Bringing Back a December Tradition at Zafferano Restaurant at Four Seasons Hotel Baku

Following tradition, Zafferano restaurant at Four Seasons Hotel Baku is opening its doors to welcome invited world recognized chefs to share Chef Renato Rizzi’s kitchen and create beautifully presented, mouth-watering fine dining dishes and celebrate World Week of Italian Cuisine.

The main personality and host is one of the most significant figures of gastronomy in the world - one Michelin starred Chef Giuseppe D’Errico from the La Madernassa Restaurant & Resort, based in Guarene (Cuneo) in Piedmont.

Since childhood, Giuseppe D’Errico knew what is his passion was while expressing his creativity and personality through his dishes. He graduated in 2009 from the Gualtiero Marchesi’s ALMA International Academy of Italian Cuisine and later he spent five years at the legendary Maison Troisgros restaurant in Roanne, where he was working alongside with Michel Troisgros. The path he took in between food as a form of language, the perception of taste as a need and ingredient awareness, eventually brought him a Michelin star in 2018 as executive chef at Restaurant Ornellaia in Zurich and 17/20 points in the Gault-Millau.

During the VII World Week of Italian Cuisine, on December 7 and 9, 2022, Zafferano will become part of the celebration of the very best of Italian gastronomy with a tailor-made five-course menu featuring famous white truffle coming directly from Alba region, Italy. Every dish will be paired with wines from Piedmont region, elevating the dining experience and enhance the truffle’s aromatics.

The culinary journey will start from signature appetizer with smoked jerusalem artichoke, confit egg yolk and crunchy topinambur paired with fruity Langhe Arneis Inprimis white wine; followed by tagliolini with hazelnut butter and zabaglione paired with cherry Barbera d'Alba Superiore; risotto with black truffle and gold leaves paired with floral Barbaresco DOCG Morassino wine; rossini veal fillet with black truffle sauce paired with oaky Barolo by Enzo Boglietto wine; and finish with one-of-a-kind milky mousse dessert served with toasted hazelnuts, milk caramel, fior di latte ice cream and the hero of the evening - Alba white truffle, enhanced by sweet Moscato d’Asti DOCG Cantina di Nizza.

With pleasant live piano music playing in the background and the beautiful ambiance of Zafferano Restaurant, the guests will enjoy both dinners by Chef Giuseppe D’Errico and his company.

Right after this memorable dining experience, the guests are invited to join in the number of festive celebrations taking place in month of December.