The evening began with an aperitif with typical products and prosecco, while the enveloping notes of the piano gladdened those present. A red carpet has shown the way to taste, passing through laser writings dedicated to the association that alternated along the mountain slope.
Once they were accommodated inside the panoramic gondolas of Carosello 3000, elegantly set up to make guests feel just like at a high-level restaurant table, the participants were able to take part in a four-course dinner, invented in the past years by Mattias, cooked for the occasion by some of the Chef part of the Association as well as friends of the starred Chef. A meticulous organization that split the second, in which everyone, from waiters, maître, sommelier and chefs, had to strictly adhere to make possible the table service that had to be performed while the gondolas were moving in the departure and arrival stations of Carosello 3000.
Guests were greeted by the Salmon Cocktail marinated with melon, strawberries, asparagus and mandarin eggnog accompanied by a Venus rice and charcoal breadsticks and a glass of Alghero Rosato - Doc 2018, which they were able to enjoy just as the gondola began its climb towards 3000 meters. The first course was served at high altitude: egg-shaped tortelloni stuffed with amatriciana and pecorino romano cheese, accompanied by a tomato-flavored morsel and a glass of Alpi Retiche - IGT Rosso 2018; the middle stations allowed the participants to enjoy a show of lasers, colored lights and music. To cheer the ascent, on the other hand, veal cheek cooked 36 hours at low temperature with sforzato wine, accompanied by a polenta taragna foam and a mignon with red wine and shallot, on the notes of a glass of Valtellina Superiore Sfursat DOCG 2014. To close the travel into taste, the chefs brought to the table what for many aspects is remembered as one of the most iconic dishes of Mattias, -Forbidden to smoke-, a fondant, coconut, tobacco and rum cigar, accompanied by Anghelu Ruju Alghero Rosso Liquoroso - Reserve DOC 2005.
<< Since the Association was born, the aim of all of us has been to carry on the professional path that Mattias had undertaken: a path not only to allow the evolution of Valtellina and Livigno cuisine, but also and above all a path made of values, dedication and commitment - commented Fausto Silvestri, of the Mattias Association - In addition to the Mayor Bormolini, the Livigno institutions and all the dinner participants, we would like to address our thanks to all Chefs, staff and all those who have made it possible to organize this particular dinner and help us to continue the other initiatives of the Association >>. To close the magical evening was a charity auction open to everyone, during which the unpublished creations of 7 local artists were beaten, who for the occasion followed the theme - Remembering Mattias-, remembering with their works, the smile, the dreams and the successes of the Chef.
<< Thanks also to all those who participated in the auction - continued Fausto Silvestri - who allowed us to collect a large sum that will be awarded as scholarships to deserving students of the Superior Hotel Schools of Lombardy and Trentino Alto Adige during the third edition of the Mattias Peri Competition, to help them cultivate their culinary skills and their passion, just as Mattias would have liked. With this first edition of -A Mattias' Dream-, we finally managed to make that desire expressed by Mattias about 20 years ago to become a reality: with the help of all of you, we hope to be able to continue paying tribute to him by teaching to future generations its values, its cuisine and its smile >>.
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