CASA MADAIO TAPASBY PHILIPP TRESCH

A TRIBUTE TOGLOBUS DELICATESSA

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«TENERI» RICOTTA DI LATTE DI BUFALA

Buffalo Milk Formagini, I Greppi Di Silli Honey, Summer Truffles

Ricotta impanata, Pepe di Valle Maggia, Vanini Mustard Fruits

Prosecco Gelatina, Dolce Latte Bufala Gelato, Granola, DriedFlowers

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«IL BARILOTTO» RICOTTA DI BUFALA STAGIONATA Poker of Melanzane, Grated Barilotto Formaggio

Ricotta Rodillos, 5 Jotas Pata Negra, Semi Dried Tomato Pesto

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

«SFILACCI» DI TRECCIA IN CREMA

Buffalo Ricotta Gelato, Beetroot Hummus, Salt Baked Chioggia

Buffalo Ricotta Ravioli, Preserved Lemons, Carbonara Style

PHILIPP TRESCHTHE NOMAD OF THE MED

CUCINA CASALINGA MODERNA –TRESCH’S PERFECT FOOD STYLE

Italian roots, Swiss born and 18 years of British education, it could only beculinary. Hungry to learn and explore the gastronomic scene, Philipp'sculinary journey took him to various „Leading Hotels“ and Michelin*restaurants in all over Europe. This is where he learned discipline and theattitude necessary for success. He was privileged to progress alongsidethe best in the world. His diligent attitude and acquired talent led him toexcel in the culinary field as a chef. He has held senior positions asExecutive Chef, both in Europe and Asia before dedicating his attributes tothe "Private Service". Having been based in Monte Carlo for HNWI,several seasons travelling the Med on a Superyacht and five seasons inSpain, have definitely influenced and enhanced his northern italiancooking roots. He describes his own food style as "Cucina CasalingaModerna" with Mediterranean influences.

NOMINATED ASWORLD’S BEST OLIVE OIL COOK

OF THE YEAR – FLOS OLEI 2016

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

STRATEGIC PARTNERSHIP WITH

MASTER OF OLIVE OIL - EVOO AG

THANK YOUFOR YOUR ATTENTION