The Joy of Conviviality
At Querciabella, we believe there’s nothing more satisfying than bringing people together around a table, sharing good food and wine in a warm and lively setting.
To recreate those genuine moments of conviviality, we teamed up with Bontasana, the revolutionary gluten-free pasta created by food designer Monia Caramma and Sebastiano Cossia Castiglioni, owner of Querciabella. Together we launched “The Joy of Conviviality”, a culinary project that celebrates the food, the people eating it, and those who grew, harvested and cooked it.
Ten talented chefs from Italy and from all over the world took part in the project: they tasted our Mongrana 2019 and created a unique, plant-based pairing with one of Bontasana’s pasta shapes.
We are delighted to share with you all the recipes inspired by the happy match of Pasta and Wine. Buon Appetito!
Francesco Locatelli · Agriturismo Polisena, Pontida
Francesco Locatelli is the talented chef at Polisena L’altro Agriturismo, the eco-sustainable venue in the province of Bergamo, serving exclusively organic cuisine. His signature style is to meld tastes and sensations so he has created a textural dish that gratifies even the most discerning palate. Thanks to its simplicity, you can try this recipe at home: Bontasana’s Sorghum Mezze Maniche, Breme red onions, raspberries and almonds.
Paolo Baratella · Linfa Restaurant, Milan
Paolo Baratella, vegan chef and lover of global cuisine, puts respect for every living being, for the seasonality of products and of those who grow them, at the centre of his craft. He currently works at Linfa, the go-to restaurant in Milan to enjoy plant-based dining at its finest. He reinterpreted Summer with Bontasana’s White Corn Mezze Maniche.
Emanuele Di Biase · VEGANOK Academy, Perugia
Luca Gubelli · CampZero Resort, Champoluc
Matteo Maenza · Lefay Resort, Gargnano
Matteo Maenza is the Executive Chef at Lefay Resort & SPA. All the ingredients in Maenza’s contemporary cuisine are locally farmed and sourced to respect the environment, the seasonality of the produce and the guests’ well-being. Try his recipe with Bontasana’s White Corn Fusilloni with Turmeric and Sarawak Pepper.
Tina Barrat · MA Restaurant, Hong Kong
Jim Masters · Stem and Glory Restaurant, London
Francesco Cury and Ugo Federico · Recines Restaurant, Bruxelles
Racines is an authentic Italian trattoria run by Francesco Cury & Ugo Federico in the heart of Brussels. Chef Ugo Federico chose to reinterpret the traditional Pasta alla Puttanesca recipe in a “virtuous” cruelty-free version. Try his recipe with Bontasana’s White Corn Pipe Rigate with Spirulina.
Sebastian Sandor · Héritage Restaurant, Gent