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'The Art of Presentation' goes International

20 October 2022

We are proud to have recently collaborated with our Italian partners FSG Italia to host the 7th international event at Ristorante San Domenico Imola.

‘The Art of Presentation’ event incorporated a 6-course dining experience, each paired with wine.

Head Chefs, Restaurant Managers, Journalists and Owners all came together to celebrate fine food, wines, tableware and beverageware.

At Steelite, we collaborate with our clients so that, on their tables, you live a unique experience in which shapes, colors, textures and materials combine to nourish the senses. Our goal is to elevate presentation in art.

At the Ristorante San Domenico of Imola, the kitchen has close ties to the land, it’s a place where we seek out the best ingredients, grown under the best conditions; it’s a place of constant evolution, where new techniques are at the service of tradition.

Chef Massimilano Mascia, part of new generation at the restaurant represents a continuity of innovation and renewal while retaining the solid roots of Italian gastronomic tradition.

Mascia commented: “As I see it, respect for ingredients and their seasonal freshness is essential as it lays the foundations for further research and innovation of preparation techniques".

Food unites and inspires people by tying them inseparable with tradition.

We hope to continue celebrating ‘The Art of Presentation’ campaign through collaborative events like these which recognize the importance of dining experiences, from the ingredients of the food through to the ingredients of the product you serve on.

Get in touch to bring ‘The Art of Presentation’ to you: www.steelite.com/contacts

 

Take a look at the menu, each served on a piece from our portfolio:

Oyster with lime Broth of Parma Ham Zuarina and Parmigiana Reggiano 24 months CREATION RIPPLE GLASS BOWL - Steelite

Prawn tails in corn flakes crust spinach with sesame, cream of carrots and mousseline with balsamic vinegar CALDEIRA AZORES OVAL PLATE - Folio

Scallops on the bridge oyster reduction and dry herb martini clams WILLOW GOURMET RIMMED COUPE BOWL - Steelite

Egg in ravioli "San Domenico" malga butter, parmesan and white truffle DIAMOND LARGE RIM BOWL WITH CLOCHE FOR SAN DOMENICO - William Edwards

Lamb loin with thyme eggplant caviar and sunflower seed cream WHITEWARE COUPE PLATE - William Edwards

Our pastry Chestnuts from Castel del Rio sponge with green tea and hazelnut leaf FORAGER TRAY - Robert Gordon