The italian chefs
The italian chefs
The ambassadors of the Italian gastronomic excellence for this event are three young and talented Chefs: Giuseppe Iannotti from Krésios Restaurant, Christian Milone from Trattoria Zappatori and Eugenio Boer.
They are well known in our Country and they have been celebrated by gastronomic critics. These three friends are experienced with the use of fresh truffle and have achieved resounding success in many different events.
Cucina: creazioni con Tartufo They have already cooperated with Tartuflanghe during Collisioni 2013, the International Music & Literature Festival, which took place in Barolo in July. The Chefs worked together and prepared delicious dishes for the authors, the guests and the artists of the event: Ian McEwan, Roberto Saviano, Vidia Naipaul, Jamiroquai, Giuliano Sangiorgi, David Grossman e many others were delighted by their kitchen.
Their fantastic dishes were realized with the fresh truffle selected by Tartuflanghe.
Eugenio Boer
Eugenio was born in 1978. He loved cooking since he was 13. He trained his qualities with Alberto Rizzo in Palermo, Kolja Kleeberg in Berlin, Gaetano Trovato in Colle Val d’Elsa, Norbert Niederkofler in Val Badia. From 2011 to 2013 he worked in Milan at Enocratia, the “Governo del Vino”, one of the most interesting restaurants in the last years. Now he is working at “Fishbar de Milan” in Milano. Winner of the “Bia Cous Cous & friends” award and special mention at Premio Birra Moretti Grand Cru 2012.
Chef Ristorante Krésios
Giuseppe Iannotti
Giuseppe Iannotti, born 1982, has been cooking since he was 6. He is graduating in computer engineering but then he came back to his true love and formed as autodidact. His cooking is featured by “research, inspiration, imagination and extemporaneity”. Since 2011 Giuseppe is leading the Krésios, benchmark for the cookery in Campania (southern Italy). Awarded as “Giovane dell’anno” for the Espresso and “Premio vent’anni” by San Pellegrino. He participated also to the San Pellegrino Cooking Cup 2013. He is also in the Jeunes Restaurateurs D’Europe group. In 2013 he was been awarded with one Michelin star.
Christian Milone
Christian Milone, born 1979, is executive chef at the Trattoria Zappatori. He attended the culinary institute in Pinerolo and he was shaped in the kitchen of Enrico Crippa, (Piazza Duomo di Alba). His cookery is strongly bound with the Piedmontese tradition, developed with creativity in the family restaurant. In the Gastronavicella (its laboratory for new recipes) Christian can experiment his creativity. In 2012, winner of the Birra Moretti Grand Cru Award, sponsored by Birra Moretti and Identità Golose. He is in the Jeunes Restaurateurs D’Europe group and was awarded asTop Chef di domani by the Touring Club Guide 2013.