Rome, 3rd September 2013- On September 14th, Il Pellicano in Porto Ercole will host an exclusive gourmet night, where, for the first time, three Grand Chefs of the calibre of Antonio Guida, resident chef, Lanshu Chen, from Le Mout restaurant in Taiwan, and Norbert Niederkofler, from Ristorante Hubertus at Hotel Rosalpina di San Cassiano, are going to work together in the kitchen. They will create a m enu combining the flavours of the eastern and western cuisine, northern and southern culinary traditions to give life to a perfect symphony of taste.

During this special six-hand dinner the typical flavours of Maremma are going to be reinterpreted with creativity and technique by Antonio Guida -who stands out for his meticulous attention to every detail – and combined with Norbert Niederkofler\’s creations from the South Tirolean tradition, showing a deep respect for nature and the rigorous search for quality products. Finally, they will be enhanced by the perfect balance of sweet and sour, bitter and umami of the delicate and fascinating dishes by Lanshu Chen.

The three Grand Chefs have worked in some of the most prestigious kitchens in Europe and in the USA, such as Eckart Witzigmann in Munich, David Bouley in New York, The French Laundry in California and Pierre Gagnaire in Paris. Thanks to these meaningful professional experiences, they have become familiar with an endless range of flavours, have learned m any different techniques and acquired the skills that allowed all of them to win international awards and to conquer even the most demanding palates.

On September 14th the legendary hotel on the Argentario coast is going to host a gourmet show never seen before, which will feature the culinary art of three among the most fascinating chefs of the international arena.

For the occasion an eight courses menu is going to be served, which will be opened by an Aperitivo prepared by the resident chef. The dinner will continue with two creations by Norbert Niederkofler: Lavaret accompanied by chard stalks, lemon balm, lichens and beeswax and Orzotto with Alpine herbs and lemon verbena.

The trip through flavours is going to continue with Antonio Guida, who will serve his Stuffed ravioli with roasted tomatoes, rocket sauce, grilled small cuttlefish and burrata followed by two dishes by Lanshu Chen: Scallops with caviar and botargo a nd Stuffed tomato with pig’s jowl and Po rcini mushrooms.

The dinner is going to end with Ficatum chicken breast with cannellini, algae, lime and e sea snail cream and with the dessert Pistachio chocolate, milk and fior di sale ice cream by Antonio Guida.

Notes:

IL PELLICANO HOTEL

Located in an area offering absolute peace and quiet, Il Pellicano looks onto the unspoilt waters of the sea off the Tuscan coast, offering guests a dream of a setting.

Composed of six cottages and a central structure, the hotel is surrounded by centuries-old olive trees, cypresses and fragrant Mediterranean maquis. There are a total of 34 rooms, 5 junior suites and 11 deluxe suites.

The central building of the complex features a pleasant succession of typical Tuscan-style corridors, vaults, niches and passageways that host the reception area, the bar, Ristorante Il Pellicano with its two Michelin stars and the Pelliclub health and beauty centre.

Address: Localit