{"id":11546,"date":"2018-11-18T11:11:31","date_gmt":"2018-11-18T10:11:31","guid":{"rendered":"https:\/\/www.ilmororistorante.it\/diary-and-theme-of-november-14th-the-pleasure-of-feeling-good-nemo-charity-partner\/"},"modified":"2018-11-18T11:11:31","modified_gmt":"2018-11-18T10:11:31","slug":"diary-and-theme-of-november-14th-the-pleasure-of-feeling-good-nemo-charity-partner","status":"publish","type":"post","link":"https:\/\/www.ilmororistorante.it\/en\/diary-and-theme-of-november-14th-the-pleasure-of-feeling-good-nemo-charity-partner\/","title":{"rendered":"Diary and theme of November 14th: The pleasure of feeling good Nemo charity partner"},"content":{"rendered":"

Story of the evening of November 14 dedicated to Nemo, and to all the guests<\/p>\n

\"Clinic-Center-Nemo\"<\/p>\n

NeMO is a private initiative project for public health, born from the requests of the reference associations of interested patients where the requests of those close to the needs of patients generate value for the entire system; it therefore represents an exemplary implementation of horizontal subsidiarity in a perspective of co-responsibility with respect to the institutions, in the composition of the overall offer of services.<\/p>\n

The aim is to offer the best possible care under sustainable conditions and at no cost to patients and their families, as an integral part of the public health system.<\/p>\n

The mission is to create the reference network for the diagnosis, treatment and assistance of neuromuscular diseases through the design, organization and management of clinical services of excellence, developed on the centrality of the needs of the patient and his family.<\/p>\n

This evening was also characterized by the presence of friends who, like every year, interpret some recipes of the Moro and chefs Salvatore and Vincenzo Buttic\u00e8.<\/p>\n

The chef friends who have offered themselves amicably and humanly:<\/p>\n

\"img_0025\"Misha Sukyas: volcanic, thoughtful, gritty as a lion, as good as a lamb<\/em>. <\/strong><\/p>\n

His interpretation: octopus from Mazara del Vallo and tubers in the sea, a joyful and intense dish, mineral harmonies and high notes of sweet and acidic notes.<\/p>\n

\"img_0199\"<\/p>\n

Photos of the dish:<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Omar Torresani<\/strong>: passionate and enchanted, sharp as the eagle, tender as the chick<\/em><\/strong>.<\/p>\n

\"img_0010\"<\/p>\n

He translated mackerel by bringing it to Val di Fiemme: sinuous linearity, bouquet of articulated and growing scents, strong references to the land from the sea.<\/p>\n

\"img_02062\"<\/p>\n

The dish:<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"img_0021\"<\/p>\n

Andrea Alfieri: Big, big, immense, powerful like the rhinoceros as agile as the cheetah. <\/em><\/strong> <\/p>\n

He translated the lobster into rice: authentic execution, constancy and consistency of the rice with high notes of acidity and sweetness, exemplary.<\/p>\n

The dish:<\/p>\n

\"RISOTTO<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"img_0082\"Roberta Zulian: Infinitely sweet and elegant, swan movements taken by a lioness<\/em><\/strong><\/p>\n

He brings Martin sech pear and chocolate to the stage, a wonderfully intriguing act, sweetness, bitter tendencies and herbaceous notes, of hay. Intriguing <\/p>\n

The dish: \"img_0512\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"img_0061\"Alessandro Filomena: phlegmatic, technical and with an immense heart, strong as the bear as meticulous and selective as the bee.<\/em><\/strong><\/p>\n

He brought to the stage the croaker, a fresh and circular dish, the flavor of the sea enhanced to the maximum power, intense flavors.<\/p>\n

\"img_01353\"<\/p>\n

The dish:<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"Adriano<\/p>\n

 <\/p>\n

Adriano Del Mastro: the peaceful revolutionary, as stylish as the Puma as determined as the hawk<\/em><\/strong>.<\/p>\n

\"PANE<\/p>\n

His loaves are acts of narration, they tell the times, the meditations, the places. Del Mastro’s breads as well as food are pure wisdom. <\/p>\n

\"Savior\"<\/p>\n

Resident Chef: Salvatore Buttic\u00e8, volcanic and tireless, as thoughtful as the tiger as industrious as the ant<\/em><\/strong>.<\/p>\n

He interprets pasta and caviar as an entrance dish, a pleasurable vision, sinuous textures, happy chewiness and high notes of minerality between land and sea.\"img_0173\"<\/p>\n

The dish:<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"Antonella\"<\/p>\n

Maitre d’ and sommelier: Antonella Buttic\u00e8 tenacious and determined, gritty like the lioness as peaceful as the dove.<\/strong><\/em><\/p>\n

He organizes the combinations with exemplary acumen and attention, dedicating himself to balance with meticulous dedication. Tireless motivator and leader of the dining room group. <\/p>\n

\"ROOM\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

The team of the day that worked for the success of the event\"img_0208\"<\/p>\n

A heartfelt thanks to the partners of the evening for their support and help: Andros Monza, Ars Italica caviar, Beauty Concept The Perfumery, AquaCosmetics Milano, Castello Banfi vini, C&C Catering & banqueting, Ceretto wineries, CVA Canicatt\u00ec, Forno Del Mastro, Oyster Oasis, Pastificio Monograno Felicetti, Planeta vini, Riserva San Massimo.<\/p>\n

Behind the scenes:<\/p>\n

\"ANNAMAria\" Annamaria Farina, beautiful as the sun, intriguing as the lioness, serene as the moon.<\/p>\n

Unique characteristic: he sees beautiful and good things, thinks of goodness and sincerity, closes himself to carelessness and haughtiness.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"valentinaValentina Gallimberti Ballerin: seraphic and peaceful, attentive and diligent, discreet and decisive,<\/p>\n

Wait-and-see like the cheetah, lashing like the eagle.<\/p>\n

Unique characteristic: he manages to grasp the best even from imperfections, he tells and narrates making himself understood without speaking.<\/p>\n

 <\/p>\n

\"PaoloPojano\"<\/p>\n

Paolo Pojano, tireless optimist, infinite visionary, profuser of calm and concreteness.<\/p>\n

Stable and decisive like the lion, attentive and ready like the hawk<\/p>\n

Unique characteristic: great listener and observer, thinking and reflective with large doses of concrete decision-making.<\/p>\n

 <\/p>\n

 <\/p>\n

\"img_0297\" Vincenzo Buttic\u00e8, myself, told the magnificent experience of November 14th.<\/p>\n

Unique Feature: Scale<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nemo at the center together with the guests of the Charity dinner on November 14<\/p>\n","protected":false},"author":2,"featured_media":3628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[339,320,322,342,370,331,313],"tags":[333,371,329,332,337,338],"class_list":["post-11546","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-charitydinner-en","category-healthyfood-en","category-ibuttice-en","category-laricettadellochef-en","category-nemo-en","category-socialita-en","category-milan","tag-gourmet-en","tag-gusto-en","tag-mangiare-en","tag-monza-en","tag-sicilianita-en","tag-milan","post_format-post-format-image"],"yoast_head":"\nDiary and theme of November 14th: The pleasure of feeling good Nemo charity partner - 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