Back to the Roots. This was the theme of the evening, which on December 2nd brought together Ronald Bukri, the resident chef of Coro, and Terry Giacomello of Nin on Lake Garda. “Back to the Roots” reflected not only a professional reunion of former colleagues but also a gathering of long-time friends. Ronald spent two formative years in the kitchen of Inkiostro, a restaurant that gained fame under Giacomello’s leadership, and he credits that period as pivotal to his culinary development. “When we opened here,” Bukri explained, “I promised Terry I would invite him for a four-hands dinner, and we finally made it happen.”
Terry Giacomello, chef at the Michelin-starred Nin in Brenzone on Lake Garda, expressed his gratitude: “What we aim to do is create joy for our guests and spark emotion. I’m thankful to Francesco and Ronald, with whom I share a strong friendship, for inviting me. It was a wonderful reunion”.
The Menu The four-hands dinner consisted of eight courses, evenly divided between the two chefs. The service, impeccably managed by maître d’ Francesco Perali (co-owner of Coro with Bukri), was complemented by sommelier Valentina De Angelis, team member Giacomo Schirone, and Riccardo Piralla, a student from the prestigious Intrecci School of Hospitality in nearby Castiglione in Teverina.
The evening began with Giacomello’s creation, Omaggio al Friuli: a thickened corn juice molded into the shape of a corn cob, served with a sauce made from a fungus that grows on corn. This set the tone for a tasting journey that included dishes such as a squid cooked in mussel water with squid ink, lovage, and caper leaves. Giacomello also presented a signature dish: egg white tagliolini with Parmesan cream and truffle caviar.
From Bukri came a more traditional offering: ravioli with garlic, oil, and chili pepper. Giacomello’s second course featured donkey meat (a cut known as “cardinal,” located just below the heart) with a sauce made from toburoku (an oriental spirit akin to sake) and a spice blend. Bukri contributed Coro’s signature salad with mushroom soil and Jerusalem artichokes.
The final courses included a pre-dessert by Giacomello — acaratia bark with birch sap — and Bukri’s dessert: an apple-based creation with hazelnut ice cream and milk foam. These closing dishes offered a delicate farewell before the chefs and their teams were introduced to a warm round of applause.
The Wine Pairing The wines of Cotarella, a renowned regional winery, were carefully chosen to complement the evening’s harmonious, enjoyable, and coherent tasting menu. The event was well attended, and the alternating dishes from Giacomello and Bukri — some iconic, others crafted specifically for the occasion — offered guests a memorable high-cuisine experience.