Recently our Wholesale Events team hosted an outdoor event with one of our Italian stockists Boutique Tricot at their restaurant Dopolavoro La Foce in the beautiful Val d’Orcia, near Pienza in Tuscany.
We collaborated with local chefs from their restaurant who made a Japanese/Italian fusion ‘Bico’ toastie using our Takibis and BBQ box. They named the Bico (traditional bread from this region): PI-TO 9790 (Pienza - Tokyo, 9790km apart). See the recipe for the Bico below. The Italian chefs very much enjoyed cooking on the Takibi and the BBQ box.
We served pour over coffee from the Octa, next to the Camp Kitchen taught origami workshops under the Hexa tarp. On Saturday evening guests enjoyed a relaxed Takibi time and it was nice to see everyone using the seating areas to unwind and connect.
Some people we spoke to were really impressed by the idea of camping being beautiful and a way of expressing your own personal identity. Before, their image of camping was more 'uncomfortable', and they said this approach made them want to try.
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MAKE YOUR OWN BICO 'PI-TO 9790' SANDWICHES
Use a Tramezzino on a Takibi Fire & Grill, or a BBQ box
Bico bread:
- Flour 00 1kg
- Water 650g
- Yeast 5g
- Salt 15g
- Oil 20g
Mix the flour and water than add yeast and oil mix for 4/5 minutes and at the and add salt mix for 1 minutes and reast the dough for 1 hour, when is double size cut make balls 100g and rest the balls for 30/40 minutes and than press them down a bit. Place on the the Fire & Grill and grill on both sides
For for the filling:
- Fry the Shrimps - when cold add Sweet and Sour sauce and Poppy Seeds
- Crispy fry some Bacon and radishes
- Add Kewpie mayonnaise
- Finish with and Teriyaki glacé
For a Vegetarian version, the chefs swapped the Shrimps and Bacon for Italian Blue Cheese and Fire-roasted vegetables
