The Green Plate
From EUR 25
28th Gastronomic review dedicated to the use of medicinal plants in the kitchen with competitions, dinners with multi-starred chefs and masterclasses.
The Green Plate is a gastronomic event dedicated to aromatic herbs and their creative use in the kitchen.
It includes a competition dedicated to hotel management institutes from Italy and Europe, a competition reserved for cooking enthusiasts, dinners with starred chefs, masterclasses for the enhancement of aromatic herbs and regional food and wine specialties.
Aromatic herbs, which have always characterized local cuisine, are the modern and at the same time traditional element of a cuisine attentive to trends and new sensitivities. The Herb Garden of Casola Valsenio, a botanical garden where almost 500 varieties of medicinal plants are grown, a few km from Riolo Terme, is the heart of this tradition.
The theme chosen for the 2023 edition is:
“Aromatic herbs in the circular kitchen”
PLAN
The Competitions
Thursday 23 and Friday 24 March – Hotel Institute of Riolo Terme:
competition dedicated to hotel institutes
Friday 24 March, from 2.30 to 6.00 pm – Hotel Institute of Riolo Terme:
competition reserved for all cooking enthusiasts
DOWNLOAD THE REGULATION IN PDF
The dinners
Friday 24 March, Hotel Institute of Riolo Terme:
Gala dinner with awarding of the winners (reserved for participants)
Thursday 30 March, Hotel Institute of Riolo Terme:
Starred dinner with Chef Enrico Cerea (Da Vittorio restaurant, 3 Michelin stars)
70.00 euros
The masterclasses
In the kitchen with Enrico Cerea, chef with three Michelin stars
Together with the three-starred chef, two dishes will be prepared, which can then be tasted. A unique opportunity to understand the secrets of a kitchen with an unmistakable style, the result of the experience and dedication of the Cerea family, a brand of absolute excellence in the world of catering.
Thursday 30 March from 10 to 12.30
c/o Ascom headquarters Viale delle Ceramiche 35 Faenza – Aula Kwak
Participation fee: €80
Pizza: the perfect dough, from knowing the flours to the correct leavening
But do we really know how to choose, among the many flours that we find on the supermarket shelf, the right one for our pizza? And do we know how to work it with the right times, let it rise at the right temperatures, make it crunchy and at the same time soft with the most suitable cooking method? An expert pizza maker will show us how to get the best results with Naldoni flours.
Friday 24 March from 10.30 to 13.00 and Monday 27 March from 15.30 to 18.00
c/o Mulino Naldoni Via Pana 156 Faenza RA – Aula Fermentum
cost of participation: 25 €
Participants in the masterclasses will be able to purchase company products at prices dedicated to the event
Vegetable proteins and aromatic herbs in the kitchen of tomorrow with starred chef Raffaele Liuzzi
Vegetable proteins are obtained exclusively from cereals, legumes, vegetables, fruit and oilseeds and are increasingly loved and appreciated by the public. Let's discover, together with the starred chef Raffaele Liuzzi and Natura Nuova products, many ways to treat them and cook increasingly tasty and original dishes, choosing from Natura Nuova products.
Wednesday 29 March from 17.00 to 19.30
c/o Carburo Restaurant – Imola racetrack - Piazza Ayrton Senna, 2, 40026 Imola BO
cost of participation: 40 €
Vertical of Parmigiano Reggiano paired with wines from the Tre Monti winery
Three different ages of the King of cheeses, accompanied and enhanced by the wines of this cellar, among the excellences of the Imola hills. An expert from the Parmigiano Reggiano Consortium and a sommelier will accompany us and help us discover the best of these products.
Friday 24 March from 15.30 to 17.30 and Saturday 25 March from 10.00 to 11.30
c/o Cantina Tre Monti (Imola) Via Lola 3 Imola BO – Tasting room
cost of participation: 25 €
Participants in the masterclasses will be able to purchase company products at prices dedicated to the event
Promo Masterclasses
"In the kitchen with Enrico Cerea" + another masterclass of your choice between Parmesan or pizza - euro 100.00
“In the kitchen with Enrico Cerea” + "Vegetable proteins in the kitchen of tomorrow with the starred chef Raffaele Liuzzi" - euro 110.00
"Vegetable proteins and aromatic herbs in the kitchen of tomorrow with the starred chef Raffaele Liuzzi" + another masterclass of your choice between that of parmesan or pizza - euro 60.00
"Pizza: the perfect dough, from knowing the flours to the correct leavening" + "Vertical Parmigiano Reggiano paired with wines from the Tre Monti winery" - euro 40.00
"Vegetable proteins and aromatic herbs in the kitchen of tomorrow with starred chef Raffaele Liuzzi" + "Pizza: the perfect dough, from knowing the flours to the correct leavening" + "Vertical Parmigiano Reggiano paired with wines from the Tre Monti winery" - 80.00 euros
MEETING POINT
Various venues (see program)
INFO AND RESERVATIONS
iat.rioloterme@imolafaenza.it
+39 0546 71044
Additional Information
- Category
- enogastronomia
- meeting_point
- Various locations
- Orario di ritrovo
- see program
- City
- Riolo Terme