A fragrant thread, a Mediterranean connection, links Tortona (AL) and the Sorrento peninsula: Anna Ghisolfi brings her gourmet vision of Tortona strawberries and roses to Festa Vico, one of Italy's leading food festivals organized by two-starred chef Gennaro Esposito, taking place from June 10th to 12th in the characteristic Campanian village of Vico Equense.
### Participation of Anna Ghisolfi
Anna Ghisolfi, who Esposito saw at work and appreciated during the event “Gli Oscar del Gusto”, will participate on Tuesday 11 June from 19 pm until late in the evening in “La Repubblica del Cibo”, the highlight of the Festa Vico event. Here, thousands of people animate the picturesque streets and squares of Vico Equense to taste the culinary delights prepared by renowned chefs from all over Italy.
### A Combination of Scents and Flavors
“I am honored to have been invited by Gennaro to participate in this important event, a great celebration where time, sentiment and great Italian cuisine are the protagonists,” explains Chef Anna Ghisolfi. “And where I bring the seasonal aromas of my land condensed in one of the traditional dishes of Tortona, an area between Piedmont and Lombardy.”
### The Recipe 'Rice, Strawberries, Tomatoes and the Scent of Roses'
At her station, Anna Ghisolfi offers guests her cult recipe 'Rice, strawberries, tomato and rose scent' where the intense scent of Viguzzolo strawberries mixes with the fragrance of roses that perfume the countryside. This combination takes the precious early fruits of Tortona on a journey of taste and memory to the Sorrento coast.
### 2024 Edition of Festa Vico
“There is feeling” is the main theme of the 2024 edition of Festa Vico; a claim that is more than ever similar to Anna Ghisolfi's cuisine, which is a cuisine of the heart and of continuous re-falling in love between an ingredient and its habitat, between the perfect union and the desired contrast.
### Anna Ghisolfi Restaurant
Sitting at Anna Ghisolfi's table is a bit like entering a garden dotted with flowers, buds, berries, centuries-old trees and wild herbs. After an overture told through several tastings, first and second courses arrive where the color is music to the eyes and the flavor is joy for the palate. Playing on tradition and products, but always wanting to put a note of topicality on the plate, the menu is filled with suggestions of recipes, border dishes, personal experiences and quotes from around the world. To close the journey comes a binge of "sweet non-sweet" amuse bouche, where the chef plays with salty and sugary balances between chocolate, spices, candied fruit and dried fruit. The result is a joyful and fresh cuisine, with a metropolitan verve, with clean flavors and intriguing combinations and where Anna manages to transform everyday ingredients into haute cuisine preparations.
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