Chez Valcucine with Miele and Fattorini in Roma Trastevere: a series of events dedicated to quality kitchens

Chez Valcucine with Miele and Fattorini in Roma Trastevere is the first appointment in a series of events dedicated to quality kitchens, promoted by Valcucine and Miele Italia in collaboration with Barone Pizzini, and developed with Zelo Networking by Lorenza Dalla Pozza.

Much more than just a partnership. It is a sharing of the core values of the three brands – well-being, timelessness, innovation, and sustainability – that have joined forces to amplify the power of their message. Improving people's well-being and lives through timeless, enduring projects beyond trends; innovating through research and new communication methods; choosing materials and raw ingredients obtained through sustainable processes. This approach leads to excellence.

Chez Valcucine with Miele, a unique and engaging format with Chef Antonio Romano, Pastry Chef Giuseppe Amato, and Mixologist Lucas Kelm.

The Rome event at the Valcucine Roma Trastevere | Fattorini showroom was designed to offer a unique experience combining culture and fine cuisine. This model of authenticity aimed to build solid, long-lasting relationships with industry professionals and stakeholders. Guests were taken on an exclusive culinary journey: tradition, innovation, and sustainability came together in a blend of flavors and sensations.

Mixologist Lucas Kelm kicked off the evening by interpreting the value of Sustainability in the world of cocktails. He crafted unique creations such as the “Pomelo by Valcucine Roma Trastevere | Fattorini” a cocktail made with local and sustainable ingredients like pink grapefuit pomelo bitter, Martini rubino, and Timut pepper. Other cocktails of the evening included the elegant “Italicus by Lucas”, a blend of Italicus, orange bitter, and tonic water, the refreshing “Bubbles” with Amarico and Ginger Ale, and the after-dinner “Triple Orange Tonic” with Gin Mare, orange and tonic water.

Chef Antonio Romano delighted the participants with its selection of appetisers that told the value of the Timelessness. For the main course, Antonio Romano celebrated the value of Well-being with a risotto made with sour butter and fermented black lime, followed by veal carpaccio fillet with vignarola, offering unique and exclusive flavor combinations.

Finally, pastry chef Giuseppe Amato showcased the value of Innovation with bold reinterpretations of classic Italian desserts. His menu enchanted guests with modern takes on tiramisù, Sicilian cassata, (CBL) coconut banana and lime, and chocolate choux with pistachio namelaka.

A special thanks for the wonderful success of the evening go not only to our collaborators Miele, Barone Pizzini and the welcoming host Fattorini, but also to the many attendees, including architects and industry professionals such as Silvia Cicchinelli and Gianfrancesco Aliano of AGA Studio, Fabio Cipriano and Emanuela Carratoni of Cafelab, Matteo Serafini, Salvatore Festa, Ka Ho Lee (Nemesi Architects), Matteo Sabetta, Daniele Stolfi of Archside, Giada Santoni, architect Maria Acrivoulis, Raffaela Macchi and Roberta Di Salvo of DisMach Studio di architettura, Valeria Murzilli, Barbara Desideri (id4), Antonio Marco Alcaro, Loredana Vetere, Gianfranco Tringali, Marta Suarez, and Luca Nardoni (Lab36).

The “Chez Valcucine with Miele” project ultimately represents a sensory and cultural journey showcasing excellence through the shared values of the collaborating brands. This initiative not only leaves a lasting impression but aims to become a virtuous model of sharing and excellence. The first stop in Rome has laid the groundwork for a journey filled with discoveries, emotions, and new connections, set to continue with upcoming events in Rome, Turin, and Milan.
Stay tuned!