Chef Cogliandro cooks for SAS Prince Albert II at the Société Nautique in Monte Carlo.

A unique and extraordinary evening took place in Monaco, featuring Chef Filippo Cogliandro once again at the forefront, promoting the identity-rich products of the Reggio Calabria region, while interpreting and reinterpreting Mediterranean culinary traditions.

The Mediterranean cuisine was the star of the IX Italian Cuisine in the World Week, held at the prestigious Société Nautique restaurant in Monaco, with a menu conceived and crafted by Chef Filippo Cogliandro, alongside chefs Abdou Dibbasey and Enrico Iaria (from Molochio). Together, they skillfully captured the authentic flavors and traditions of the Piana degli Ulivi, a territory rich in history and gastronomic culture. The evening was a tremendous success, not only for the quality of the cuisine but also thanks to the flawless organization and vision of Terranova Sappo Minulio’s Mayor, Ettore Tigani. In his role as delegate for the Accademia della Cucina Italiana, the Mayor successfully coordinated communities and engaged the Monégasque audience. Chef Cogliandro offered a taste of Calabria’s culinary traditions in a prestigious international setting, in the presence of H.S.H. Prince Albert II of Monaco.

Prince Albert expressed great appreciation for Cogliandro’s dishes, even returning for a second helping—a testament to the quality and authenticity of the Calabrian cuisine. A “royal scarpetta” (mopping of the plate with bread) marked the Prince’s admiration for Chef Cogliandro’s Calabrian culinary artistry. Attending the event were the Monaco delegate of the Accademia, Luciano Garzelli; H.E. Manuela Ruosi, Italian Ambassador to Monaco; and numerous distinguished Italian and Monégasque guests.

During the evening, Professor Filippo Arillotta, a historian and expert in Calabrian traditions, enriched the event with a fascinating talk on the historical roots that connect Monaco’s Grimaldi family to the Piana di Gioia Tauro area, dating back to the 1500s in Terranova. Arillotta recounted the deep ties between the Grimaldi family and this territory, especially with the municipality of Terranova Sappo Minulio, which was once a feudal estate of the noble family. This historical bond has also influenced the region’s culinary culture, showing how Calabrian traditions have transcended centuries, leaving an indelible mark even within the Monégasque court. This intriguing detail added significant cultural value to the evening, underscoring the importance of historical connections between these two lands.

The event was the result of teamwork involving renowned professionals and Calabrian companies like Olearia San Giorgio, Bergamotto Fortugno, Stocco&Stocco, the Prestileo farm of Terranova, and Caccamo wineries. These producers contributed their excellent products, enhancing an evening that strengthened the ties between the Mediterranean regions of Calabria and Monaco, mutually enriching each other.

A global success for Calabria,
This event is part of a program promoting Italian gastronomic traditions worldwide, aimed at showcasing and appreciating the unique qualities of the Mediterranean diet and “cuisine of the roots,” symbols of health and tradition. Thanks to Mayor Tigani, Mayor Fulvio Gazzola of Dolceacqua—president of the association of historical Grimaldi sites in Monaco, whose involvement was crucial—and the talent of Chef Cogliandro, the delegation from Reggio, along with press officer Federica Morabito and social manager and event planner Patrizia Sorrentino, brought a touch of Calabria to Monte Carlo. The experience provided unforgettable moments for attendees and further strengthened the image of the Metropolitan City of Reggio as a land of authentic flavors and extraordinary culinary traditions.

The Evening’s Menu
Chef Cogliandro, along with his team, offered a selection of dishes that narrate Calabria’s culinary history, steeped in tradition and products embodying the values of Mediterranean cuisine. The evening opened with Friberga’s bergamot spritz. Noteworthy dishes included the famous Stockfish with Ottobratica olives, a Slow Food Presidio item; a unique interpretation of Stroncatura, a typical Calabrian pasta, with Anoia anchovies and sun-dried tomatoes; stuffed turkey with vegetables and Tropea onions; and, to close, a deconstructed cannolo made with Aspromonte ricotta and Terranova Sappo Minulio prunes, achieving a perfect balance of flavors.