Bariano – In Search of Forgotten Foods

In Search of Lost Foods: A dinner at the pinnacle of Italian cuisine and wines, under the banner of Luigi Veronelli

On November 18th, at the Convento dei Neveri, five great interpreters of Italian gastronomy will meet to celebrate the centenary of Veronelli’s birth. An evening of excellence, culture and sensitivity, the proceeds of which will support two projects dedicated to young people and solidarity.

Veronelli’s ideas, five chefs at work, great Italian wines, and a venue of refined, historic beauty. These are the ingredients of a dinner that brings together—for one evening only—some of the most significant stories, talents, and sensibilities in Italian gastronomy.

On Wednesday, November 18, 2026, the Convent of the Neveri in Bariano (BG) will host Riccardo Monco of Enoteca Pinchiorri, Ugo Alciati of Guido Ristorante, Salvatore Morello of Inkiostro, Ezio Gritti, a Veronellian chef, and Roberto “Bobo” Cerea of Da Vittorio. This special venue is home to IL VERONELLI, the permanent exhibition space that preserves and recounts the life and work of the founder of gastronomic and wine criticism in Italy.

They come together in honor of Luigi Veronelli, on the centennial of his birth, through the themes that most deeply permeated his work: the culture of the land and the table, the pursuit of quality, and the joy of discovery.

In Search of Lost Foods

The event is sponsored by the Luigi Veronelli Permanent Seminar, the nonprofit association founded by Veronelli himself in 1986, which is celebrating its 40th anniversary this year.

The central theme is encapsulated in a title:“In Search of Lost Foods,”the famous book that Veronelli published in 1968. In Italy during the economic boom, while the uniformity of flavors seemed to promise progress, he traveled the country in search of products, recipes, and knowledge that were in danger of disappearing. He sought out and chronicled those “gastronomic treasures” in which he recognized the richness of the regions and the dignity of farm labor.

That insight gives rise to the theme of the evening.“Lost food”also comes to represent what we risk losing sight of: the complexity of an everyday ingredient, the memory preserved in a dish, the rhythm of the seasons, and the value of the work required to bring a flavor to the table. Each dish will spark a dialogue with Veronelli’s philosophy. Roots meet ideas, memory fuels new possibilities, and haute cuisine draws our attention back to what habit sometimes prevents us from recognizing.

Five chefs, five stories, a once-in-a-lifetime event: The evening will begin with a sumptuous trio of welcome appetizers, prepared by Alessandro Salsano, chef at the Convento dei Neveri restaurant.

Riccardo Monco, Chef at Enoteca Pinchiorri in Florence

This amazing culinary journey will really get underway with Riccardo Monco, Chef at Enoteca Pinchiorri in Florence, who has made research, the quality of ingredients, and the balance between tradition and innovation his hallmark.

His multifaceted “100% Zucca”—a slice of yellow pumpkin in a marinade, pumpkin fondue with chickpea miso, and crispy polenta with fried pumpkin seeds —reveals the greatness of a humble ingredient. A staple of vegetable gardens, pantries, and farm kitchens, the pumpkin takes center stage, revealing unexpected textures and possibilities. The nod to Veronelli lies in the perspective: recognizing the value of a garden-grown product—humble yet noble—whose expressive vitality must be preserved.

Ugo Alciati, di Guido Ristorante a Serralunga d’Alba

Next up are the famous Agnolotti del Plin with a sauce made fromRoast by Ugo Alciati, of Guido Ristorante in Serralunga d’Alba. A classic yet contemporary dish that embodies the history of a family and a place. The son of Guido Alciati and Lidia Vanzino—pioneers of a pivotal era in Italian haute cuisine—Ugo revitalizes their legacy with an approach that blends precision, seasonality, and respect for the ingredients. In his plin, food lost It is a form of knowledge rooted in great manual skill: the meticulous act of sealing the pasta, the preparation of the filling, the cutting of the pasta sheets. This knowledge spans generations and aligns with a deeply Veronellian belief: the cuisine of a region continues to live on when someone takes care of it and passes it on to future generations.

Salvatore Morello, chef at Inkiostro in Parma

Salvatore Morello, chef at Inkiostro in Parma, will present his own take on an iconic crustacean: Grilled lobster, Emilian curry, Bimi broccoli, and bergamot. It is an explicit invitation to rediscover the ingredient beyond its fame: its nature, its flavor, and the knowledge needed to understand and cook it. A call to that pursuit of quality which, for Veronelli, began with knowledge and the ability to recognize the intrinsic identity of a raw ingredient.

Ezio Gritti, un grande cuoco caro a Veronelli

It will be Ezio Gritti—a great chef who was dear to Veronelli and who shared culinary journeys and evenings with him in Bergamo—who will give voice to the calls of the forest and the depth of autumn, with the Venison Sirloin in a Light Licorice and Mint Sauce, with Shallots Braised in Chestnut Honey. Game, sweetness, and aromatic notes come together to create a dish with character, one that evokes a landscape. The lost food There is also a sense of familiarity here that has faded: that with game cuisine, with its connection to the seasons and its intense, less familiar flavors, which call for attention and curiosity.

A selection of Luigi Guffanti cheeses

A selection of Luigi Guffanti cheeses will, in turn, restore value to time: the time of aging, of waiting, of care. In every bite, a wealth of artisanal knowledge and the sensitivity of those who guide the transformation of the raw material. A tribute to the world of producers and artisans to whom Veronelli gave a voice and recognition. From the aging cellars of Arona, various interpretations of Italy’s art of cheese-making will find their way to Veronelli’s table.

Roberto “Bobo” Cerea of Da Vittorio

The finale will be presented by Roberto “Bobo” Cerea of Da Vittorio, whose Monte Bianco will bring the spirit of the Cerea family to the table: a taste for hospitality, the generosity of the gesture, the joy of surprising, and a celebration of seasonal ingredients and festive joy.

At this table, the joy to be rediscovered will also be a ritual: taking time to share a meal and prolonging the pleasure of being together. Celebrating life, in a spirit that runs through Veronelli’s work and resonates with the history of the Cerea family.

In the Glasses, Wine as a Story

Accompanying the dishes is a selection of great Italian wines, each reflecting its region and the winemaker’s vision.

Wine will be a story, a discovery, an emotion. Just as in Veronelli’s work, in which he was able to recognize and bring to light the greatness of a vineyard, the personality of a winemaker, and the beauty and value of Italy’s great vineyards. Wines of exceptional quality—among those most cherished by Luigi Veronelli, who forged sincere and lasting bonds with those winemakers—will be poured into our glasses.

Between courses, Veronelli’s insights will weave together words and flavors, thought and conviviality.

A place of history, beauty, and living memory

Roman relics, frescoes, and convent architecture span the centuries, making the Convent of the Neveri a place of rare charm. A meticulous restoration project has brought to light the richness of this complex, which today serves as a space for hospitality and gathering. In this setting, which preserves the memory of Veronelli, dinner takes on a special meaning: his work becomes an occasion for gathering, and his ideas come to life once more through the act of sharing a meal.

The pleasure of being there, the value in contributing

Proceeds from the evening will be donated to support two projects dedicated to young people, the future, and solidarity, all in a Veronelli-esque way.

1. The establishment, within the Oro Veronelli Guida Sensorial Project, of a youth academy of young tasters, trained by the Veronelli Seminary according to Veronelli principles, aiming to maximize the valorization and dissemination of the excellence of Italian wine production.
2. The establishment of environmental and food education workshops for girls and boys in Italy and support for a women farmers’ project in Agadez, Niger, with training in sustainable vegetable production techniques aimed at giving local families greater food security. Two education and cooperation programs managed by the Acra Foundation.

It will, therefore, be a special table, to be accommodated to share excellence and contribute to the commitment to a common future. In the name of that relationship between pleasure, culture and responsibility that has spanned Veronelli’s entire life.

Useful information

• Dinner in homage to Luigi Veronelli on the centenary of his birth
• Wednesday, November 18, 2026, 8:00 PM
• Convent of the Nevers – Via per Romano 17, Bariano (BG)
• Information and reservations: seminaveronelli.com tel. 035 0740293
• https://www.seminarioveronelli.com/prodotto/cena-100-veronelli/