Between recovery and flavors is a special evening, a close encounter between signature cuisine and spontaneous nature, hosted in the warm intimacy of casa B.
The protagonists of the dinner will be Cesare Battisti, chef and owner of the famous Ratanà restaurant in Milan, and Alessandro Di Tizio, forager and expert in wild herbs and forgotten ingredients. Together they will create a gastronomic journey that celebrates the Lombard tradition in a contemporary way, with particular attention to sustainability, the territory and the valorization of small producers.
The dishes will be prepared and described live by the two protagonists, right in front of the guests, all seated around a large convivial table overlooking the kitchen. It will be an immersive experience, made of authentic flavors, stories of collected ingredients and recovered recipes, between technique, respect and spontaneity.
A dinner that is also a tale told by many voices, among woods and farmhouses, steaming pots and culinary anecdotes, designed for those who love real food and the stories it brings with it.
Both Cesare and Alessandro are members of the Tempi di Recupero association, a network of chefs, artisans and innkeepers who work against food waste.
A dinner with a 4-course menu including drinks.
From the 26th reservation onwards, guests will be seated at a shared table on the terrace of Casa B., which the chef and Alessandro will also visit to discuss the dishes. In case of bad weather, tables will be set up for everyone inside House B.
GUESTS
Cesare Battisti – is one of the most influential chefs on the Milanese and national gastronomic scene. Born in Milan in 1971, he is known for his deep connection with the Lombard culinary tradition, which he reinterprets with contemporary sensitivity and great respect for raw materials. After having gained a solid training path in the kitchen – between taverns, classic restaurants and important experiences in Italy and abroad – he found his personal voice in the rediscovery of the territory.
In 2009, together with his partner Danilo Ingannamorte, he founded Ratanà, a restaurant located in the heart of the Isola district in Milan, inside a historic building from the 1920s surrounded by a park. Ratanà has quickly become a point of reference for those seeking authentic but lively Milanese cuisine, far from clichés: dishes such as risotto giallo, ossobuco or cassoeula are presented with balance, elegance and attention to seasonality.
In addition to his work in the kitchen, Battisti is very active in the field of food sustainability and the promotion of local agriculture. He is one of the promoters of the short supply chain and of ethical catering, which focuses on the direct relationship with small producers and the quality of the ingredients. He has participated in numerous projects related to food education and the defense of biodiversity.
Authenticity, rigor and passion are the key words of his cuisine. With Ratanà, Cesare Battisti has been able to breathe new life into the Milanese tradition, making it the protagonist of a modern and conscious gastronomic narrative.
Alessandro Di Tizio – is a gastronome from Abruzzo with a background at the University of Gastronomic Sciences in Pollenzo, founded by Carlo Petrini. Since her thesis in Ethnobotany — now published — she has undertaken a journey to discover the traditions linked to the use of wild plants and ancient agricultural varieties, exploring Italian and international territories.
Growing up in the cultural ferment of Slow Food and Terra Madre, he developed a deep passion for foraging, ethnobotany and food scouting. After graduating as a chef from the Niko Romito Academy in Castel di Sangro, he spent four years in the Research & Development Center of the Mirazur restaurant in Menton (France), awarded among the best in the world.
Today he supports the teaching activity of the University of Gastronomic Sciences of Pollenzo and holds lessons and workshops in Italy and abroad. It carries out educational projects immersed in nature, with particular attention to children and young people, with the aim of transmitting knowledge, curiosity and respect for the plant world.
Includes
- 4 course narrated dinner with drinks included
