Hotel Phoenicia's executive chef, Saul Halevi, was invited as one of the world's top chefs to participate in Festa Vico, the gastronomy event that combines great chefs with great causes and raises substantial amounts of money for charity and children in need. Festa Vico represents the top-tier of food quality in Italy and worldwide. Among the best-known names participating in Festa Vico are Gennaro Esposito, the creator and patron of the event, owner of the 2-Michelin-star Restaurant Torre del Saracino, Andrea Berton, Davide Scabin, Antonino Cannavacciuolo, chef of Villa Crespi, as well as master chef Massimo Bottura who has just been awarded three Michelin stars with his Osteria Francescana, ranked number two in the best 50 restaurants worldwide.
The event intertwines other issues related to food, such as the Forum of Chefs and the Virtual Group of Italian Chefs. The spirit is characterised by a joyful and friendly atmosphere typical of the municipality of Vico Equense and aligned to the philosophy of the event, which is non-competitive, and allows top chefs to share knowledge and techniques while working together on challenging food dishes. Festa Vico was organised and managed by David Aiello, Giovanna Virgilio and Vittoria Aiello.
Phoenicia's chef Halevi prepared a signature dish from Pegasus which attracted a highly favourable response from top chefs and colleagues, Red Maltese Prawns in Kataifi pastry with an emulsion white wine butter and capsicum.
The event takes place in different locations in the town of Vico Equense. On the first day, emerging young chefs enliven the streets in Vico Equense's centre hosted by retail stores, a vibrant night of good food and fun. Festa Vico radiates from the heart of the town and along the coast of the Sorrento peninsula, hosted by the local shops and creating a new way to consume food; to have the starter at the flower shop, the main course at a news-stand and the dessert at a clothing boutique.
The second day is a Charity Dinner where more than 15 national and internationally renowned chefs prepare a sumptuous dinner for 200 guests. Big names of Italian restaurants prepared a dinner at the Castello Giusso. Participating chefs included Massimo Bottura, Andrea Berton, Valeria Picini, Pino Cuttaia, Nino Di Costanzo, Tomaz, Salvatore Tassa, Paolo Rota, Chicco Cerea, Claudio Sadler, Simone Sangiorgi, Takayoshi, Davide Scabin, Sandro Serva and Gennaro Esposito.
The third evening is the famous Night of Stars at Bikini beach featuring the dishes of 60 chefs, masters of pizza and street food. Students were able to meet some of the chefs from whom they learned the importance of this event in their careers, in their creativity, and in the future of this industry.
Chef Halevi said: "We learn, we share, we work together and we do it all for a good cause. It would be great if perhaps one day we could bring this spectacular event to Malta."