At the Porto Cervo Wine & Food Festival, Max Mascia's (Michelin) stars shine. For the exclusive dinner of the 14th edition , scheduled for Saturday 10 May , Cala di Volpe will offer the stage to the chef and owner of the prestigious San Domenico restaurant in Imola, two Michelin stars.
In collaboration with Maurizio Locatelli and Michele Bacciu, Culinary director and Executive chef of the emerald hotel, Mascia will sign a special menu, which will revisit traditional Sardinian dishes, accompanied by the signature dishes that have made San Domenico an icon of catering. Appetizers based on fried tortellini, followed by carasau bread chips with mortadella and mussel celery and bottarga mousse, and shrimp and bacon, with basil pea emulsion, a first course that is a classic of Mascia's cuisine and his restaurant, the famous egg in ravioli "San Domenico", with 24-month parmesan and seasonal truffle, and a second course inspired, instead, by Sardinian tradition, reinterpreted in collaboration with Locatelli and Bacciu: the crispy suckling pig. Finally, the grand finale with strawberry meringue and myrtle reduction.
The gala dinner is part of the varied program of the Porto Cervo Wine & Food Festival, the boutique event dedicated to the best of Sardinian and national wine and food production: the event will take place from 8 to 11 May at the Porto Cervo Conference Center, with the first two days dedicated to industry professionals and national and international buyers and the other two to the general public of enthusiasts.