Wednesday evening we were lucky enough to have a guest for the second dinner of course Masters of Taste, Maurizio Camilli, chef at Casa BALADIN Piozzo .
The dinner was prepared using all raw materials
from producers included in the masters of the taste of the Province of Turin (including our beers that accompanied the dishes from Mauritius); selection curated by the Chamber of Commerce in collaboration with Slow Food.
Mauritius with the children of the square of the Afflicted re we proposed the following menu:
- Cream Lemon pumpkin with shrimp, snails, foie gras and apple spherification. Pairing beer Manet
- cod cooked in milk with leeks and Carmarthen. Pairing beer Klimt
- crispy egg with toma and white truffle fondue. Match Beer Renoir
- Rav iolo filled with Seirass the fen. Pairing beer Hopper
- Belly of veal cooked at low temperature with chocolate and pears martin sec 
caramelized beer. Pairing beer Chagall
- Chocolate goat cheese on small red fruit and extra virgin olive oil. Pairing beer Turner
- beer sorbet Turner Marchetti
- Praline Square Trades. Match Xiaoyu of Baladin
As Baladin do at home with their beers, and Maureen Teo gave an excellent demonstration of how good beer can be a worthy alternative to wine also paired with haute cuisine.
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