Michelin-starred chefs at Palazzo Doglio: Michelin stars light up the night
After receiving the chefs Carlo Cracco and Sergio Mei, the gourmet events of Notti Stellate at Palazzo Doglio continue and welcome the Michelin-starred chef Giuseppe Mancino.
Gourmands should not miss out on the program at the Osteria del Forte of Palazzo Doglio, in Cagliari, where the dishes of great chefs such as Carlo Cracco, Sergio Mei and Stefano Mancino become protagonists of the gastronomic festival Notti Stellate.
Last 19th October, the world icon of Italian haute cuisine Carlo Cracco won over all the guests of the Osteria del Forte with an exclusive menu in which some of his signature dishes were prepared with the scents and flavours of the seasonal products that characterize the culinary offer at Palazzo Doglio restaurant.
The most beloved chef on television, one of the leading interpreters of national and international cuisine, in collaboration with the Executive Chef Alessandro Cocco, at the head of the brigade of the Osteria del Forte, presented six dishes capable of seducing the eye and conquering the palate:
- The Sea salad with tomato, Trombetta courgette, Taggia olives and capers;
- Raviolo with Colonnata lard, red prawn tartare and Tropea onion jam;
- Hay-smoked egg with pumpkin and woodsy;
- Preboggion rice;
- Bluefin tuna cut with shiitake mushroom salad, white truffle and pomegranate sorbet;
- The three-chocolate dessert with raspberry mayonnaise and caramelized hazelnuts.
Following Carlo Cracco, the second guest of Notti Stellate was Sergio Mei, one of the most appreciated interpreters of Italian cuisine at an international level. Born in 1952, originally from Santadi, Chef Mei has an outstanding curriculum and boasts a career of over 50 years, starting in a Tuscan trattoria at the age of 14. After being Executive Chef at the Excelsior Hotel in Bergamo, in 1986 he arrived at the Palace Hotel in Milan, where he obtained the first Michelin star as a hotel chef in Italy. Since 1994, for 21 years, he has been Executive Chef at the Four Seasons Hotel in Milan.
Author and co-author of many publications, as well as a lecturer for 10 years at the École Lenôtre – the most renowned Catering Institute in France – Mei, is a current member of the scientific committee of Italy at Tavola and claimed numerous awards, including the Gold Medal at the Culinary World Cup in Luxembourg (1994) and the national recognition as Cook of the Year (1998).
Mei proposed a unique menu to the guests of the Osteria del Forte by uniting the symbolic ingredients of his region and the reinterpretation of traditional recipes that have made him famous in the world.
Michelin-starred chefs at Palazzo Doglio: Giuseppe Mancino at Osteria del Forte
The Notti Stellate appointment on Tuesday, December 7th 2021, is with the exclusive four-handed dinner that will feature Giuseppe Mancino, Chef-owner of the restaurant “Il Piccolo Principe”, 2 Michelin stars, and executive Chef Alessandro Cocco. An unmissable event followed by the brunch scheduled for Wednesday, December 8th.
Born in 1981 in Sarno (Sa) and after graduating from the Hotel School of Salerno, Mancino began working in a pizzeria restaurant in his village but as we can read in his biography, due to a few too many errors he was moved from the wood-burning oven to the kitchen where he learned the basics of real traditional Italian cuisine.
In 1997 he moved to the Grand Hotel Baglioni in Florence where he had his first experience in an international context of haute cuisine, and one year later he served as chef de partie at the elegant Park Hotel I Lecci seaside resort. During these years he formed an important friendship with Michelin starred chef Rocco Iannone who introduced him to the world of great kitchen professionals.
In 2001, Giuseppe Mancino began to work in the restaurant Il Sogno di Angelo Alla Spezia which soon after received a star, with Chef Davide Raschi, thanks to whom he will have the opportunity to join the team of Alain Ducasse, at the Louis XV in the Principality of Monaco.
In 2002, another Michelin star experience in the kitchen of Rocco Iannone, at the Faro di Capo d’Orso on the Amalfi Coast, before meeting with Gualtiero Marchesi all’Albereta in 2003 where Mancino works as chef de partie.
In 2005 he worked in the Piccolo Principe kitchen at the Grand Hotel Principe di Piemonte, Viareggio, which under his guidance acquired a Michelin star in 2008 and the second star in 2014, as well as many other important awards, and was included in some of the most famous guides including Gambero Rosso and Espresso.
As well as being the protagonist of important gastronomic events, including the annual Celebrity Chef at Forte Village, Mancino is also involved in numerous charitable activities in collaboration with Caritas and other associations operating in the third sector.
Chef Mancino’s style evolves over time and goes from a cuisine with a strong and traditional taste to more refined, light, harmonious creations also thanks to the influence acquired during some trips to Asia and in particular to China.
For more information about Notti Stellate dinner- Giuseppe Mancino at Osteria del Forte and for reservations, you can send an email to firstname.lastname@example.org or call 0706464154.
Do you want to discover the creative cuisine of the Michelin starred chef Giuseppe Mancino and have a holiday full of charm and elegance? Book your stay at Palazzo Doglio in Cagliari.