In 1997, the three Michelin stars of the ‘Don Alfonso’ were, in absolute terms, those assigned more to the south throughout Europe. For Alfonso Iaccarino, still considered among the greatest exponents of the Mediterranean bell kitchen, they were the culmination of a career made of passion and sacrifices, shared with his wife Livia and with the fantastic fifth scene of Sant’Agata dei Due Golfi, where even today the restaurant is the lighthouse of world cuisine.
“The announcement is important,” anticipates Oreste Primatesta, chairman of the Committee ‘Le Stelle sul Lago d’Orta’ Onlus. “Iaccarino this year will be on Lake Orta, host of the now usual evening dedicated to solidarity, now in its eleventh edition. The appointment is Monday, October 24 at the Pettenasco Approval. An event that, over the years, has seen the participation of the great protagonists of Italian cuisine – from Gualtiero Marchesi to Mauro Uliassi, from Aimo and Nadia Moroni to Gennaro Esposito, Massimiliano Alaimo, Luisa Valazza, Enrico Cerea, Giancarlo Perbellini, Pino Cuttaia and then other well-known names of Italian-made catering abroad, such as Diego Masciaga, general manager of the tristellato Water Side Inn, in Bray, near London.
Not to mention the current great protagonist of Italian cuisine in the world, today awarded as the best restaurant ever: Massimo Bottura, who was with us in 2012 “. Thanks to the presence of Iaccarino – underlines Roberto Restelli, already ‘head of the Michelin Guide Italy edition, vice-chairman of the committee’ The Stars on Lake Orta Onlus’ – “we will have two great protagonists of the kitchen in the kitchen: in fact there will be Antonino Cannavacciuolo, always among the protagonists of the event, as well as four other Michelin starred chefs and Vco: Marco Sacco, Marta Grassi, Massimiliano Celeste and Fabrizio Tesse. It will be an ‘all-champagne’ evening with very high-quality matches “. An absolute novelty of this edition is the aperitif with the creations based on gourmet pizza by Antonello Cioffi of the ‘Piedigrotta’ of Varese, together with the traditional oysters and champagne and the cheeses of ‘La Casera’ by Eros Buratti; instead, the now traditional ‘after dinner’ has been confirmed with the Leonardi Riserva Gorgonzola and the Cascina Eugenia Pettenasco Grappa. Another novelty: the “Emerging Chef” Award of the territory was introduced, which after various reports, was identified in Giorgio Bartolucci of the Eurossola restaurant in Domodossola.
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