[:it]Aperitif at Court[:]

[:en]When the King, the Queen and their Court moved to the Stupinigi Hunting Lodge it was always a cause for celebration: sumptuous receptions, hunting trips in the surrounding woods, balls and above all large banquets, the most awaited and welcome events in every season. It was not uncommon that to amaze guests and cheer diners, the royals relied on the best chefs around, often recalling them from France but also drawing on the big names who were already known and appreciated throughout the Kingdom.

Today there are no more royals, or at least they no longer reign as they did then, but the taste for receptions and good food does not seem to have gone out of fashion, especially in a city like Turin, cradle of the great international pastry making, of the aperitif and of eating well. On Thursday 21 April, right at the Palazzina di Caccia di Stupinigi, the first edition of "Aperitivo a Corte" will be staged, an event with many suggestions that is configured as a triumph of the Savoy tradition in a context that today more than ever knows how to look with awareness of the future. There will be an aperitif, obviously, curated and prepared live by the internationally renowned bartender Walter Gosso in collaboration with Martini, partner of the event; there will be a cooking show by Cristian Pirrelli, Chef of the Bistrot and owner of the EOS Restaurant, one of the most well-known and appreciated young talents in the city; there will be the Palazzina di Caccia di Stupinigi which will host the event and, what is more unique than rare, there will be a large exhibition of global appeal to act as a backdrop and at the same time as a co-protagonist of an evening that promises entertainment.

The exhibition in question is called Queens & Kings of Chefs, an initiative that intends to put Italian food and wine excellence at the center of attention, through a thematic exhibition and a series of events that encourage meetings between the most significant interpreters of this art and the territory that hosts them. It is a multimedia journey that promises to let spectators live the experience of the cuisine of a large restaurant, in which to exercise all the sensorial dimensions and try to imagine what happens on the other side of the room when we sit down to eat. At the same time, a photographic and documentary gallery, made available by the greatest protagonists in the history of Italian catering, will accompany guests on a fascinating journey through food, wine and culinary stars. The objective is to reflect and make people reflect on the social and cultural importance of a great contemporary chef, understood not only as a creator of dishes but as a custodian of a heritage made up of traditions, recipes, flavours, combinations and above all enhancer of products and territories. The protagonists of this journey will be Massimiliano Alajmo, Guido and Lidia Alciati, Matteo Baronetto, Heinz Beck, Massimo Bottura, Antonino Cannavacciuolo, Giuseppe and Mirella Cantarelli, Moreno Cedroni, Enrico and Roberto Cerea, Antonello Colonna, Carlo Cracco, Enrico Crippa, Pino Cuttaia , Gennaro Esposito, Alfonso Iaccarino, Antonia Klugmann, Paolo Lopriore, Valentino Marcattilii, Gualtiero Marchesi, Aimo Moroni, Norbert Niederkofler, Davide Oldani, Angelo Paracucchi, Piergiorgio Parini, Fabio Picchi, Valeria Piccini, Fulvio Pierangelini, Niko Romito, Nadia Santini, Davide Scabin, Salvatore Tassa, Mauro Uliassi, Gianfranco Vissani.

At the end of the gallery, spectators will pass through a series of educational rooms dedicated to the daily dimension of the Restaurant explained on video directly by the Chefs. The itinerary will end with a look at the future and the Queens and Kings of tomorrow, that is, the young chefs who nowadays are considered the most suitable to take up the legacy of the sacred monsters protagonists of the exhibition. An exceptional setting for an event of great charm that is still incredibly new in Turin, one of those cities that have the Courts, the aperitif and perhaps the best food and wine tradition in Italy. On April 21st, thanks to Silver Class and To Be, all these ingredients will be expertly mixed in a single evening that promises to be full of history, culture and art of knowing how to drink and how to eat.[:]


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