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Abruzzo is located in central Italy, be- have the turkey “alla canzanese” (with its chefs of Abruzzo, and particularly by tween the Adriatic Sea and the Apen- jelly), the “mazzarelle” (rolls of lamb offal the Chefs from Amatrice – who, since nines, reaching here their highest peaks wrapped in endive leaves), the “virtues” the sixteenth century, characterize the and then gently sloping down towards (a kind of vegetable soup) and a refined, Roman restaurants -, and by the chefs the sea with a wide hill range. Its four noble and extraordinary dish: the “scrip- from Villa Santa Maria, who invaded Parks make it the greenest region in It- pelle” (crepes), that can be “mbusse” the world and especially the courts of aly. Historically, Abruzzo has been part (in broth) or baked (the timbale). The the rulers of the Earth, proving that the of the Kingdom of the Two Sicilies until shepherds customs have transmitted us cuisine of Abruzzo, typically poor, sim- the unification of Italy. It was the ob- dishes such as lamb “cace e ove” (with ple and genuine, in the hands of its lo- ligatory passage - to avoid the Pontine cheese and eggs), the sheep “alla cal- cal and expert chefs, can be considered a marshes - for traffic and exchanges be- lara” (boiled sheep), the typical “arrosti- refined cuisine for the most demanding tween North and South. Splendid testi- cini” (sheep skewers), “pecorino” (sheep) palates. Luckily, nowadays our chefs no monies of these transits of merchants and cheese, dried scamorza, caciocavallo and longer have to migrate elsewhere, but armies, but also of artists directed to Na- ricotta. But that’s not all. I would also they can remain in their land, waiting ples, are still present in rich cities, such like to mention the traditional desserts: for the right recognition - witnessed by as L’Aquila and Sulmona, and in small the soft nougats of L’Aquila, the confetti the proliferation of “stars” in Abruzzo - villages such as Pescocostanzo. This is of Sulmona, the “Parrozzo” and “Senza fully cultivating their traditions. A wit- just a preamble to explain the origins, Nome”, the Pan Ducale of Atri, the ness to the importance that, since ‘500, the peculiarities and the variety of the “sise” of the nuns (cream sponge paste) the conviviality plays in Abruzzo, is the Abruzzese cuisine. A kitchen of ancient of Guardiagrele, the “cicerchiata” (sweet final mention to the “Panarda” (from the tradition, simple, but complete and re- dough balls with honey), the “bocco- greek pan = all and Arabic burn = hot), fined at the same time, which combines notti” of Lanciano (shortcrust pastry the traditional and endless banquet, the the maritime cuisine of the coast, the filled with grape jam and chocolate), the great feast whose courses ranged from rural inlander cuisine and the mountain “ferratelle” or “nevole” (tasty waffles), the fifty to one hundred representing the typical cuisine of the so-called Altipiani “cagionetti” (fried panzarotti filled with entire cycle of the Abruzzese gastro- Maggiori (Major Highlands), the latter chestnut or chickpea cream). A special nomic culture, of the land and of the sea, linked to the historical phenomenon of mention goes to the world-famous pasta from the most humble to the most re- transhumance. The sea offers us fantas- factories of Fara San Martino and to the fined dishes… a real triumph of flavors! tic fish broth, frying of “papalina” (fried high-quality pasta factories throughout In this context, in 2009 the confrérie baby fish), fried “cianghette” (small fried the region. Among the liqueurs, we of the Chaîne des Rôtisseurs arrived in soles), stuffed calamari, “rusciulette” mention the traditional Aurum, Cen- Abruzzo, filling a serious gap. The “mis- with tomatoes sauce, “surgitti” with terbe and Ratafià, the bitters and gen- sion” of the 51st Grand Chapitre d’Italie clams, rigatoni with shrimp sauce and tians, while among the fine agricultural will be to introduce the local cuisine to many other typical dishes of the coast products, we mention the Navelli’s saf- the confrères coming from all over Italy from Alba Adriatica to Vasto. The fish fron, the Sulmona red garlic, the Santo and from all over the world. of the Adriatic Sea, because of its greater Stefano di Sessanio lentils, the Fucino Marco Forcella salinity, is then notoriously tastier. Form potatoes, the delicious peppers, the ever- Bailli Abruzzo Adriatico the rural tradition we have the “pasta present chilli pepper, the big and fleshy alla chitarra” (“guitar” pasta), the “sagne” tomatoes, the oil from the hills of Loreto (fresh whole grain pasta made without Aprutino, the liquorice of Atri, the truf- eggs), the” taiarilli “with beans, lentils fles, the figs, and many others. Finally, with chestnuts, pappardelle “alla papera we mention the wines of Abruzzo: the muta” (with duck breast), the saffron ri- classic Trebbiano, Cerasuolo and Mon- sotto, the “cardone” in broth, beans with tepulciano which have reached levels broccoli or potatoes or wild vegetables of excellence and numerous awards for such as “orapi” (mountain spinach), rab- years. Today the classic vineyards are bit, “ventricina” (cream of sausages and joined by new and excellent ones, like lard with pepper and chilli), the “fiadoni” Pecorino and Passerina. Over the centu- (baked panzarotti) and the cod, cooked ries, all these products have been trans- in various ways; in the Teramo area we formed into traditional dishes by the

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Abruzzo «Fertile Land Of Wheat And Even More Fertile Of Grapes» Dearest Consoeurs, dear Con- where mankind also lived in an founder, Louis IX king of France, frères and friends of the Chaîne eternal spring, particularly thrill- canonized St. Louis of the French, des Rôtisseurs, ing for us, members of the Chaîne which we find - not by chance - it is always wonderful to meet us des Rôtisseurs. depicted in a fresco in the wonder- and share the joy and enthusiasm In fact, Ovidus imagined that at the ful Cathedral of Atri, the ancient that pervades our meetings. We time “the land, even if not plowed, town of Abruzzo called Hadria know that what binds us is not only was producing cereals, and the from the Romans. A few meters the promotion and appreciation of fields, without having to remain at from the Cathedral is the theater culinary art, but also that, in all the rest, were yellow with large spikes. where the Induction ceremony will cultures of the world, sharing the Rivers of milk and of nectar flowed; take place. Therefore, we can say meal has always been associated blond honey dripped down along our ceremony will be sponsored by with friendship and conviviality. the holm oak”. our founding Saint. First of all, let me warmly thank After all, this is the utopia of our With these beautiful premises, from our Confrère, Notary Marco For- Confraternity, with its 25,000 9 to 12 May 2019 we will celebrate cella, Bailli of Abruzzo Adriatico, members in 75 countries, a chain our Grand Chapitre, meeting each and all the Friends of Abruzzo for that keeps us happily united not other in a beautiful area, surrounded their generous hospitality on the only by the promotion of eno-gas- by the vineyards of Montepulciano occasion of the Grand Chapitre tronomic excellences, but also by to whom Ovid referred describing d’Abruzzo 2019. the values of hospitality, generosity the rivers of nectar that flowed into A special thanks also goes to Lawyer and of human solidarity that exist- the happy age of mankind. A happy Carlo Del Torto, Bailli of Abruzzo ed, according to the Ovidian myth, age that we will have the good for- Nord, for the valuable advice given in the happiest age of mankind. tune to relive together in four ex- by him in the organizational phase. Moreover, not by chance, still in traordinary days. In his presentation of the event, Abruzzo - in Villa Santa Maria Marco Forcella describes, with ex- (Chieti) - San Francesco Caracciolo Vive la Chaîne! ceptional expertise, the extraordi- was born; he died in 1608 at the age nary local gastronomic traditions. of 44, and in 1996 he was declared Roberto Zanghi For my part, I can therefore only patron of the cooks by the Holy Bailli Délégué d’Italie add some historical curiosity, the See. Although he was renowned for frame of the culinary painting de- its frugality (he fasted on bread and scribed by Marco. water for three days a week), it was As always, I start from the ancients: at the request of the Italian Chefs the lands of Abruzzo gave birth to Federation that San Francesco one of the greatest poets of all time, Caracciolo became their patron Ovid, who was born in Sulmona in saint, precisely for his generosity in 43 BC; his life ended exactly 2000 distributing food to the hungry. years ago. In 18 AD, Ovid describes A figure of a Saint therefore excep- his birthplace as a “fertile land of tionally significant and current for wheat and even more fertile of us, members of the Chaîne, which, grapes”. among our values, also include those Surely, this land has inspired Ovid of contributing to international aid to compose a representation of to provide food to the needy and to the mythical golden age - that, in promote the professionalism of the my opinion, is the most beautiful chefs in a spirit of conviviality and one -, where not only prosperity, brotherhood. justice and peace prospered, but In fact, this is the message of our

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Why visiting Abruzzo, Italy’s “new” hot destination? Central Italy’s Abruzzo region is now on the verge of an international tourism boom. With incoming travel numbers on the rise in the country, visitors are increasingly searching for lesser known and undiscovered regional destinations … and Abruzzo has it all. This includes lakes, the Adriatic coastline, national parks, imposing mountain ranges, UNESCO heritage sites, some of the most beautiful medieval towns in the country, and an eclectic and diverse cuisine.

bruzzo takes you by surprise. It represents what makes the popular Verrigni brand with water from A most people expect from an Italian vacation the Gran Sasso mountain ranges, and exports across experience but simply cannot find in the more well- Italy and beyond. As the Italian food sector consist- known destinations. With easy access from Rome ently looks to innovate and honor historic traditions and its own airport in Pescara (servicing some major and local customs, quality dining establishments con- Italian, UK and European cities), Abruzzo has some- tinue to pop up in the Abruzzo landscape. Today thing for everyone, from the food and wine traveler Abruzzo has 7 starred restaurants, including the Reale to the adventure and sports traveler. Here are few restaurant, by Chef Niko Romito, this year positioned reasons you should visit Italy’s new hot destination. at the top of Italian restaurants. The region is known expecially for its Montepulciano d’Abruzzo wine, Abruzzi cuisine and top restaurants which is produced with the Montepulciano grape, With mountains and sea as its strategic borders, fish- but many others are the vines: Trebbiano, Cerasuolo, ing and farming are this region’s lifeblood. The cui- Pecorino and Passerina. sine therefore varies significantly from the coast, where seafood dishes are prominent, to the inland ar- Beautiful lakes, idyllic beaches and natural springs eas where legumes and meat –especially mutton and The natural beauty of Abruzzo rivals every region pork– reign supreme. Arrosticini, thin mutton skew- across the boot-shaped peninsula. Many of its seven ers simply salted and flame-grilled, are one of its most picturesque lakes propose water sports like rafting famous dishes. Abruzzo also has a long history of pas- and canoeing. Lake Bomba, Lake Scanno and Bar- ta-making and has produced handmade ‘spaghetti alla rea are some of the prettiest, encircled by mountains chitarra’ for more than 200 years. This variety of egg and winding roads on approach. The Sorgenti del pasta is pushed through a wooden contraption that has Pescara (natural reserve with crystal clear springs) stainless steel guitar-like strings. Antico Pastificio Ro- by the small town of Popoli is another favorite with setano, located in Roseto degli Abruzzi, is one of sev- locals, particularly on hot summer days. Finally, eral historic pasta production houses in the region that Abruzzo features long stretches of sandy beaches have been producing the pasta since the late 1800s. It along the Adriatic. 4

The Capestrano Warrior, VI sec. B.C., National Museum of Abruzzo

Spectacular skiing and hiking trails in the Abruzzo National Park and (some even with castles). One of Abruzzo is known as the “green the Majella National Park. the most distinctive among these region of Europe,” due its national medieval gems is Rocca Calascio, and regional parks (Parco Nazion- Preserved medieval towns which boasts a watchtower from ale d’Abruzzo, Parco Nazionale del Away from the crowds of more the 10th century and remains the Gran Sasso e Monti della Laga, Par- famous medieval towns like Tus- highest fort in all of Italy, at nearly co Nazionale della Majella, Parco cany’s Siena or San Gimignano, 1,500 meters above sea level. naturale Regionale Sirente-Velino) places like Pescasseroli, Tagliaco- covering one third of the regional zzo, Pescocostanzo, Scanno and The Trabocchi coast territory, making it the most rural Santo Stefano di Sessanio provide The Trabocchi Coast features old region of Italy. With their moun- even more authentic regional ex- fishing net structures known as tain landscape, its no wonder towns periences and stunning scenery ‘trabocchi’. This UNESCO World like Roccaraso, Castel di Sangro, Heritage-protected 70-kilometer Ovindoli and Campo Felice are coast stretches from Ortona to San The Sorgenti del Pescara magnets for avid skiers from Italy Salvo in Chieti province. Histori- and other parts of Europe. The area (natural reserve with cally the trabocchi were used by gets a heavy and lasting snowfall crystal clear springs) by fisherman to avoid deep waters and each year and with the Altopiano the small town of Popoli is collect varieties like anchovies, sar- delle Cinquemiglia (a five-mile another favorite with locals, dines, sea bream and sea bass. long, 1,200-meter-high plain), particularly on hot summer While many are no longer in use Abruzzo gives a hard time to oth- days. Finally, Abruzzo because they can’t compete with er Alpine destinations thanks to its features long stretches of modern-day fishing technology, lower costs. In the warmer months, some are still managed by gen- sandy beaches along the hiking trails in many of these towns erations of fisherman and have are perfect for those who love the Adriatic. branched out, now operating as great outdoors. Some of the best are restaurants. 5 Villa Maria Hotel & Spa    

Hotel Accommodation The hotel selected as the headquarters of the event is the elegant Villa Maria Hotel & SPA 4*, that is located in the heart of the pinewood of Francavilla al Mare, an important seaside town in the province of Chieti, which stretches over a gently sloping hill territory, towards the Adriatic Sea.

Villa Maria Hotel & SPA     The hotel is about 8 km from The small hill on which the hotel and the Pinetina restaurants, and Pescara airport (“Pasquale Liberi” stands is covered with pines and ol- an American Bar overlooking the ive trees and is located 1.5 km from park. international airport of Abruzzo) the sea, which can also be reached In the big Hotel park (6 hectares and about 6 km from Pescara on foot in 9 minutes. From the ho- of surface), walking or jogging can railway station. tel you can enjoy a breathtaking be practised, enjoying the breeze During the event, Villa Maria view of the park and of the Adri- of the sea and the scent of the flow- Hotel will offer a free shuttle, at atic Sea. Villa Maria has also been ers in the garden. The Villa Maria scheduled times, to Pescara city cultivating a profound passion for Resort offers to its guests an indoor art for some time. This is why in swimming pool located inside the center and back. the common areas of the hotel Wellness Centre “LINFA” and he hotel’s large car park is free of there is a collection of works by an outdoor pool immersed in the charge for guests. The hotel also great artists such as Nicola Bolla, park, surrounded by very old pines offers some coffee corners in public Jan Dibbets, HIdetoshi Nagasawa and olive trees where guests can areas, self-service laundry and free and Bizhan Bassiri, all observable relax and enjoy its fresh waters in Wi-Fi throughout the hotel. The by guests and set in the park of six Summertime. The breakfast buffet, hectares in which are home many included in the overnight stay, can reception is open 24 hours a day. beautiful plant species worthy of a be consumed either in the Salone • Check-in time: 14: 00-23: 00 botanical garden. The hotel fea- delle Feste or in the adjacent pano- • Check-out is by 12.00 tures two restaurants, the Uliveto ramic terrace overlooking the sea. 6 Villa Maria Hotel & Spa    

The hotel proposes Standard, Superior, Deluxe rooms, Junior Suites and a Master Suite.

Junior suite (45 sqm) The Junior Suite allows a division between the night area and the living room meant for more privacy and quietness. Some JS are provided with a sofa bed. -- Bathroom with shower or bath The new contemporary design -- Hair-dryer decor makes the space adequate -- Safety –box to special treatment requirements. -- Kettle –set The private terrace, where you -- Daily room refreshing service can relax on, looking at the sea, -- Free access to Wellness Centre for completes the Suite endowments: 2 hours per day. Wellness-kit inclu- ded (bag, bathrobe and towel) -- Free WI-FI -- Treatments for a fee. -- Air Conditioning, -- Mini-bar (extra). -- TV- colour and satellite pay-tv -- Private terrace.

Standard Room (20 sqm) Superior Room (25 sqm) Deluxe Room (30 sqm) Standard rooms are located in a The Superior rooms offer a pleasant All these rooms feature a terrace. quiet area of the Hotel, connected to view over the pinewood of the park or Style and decor of Deluxe Rooms the hotel’s public areas through the over the sea from the distance. have been designed for a space where corridor getting across the winter They are located in the central rewarding holidays and stays are garden. These rooms, with a king- block of the Hotel allowing a direct to be spent. These spacious rooms size bed and overlooking the park access to the SPA from the floor of are located in the central block of or the sea, are sober but at the same your own room. The rooms can the Hotel with direct access to the time functional and are provided be chosen both as double or twin- SPA from the floor of your own with everything might be useful, in beds rooms and they offer: room. They overlook the sea or the particular, they are provided with: pinewood of the hotel private park. The rooms can be chosen either as double or twin- bed rooms and they offer:

-- Free-Wi-Fi -- Free-WI-FI -- Free-WI-FI -- Air Conditioning -- Air conditioning -- Air conditioning -- TV- Colour and pay-satellite TV -- TV-Colour and pay-satellite TV -- TV-Colour and pay-satellite TV -- Bathroom with shower or bath and -- Bathroom with shower or bath -- Bathroom with shower or bath window -- Hair-dryer -- Hair-dryer -- Hair-dryer -- Safety – box -- Safety – box -- Safety-box -- Mini-bar service (extra) -- Mini-bar service (extra) -- Mini-bar service (drinks for a fee) -- kettle set -- kettle set -- kettle set -- Mini bar (drinks for a fee) -- Mini bar (drinks for a fee) -- Free access to Wellness Centre for 2 -- Free access to Wellness Centre for 2 -- Free access to Wellness Centre for hours per day. Reservation is compul- hours per day. Reservation is compul- 2 hours per day. Reservation is com- sory. Wellness-kit to be rented under sory. Wellness-kit to be rented under pulsory. Wellness-kit (bag, bathrobe, payment (bag, bathrobe, Flip-Flops payment (bag, bathrobe, Flip-Flops Flip-Flops and towel) included and towel) and towel) -- Treatments for a fee. -- Treatments for a fee. -- Treatments for a fee.

Chaîne des Rôtisseurs 7 Villa Maria Hotel & Spa    

Linfa Wellness Center The environment of the Linfa Linfa offers its customers different wellness center, reserved routes that include a first part in the and exclusive, allows you to relaxation area, consisting of the relax and regain the balance swimming pool, sauna and Turk- between body and mind.It is ish bath and tea corner, and then made of three areas: relaxation, the relax in one of the cabins of the beauty and fitness areas. center with a treatment or massage, depending on the various routes. The wide selection ranges from Ayurvedic to Californian and stone massage as well as face and body treatments including special wraps in cloud-bath or traditional beauty treatment made with the best prod- ucts of Maria Galland. Children admitted to the wellness center from 12 years. 8

Lunch at The Trabocco Pesce Palombo The Trabocchi of Abruzzi dot one of the most beautiful coastal stretches of the Adriatic. The trabocchi are ancient fishing machines built on stilts, located a few meters from the shore; they exploit the fishing system with giant lift-nets (scale fishing gears operating in the shallow water of freshwater).

nce trabocchi were indis- ready existed in 1923, as witnessed The Pesce Palombo Trabocco will O pensable for supplies when by some historical photos. Af- make you live an unforgettable sea conditions prevented the exit of ter the collapse of 1979, due to a gastronomic experience combined boats. Today many of these struc- strong sea storm, only two stakes with an equivalent emotional ex- tures have been converted into remained for a while to testify its perience ... you will have lunch in zero-kilometer restaurants where existence. The trabocco has been an ancient fishing stilt suspended you eat fresh fish. rebuilt and reopened in 2001 as a over the sea and with breathtak- The Pesce Palombo Trabocco al- restaurant. ing views also guaranteed by the floor which, for long stretches, is transparent thus giving a total vi- sion from the sky to the sea. Here you will taste the flavours of the Adriatic Sea which, depending on the season and the day, are mullets, bass, cuttlefish, whitebait and an- chovies. To get to the Trabocco, you have to go down a small stone staircase towards the sea and walk on the catwalk suspended over the sea. Surely an experience that will remain indelible in your memory!

Thursday May 9th 01:00 Pm

Lunch at Trabocco Pesce Palombo Address: SS16, 66022 Fossacesia CH Transfer on request Dress-code: Casual 9

Oil Tasting and Welcome Dinner at La Bandiera Restaurant 1 Michelin Star – Affiliated to Chaîne des Rôtisseurs

mong the delicate colours of the kitchen, respectively. Together restaurant dishes. The dishes, taken A Pescara’s hills, a minimal and with a cohesive staff, the Spadone care of in detail, follow the rhythm innovative cuisine based on the ex- family has changed La Bandiera of the seasons, using only raw ma- traordinariness of the raw materials, into an elite place of the Abruzzian terials of quality and of exclusive chosen one by one by the reliable cookery. regional origin. The Michelin star local producers, genuinely tells the Marcello Spadone has trained at and the recognitions from gourmet visitor about the ancient traditions Albereta in the entourage of Gual- guides are the result of the dedica- of this land and its countless tastes. tiero Marchesi as well as in the best tion and merit of the whole team. The menu of the restaurant embrac- Italian restaurants. No frills, nor standardization. La es a wide gastronomic range that is Mattia has developed his skills at Bandiera’s cuisine is its own kitch- able to narrate the century-old his- the school of the Roca brothers, en, the result of a style that has been torical background of a generous multi-starred Spanish chefs who established over time and never un- land. The works by artist Sandro created one of the world’s cooking der arrest. On the restaurant menu Visca enrich this sober and mod- temples in Girona, and he inher- you will find some dates, telling us erately elegant environment. Inti- ited from them new techinques and when some signature dishes have mate and light, the three essentially creativeness brought to his family’s been created but never replaced furnished rooms exalt the scents restaurant in 2011. since then. These dishes are a source and tastes of a genuine cuisine. Alessio took his first step in the of inspiration for further creations, The Spadone family puts together world of fine dining with an ap- the basis for the change of a kitchen the experience of 3 generations, prenticeship at the Enoteca Pin- starting from Grandmother Anna chiorri - sacred place whose three Thursday May 9th D’Andrea. It was in 1977 that Anna, Michelin stars are preserved by after a 20-year-old work experi- Chef Annie Féolde - returning to 07:00 Pm Oil tasting and welcome dinner ence as a cook in Rome, got back to La Bandiera in 2009. at Ristorante La Bandiera Civitella Casanova to give birth and Bruna, chef and soul of the res- address: C.da Pastini, 4 shape to her dream: changing a To- taurant, has applied her valuable Civitella Casanova (PE) bacconist’s into a ‘trattoria’. Follow- experience as an agronomist in the T. +39 085845219 ing in his mother’s footsteps, Mar- magical kitchen garden where veg- • Meeting in the Villa Maria hotel with cello Spadone is in charge of the etables and aromatic herbs are culti- our assistants. Departure by private mini bus to reach the restaurant. vated. The herbs that are cultivated restaurant since 1988 along with his • Return back to the hotel at the end of wife Bruna. Their twin sons Alessio with loving care by Bruna herself in the dinner. and Mattia (born in 1988) are em- the near orchard are able to infuse Dress-code: dark suits/gowns with ployed in the dining room and in the genuine taste of the past to the ribbons. Jacket required for gentlemen

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that is essential but at the same time by the company are mainly dritta ment in the various stages of pro- innovative, based on culture, raw and leccino; other cultivars are the duction, with the goal of perfec- materials and on the elegance of intosso, the leccio del corno and the tion. Since pasta reflects traditions the own technique of the Michelin frantoio. In the Sixties, the activity deeply rooted in the Abruzzo terri- starred restaurants. Marcello Spa- had an impulse thanks to Italo Ian- tory, the Forcella Company, which done is absolutely convinced that netti. Following his researches on has a strong sense of belonging to nothing can be standardized in a olive oil extraction at the Experi- its land, today produces pasta made kitchen, especially in such a terri- mental Institute for Elaiotecnica, a with durum wheat grown on its torial context as that of the Abru- national specialized research insti- land ... it thus results in a product zzi hinterland. This means a good tute located in Città Sant’Angelo, that has the natural color of gold, kitchen needs a lot of typicality, he directly experimented in his do- the raw surface, the unique and unique creations, few redundan- main the new cultivation and ex- unmistakable taste of Italian wheat. cies and lots of flavor. traction methods, fostering quality A short supply chain that unfolds as constant target of his activity. in 30 square kilometers, using n the restaurant, the dinner will The Forcella Company appears, the best artisans, using San Carlo I be preceded by a tasting of some with its extra virgin olive oils, in wheat, mountain water, the tradi- precious extra virgin olive oils pro- the main specialized publications tion of stone mill and preferring duced by the local Forcella com- and for years participates, and is the artisan technique, with slow pany. Forcella Company was es- noted, in the most important na- drying and low temperature. tablished in 1924 in the province of tional and international prizes and Pescara, an area with a strong tradi- competitions. Among the various tion of olive growing. The histori- awards obtained, the Monovari- cal part of the estate is still located età Intosso oil of the company has in Città Sant’Angelo on the roll- earned the 3 leaves of the Gambero ing hills overlooking the Adriatic Rosso in the 2017 guide and the 3 Sea, an area extremely well suited olives in the Slow Food guide in to growing local olive varieties. 2011. But the list of awards that the Other orchards were later added in company has obtained is long. The Loreto Aprutino, at the foothills of continuity of the Company’s pres- the Gran Sasso, one of the highest ence at national and international For generations, starting from the mountains in Italy. events expresses a precise choice middle of the 600s, the Forcella family has produced high-quality extra virgin Eighteen hectares are currently ol- made by the property to expose its olive oil, using only olives produced in ive-groves, with over 4,000 plants products to the evaluation of ex- their own groves. The company is cur- and an average annual production perts and tasters, because the com- rently run by brothers Giovanni and Paolo Iannetti who, in their daily quest of about 100 hectoliters, but six ad- parison with the other excellent for excellence, harmonize tradition and ditional hectares are ready to host productions of the sector is what technology with the right proportion new plants. The varieties produced pushes for a continuous improve- between innovation and continuity.

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Tour 1 Panoramic Tour of Sulmona, With Visit At The Pelino Confetti Factory and Museum, Wine Tasting And Lunch At Zaccagnini Winery In Bolognano

he city sits within a UNE- Palazzo Anelli, Palazzo Grilli - De T SCO-protected valley, once a Capite and the churches of the SS. lake that disappeared in prehistoric Annunziata (which is one of the times. The streets here are lined in most important examples of the floral creations made-up of con- architectural production of the Ba- fetti covered in colored paper and roque period in Abruzzo), that of bunched into bouquets in any fla- San Francesco della Scarpa, the con- vor imaginable: Nutella, tiramisu, vent of Santa Caterina d’Alessandria ricotta and pear, fruits of the forest, and that of Santa Chiara. The con- hazelnut, … the list goes on. fetto is a very ancient sweet, which Friday May 10th The history of Sulmona is very old. was already present on the tables 8:30 AM- Tour 1 Ovid, who was born here, recon- and in the feasts of the Romans. Sul- Full day nects her to the destruction of Troy. mona’s confetti are so famous that Panoramic tour of Sulmona, As the poet narrates, Sulmona is they were chosen by Prince Harry with visit at the Pelino Confetti historically linked to the theme of and Meghan Markle for their mar- Factory and museum, wine water. Coming from the imposing riage and even before by Charles tasting and lunch at Zaccagnini Winery In Bolognano. mountain ranges that surround it, and Diana and many other royals. Dress-code: casual the fresh mountain waters penetrate The first stop of the tour includes a the city’s fabric from the beautiful visit to the Pelino Museum of the Guests will meet their guides in Swabian aqueduct and feed the an- Art and Technology Confectioner the lobby of the Villa Maria hotel. They will depart by GT bus to reach cient fountains of the old town, the to discover the art of making con- Sulmona, a town in the center of medieval Aqueduct, the Fontana fetti that have made this town fa- Abruzzi region, famous for being del Vecchio, that of Piazza Garibal- mous all over the world. the capital of sugared almonds, di and the Fountain of Sant’Agata In the adjacent shop of the historic known as “confetti” in Italian, and torrone (classic Italian nougat). or Santa Margherita. The center of Pelino Company, you could taste, Sulmona, which branches off along admire and buy the most awarded Those who do not have the chance the main avenue, Corso Ovidio, is and famous confetti. to take part in the morning tour in Sulmona, have the possibility to full of beautiful buildings, many of The Pelino Company, born in reach us directly at the Zaccagnini which are in Baroque style, such 1783, is proud to have been award- Wine Cellars to take part in the as Palazzo Mazzara, Palazzo Corvi, ed 66 of the highest national and visit with tasting and lunch.

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international awards and honours this Winery will open its doors class trade fairs and events such as over the last few decades: 12 Gran to us for a visit with wine tasting Vinitaly in Verona, Prowein in Prix, 36 gold medals, Gold Mercury and lunch. Starting from a family- Duesseldorf, Merano Wine Festi- and Gold Hercules and others. run business, the Winery has grown val, Foodex in Tokyo, Wine Spec- All Pelino products have always rapidly and steadily with the goal of tator Grand Tour in the USA. The been made according to the ancient “absolute quality, from cluster to guided tour, conducted by an ex- confectioner tradition of Sulmona, glass”, reaching the current condi- pert guide or by the company win- which dates back to the late fif- tion of an international reality with emaker in person, will take you teenth century. In the same period, more than 300 hectares of beautiful through enchanting vineyards, the tradition of floral art in confetti, vineyards, well-kept and monitored to discover the works of art that made by binding with silk thread at every production stage. Excel- embellish the estate and the cellar the petals of confetti adorned with lence, passion and devotion to job premises where the magical trans- leaves and pistils in satin and valu- have made Tralcetto’s wines the formation of the precious grapes able papers, begins. pride of Abruzzi’s wine production in wines takes place, to obtain the Afterwards, guests will have a walk appreciated all over the world. wines that have made the success of in the center of Sulmona, at the 70% of an annual production of Cantina Zaccagnini. The guide will end of which they will reach Bolo- over 3,000,000 bottles is destined assist guests also during the tasting. gnano, a small town in the Abruzzi to an international market divided Guests will have lunch in the win- region which guards great treasures into 45 countries including Austral- ery, with a pairing of wines from and traditions. ia, USA, Europe, Japan, Singapore, the Zaccagnini production. In 1978 the Zaccagnini Company South Africa. The company also In the afternoon, guests will return has been established in Bolognano; participates every year in world- to the hotel with a GT bus.

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Four-Hands Dinner at the Restaurant Café Les Paillotes (1 Michelin Star) Chef Matteo Iannaccone and chef Massimiliano Capretta

he Café Les Paillotes is part techniques with traditional cook- sous-chef where he remained for T of the Il Lido delle Sirene ing methods. The menu follows four years, until the awarding of complex, located on the beach of the change of the seasonal offer of a star by the Michelin guide with Pescara. The gourmet restaurant, products, ensuring fresh ingredi- Chef Antonio Strammiello. owned by the De Cecco family, ents in delicious combinations. Then Matteo started to hear his has been reconfirming the prestig- Born in 1980 and originally from homeland calling him and he ious Michelin star since 2009. Caserta, Iannaccone graduated moved first to Sorrento and then The restaurant boasts a prestigious from the Professional Institute of to Caserta, where he opened Le collaboration with Chef Heinz Piedimonte Matese E.V. Cappello Chef. In 2014 he decided to return Beck (3 stars in the Roman res- in 1999 and he immediately began in one of the most representative taurant La Pergola) who, by par- a training program that led him places of his training: the Abruzz- ticipating in the elaboration of the to work in some of the best clubs ese Cafè Les Paillotes and this time menu, proposes his philosophy of in Italy and in Europe (the Hotel as its resident Chef. catering not losing sight of the link Savoy in Florence, the Hotel Pla- with the territory of Abruzzo. za Athenée, therefore Ducasse, in Friday May 10th The location is particular and sug- Paris, and others). In 2003, thanks 7:30 PM gestive: in winter you can sit in the to the experience gained and his large room with oriental furnish- own imagination in manipulating Four-hands Dinner at Café Les ings, while in summer you can take raw materials, he enters the kitch- Paillotes Restaurant advantage of the beautiful veranda en of Chef Giancarlo Perbellini (2 One Michelin star overlooking the sea. The environ- Michelin stars) in . Isola Rizza Piazza Le Laudi 2 ment is refined but informal. After a short time, he moved to La 65129 Pescara Talent, experimentation and raw restaurant in Rome, where Pergola T. +39 085 61809 materials of undoubted excellence he had the opportunity to work Dress-code: dark suits/gowns with are the trademark of the restaurant. closely with Chef Heinz Beck. ribbons. Jacket required for gentlemen In the kitchen, there is the talented But what for many could represent Guests will meet their guides in the Chef Matteo Iannaccone who a point of arrival, for Iannaccone lobby of the Villa Maria hotel. They will offers seafood specialties, with his is an opportunity to learn and re- depart by GT bus to the restaurant. estrus and skill on the side. His cre- propose, so in 2005 he moved to Return to the Hotel at the end of ative cuisine combines high school the kitchen of Cafè Les Paillotes as dinner.

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For this special celebration involving all the Abru- bio-Mediterranean one: its dishes are well-balanced by zzo region, there will be the special collaboration of the presence of proteins, fibers, carbohydrates, fats and Chef Massimiliano Capretta (Arca restaurant, Alba cooked with optimal techniques. The starting point Adriatica - TE), a loyal partner of the Bailliage of is the choice of Mediterranean-inspired raw materi- Abruzzo Nord, directed by Bailli Lawyer Carlo Del als, according to the cycle of the seasons. This does Torto. Massimiliano, who shares his adventure at the not mean his meals are without structure or, worse, Arca restaurant with his sister Dalila, without recognizability. The miracle is a chef who loves risk, who has the of Massimiliano is that of making his Massimiliano, who pleasure of living against the current. shares his adventure dishes inviting, with very clear flavors Its restaurant, in a few years, has be- at the Arca restaurant and mixtures of good taste to obtain a come a temple of natural cuisine, natural, healthy and good cuisine. He with his sister Dalila, where the “zero kilometer” product never ventures too daring combina- is not a fashion, but is a philosophy of is a chef who loves risk tions. Its combinations recall the tradi- life and its own gastronomic proposal. tion, even if revisited and, sometimes, His restaurant was the first in Abruzzo with the or- correct. “I deepened the knowledge of the cuisine of the ganic certification that guarantees the customer on the ancient Romans, discovering that a great chef of the time, scrupulous use of the raw material and, above all, of Marco Gavio Apicius, used very basic foundations: fresh its origin. The Arca restaurant is mentioned in many and dried fruit and honey as sweet parts mixed with an acid specialized guides and has received numerous awards; part (vinegar, gurum, colatura of anchovies). And, above Massimiliano has been a guest of various TV programs all, spices, many spices. I tried to mix my knowledge and as a chef-symbol of organic cuisine. Max studied and skills: macrobiotic, natural cooking, ancient Roman cuisine experienced in the years when molecular cuisine was and the dictates of my grandmother creating my personal in vogue. In countertendency, he spent years study- style, my subjective expression. I agree that my kitchen is ing and researching macrobiotics, with great mas- difficult to define, it is not very catalogable. Fifteen years ters in Italy and abroad. Hence it was a decisive and ago I defined it as “the art of taking away”, deconstruct- conscious choice for a kitchen that combines healthy, ing my dishes, gradually removing the ingredients and then organic, natural and cooking techniques that safe- reinserting them later”. guard health. He says his cuisine is a nutraceutical or Massimiliano Capretta

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Atri is a small town in the Province of Teramo, whose historic center is full of monuments, palaces, museums, quaint alleys and squares. Every building, even the smallest, has its own history. The richness and importance of the monuments, the well-preserved and clean historical center, which is enriched with plants and flowers, rightly make Atri a city of art.

ts charming old town is a maze precisely the Baths and the Forum. to the churches of San Domenico I of narrow streets that have pre- Characteristic above all are the dis- and Santa Chiara. The richness of served the ancient medieval ap- trict of Capo d’Atri, that of Santa the historical-artistic and in gener- pearance, in some places follow- Maria and that of San Giovanni al of its cultural heritage, testifies to ing the model of the Roman city. (near Porta San Domenico), with the great importance and the great Corso Elio Adriano, for example, tiny streets that sometimes allow connects the two most important the passage of only one person at a points of the city, Piazza del Du- time. The external architecture of omo and Piazza Duchi Acquaviva the monuments has remained pre- (known as Piazza del Comune, dominantly medieval, while the in- formerly Piazza Guglielmo Mar- terior, in the Baroque age, has un- coni), which in Roman times were dergone many tweaks as happened Saturday May 11th 9:30 AM Induction Ceremony in the Theater of Atri. Dress-code: Elegant with ribbons At the end - Tour 2 Guided visit of the Cathedral and of St. Reparata Church In Atri and “Specialties from Teramo” buffet tasting (cared by Zunica Restaurant) in the cloister of the Cathedral. Guests will meet their guides in the lobby of the Villa Maria hotel. They will depart by GT bus to the restaurant. Return to the Hotel at the end of the tasting. 16

history that Atri has had in the past. people, a group formed by Con- to Spain, the emperor Trajan, his According to some historians, the federate Italian people against consanguineous, was born. city of Atri was founded by the Rome in the so-called Italian In the Late Middle Ages due to Illyrians in the eleventh century league (lega italica). the invasions of the barbarians BC, taken its name from the Il- Its important port allowed Atri to and then of the Illyrian pirates, lyrian god Hatranus (Hatrani). have a dreaded fleet and to have the Saracens, the Hungarians, According to some, its ancient flourishing commercial contacts etc. Hatria was subject to a long name was also the source from with Greece, although ships were period of decadence and aban- which the Adriatic Sea derived its often attacked by Illyrian pirates. donment. Until the thirteenth name, while for others the name Becoming a Latin colony in 289 century there is little information of the sea derives from the Etrus- BC, Hatria still continued to beat about the city that, under the can city of Adria, in Veneto. its currency and always distin- Lombards, was part of the Duchy Atri had a flourishing commercial guished itself in battle by accu- of Spoleto and in the twelfth cen- activity with the Etruscans, Um- mulating prizes and privileges. tury it was the main fief of the brians and with Greece towards In the imperial period the city Conti d’Apruzio. which it exported wine and oil; continued to be an important Nowadays, Atri is known world- the most interesting Etruscan or center; the emperor Hadrian con- wide for the production of glass perhaps Italic jewelry found here sidered it his second homeland (for churches and not only) by a are kept at the British Museum in and in it he held the office of five- glass company founded in the last London. It was part, with Ascoli year life and public curator. From century, and for its licorice; the Piceno and Ancona, of the Piceni the same Italic family who moved production of licorice dates back to ancient times, perhaps already at the time of the Romans. It was then the Dominicans who con- tinued the production of licorice, which was interrupted with their expulsion in 1809. In 1836 Cav. De Rosa started production again, establishing the factory in the Dominican convent (where it is still located) and right from 1836 the fame of Atri’s liquorice grew more and more. In the fifties Cav. Menozzi opened its own factory which then merged with the De Rosa one, giving rise to the “Me- nozzi-De Rosa” liquorice.

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Induction Ceremony At Atri’s Theater

he Induction Ceremony will a clear innovative, social and politi- spectators in a closed place; the acoustic T take place at the Teatro Comu- cal function: in this regard we point requirements (for this the “horseshoe” nale of Atri (Atri theater) which, for its out the contrast existing between the shape). The theater has an interior of interior of particular value, is known people, favorable to the work, and the particular value, so much to be known as the “bomboniera” (bonbonniere) rulers, who were against it. A special as the “candy box” (la bomboniera). A and that, due to the sober and regular “Theater Society” was created, made fresco by Giustino Di Giacomo, repro- lines of the façade - responding to the of landowners who were interested in ducing the Euterpe muse on a winged canons of neoclassical architecture - by holding a stage in the future theater. Af- horse, characterizes the ceiling. This many is also compared to the Scala of ter several vicissitudes, the works began theater is compared by many, with due Milan, with the due distinctions. Peo- in 1872, directed by the architect Con- distinctions, to the Scala of Milan for ple to be inducted or upgraded will sorti who had reworked an old project the sober and regular lines of the façade, seat in the stalls of the theater, while - dating back to 1857 - of the engineer responding to the canons of neoclassi- the attendance will participate in Teramo Mezzucelli and ended the cal architecture. The façade is divided the ceremony from the upper floors. following year. Several years passed be- into two overlapping orders, Doric The history of the theater in Atri dates fore the official opening took place on and Ionic. The architectural principles back to the Augustan age, when the 25 April 1881, with the staging of “Un of the end of the nineteenth century city of Hatria (the Roman name of ballo in maschera” by Giuseppe Verdi. include the rational arrangement of Atri), boasted an imposing building, Its facade faces that of the Cathedral of the stuccoes, the sober decorations, whose ruins are still visible today, ca- Santa Maria Assunta. It is a neoclassical the sense of order and the imitation pable of containing almost ten thou- theater with overlapping stages, with of the Greek temple with the triangu- sand spectators. Starting from 1776 the a horseshoe-shaped layout, a typology lar tympanum and the balcony at the presence in town of a Public Theater spread in the nineteenth century on the center of the façade. The interior of adjacent to the church of St. Andrew model of the Teatro alla Scala in Milan the theater is made up of three rows and the Jesuit college is documented; (18th century). At that time, in fact, the of boxes for a total of 38 and a gallery the deterioration of this building make example of the ancients was abandoned with 300 seats. During the eighties, the desire to build a new theater - more in the construction of theaters for dif- following an important restoration, suitable to the new demands - grew- ferent reasons: the change in the type the theater was reopened to the pub- ing. The Canon A. Mambelli, a patri- of show (the introduction of the Opera lic, and has since returned to its origi- otic follower of Mazzini, was the first for example); the possibility of using the nal cultural function. Today there are to be interested in the construction theater also as a hall for dance parties, a various representations and numerous of a new theater in Atri. At that time gambling house, a living room; in the cultural events. the construction of a theater assumed need to contain a greater number of

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Guided visit of the Cathedral and of Santa Reparata church, then Buffet Tasting “Specialties from Teramo” cared by Zunica 1880 restaurant in the cloister of the Cathedral

t the end of the Induction When the Romans conquered of the aforesaid church can still A Ceremony, a guided visit Atri in 290 BC they demolished be admired inside the cathedral) of the Dome of Atri (Santa Maria the cyclopean walls to enlarge which was enriched of works of Assunta Cathedral) and to the ad- the city and, in the area occupied art, now lost. The new church jacent Church of Santa Reparata today by the cathedral, they built was consecrated to Sancta Ma- is proposed to guests, ending with a temple dedicated to Hercules. ria de Atria (Santa Maria di Atri) a visit to the Cathedral Cloister Subsequently, there was built a and then to Santa Maria Assunta. where guests will join the buffet domus and, between the first and It incorporates a tall bell tower tasting of specialties from Teramo. second century AD, the baths, (56m) or clock tower and a beau- under which the cisterns can still tiful cloister. The Cathedral of Atri is a 13th be visited. The decline of the century church built on the re- Western Roman Empire led to a Saturday May 11th mains of a previous Romanesque general crisis. Atri was invaded Tour 2 structure. The walls, the columns by the barbarians and the spa of and the vault of the chorus of the Atri was abandoned becoming a Guided visit of the Cathedral Cathedral are adorned with a cy- ruin overgrown with weeds. In of Atri and of St. Reparata cle of 101 frescoes by the XVth the meantime Christianity had Church. “Specialties from century artist from Abruzzo, An- reached Atri, so a place of worship Teramo” buffet tasting (cared drea de Litio (or Delitio), a cycle became necessary. It was built on by Zunica 1880 restaurant) in that is considered the masterpiece the ruins of the Roman baths, us- the cloister of the Cathedral. of this painter and one of the ing its materials for the construc- Dress-code: Elegant with main artistic expressions of Cen- tion: the Ecclesia de Hatria was ribbons tral and Southern Italy and the probably built in the ninth cen- highest expression of the Abruzz- tury. The Christian community With our event we will contribute ese Renaissance. When Atri was grew. In the eleventh century, to the restoration of an ancient text founded around the XII-XI cen- the first church was demolished kept by the Atrian diocese. tury BC, in the area of the Ca- and a new one was built as big as thedral there were the cyclopean the present cathedral, but lower Return to the Hotel by GT busat the walls that surrounded the city. and with five naves (the remains end of the tasting.

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The Church of Santa Reparata is was designed and built by Giovan (second half of the 12th century). annexed to the Cathedral so, prob- Battista Gianni. The façade, like At the center of the cloister, there is ably, also here the cyclopean walls all the rest of the church, is typical a well with a sixteenth-century oc- first stood, then the temple of Her- of Lombard Baroque, and shows tagonal base. On the left aisle is the cules, then the domus and finally something that seems to precede access to the upper loggia which the Roman baths with the underly- neoclassicism. The octagonal dome develops on three sides of ten arches ing cisterns. But, while the Cathe- is one of the characteristics of the each, with squat little columns in dral has returned under its founda- church and one of Giovan Battista brick, some with several capitals, tions ancient remains of buildings, Gianni’s most successful works. generally very flattened and datable under the church of Santa Reparata at the end of the eleventh century. nothing has ever been found. The Cloister of the Cathedral of Atri Here is the lapidarium with Ro- Around 1350, the devotion to Santa is a marvelous brick-building, with man and medieval finds. The lower Reparata of Caesarea of Palestine round arches and acute arches in a portico has pointed arches on large spread to Atri. The cult of this Saint single basal side. It is an excellent columns; under the portico there was not very strong until the elec- example of medieval monastic ar- are other pre-Roman, Roman and tion as bishop of the ancient dio- chitecture with large abulacra and medieval finds and remains of fres- cese of Atri-Penne (with its seat in central green space. It was built in coes on the walls. From here you Atri) a Dominican friar of Florence, the early thirteenth century and was can have a beautiful and interesting Marco Ardinghelli, who increased the first residence of the Cistercian view of the rear part of the cathedral the devotion of St. Reparata in Atri Fathers and later of the Canons of and the bell tower. so much to proclaim her patroness the Cathedral Chapter. In 1400 it The excavations have highlighted of the city. The church was erected was used as an episcopal cemetery. part of the mosaic floor of the ther- next to the Cathedral and then it Along the corridors you can see mal building that stood here before was renovated artistically. The new some cenotaphs with frescoes from the construction of the current Ca- church had a Greek cross plan, a late the 1400s. Strangled columns are thedral. The cloister, with its an- baroque style but (especially inside) visible below the current pavement, nexed rooms, houses the collections with neoclassical influences, and it testifying more ancient periods of the Capitular Museum.

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At the end of the visit a buffet “tasting of specialties from Teramo” cared by Zunica 1880 restaurant is proposed in the Cathedral Cloister. The tasting of products and typi- in charge of the Zunica 1880 res- recommended by the best gas- cal dishes of the Teramo area will taurant. His passion for cooking tronomic guides and is consid- be cared by Chef Daniele Zu- and hospitality is a choice of life ered one of the best restaurants nica, of the historic Zunica 1880 for him. He is leading a young in Abruzzo. This gourmet res- restaurant founded by Antonio and motivated staff that adds the taurant offers dishes of the Abru- Zunica in Civitella del Tronto value of creativity and continu- zzo cuisine with some contami- (TE). The restaurant is affiliated ous research to family experience nation from Marche, combining to the Chaîne des Rôtisseurs. and tradition. the strong and generous flavors Daniele is the fourth generation The Zunica 1880 restaurant is of the ancient recipes of the ter- ritory with the lightness and creativity of a young staff, which is always open to the inspira- tions of the many travelers who come there recalled by the gour- met cuisine of Zunica. Zunica’s gourmet cuisine is the result of a skillful balance of freshness of fla- vors and classic recipes. The raw materials are selected according to the moods of this borderland that is at the foot of the Gran Sas- so mountain massif but looks to the sea and lives a unique com- bination of aromas and textures. The dishes are light, delicate and cared for in presentation, simple but fulfilling even under the vis- ual and olfactory profile.

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Aperitif and Eight-Starred Hands Gala Dinner: Niko Romito (Reale restaurant***), Marcello & Mattia Spadone (La Bandiera restaurant*), Peppino Tinari (Villa Maiella restaurant*) at Castello Marcantonio.

The gala dinner will take place in the beautiful Marcantonio Ca- Castel di Sangro, AQ (3 Michelin stars) who will dedicate us a se- stle located in Cepagatti (PE). Welcome to the guests will be given cond course, Chef Marcello and Mattia Spadone from La Bandiera in the cellars of the Castle, with an aperitif made by the castle Re- restaurant in Civitella Casanova, PE (1 Michelin star) who will pre- sident Chef. The dinner will be prepared by 4 chefs-symbol of the pare the starter and the dessert and Chef Peppino Tinari from the Abruzzo catering, whose restaurants are affiliated to the Chaîne Villa Maiella restaurant in Guardiagrele, CH (1 Michelin star) who des Rôtisseurs: Chef Niko Romito from the Reale Restaurant in will prepare two courses.

ince 2000, Chef Niko Romito holds the highest recognition of the Giordano; Bomba is the Italian street S has been running the Reale res- Three Forks together with the Five food signed by Romito in collabo- taurant, today located in the Casa- Hats of the Guide de L’Espresso. In ration with Autogrill; Intelligenza donna complex in Castel di Sangro, 2018 the Reale restaurant earned the Nutrizionale is the gastronomic- with his sister, Cristiana. 36th position in the ranking of the scientific protocol for collective and Reale quickly conquers all the goals “World’s 50 best restaurants”. hospital catering; he collaborates also of a restaurant: in 2007 the first Niko Romito started as a self-taught with the Bvlgari Hotels & Resorts, Michelin star, in 2009 the second chef. He was studying Economics for which he has defined an anthol- and in 2013 the third star. and Commerce in Rome when his ogy of great classics of Italian cuisine From 2017 the Reale restaurant is father’s death brought him back to able to tell the world the best of our at the top of the Gambero Rosso Rivisondoli, where the family patis- gastronomic culture (a project that “Guide of Restaurants 2018” and serie had recently been converted is replicable anywhere). Then, Niko into a trattoria. Niko and Cristiana conceived ALT, the gourmet stop decided to take over the restaurant on Strada Statale 17 in Castel di San- and to start the extraordinary adven- gro, and PANE laboratory, where ture of the Reale. every day fresh yeast, pastries and From his talent and from his en- various types of bread - a symbolic trepreneurial intuition, many other product of the philosophy of Romito projects came to life: Spazio is the in sale in Italy and in Europe - are “middle” restaurant, located in Ri- produced for sale by ALT. visondoli as an appendix of the Transversal to all the others, we fi- Accademia Niko Romito training nally have the Niko Romito Acad- school, then also open in Rome and emy, the professional cooking Milan with the Executive Chef Gaia school created in 2011 in the Casa-

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donna complex where young chefs Casanova (PE) to transform a salt with a ricotta mousse and a per- are trained and prepare to enter the and tobacco shop into a restaurant, simmon mousse, then persimmon world of work, more and more often then those of the Hotel manage- cream and honey. A success and an starting with the numerous projects ment School of Pescara and, final- exciting experience that remains his of the Niko Romito group. ly, those of the great restaurants in workhorse. Today Mattia is 30 years One of the key words of the “Ro- Italy where he went to experience. old and, after gaining experience mito System” is standardization, in- Among these, perhaps the most im- abroad, is now in the kitchens of tended as repeatability of method- portant period was the one spent at the family restaurant La Bandiera (1 ologies and procedures created in the Albereta at the court of Gualtiero Michelin star) in Civitella Casanova the research laboratories of the Reale Marchesi. Once back in his home- in the province of Pescara, with his that are declined at all levels of ca- land, Marcello transformed the fami- father Marcello and his mother Bru- tering, creating formats and projects ly restaurant, La Bandiera, into a large na, while his twin-brother Alessio that, even at a more popular level, restaurant, a landmark in Abruzzo. elegantly manages the room. take the know-how and results of Spadone is a contemporary chef, “When I was a child, my twin brother the incessant research brought by linked to tradition, but able to re- Alessio and I spent our days in a box the haute cuisine. Niko studies the read it through his experience. One for babies, in the kitchen of the restau- ingredient and enhances its poten- of its objectives is to propose an in- rant, under the watchful eyes of our tial, giving shape and substance to a telligent cuisine, linked to the good mother Bruna and our grandmother clean, essential and impactful kitch- things of the area. The research of its Anna (the cooks). I absorbed from the en that makes the (seeming) simplic- suppliers is carried-out with absolute kitchen moods, aromas, flavors, but also ity its stylistic signature. Through a rigor, focusing on the excellence of passion, anxiety, and above all the con- kitchen that almost completely ex- the handicraft production and on structive discussion of cooking. For fun, cludes added fats and sugars, Romito the seasonality of the garden prod- my mother made me prepare the meat- enhances the intrinsic potential of ucts: vegetables harvested in the day, balls to be used as a condiment for the raw materials and their nutritional fragrant herbs, eggs, flour. “maccheroni carrati con le pallottine” characteristics, without obsessions or His sensitivity, combined with that (maccheroni with meatballs), which we healthy ostentation of any kind. of his wife Bruna Sablone, has led to still offer in our restaurant. The memory Concentration, extraction, strati- the review of the culinary customs of that I have in mind is the love of my fication are just some of the tech- the past and to the creation of a spe- mother who made us grow by constantly niques used to reach the essence of cial path in the repertoire of dishes of feeding of treats. Since I was a child she the ingredients, true protagonists of a region still largely to be discovered. has made me participate in tasting and its dishes. Marcello’s art does not lack a strong judging her delicacies and I will always Marcello Spadone is one of the best Mediterranean fragrance and one of bring this remembrance in with joy”. chefs in Abruzzo. its greatest merits is that of knowing His first passion is cooking, but if He has always attended the kitchen: how to make the most of the poor- he had not been a cook, he would first that of his mother who, in 1977, est products of its territory to create probably have dedicated himself to returned from Rome to Civitella delicious dishes. drawing comics, his second great Mattia Spadone was born in 1988. In 2010 - when he was only 22 years-old – he triumphed in Rome in the Cooking of Art event organ- ized by the enogastronomic critic Luigi Cremona and Witaly, win- ning the award for the emerging young chef from central Italy. In the Roman competition he won by presenting “the bubble of Mat- tia”, a blown sugar bubble, as done by the Murano glassmakers, stuffed

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passion. In fact, after finishing the Rosso guide. Peppino and his wife immediate path that led to the “edu- artistic high school, Mattia enrolled Angela have forged their kitchen cation” of customers who were used in a comics course. In the meantime among the cold winds that descend to heavier cooking methods: on his he attended internships on chocolate from the mountain and with the return home, Peppino found an au- and modern cuisine ... At a certain will of those who know that with dience not yet ready to receive what point, the call of the kitchen led him your effort and talent you can get he had learned ... to make a pained choice, with the the results. Two people who love “On my side, however, I had excel- abandonment of the comics course their land and who, not to abandon lent local products and a kitchen to be and the departure for Spain, to join it, have decided to bring the lo- scratched and rounded-off. Slowly it the court of the Roca brothers, at cal cuisine to the highest level. The was a success”. El Celler De Can Roca (3 Michelin ingredients of their success are the In 2009 the restaurant won the stars), which is considered by many products of the mountains and those Michelin star and Peppino started to be the best restaurant in the world, of the near Adriatic Sea as well as an the restyling of the building, ex- the realm of technique applied to innate creativity. Maiella’s air is un- panding it in a neorural sense with cooking, where Mattia spends about contaminated, even from a gastro- the planting of the garden, of the 1 year, learning a lot. nomic point of view, from “foreign” olive grove and above all with the “I owe so much to those 12 months in fashions and pollution. An example start of the farms. There are about the El Celler brigade; when I came back, that their sons Arcangelo and Pas- 12 hectares of land where the black I realized that I had to use the techniques cal - second generation of kitchen Abruzzese pigs, the lambs and the I learned not to distort, but to magnify and hall - try to follow faithful. Pep- white Abruzzese calves roam live in the products of my land”. pino studied at the Hotel Manage- a semi-wild state, fed largely with He then returns to Italy with a rich ment School, then he experienced in the scraps of the restaurant accord- heritage to add to that transmit- great restaurants in Italy. He is par- ing to a cycle that closes at the table. ted genetically by his father, a great ticularly grateful to his master at the A breeding without approximations, master of classic cooking techniques stove, Chef Giovanni Spaventa, who as a veterinarian who is studying dif- and a lover of km0 raw materials, not gave his best at the Hotel Cipriani ferent ad hoc feeding lines follows for fashion but “by habit”. Therefore in Venice for over thirty years. But the beasts up to the slaughterhouse. we can say that the respect for the the secret of Peppino is not only an But there are also hens for eggs and ingredient is the cornerstone of his authoritative training, but also the a herd of donkeys, which keeps the kitchen. His cuisine is evolved, crea- patient construction of a run-in and land clean. It was increasingly dif- tive, sincere and amazingly abruzz- effective kitchen brigade that in- ficult to find genuine and territorial ese, with his head and his heart. An cludes the parents of the chef. Pep- raw materials, so that Peppino de- author’s cuisine, less and less cooked, pino returns to the family restaurant cided to produce them by his own. the result of a line of technical prep- in the early 90s, assisted by his wife Today, thirty years later, the zero arations which are ready to be as- Angela, who still prepares the pasta. kilometer products remain a pillar of sembled. His desserts are a dream It was not a simple and much less his restaurant; where self-production ... not only beautiful, but greedy is not enough, local markets and lo- and effective. cal farmers compensate for what is missing, with the exception of the Peppino Tinari is the Chef of the white Marchigian veal. In season Villa Maiella Restaurant, one of the spontaneous products don’t lack in most charming places of hospital- his kitchen. The work in his fields ity in Abruzzo, which is located has encouraged Peppino’s growing in Guardiagrele (CH), inside the intimacy with the product, eventu- Maiella National Park. ally even inspiring his cuisine. This During the presentation of the guide has also led to the habit of using the “Restaurants d’Italia 2017”, Peppino whole animal, returning to a hand- Tinari received the title of Restau- icraft of the now lost kitchen. rateur of the year by the Gambero

Chaîne des Rôtisseurs 24

Marcantonio Castle Marcantonio Castle is an enchanting historical building, among the most beautiful of Abruzzo

astello Marcantonio has some fact, the Castel rises on the ruins ters high and is the emblem of the C unique features: two big Ro- of a Roman villa and has still now- city. It seems that the name “Alex” man tanks, brick walls, rooms with adays the tanks and the walls, an comes from Alessandro Valignani, vault ceiling and Roman walls are example of the “opus reticulatum”. marquess of Cepagatti, in 1632. just a few examples of the charm The main core of the building, The arch that join the tower to of this historic home. The tower that is on four floors, has a surface the Castle was the ancient gate to offers a wonderful view that goes of about 1600 sm and has been re- access to the city. from the sea to the Majella and to stored in a way that has preserved There is, in the end, also the lit- the Gran Sasso. the authenticity and the ancient tle Church of San Rocco, built by The millennial history of the Cas- charme of Marcantonio Castle. the Valignani family to thanks the tle is told by the building itself, Alex Tower has 3 meters large Saint for having safe them from that testify the developing of the walls; it was built by the Longo- the plague in 1657. building during the centuries. In bardum as a fortress. It is 24 me- Saturday May 11th 7:00 PM

Aperitif and Gala Dinner at the Marcantonio Castle Largo San Rocco, 65012 Cepagatti PE

Dress-code: dinner jackets/tuxedo with ribbons.

Guests will meet our assistants in the lobby of the Villa Maria hotel. Departure by GT bus to reach the Castle. Return to the hotel at the end of dinner.

Chaîne des Rôtisseurs 25

Farewell lunch at the restaurant D.one: the door to a surprising world, the start of a captivating journey through art, history and creativity…

trail of many different envi- De Angelis, who is deeply in love at that time he needed only a stage A ronments to be enjoyed in a with Montepagano, launched an to show him in person. row or separately, each one with initiative to enhance its peculiari- Behind the peaceful appearance, its own character. D.one as Da- ties. The D.one was born, on De- he hides a complex and almost tor- vidONE (Big Davide), which is cember 9th 2015, as the first restau- mented personality. “I lost my fa- Davide Pezzuto, the good giant of rant in Italy - and perhaps unique ther when I was 8 years old. My uncle this story, the chef involved in this in the world - being scattered in was a farmer, so I always thought that wonderful project in Montepagano, multiple spaces (=ristorante diffuso): I would work in that sector. When I the historical and panoramic center you can choose to eat in the main joined the Hotel Management School, of Roseto degli Abruzzi. From the core, or make a vertical wine tast- it was in order to earn money as a hill of Montepagano you will enjoy ing in the wine cellar, but there is waiter: my first working season was at a wonderful view of the blue waves also the romantic room just for two, 16 y.o., on Lake Garda. The next year of the Adriatic Sea on one side and or the privé to share with friends or I went back and they assigned me to the green of the countryside on the colleagues, as well as a building for the kitchen... Everyone told me that I other. In Montepagano you will events ...), and it also has some suites was good at cooking”. discover an enchanted world, the for overnight. almost unchanged representation of Nuccia is an underwater archaeolo- Sunday may 12th what life was like in an Italian village gist, so the restaurant winery of- 12:45 PM thirty, forty years ago ... An ancient fers a small list of wines refined in Farewell lunch at D.One, and important history winds its way the bottom of the sea or lakes, and ristorante diffuso in through its streets, its memories and beers with sea water. In her ambi- Montepagano (TE) its small squares: in this small frac- tious and refined project, Nuccia 1 Michelin star. Affiliated to the tion are important monuments and involved Chef Davide Pezzuto Chaîne des Rôtisseurs. churches, medieval buildings that who, at the time, was sous-chef of Dress-code: Smart casual with ribbons Heinz Beck at the Roman crowd the main square, the Castle, La Per- Guests will meet our assistants in the Romanesque bell tower at the gola (3 Michelin stars). Davide, born the lobby of the Villa Maria hotel. base and baroque at the top... in Salento (South Puglia) in 1980, is Departure by GT bus and return to The patronne of D.One, Nuccia talented enough to go very far, and the hotel at the end of the lunch.

Chaîne des Rôtisseurs 26

The turning point came in 1991, “Do I like cooking? I have embraced At the D.one restaurant you eat when the prices of vegetables and, this work for good and for bad: I also excellent. In its cuisine, there is a in particular, of artichokes col- love ugliness, fatigue and sweat. It’s lot of technique, but also a kind lapsed and his dream of a farmer the only thing I can do, so it’s all for talent, the taste of pleasure that the vanished. He then dedicated him- me. We are servants: we must make flavor can give, but also the sub- self firmly to the kitchen and he our guests happy; I don’t work by the tlety of complexity and harmony. understood that cooking was nec- hour, but I do not feel exhaustion. In addition, the touch of author is essarily his future. Pezzuto is a de- Beck taught me never to say no”. clear, from appetizers to desserts. termined boy and therefore he is He is unstoppable: the brigade is «If I think back to what we have done never satisfied: he quickly passed composed of four people march- in recent years, I must say that we from the restaurants of 3-star ho- ing as if they were three times as have grown a lot. If I look at what we tels to 4-star hotels, then 5-star ho- many workers. are now, I want to grow more » tels: Palazzo della Fonte in Fiuggi, A few years ago, his name began the Savoy and Villa La Vedetta in popular in internet, on websites Florence with Andrea Accordi - talking about culinary arts and his springboard towards the noble awards. In May 2017, Davide won tables -, in 2006 the Rossellinis in the “Chef Awards 2017” in the Ravello with Pino Lavarra, then category “Best Chef Art & Crea- the Abac in Barcelona and La tive”. These are prizes awarded Pergola in Rome, where, as said, on the basis of online reviews left he became a sous chef of Heinz by over three million people who Beck, for three and a half years. have rated 400 thousand restau- In 2012, Beck sent him to Abru- rants on the web. zzo to form the brigade of the Cafè In November 2017, he has been Les Paillotes in Pescara, owned by assigned the Michelin star by the famous pasta maker De Cecco, the Michelin Guide 2018. In the where the Italian-German chef was “Gambero Rosso 2019 Guide”, chef-consultant. From Pescara to Nuccia received the special “Res- Montepagano it was a short road. taurateur of the Year” award.

Chaîne des Rôtisseurs 27

Proposal available during all your stay Lunch or dinner at Reale restaurant 3 Michelin stars Chef Niko Romito Affiliated to the Chaîne des Rôtisseurs

e have decided to give all of to the new complex of Casadonna, best Italian maître, guides the ser- W you the opportunity to en- where the Reale finds its most com- vice of the Reale with the same rigor, joy an unforgettable lunch or dinner plete expression. Here, in 2013, the the same elegance and the same pas- at the Reale Restaurant, when you third star arrives. Today the restaurant sion that characterize the dishes of prefer during your stay. We will help is the pulsating center of the “Romito her brother, of which she has a pro- you to make your reservation, check- system”: a laboratory where every found knowledge: there are no barri- ing availability with the restaurant day research is carried out and from ers in the kitchen and in the hall, but manager. Then you will choice the which the numerous formats that the rather a harmonious osmosis reigns. experience that you prefer! Chef Niko chef and his collaborators engage in Cristiana, assisted by sommelier Gi- Romito and his sister Cristiana will Italy and in the world are born. 2017 anni Sinesi since 2004 who has been be pleased to welcome you in their 3 is a special year for the Chef from awarded Best Sommelier of the Michelin stars restaurant; since 2017, Abruzzo: “More and more people are Year at the Best Italian Wine Awards the Reale restaurant is at the top of asking for access to our training school; 2018, was able to set a rigorous yet the Gambero Rosso “Guide of Italian we receive visits from people all over the warm style with the brigade, which Restaurants 2018”, and has the high- world who come to Casadonna to live a balances hospitality and precision to est recognition of the Three Forks unique experience, and with the Bvlgari give the customer an exciting and of the Gambero Rosso and the Five project we have the possibility to export total experience. The kitchen brigade Hats of the “Guida de L’Espresso”. our kitchen model to all latitudes. I have is made-up of Romito’s historical col- In 2018 Reale earned the 36th posi- an extraordinary team that brings with laborators, such as the sous-chef Dino tion in the ranking of the “World’s me a concept of continuous research and Como, the Chef de partie Antonio 50 best restaurants”. The adventure innovation in the kitchen in which we Angelini, and the young chefs trained of the Reale restaurant began in 2000, deeply believe”. at the Academy: a staff of excellence when Niko and his sister Cristiana In 2018, in the margins of the Gam- that makes the Reale a real workshop took over the family restaurant that bero Rosso awards ceremony, Niko of taste and Casadonna a great gas- their father had opened in the small declared: “The modern chef must know tronomic center in Abruzzo. town of Rivisondoli. The two broth- how to bring quality to a hospital can- ers do not have any previous catering teen, showing that the principles and experience, but in a few years the Re- skills of haute cuisine can be offered to ale stands out in the national and in- an increasingly broader audience through ternational catering scene proposing projects that are sustainable”. an absolutely original kitchen model: The complicity between Niko and the first Michelin star arrives in 2007, his sister is total. Cristiana, self-taught Ristorante Reale *** the second in 2009. In 2011, Niko like her brother and rewarded by the Piana Santa Liberata and Cristiana transfer the restaurant Guida Identità golose 2012 as the 67031 Castel di Sangro (AQ)

Chaîne des Rôtisseurs The Glion Institute of Higher Education is pleased to offer, to the Members and Friends of the Chaîne des Rôtisseurs participating into the “51° Grand Chapitre d’Italie of Abruzzo”, the aperitif that will precede the gala dinner at Castello Marcantonio

The Glion Institute offers graduate the quality of all the stay. Where do among the most prestigious ones, a and master courses in hospitality, these managers and their trained sort of “Harvard” of hospitality stud- luxury and event management to an staff come from? Who trained them ies. The campus buildings are various international student body on three to satisfy the desires of increasingly and form, in a breathtaking scenery, a campuses located in Switzerland demanding customers and make a small university center. (Montreux and Bulle) and in London. thousand and one nights stay? Tra- Since 2017, Glion has expanded its Born in 1962, Glion is one of the ditionally, the world’s best hospital- offer by adding new specializations world’s leading hospitality training ity schools are in Switzerland, and and Master programs: The Bach- institutes, with undergraduate, post- among these the Glion Institute of elor of Business Administration in graduate and master’s degrees. It of- Higher Education, located in the de- International Hospitality Business fers three campuses in Switzerland lightful town of Glion, is certainly offers the skills, knowledge and ex- and the United Kingdom, combining perience necessary to start a career Swiss excellence with rigorous lead- Glion academic programs are at the highest levels in the industry. ership development. accredited by the New England Students will come into contact with Usually, behind the success of a lux- Commission of Higher Education the latest trends for a growth path in ury hotel, there is a General Man- (NECHE). Glion is ranked first in various and very interesting activi- ager who runs the complex “hospi- the world by reputation among ties, gaining work experience in con- tality machine”, where everything employers (QS World University tact with different cultures, to get must always be impeccable because Rankings 2018). closer to the many realities that they the slightest disregard can affect will meet in their future career. In the

Chaîne des Rôtisseurs last semesters, students can choose between specializations in “Luxury Brand Management”, “Hotel Develop- ment and Finance” or in “International Event Management”. In short, whether the goal is to found a company, run a five-star hotel or manage a luxury brand or a resort, a degree at the Gli- on really helps to open many doors. The BBA guarantees the acquisition of knowledge, experience and also the practical skills necessary to aim for excellence. In fact, the first semes- ter of the degree course focuses ex- clusively on the “practical arts”, with modular workshops that immerse tional Hospitality Business offers the ting-edge technologies and business the students in all the operational as- opportunity to acquire knowledge models. The Master in Finance, Real pects of the sector. This experience and skills in one of the following four Estate and Hotel Development is the provides students with technical and areas: international business for the only Master in the world that offers practical knowledge, soft-skills to hospitality industry, management of complete and systematic knowledge work in a team and self-confidence, luxury brands and customer experi- regarding the real estate sector, fi- which will be necessary to face their ence, entrepreneurship, innovation nancial markets and global develop- first internship, applying the skills ac- and finance, real estate and devel- ment of accommodation facilities. It quired in the world of work. opment of accommodation facilities is the ideal choice for those who want The expansion of the training offer to increase the student’s experience to become certified inspectors or includes the Dual MBA-MSC in In- and train those who will be tomor- work for brokers, trust funds, banks ternational Hospitality Business, row’s leaders. The three new Mas- or asset management teams in the realized in partnership with Greno- ters offered by Glion, which have real estate sector; the program opens ble Ecole de Management. The Mas- been launched this year are: The the door to the real estate world and ter of Science in Hospitality allows Master in Luxury Management and to the development in the Hospitality students to follow lessons of expe- Guest Experience focused on con- industry. All new programs include rienced professionals of Glion, and tents related to the world of fashion, two academic semesters, a six-month of the GEM MBA leadership team design, retail and hospitality. It is a internship and combine rigorous aca- that has been ranked, by The Finan- learning path designed for those who demic theory with experiential learn- cial Times, between the first 25 MBA are interested in starting a career in ing, including relevant field activities, courses in Europe. the world of luxury services from a case studies, projects and events or- At the end of the MBA + MSC inten- privileged starting point. It is ideal for ganized and run by students. sive program, students will receive young talents, professionals looking two degrees awarded by two of the for a career change and companies Info: most prestigious schools in the world wishing to invest in training their em- www.glion.edu/it in the hospitality industry, they will ployees. The Master in Hospitality, T. +41793589549 apply and deepen the knowledge ac- Entrepreneurship and Innovation quired through a management pro- for young future entrepreneurs, en- ject, they will consolidate their basic trepreneurs and professionals hold- skills by personalizing the path train- ing a family business is also perfect ing on the basis of their professional for those who want to change their goals, they will learn how to face and career. The program develops knowl- solve the most demanding aspects of edge, strategies and entrepreneurial global management today. spirit of the student and also deals The Master of Science in Interna- with the most important and cut-

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RATE PER N. OF Events PERSON PARTICIPANTS TOTAL Individual Registration fee (compulsory for all participants) € 40,00 Lunch at Trabocco Pesce Palombo € 65,00 Thursday Dress-code: casual. May 9 2019 Return Tranfer hotel Villa Maria - La Bandiera restaurant for dinner € 25,00 Oil tasting and welcome dinner at La Bandiera restaurant (1 Stella Michelin) € 95,00 Dress-code: dark suits/gowns + ruban. Tour 1: Sulmona and visit of the Pelino Confetti Factory and Museum, Friday Wine tasting and lunch at Cantine Zaccagnini (Included) € 120,00 May 10 Dress-code: Casual. 2019 Wine tasting and lunch at (for those not Cantine Zaccagnini € 65,00 participating into Tour1 am). Dress-code: Casual. Return Tranfer hotel Villa Maria - Les Paillotes restaurant € 15,00 Dinner at restaurant (1 Michelin star) Café Les Paillotes € 120,00 Dress-code: dark suits/gowns + ruban. Return Tranfer hotel - Atri Villa Maria € 20,00 Saturday (for those participating into the Induction ceremony and tasting) May 11 2019 Induction ceremony at Atri’s Theater* Free of charge* Atri Guided visit and buffet “tasting of specialties from Teramo“ € 55,00 Return Tranfer hotel Villa Maria - Castello Marcantonio € 22,00 Aperitif and Gala Dinner at Castello Marcantonio € 215,00 Dress-code: dinner jackets/tuxedo with ruban Farewell Lunch at D.One Ristorante Diffuso € 80,00 Sunday Dress-code: smart casual + ruban May 12 2019 Return Tranfer by GT bus for the farewell lunch € 30,00

* The payment of the Registration fee is due by all participants. Events total €: Registration to the ceremony is mandatory.

Accomodation – Villa Maria Hotel & SPA**** Address: Contrada Pretaro, Via S. Paolo, 66023 Francavilla al Mare (CH) CHECK-IN CHECK-OUT DATE DATE Two nights minimum stay PER ROOM NUMBER Early booking rate, valid till January, 31th 2019 (subject to availability) PER NIGHT OF NIGHTS TOTAL

Standard Room DUS = double room for single occupancy (1 pax) DUS €.79,00 buffet breakfast included DBL = double room for double occupancy (2 pax) DBL €.99,00

Superior Room DUS = double room for single occupancy (1 pax) DUS €.99,00 buffet breakfast included DBL = double room for double occupancy (2 pax) DBL €.129,00

Deluxe Room DUS = double room for single occupancy (1 pax) DUS €.149,00 buffet breakfast included DBL = double room for double occupancy (2 pax) DBL €.179,00

Junior Suite Room DUS = double room for single occupancy (1 pax) DUS €.189,00 buffet breakfast included DBL = double room for double occupancy (2 pax) DBL €.219,00

Accomodation total €:

Chaîne des Rôtisseurs Send this page to: [email protected] 3232 Or fax it to: +39 041 5231203 Events Subscription Private Transfers For any private transfers other than those in the following list, please contact Clementson T.O. Meet the driver bearing a sign at the arrivals terminal or at the hotel (for departure). Pick-up time will be communicated. Tranfer from Pescara railway station Arrival date: to hotel Villa Maria € 40,00 Up to 3 pax € 50,00 Up to 8 pax with a total of 3 bags with a total of 8 bags Pax n. : Tranfer from Pescara airport Hour: to hotel Villa Maria Flight or train details: Arrival €: Tranfer from hotel Villa Maria Departure date: to Pescara railway station € 40,00 Up to 3 pax € 50,00 Up to 8 pax with a total of 3 bags with a total of 8 bags n. Pax: Tranfer from hotel Villa Maria Hour: to Pescara airport Train or flight details: Departure €:

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Nature of providing data and consequences of refusing to answer. c) to allow the Data Controller to comply with legal and accounting obligations (legal ba- The communication of data for the above purposes is necessary and mandatory; in fact, sis: compliance with legal obligations); in the absence of the aforementioned data, it will not be possible to proceed with the pro- d) subject to specific and distinct consent given by the Customer to allow the Data Con- vision of the services described in points 3a) and 3b). troller to send him periodically his newsletter (legal basis: consent of the Data Subject The consent to the use of the email for the period of 60 months is optional. The Custo- party) mer can therefore decide not to give such consent or to revoke the consent given, ac- 4. Type of data processed cording to the procedures set out in point 8i), without prejudice to the lawfulness of the The data that will be processed are those described under Section 2, including data treatment based on the consent given prior to the revocation. strictly necessary for the purposes indicated in the previous section. 5. Data recipient and eventual categories of data recipients I declare I have received information pursuant to Art. 13 of European Regulation Data communicated by the customer will be accessible to: 2016/679 by CLEMENTSON T.O. s.r.l. employees and collaborators of the Controller; companies (airlines, railway companies, shipping companies, photographic agencies, events agencies, etc.) with commercial relations relating to the Controller activity; Name and Surname:______Competent administrative offices; Companies in charge of providing assistance to the information systems of the Data Con- troller (computer network, website, etc.); Signature:______professional firms providing for the fulfillment of obligations in administrative, ac- counting, tax, legal, etc. on behalf of the Data Controller; The list of the aforementioned subjects, who will be identified as external processors, Name and Surname:______will be updated constantly by the Data Controller and will be made available to any Data Subject requesting. The data listed at point 2 will not be disseminated and will be treated with organizational Signature:______and logical methods related to the aforementioned purposes. 6. Methods of data processing. The processing of data by the competent corporate structures will take place through I give my consent to receive the newsletter regarding the events of the Bailliage d’Italie appropriate tools to ensure security and confidentiality and can be carried out, as well as with analogical tools, also through automated tools (both IT and telematics tools) to of the Chaine des Rotisseurs in the terms described in the information. store, manage and transmit data themselves. The treatment and storage of personal data will be carried out on servers located within the EU, in the headquarters of the Data Controller and /or third-party companies in char- Signature:______ge and no transfer will be made of them outside the European Union. 7. Data retention policy Signature:______Date ______/______/______Personal data communicated by the customer, object of treatment for the above purpo- ses, will be retained until the end of the pre-contractual negotiations and, in case of good Signature by each participant is required

Chaîne des Rôtisseurs Send this page to: [email protected] 33 Or fax it to: +39 041 5231203 Terms & Conditions

Payment • There will be a penalty of 70% for any cancellation or reduction of Before making the payment, please verify the availability of the se- stay between the 21st of March 2019 and the 12th of April 2019. lected hotel, restaurants/locations and tours, sending an email or a fax • There will be a penalty of 90% for any cancellation or reduction of with your registration form filled out at Clementson Travel Office by stay between the 13th of April 2019 and the 30th of April 2019. email at [email protected] or by fax at +39 041 5231203, with the • There will be a penalty of 100% for any cancellation or reduction of object “51° Grand Chapitre d’Italie – Abruzzo 2019” stay notified from the 1st of May 2019. Once received the confirmation of your program from Clementson Travel Office, please make the full payment within 3 days. Hotel “early booking rates” will be valid for bookings received up to Payment must be made exclusively by bank transfer at the following January, 31 2019; after this date for any further request our office will account, specifying the names of the participants: apply individual tariffs for each case based on hotel availability; this IBAN number: IT66 L030 6902 1071 0000 0002 415 means we cannot guarantee contracted rates and availability after BIC: BCITITMM January, 31 2019. Beneficiary: CLEMENTSON TRAVEL OFFICE S.R.L. The rates given are valid for stays of 2 consecutive nights. Bank account at: Banca Intesa San Paolo - Filiale di Venezia Mercerie Any request for different dates, room types and stays will be quoted (San Marco, 725 30124 Venezia) separately from our office upon receipt of such requests. All bank charges relating your bank transfer (both the originator’s All prices include VAT and breakfast. bank charges and those of beneficiary’s bank) is assumed by the pay- Any extras (telephone, mini bar, restaurant, laundry, taxes, etc..) will be er, so that the amount transferred is net of expenses. charged to the participant on the spot and must be paid directly to the Motive: “51° Grand Chapitre d’Italie – Abruzzo 2019” + NAME OF THE hotel at the check-out. PARTICIPANTS. Prices do NOT include the City tax (€.2,00 per person per night) payable In case you prefer to make the payment through credit card, please by all guest at check-out . apply for the authorization form. The payment fees will be fully Pescara city tax levies may be subject to change without notice. charged to the customer. Check - in is guaranteed from 02.00 pm and check - out is by 11:00 am.

General Terms and Conditions Registrations will close on April 5, 2019. If maximum numbers are not Information to the Guests attained, Clementson may decide, at its sole discretion, whether or not For each information, in case you need a longer stay, different types of to accept any further bookings after the deadlines. room, or for any additional service, please contact Clementson Travel i All the rates on this form and the annexes will be updated without no- Office in Venice at [email protected] or at the fax number +39 041 tice from the organization, for any changes to VAT rates or taxes or fi- 5231203, and mention in the object “51° Grand Chapitre d’Italie – nally for the introduction of any new taxes required by law. Abruzzo 2019”. In case of full cancellation for the event at any time, the Organization will withhold the Individual registration fee for each participant in addition to any other penalties provided for in the following articles and eventual bank fees for the refund. The reservation will be confirmed upon receipt of full payment for the [email protected] > send mail services booked by each participant. No penalties will be applied for any cancellations of lunches and din- ners made before March 1st, 2019 (with the exception of the registra- T: +39 041 5200466 • F: +39 041 5231203 tion fee as per the general conditions for full cancellation); for those made from the 2nd of March to the 5th of April 2019 there will be a By signing this agreement I, the undersigned, accept the above condi- penalty of 50%; for those made after that date is established a penalty tions and I expressly authorize the taking of one or more photographs of 100% . (taking, editing, recording, scanning) representing me. In case of adverse weather conditions and exceptional events, Clem- Reproduction, dissemination and publication, by any means and on any entson could modify the program at its sole discretion. medium (paper, electronic, ...), of one or more photographs representing me in the contexts strictly stated: o Publication on-line on the website The restaurants and the locations indicated in the program may be of the Chaîne des Rôtisseurs or the social networks of this association, o subject to variation due to events or cases of force majeure or for the Illustration of press articles, o Any external communication (brochures, failure to achieve the required minimum numbers. presentation, ...) and internal (newsletter, e-News, ...) related to the Chaîne des Rôtisseurs. This authorization is given without limitation in Excursions Terms and Conditions time. The reservation will be reconfirmed upon receipt of full payment for It is acknowledged that everyone has an exclusive right to his/her image the services booked by each participant. and the use that is made of it. For several excursions there is a minimum number of persons required, Also, I note that in the absence of agreement on my part within the and sometimes a maximum number, of participants. framework of this authorization, my image cannot be the object of any Failure to meet minimum numbers of participants, or in case of adverse editing, use or circulation. weather conditions, force majeure and unforeseen events, can cause Following acceptance of my participation, I acknowledge the conditions the cancellation of one or more excursions; in this case the organiza- related to my participation, namely: tion will provide alternative proposals or a full reimbursement of the • the confirmation of the admissibility of my image for the dissemination excursions booked through us. by Clementson Travel Office and the Chaîne des Rôtisseurs; The cancellation fee for all tours is: • the cancellation and refund procedure as confirmed in the • 50% for cancellation received between the 22th of March and the Registration Form. 8th of April 2019. • 100% from April 9th, 2019. Tour schedules may vary depending on the division into groups per lan- Name and Surname: ______guage. If necessary, tours could be directed by a guide speaking two languages (with bilingualism). Signature: ______Hotel Terms and Conditions Hotel reservations will be confirmed only upon receipt of payment cor- responding to the entire cost of the stay. Name and Surname: ______• There are no penalties for cancellations or reductions of stay notified no later than the 31th of January 2019; • There will be a penalty of 30% for any cancellation or reduction of Signature: ______stay between the 1st of February 2019 and the 28th of February 2019. • There will be a penalty of 50% for any cancellation or reduction of stay between the 1st of March 2019 and the 20th of March 2019. Signature by each participant is required Date ______/______/______

Chaîne des Rôtisseurs 34

Schedule click on the title to go to the event page Thursday May 9 Lunch at Trabocco Pesce Palombo

Forcella Oil Tasting and Welcome Dinner at La Bandiera Restaurant (1 Michelin Star)

Friday Tour 1: May 10 Sulmona with Pelino Confetti Factory & Museum

Wine Tasting and Lunch at Cantine Zaccagnini

Four-Hands Dinner at Café Les Paillotes Restaurant (1 Michelin Star)

Saturday May 11 Induction Ceremony at the Atri Theater Tour 2: Atri Guided Visit and Buffet “Tasting of Specialties from Teramo”

Aperitif and Gala Dinner at Castello Marcantonio

Sunday May 12

Farewell Lunch at D.One – Ristorante Diffuso

Chaîne des Rôtisseurs