an experimental cocktail bar where he carries on the concept of gastromixology started at the Segheria.
The extraordinary culinary evening at Palazzo Doglio
The date for the new exceptional culinary evening at the Osteria del Forte in Palazzo Doglio, in partnership with Gin Mare is November 8th.
The culinary proposition created by the Chef for the dinner at the Osteria del Forte is presented as a perfect combination of flavours of Sardinia and Calabria: after the “Crispy Sfogliatella with caciocavallo podolico and pilchard” (Amouse Bouche), we start with the “Roasted mackerel, gin, yoghurt and angostura” to continue with a “Square Spaghettone, wild fennel pesto, red prawns”, the “Smoked amberjack with aromatic herbs, onion caramel with lemon”, to conclude with a “Spicy citrus stew, yoghurt and ginger”.
The evening’s menu includes:
Crispy sfogliatella with caciocavallo podolico cheese and pilchard
Gazpacho: tomato water, passion fruit, amaranth popcorn, Gin Mare
Roasted mackerel, gin, yoghurt and angostura
My Tai: cashew nut orgeat, bell pepper, Gin Mare
Square spaghetti, wild fennel pesto, red prawns
Mare Gimlet: Herbal Cordial, Fenugreek Liqueur, Gin Mare
Smoked amberjack with aromatic herbs, onion caramel with lemon
Garden: Green tea, wasabi curd, Gin Mare
Spicy citrus, yoghurt and ginger stew
Barcelona anime: shiso, sage, Gin Mare
The cost is 120 euros per person, with cocktail pairing and water included
For more information and reservations, please call 070 646 4154 or send an email to email@example.com
Would you like to enjoy an exclusive evening in which haute cuisine is combined with the innovative art of mixology and enjoy a holiday full of charm and elegance? Book a stay at Palazzo Doglio in Cagliari