OCCELLI BUTTER AT MOMA OF SAN FRANCISCO
In June in the Museum of Modern Art (Moma) of San Francisco, a restaurant that will put 80 recipes, provided by the greatest Michelin starred chefs worldwide will open. Among them is an Italian: Riccardo Camanini, chef of Lido 84 of Gardone Riviera. His dish that was included in the menu of his restaurant last summer has been such a success, it has been chosen to represent Italy in the world.
His Spaghettone Butter and Brewer’s Yeast won over Corey Lee (Three Michelin Stars in San Francisco with his Benu) who will be the director of this new project-restaurant at Moma; even the great chef Alain Ducasse was blown away by such goodness, defining it: "the best dish I have ever tasted."
“I’m happy – said Riccardo Camanini, who runs the Lido with his brother Giancarlo -. I am proud to represent Italy in such an essential international showcase with a symbolic dish as pasta”. For the record, the Spaghettone has just three ingredients: gold-drawn pasta from an artisan company in Abruzzo, Beppino Occelli Piedmontese butter and dried, crumbled brewer’s yeast. Like saying: a masterpiece of simplicity.
Here is what Beppino Occelli said: “I am honoured to be able to be part of this gastronomic symphony and it is a wonderful Easter gift to be present in San Francisco on such a starred table.”