Three unforgettable nights that will captivate your senses and tantalize your taste buds. 27.06.2024 – 25.07.2024 – 22.08.2024
A single table to amaze you: Pasquale Palamaro’s Chef’s Table Three of the most talented Chefs awarded by Moët & Chandon envisioning the future of haute cuisine Three prestigious Champagne Houses. 8 p.m. Poolside aperitif and dinner at the dock (only 50 guests) 10:30 p.m. After-dinner drinks and music by the sea (only 45 guests)
A single table welcomes the guests: the Chef’s Table, designed as a square that becomes the backdrop of a gastronomic theater where chefs take center stage. With Pasquale Palamaro performing, three young talented Chefs recognized as Future Tradition by Maison Moët & Chandon will also shine. These young chefs have been celebrated for their ability to brilliantly reinterpret and elevate the great classics of national cuisine.
One wine for the entire evening: Champagne, a tribute to the Maisons and Vignerons who have become icons of style, pleasure, and elegance.
From Summer Dinners to Summer Dreams, the starry dinners at Indaco are transformed into magical nights under the stars at the marina.
A single table welcomes the guests: the Chef’s Table, designed as a square that becomes the backdrop of a gastronomic theater where chefs take center stage. With Pasquale Palamaro performing, three young talented Chefs recognized as Future Tradition by Maison Moët & Chandon will also shine. These young chefs have been celebrated for their ability to brilliantly reinterpret and elevate the great classics of national cuisine.
One wine for the entire evening: Champagne, a tribute to the Maisons and Vignerons who have become icons of style, pleasure, and elegance.
OUR PARTNERS MOËT&CHANDON
It all began with Claude Moët’s intuition, determined to elevate a prestigious yet lesser-known regional wine into the beverage of choice for monarchs, cosmopolitans, and courtiers across Europe, including Napoleon Bonaparte and the Marquise de Pompadour, the lover of King Louis XIV. His nephew, Jean-Rémy Moët, quickly turned Moët & Chandon into an international symbol of celebration. The Maison is associated with emblematic gestures such as the art of sabrage, the ritual of ship christenings, and the champagne showers to commemorate sporting victories. MAISON GALLIMARD
Located in the village of Riceys, in the heart of the Côte des Bar, the Gallimard estate has been passed down from father to son for 6 generations. Today, Didier and Arnaud produce Champagne and Rosé des Riceys in the purest tradition, respecting and enhancing the characteristics of this unique terroir in southern Champagne. An invitation to pleasure, sharing, and the discovery of a land capable of expressing a strong identity in its wines. MAISON JEAN JIMONNET
Located in the heart of the vineyards of the Côte des Blancs since 1826, Maison Jean Gimonnet is deeply rooted in Champagne’s heritage. For over three centuries, the Gimonnet family has passionately cultivated their vines in this Champagne village, producing all their vintages on the estate. The grapes primarily come from a Premier Cru classified terroir, meticulously tended with utmost care and environmental respect. SACS
Design and architectural elements with a strong character: this is what distinguishes Sacs. Driven by an almost visionary creative strategy, Sacs has set new trends in the sector by ushering in the era of maxiribs, which combine the comfort and safety of ribs with the luxury and design of yachts. SACS boats are distributed in Campania by hpi – Hi Performance Italia. ITTICA URBANO
A ritual passed down from father to son for three generations, in the name of tradition. “While the world sleeps, we wisely select the daily catch with the passion and expertise of those who can recognize its authenticity and freshness at a glance, perceiving the flavor without even tasting it. Just like the nets fishermen cast from their boats, day after day, we weave our story to offer you a unique and unmistakable flavor.” IVAN PISAPIA HOLDING
Pierino Pisapia was born in Cava de’ Tirreni on July 4, 1932. His life would be one of constant evolution, from an industrialist in the ceramics sector to an international ceramic artist, creating unique ceramic plates and works of art recognized, appreciated, and awarded worldwide. Now in its third generation, the Ivan Pisapia company, active in the ceramics sector, continues the commercial and production legacy handed down by grandfather Pierino Pisapia, incorporating productive and technological innovations to maintain continuity both nationally and internationally.
Chef
27th June
NICOLETTA FRANCESCHINI
A protégé of Niko Romito and Antonia Klugmann, Nicoletta Franceschini brings to the Umbrian town a cuisine that revisits local dishes and ingredients, modernizing them without altering their essence.
Magdalena Buczynska began her professional journey in her native Poland, soon choosing to step out of traditional restaurants to work as a Personal Chef for private and corporate events.
Nico Mastroianni attended the hotel management school in Fiuggi, and after various internships, he worked alongside Leonardo Grimaldi, who became his mentor and taught him the value of quality ingredients and attention to detail.
The project, born from the desire of Luigi Cremona to stimulate a discussion in the kitchen and offer, at the same time, customers a new experience, has seen 56 starred chefs from Italy and the rest of the world parade through Indaco’s kitchens, to offer their testimonials of a high interpretation and quality in signature cuisine. A long journey through the regions of Italy and the different continents that has stimulated Pasquale Palamaro’s creativity and enriched his cuisine in continuous evolution, until reaching maturity with the awareness of being, and wanting to be, a great interpreter of the sea.
Watch the videos of the 2021 edition
“For this year’s Summer Dinner series, which will be held at our Indaco restaurant, I decided to bring my love for the sea to the table and create a truly unique dining experience for our guests. Years ago I chose to return to Ischia, and become a “chef of the sea.” As the sea is an inexhaustible source for raw materials, I’m able to constantly experiment and create new unique flavors thanks to the rich abundance of ingredients right outside our kitchen.”
