Q+ limited edition cold cuts showcased by Chef Roberto Paddeu at Vinitaly
Roberto Paddeu, year 1991, is the creator of restaurant chain Frades in Porto Cervo. He runs the kitchens of the restaurants, the search for raw materials and marketing. His passion for cooking started when he was a child, and grows along with work experience in many foreign kitchens (UK and Australia) and Italian kitchens, such as La Buca in Cesenatico (one Michelin star) and Four Season Hotel in Milan, alongside Chef Sergio Mei.
During Vinitaly Chef Paddeu will pair Q+ luxury line cold cuts with typical Sardinian products like pane carasau and pane lentu. Among the cold cuts offered there will be those made of Black Pig of Parma, an autochthone race on the brink of extinction that Salumificio Pedrazzoli decided to start breeding more than ten years ago and that from that moment has become the crown jewel of the Q+ limited edition line.
Dishes prepared by Chef Paddeu are going to be combined with wines of Tenuta Masone Mannu, which will be hosting us. Masone Mannu is a manor in Olbia, in which wines such as Vermentino, Cannonau, Carignano, Bovale Sardo, Merlot and Cabernet Sauvignon are produced. The breeze of the sea, the vineyards and the rich nature all around the manor allow the cultivation of healthy grapes, without the use of pesticides, herbicides and chemical fertilizers.
We’ll be in hall 6, stand H7.