During the official visit to Ravenna, the chef offered Their Royal Highnesses Charles and Camilla IGP Lamb Wales ham paired with wines from his Vistamare estate.
Ravenna, 10 April 2025 - The last stage of the official visit to Italy of His Majesty King Charles III and Queen Camilla ended in Ravenna, with a day dedicated to culture, dialogue between the two countries, and taste. Accompanied by the President of the Italian Republic, Sergio Mattarella, and his daughter, Lady Laura, the British sovereigns visited some of the city's iconic sites, including the Byron Museum, which bears witness to the deep bond between the English poet and Italy, and Dante's Tomb, a universal symbol of Italian culture and identity. The visit was also an opportunity to attend an extraordinary municipal council meeting to celebrate the 80th anniversary of the Liberation from Nazi-Fascism.
To crown the event, an open-air market in Piazza del Popolo, set up to celebrate the gastronomic excellence of Italy and the United Kingdom. Among the protagonists of the event was Michelin-starred chef Carlo Cracco, who had the honour of cooking for the British sovereign again, sixteen years after their first ‘table meeting’, which took place in Rome at Villa Wolkonsky when Charles was still Prince of Wales.
For the occasion, Cracco proposed a ‘Sfoglia di grani antichi, ricotta, pepe e prosciutto di Agnello’, based on Welsh Lamb IGP, similar to the recipe that had already won the monarch's appreciation during their first meeting. An Italian interpretation of a typical British product, a dish that combines authentic flavours and haute cuisine techniques, made even more special by the pairing with Sangiovese Colle Giove 2022, which the Chef produces at his Vistamare farm in Sant'Arcangelo di Romagna. A combination that fully expresses the values of sustainable agriculture, the enhancement of the territory and respect for the raw materials that characterise both products.
‘It was a great honour to meet His Majesty and President Sergio Mattarella,’ said Carlo Cracco. ‘Through cooking we can tell stories, build bridges between cultures and celebrate what unites us: the passion for quality, for the land and for traditions’.
‘The Sangiovese Colle Giove with its intense and round notes goes perfectly with the delicate taste but distinctive aroma of the Welsh Lamb IGP,’ added the Chef.
The event thus became a symbolic encounter between two culinary cultures, sealed by the talent of one of the most celebrated interpreters of Italian gastronomy.
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