Our colleagues gave their all, both in preparing the recipe and in decorating our booth, under the theme of corn.

We enjoyed sharing this moment with the families present. More than 6000 people came out for this memorable festival!
Thanks to everyone who came to enjoy our soup.

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Our corn cream recipe:

Ingredients:

• Salted butter: 3 tbsp
• Chopped onion: 1 large
• Fresh corn kernels (6 ears): 5 cups
• Chicken broth: 3 ½ cups
• 35% fat cooking cream: ½ cup
• Minced garlic: 2 cloves
• Lemon zest: ½ tbsp
• Salt and pepper: to taste
• Parmesan crust (optional)
• Toppings: cooked pancetta cubes (¾ cup)

Preparation:

1. In a large saucepan, melt the butter. Add onion and cook for 3 minutes.
2. Add the remaining ingredients for the corn cream and bring to a boil. Cover and simmer for 15 minutes.
3. Puree the mixture in a blender and pass through a sieve to obtain a smooth texture.
4. Add the toppings over the corn cream and serve.

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