IN ACTION: Serving up mouthwatering Risotto alla Milanese are Luke Piccolo, Giovanni Pilu and genius behind the religious experience risotto Alessandro Pavoni. Picture: Hannah Higgins.Wagga couple Bev Boney and Tony Whelan are no strangers to the pleasures of fine dining.
As Taste Riverina wrapped up at the weekend in a dramaticyet intimate finale the couple were two of a group watching in fascination as celebrity chefsGiovanni Pilu and Alessandro Pavoni demonstrated culinary genius in action at Griffith’sLimone restaurant.
The secret to making good pastaPilu and Pavonishared thesecrets to a perfect pasta and rich risotto with their captive audience –but also took the opportunity to share a deeper message about seasonality and sustainability.
“Australian produce is some of the best in the world,” Mr Pilu said to those gathered.
Secrets to cooking pasta “But people don’t understand seasonality – it is crucial we teach people to eat what is in season.”
Chefs’ secrets shared | Photos | Videos TweetFacebookHow to fold CulurzonesSaturday’scelebrity chefsboth served as mentors to local restaurateur Luke Piccolo, a man who is changing the dining scene in Griffith by focusing on seasonality and showcasing the Riverina’sown high quality and competitiveproduce.
“I did my training with Giovanni and worked with Alessandro and I really look up to them, they just have so much experience,” Mr Piccolo said.
A big part of the Taste Riverina movement, Mr Piccolo said he was hopeful more events focused on celebrating the region’s fine foods and wines would eventuate into the future.
“We can definitely do it and if there is a demand we will do it,” he said.
Attendees on the day were treated to a mouthwatering menu including Risotto Alla Milanese, Ossibuchi, potato and mint ravioli with burnt butter and sage, oven roasted suckling pig and homemade canoli.
This story Administrator ready to work first appeared on Nanjing Night Net.