28.07.2017 at 7.30pm

THIS WILL BE THE THIRD APPOINTMENT OF OUR GOURMET AGENDA
ORGANIZED BY RESTAURANT STUDIO QULINARNE IN CRACOW.
OUR GUEST WILL BE RAFAŁ KOZIORZEMSKI.

 

Giacomo Monzali

Giacomo Monzali

IN ORDER TO MAKE A BOOKING PLEASE CONTACT: biuro@studioqulinarne.pl PHONE: +48 12 430 69 14
PRICE:
7 COURSES SET MENU: 290 PLN/person
WINE PAIRING: 240 PLN/person

 

04.04.2017 at 7.30pm

THIS WILL BE THE SECOND APPOINTMENT OF OUR GOURMET AGENDA
ORGANIZED BY RESTAURANT STUDIO QULINARNE IN CRACOW.
OUR GUEST WILL BE DIEGO ROSSI.

 

Giacomo Monzali

IN ORDER TO MAKE A BOOKING PLEASE CONTACT: biuro@studioqulinarne.pl PHONE: +48 12 430 69 14
PRICE:
7 COURSES SET MENU: 290 PLN/person
WINE PAIRING: 240 PLN/person

 

CHEF DIEGO ROSSIGiacomo Monzali

The driving force behind Diego Rossi’s actions is passion for cooking which he discovered in his childhood years. Im May, his Trattoria was opened. TRIPPA is the product of collaboration with Petro Caroli, the originator of their blog Singerfood and for more than a decade the head of the best Italian restaurants.


The first test for Diego Rossi was a restaurant at the Bauer Hotel in Venice in 2006 where he worked for Chef Giovanni Ciresa which now teaches at ALMA. Diego made significant progress in 2008 while working in St. Hubertus with Norbert Niederkofler** and, one year later, with Alfio Ghezzi’s in a newly opened restaurant, Locanda Margon*.


year after year it became increasingly clear for him that the more satisfying and consistent way for his perfectionist nature would be to run his own kitchen. It turned out, however, that time for that not yet come. Waiting, he accompanied Juri Chiotti’s Restaurant Delle Antiche Contrade. It was an important experience for him and allowed to understand what the critics were really expecting from an aspiring for a Michelin star chef which he won.


Rossi does not use techniques that change the essence of the product: for the chef from Venice the culinary technicques are only a means to the end and they should be used with respect to the product so as to bring out the best of it. This creativity plays a key role in providing client’s with culinary highlights and discovering Italy again at its riches. Hence the place for traditional dishes, forgotten ingredients, following the seasonality and elegant accents, which should also not be missed.

Giacomo Monzali

 

23.03.2017 at 7.30pm

THIS WILL BE THE FIRST APPOINTMENT OF OUR GOURMET AGENDA
ORGANIZED BY RESTAURANT STUDIO QULINARNE IN CRACOW.
OUR FIRST GUEST WILL BE FELICE LO BASSO.

 

Zdjecie_kolacja

IN ORDER TO MAKE A BOOKING PLEASE CONTACT: biuro@studioqulinarne.pl PHONE: +48 12 430 69 14
PRICE:
7 COURSES SET MENU: 295 PLN/person
WINE PAIRING: 240 PLN/person

 

CHEF FELICE LO BASSOGiacomo Monzali

Felice Lo Basso was born in Molfetta in 1973 and fulfills his apprenticeship in great gourmet restaurants in Italy and abroad. In 2011 he is awarded with the prestigious Michelin star. Highly talented with a sophisticated style, always ranging between creativity and research, Felice Lo Basso makes quality and respect of raw materials his starting point. His cuisine was born at the seaside and raised on the mountains: always keeping as connection the research of products of quality and the desire to experiment with shapes and colors, and to mix tastes. In his restaurant Felix Lo Basso offers a high level cuisine, a sophisticated elaboration of the dishes but with strong anchors to tradition and to italian raw materials. Intuition, imagination, innovation and creativity are the pillars of the gastronomic proposal.

Giacomo Monzali

Giacomo Monzali