Visit exclusive event
16 February 2023,
Life Source Hotel, Bergamo BG, Italy
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From October 2022 to March 2023, the international chefs of JRE-Jeunes Restaurateurs will be guests at Le Terre in six unique evenings. The menus, created jointly with our Executive Chef Enzo Pettè, will accompany you through unique flavors and dishes, in a path characterized by a sustainable vision of cuisine to discover the "Illuminated City" theme of Bergamo and Brescia Italian Capital of Culture 2023 .
Discover the complete events calendar and reserve your table on leterre.it or calling 035 05 26 169
Fine Dining Calendar:
Places are limited, so secure your gourmet experience now. 5-course menu, wines included 110 €, booking with deposit 30 € per person
Who: Saša Began
His Restaurant: Foša, Zara (Croazia)
His Kitchen: Drawing on his family’s heritage, chef Saša Began loves working with Mediterranean flavours. And he truly succeeds in translating this passion onto the plate. By focusing on the best ingredients that Croatia’s sea and soil have to offer, chef Saša prepares tasteful seafood and top-notch creations with raw, cooked, and fermented fish.
In his restaurant Saša Began creates contemporary Dalmatian cuisine with Mediterranean influences. Here you can expect an exciting fusion of traditional flavours and global gastronomic trends.
THE MAIN DISHES OF THE MENU
Cockles with creamy buffalo ricotta, florescence of the moment and perlage of extra virgin olive oil
Biscuit with buffalo blue tomato and fig jam
Peer, blue cheese
Chignolo d'Isola Limousine Tartare with truffle caviar
"Chicken gnocchi", taleggino
Modern Casoncelli according to Le Terre
Quail stuffed with porcini
Pre-dessert Basil sorbet and pesto drops
Dessert Panna cotta, olive oil, lemon
Chef Enzo Pettè
At the helm of the Le Terre brigade and the entire Life Source Food Experience is chef Enzo Pettè.
Italian with international experience, Pettè has already been awarded a Michelin star. An innovator anchored in tradition: each dish respects the integrity of the raw material and at the same time seeks new combinations. First chef in the kitchen and owner of the Da Ciacco Fortezza Medicea restaurant in Florence, then chef at the Hotel Helvetia & Bristol, in 2013 he arrived at the Macelleria Motta restaurant in Milan. He spent the last few years as an Executive of the restaurant inside the Rosa Grand in Milan.