Sauterelle Hosts Puglia-Inspired Feast With Felice Sgarra

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Sauterelle at the Royal Exchange is collaborating with Michelin-starred chef Felice Sgarra Italy for an exclusive one-night dinner this May


Taking place on 15th May, Felice is teaming up with Sauterelle’s Executive Head Chef Stefano Leone to offer a selection of dishes inspired by the traditions and produce of Italy’s Puglia region, an area celebrated for its authentic and natural recipes.

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Classic Pugliese dishes include:

• Prawn tartare with pork ‘Guanciale
• Red lentils & wild chicory consomme
• Artisan pasta with sweet olives, asparagus & traditional burrata
• Octopus, black chickpea, orange, courgette flower & gin
• Ricotta, almond, figs and extra bitter dark chocolate

Felice was born in Andria and studied in Abruzzo, Roccaraso, before returning to his roots. His restaurant Umami, named after the savoury “fifth taste”, prides itself on offering a refined but welcoming, innovative environment in the Andriese region.  Felice was awarded a coveted Michelin Star in 2014, which has been reconfirmed each year since then.

 

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Felice and Stefano have a shared passion for creating and conjuring up new modern European dishes, influenced by their experiences, cultures and cuisines. Aside from Sauterelle, Stefano has worked at iconic Mayfair restaurant Quaglino’s, The Mandarin Oriental in Hong Kong, and restaurants in Italy and Denmark.

In addition to the one night only dinner menu, Sauterelle will also host an exciting Puglian artisanal products showcase on the 14th May, curated by Giovina Cristallo, Commercial Director at Gio Group.

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The showcase will feature select suppliers including Sinisi, Dono Dorato and Azienda Agricola Di Tria. Hungry attendees can also take part in a complimentary mozzarella masterclass at 4pm where guests can watch mozzarella being made from scratch.

Make it happen
When: 15th May 2018, 7pm start time
Where: Royal Exchange, Threadneedle St, London EC3V 3LR
Wallet: £45pp, which includes bubbles on arrival. To book please click here.

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