An encounter dedicated to cuisine, creativity and the art of transforming ingredients into a memorable experience. During Pordenone ArtandFood, Roberta Bernardinis of La Primula in San Quirino introduced the audience to one of the restaurant’s most evocative creations: Risotto al Pomo d’Oro.

At first glance, the risotto appears pure and essential, almost entirely white. It then gradually reveals an unexpected spectrum of colours. The transformation comes from a powder made from grilled tomato skins, an ingredient that concentrates aromas, nuances and intensity, giving the dish a new character before the guests’ eyes.

This interplay of contrasts reflects an approach to cuisine based on precision, technique and curiosity: starting with familiar ingredients and exploring their full potential, enhancing every element while turning apparent simplicity into surprise.

The event also provided an opportunity to share the philosophy of La Primula, the Canton family’s restaurant since 1873 and today a Michelin-starred destination, where tradition and research continue to come together through dishes that express the local area with a contemporary perspective.

With Risotto al Pomo d’Oro, the journey “from white to colour” becomes more than a visual transformation. It represents a way of cooking that seeks to surprise with balance and elegance, allowing ingredients, textures and details to shape the experience.


Foto di Michele Canisela Del Pup