Join Executive Chef Fortunato Nicotra for a special evening dedicated to an international cultural movement designed to reduce food waste. In Italy, this idea has been around for a long time, and is simply called “cucina povera.” It’s a concept that Lidia Bastianich has been teaching her television viewers and customers for years. Do you have leftover bread? Use it in a chocolate bread parfait, in passatelli for soup, or create a Tuscan style ribollita or pappa al Pomodoro. Executive Chef Nicotra practices this cultural movement every day in the Felidia kitchen and looks forward to sharing some of his ideas in techniques that can also be incorporated in the home kitchen, such as utilizing banana peels, lobster shells,
leftover cheese rinds, citrus zest, and much more.
Crudo di Pesce
Zero Waste idea: Use the lemon to create a citrus zest salt.
2014 Ottaviano Lambruschi Vermentino, Liguria
Spring Vegetable Soup
Zero Waste idea: Use the ricotta water, Grana Padano rind and vegetable peelings
for the soup base.
2015 Abbazzia di Novacella Kerner, Alto-Adige
Zero Waste idea: Use the lobster shell for the broth.
2014 Bastianich Vespa Bianco, Friuli
Rigatoni Cacio e Pepe
Zero Waste idea: Use the cheese rinds in the pasta water to cook the rigatoni.
2013 Rivetto 'Ca Vanin' Barbaresco, Piemonte
Strip Loin Tagliata, Crostone di Ribollita with Three-Meat Meatball
Zero Waste idea: Use day old bread for the side dish and meat scraps to create the 3-meat meatball.
2010 Gulfi Nero d'Avola 'Neromaccarj', Sicila
Brioche Chocolate Bread Pudding, Caramelized Citrus and White Chocolate Orange Ice Cream, Crispy Banana Peel
Zero Waste idea: Use day old bread for the pudding, banana peel for the dessert
Rare Wine Co. Verdelho Madeira 'Savannah'
Price is $ 245.00 per person.
For more information, contact Jennifer Tillerson, 212.758.1479 x 208