CONTAMINATION IN THE KITCHEN
Stazione Leopolda - Teatro dell'Opera - Area Ring
Blends of flavors, consistencies and cooking processes conquer the culinary scenes of the whole world with engaging gastronomic proposals that break down barriers and allow taste to triumph. Contamination is culture, creativity, a desire to experiment and unite. This will be explained by: Karime Lopez chef at the Osteria Gucci in Florence, Giulio Picchi of the Ristorante Ciblèo in Florence, Claudio Liu, patron of IYO and of the new IYO Aalto both in Milan, and the journalist and researcher into world cuisine, Vittorio Castellani (Chef Kumalé).