GICO and CHIC: great Chefs choose the induction range

During the second and third stages of IN THE KITCHEN TOUR – the BtoB network created by the CHIC Association – the GICO induction range was the star of the gourmet proposals of the participating chefs!

14 May 2018 – Pavia

The second stage of the tour dedicated to world-class cuisine took place at Villa Necchi Alla Portalupa in the charming setting of Parco del Ticino, not far from Milan. ‘Let’s just enjoy this day to the fullest, since cooking is first and foremost about having fun.’ These were the words pronounced by Resident Chef Antonio Danise at the opening of the event.

Many chefs took turns to cook on GICO ranges, improvising a dish made with the ingredients supplied by the companies attending the event. Induction technology was used to make the following dishes:

Amberjack tataki, foie gras, king trumpet mushrooms, strawberries and cherries by Chef Andrea Alfieri.

Beer risotto, mibuna, lemon verbena and cherries by Chef Michele Mauri.

Poached goose egg, specially made by Chef Federico Beretta for Chairman Raffaele Geminiani.

‘These technologies and equipment allow us to work easily and, as for space and ergonomics, Gico offers just what we need!’ said Chef Patron Antonio Danise.

5 June 2018 – Genoa

For the third stage, CHIC came to Liguria for the first time, at Il Marin – Ristoro del Porto Antico, the gourmet restaurant of Eataly Genova. For years, Eataly has been a place for selecting, collecting and promoting excellent Italian food and wine worldwide, and thus is consistent with the principles that have guided GICO and CHIC since their inception.

On this occasion, Chef Moreno Tavernelli, Sales Agent at SELECTA, and Enrico Bergonzi, Chef Patron of the Al Vèdel restaurant in Parma and CHIC associate, demonstrated their culinary talent and techniques by creating two dishes together using the 4-zone induction range.

‘It is reliable and powerful.’ This is how Chefs Tavernelli and Bergonzi defined the MIA monobloc, which they used together to make two of the most appreciated creations of the day. The first dish was an Ōra King salmon millefeuille with crispy pan muesli and piquillo peppers, whereas the second one was amberjack with yoghurt and Culatello ham.

Gico, Chic and Eataly are united by a common vision: to find and promote Italian excellence worldwide.

NEXT STOP? The next event of the IN THE KITCHEN TOUR 2018 is scheduled for 20 June at Ristorante 21.9, owned by Chef Flavio Costa, at Tenuta Carretta in Piobesi d’Alba (Cuneo).