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Join Stefano Manfredi For A Culinary Journey Through Italy

April 22, 2015 Food & Beverage No Comments Print Print Email Email

Continuing to tell the Italian story through food and wine, Stefano Manfredi and the Balla family welcome back the Italian Regional Dinner Series for 2015.

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Over the past ten years, Stefano has followed his love affair of Italian food and wine to all the country’s regions, tasting first hand and sharing his knowledge in his restaurants and definitive cookbook, Stefano Manfredi’s Italian Food.

This year, Stefano will be collaborating with some of Australia’s most passionate Italian chefs including his fellow Lombardian and friend Alessandro Pavoni, owner of Ormeggio at The Spit, Gabriele Taddeucci, his Head Chef at Balla and Marco Ribechini, Head Chef at Manfredi at Bells, to and share with guests their speciality dishes from their own regions of origin.


Lombardy (Autumn) – Tuesday 5th May

Tuscany (Winter) – Tuesday 16th June

Puglia (Spring) – Tuesday 22nd September


Ticket cost from $95 per person

4-course regionally inspired menu

Guests take home a recipe for the main dish from the night

Booking essential – reservations via calling The Star 1800 700 700

The series will commence on Tuesday 5th May as guest chef Alessandro Pavoni joins Stefano Manfredi in the Balla kitchen to celebrate the region of their birthplace, Lombardy. The wealthiest and most populous Italian region, Lombardy is agriculturally rich due to the influence of bordering Austrian mountains and the surrounding vast European plains. Dishes of Lombardy largely incorporate ingredients such as maize, rice, beef and pork. Pavoni and Manfredi will be serving an entrée of Baccala of Glacier 51 Toothfish, Carnaroli Risotto with Wild Mushrooms and Chestnuts followed by Roasted Turkey with a Bread and Mustard Fruit.

Tuesday 16th June will see a unique collaboration between Bells’ Head Chef Marco Ribechini and Balla’s Head Chef Gabriele Taddeucci as they share the dishes of their hometown of Lucca, Tuscany. Lucca embodies the art of understatement illustrating all that is admired about Italian cuisine;  fresh vegetable produce, fresh pasta, beans, salt-less bread, fruity olive oil and herbs. Guests will enjoy the best of these, including Marco Ribechini’s Tordelli Lucchesi as well as Necci Lucchesi, Chestnut Crepes with Sweet Ricotta.

In preparation for his annual cooking tour, Stefano will highlight the region of Puglia on 22nd September which will be the destination of his next trip. Puglia, the heel of Italy’s geographical boot, is a large fertile region with an expansive coastline. Seafood forms a significant part of the local cuisine as well as wheat, vegetables and a third of the Italy’s olive oil and wine. Guests will be served Cime di Rapa and Ricotta Gnocchi with Cream of Cannellini Beans.

Stefano will speak at each event about the inspiration behind the menus. Balla sommelier Piero Fonseca will be in attendance to recommend matching Italian wines with each course or for the table.

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