Contemporary mountain cuisine will take center stage on Thursday, July 16, at 7:30 p.m., at the Pierre Alexis 1877 restaurant in Courmayeur, with a four-handed dinner prepared by owner-chef Stefano Alessandro Marchetto and chef Michele Talarico, executive chef at Téa del Kosmo in Livigno.
The products of two regions—the Aosta Valley and Upper Valtellina—come together through shared techniques and visions. Marchetto and Talarico have created a collaborative menu that showcases the finest ingredients from the two Alpine valleys, establishing a gastronomic dialogue between Aosta Valley foraging, preserves, and fermented foods, and the rigorous simplicity of Valtellina.
“A rare evening,” comments Stefano Alessandro Marchetto, “ “where two visions of the mountains come together to tell the story—through food—of the contemporary identity of the Alps.” In the A six-course menu, three courses by Chef Marchetto and three by Chef Talarico: Kushiyaki of sheep and lard marinated in escabeche, apple and barberry ketchup , red turnip and grayling, Felicetti Monograno fusillone, stock made from cooking scraps, and barberry; Trout, pickled cherry blossoms , sorrel, and red endive. The meal concludes with rhubarb, basil, and elderberry; tree trunk and wild berries; and birch sap .
