PRODEA GROUP LAUNCHES IN MILAN THE NEW LAPHROAIG ‘PIONEERS OF TASTE’ PROJECT.
The event took place in Milan in the elegant premises of Al Naviglio.
Salt, fire and peat: these are the three pivotal elements of the famous Scotch whisky Laphroaig, as well as the elements around which the ‘Pioneers of Taste‘ project revolves. The project is aimed at researching the stories of producers, artisans and chefs who are similar to Laphroig, distributed in Italy by Stock S.r.l.
Kicking off the collaborative project was the first global partnership with Francis Mallmann, a renowned Argentinian chef working with open fire in Patagonia.
This year, strengthening the project in Italy is Laphroaig’s new collaboration with another chef who has made fire his culinary signature: Errico Recanati. The chef from the Marche region, awarded with 1 Michelin star – Andreina di Loreto since 2013, was the guest of honour at the Italian event for the launch of the campaign, held in Milan in the elegant indoor and outdoor spaces of Al Naviglio, a sought-after location in via Lodovico il Moro. Here Laphroaig announced for the occasion its partnership with chef Errico Recanati, destined to give rise to a series of initiatives centred on taste and the pursuit of excellence, the programme of which will be developed over the coming months.
During the event, devised and organised in its entirety by Prodea Group, Errico Recanati presented a menu centred on barbecuing, creatively playing on the three elements of savouriness, smokiness and peat, creating dishes that skilfully met with the characteristic notes of Laphroaig 10 Years – salt, fire and peat, as mentioned, the true and undisputed star of the evening.