What does pasta carbonara have to do with the Second World War? Where does the name “carbonara” come from? Furthermore, is there a “perfect” recipe for this dish? Come and visit us at our restaurant on May 13th and your curiosity, as well as your taste buds, will be satisfied!
History, anecdotes and 33 interpretations made by great chefs for one of the most popular dishes of the Italian tradition are enclosed in the new book by Eleonora Cozzella, La Carbonara Perfetta, published by Cinquesensi Editore and available in the best bookstores.
On Monday 13th May, starting at 7.00 pm, we are waiting for you at Tre Cristi Milano for the presentation of the volume and to taste together exemplary carbonara samples prepared by our chef Franco Aliberti and by two guest chefs whose names we will reveal in the coming days. The author will speak at the event, along with Sara Vitali for the publishing house.
Franco Aliberti, Heinz Beck, Bruno Barbieri, Enrico Bartolini, Cristina Bowerman and Pietro Leemann are just some of the names that have contributed to the realization of this project, each supplying their own version of a “perfect carbonara”. Of course we could not miss the chance to get a preface signed by Joe Bastianich, such a great fan of this dish.
The cost of the evening is 35 euros and includes three samples of the legendary first course, a dessert and a wine tasting. If you participate in the evening you will receive a free copy of the book, which the author will be happy to autograph. We are waiting for you!