February is Mamma Mia Month at Four Seasons Hotel Prague Michelin-Star Chef invites his mother to share traditional Italian recipes at Allegro

During February next year, Michelin Star awarded Allegro will be offering a special menu full of traditional Italian delicacies from the Veneto region created by Executive Chef Andrea Accordi and his mother, Teresa Accordi.

Like most Italians he has fond memories of watching his mother cook in the kitchen along with his brothers and sisters. "Most of all I loved her risotto," says Chef Accordi. "Even today when I return home she prepares it for me and it remains my favourite dish. My colleagues and friends always ask me for the recipe, so I decided to invite my Mamma to cook for them, and from there we decided to let her share her specialties with Allegro's guests, who are certain to love them as much as I do."

Mamma, Teresa Accordi, will visit Allegro during the first week of February and present her menu to restaurant guests on the evenings of 3-6 February 2010. Mamma's special menu will be available for the entire month of February, with the possibility that dishes may then become permanent menu choices.

Although a little nervous at the prospect of cooking with his mother for the first time, Chef Andrea is certain he will learn something new.

Mamma's Veronese dishes from his childhood include: Starters Calves liver, Venetian style: "To be honest, I didn't like this dish as a child and my mother forced me to eat it. Only now, I realise how delicious the combination of flavours is." Tigelle and deep fried gnocco, with Culatello ham, salame, rolled pancetta and mountain lard: "Tigelle and gnocco fritto are cooked a-la-minute and must be eaten immediately. The best thing is that you can't stop eating them. My mother had to cook for two hours without a break because the plate was always empty."

Fish stewed in milk with saut�ed bitter herbs: "In the past Baccala alla Vicentina was a dish of the poor but very, very tasty. Now it has become one of the most symbolic dishes of Vicenza. You need to be an expert to choose the best quality fish stock in the market. When I asked my mother for the recipe she said, 'take all the ingredients, put them in a pot, cover it and then place the pot in the oven for 4 to 6 hours.' If only it was that easy!" Primi piati Potato gnocchi with tomato, red onion confit and guanciale: "I will never forget the wonderful homemade gnocchi that was waiting on the dining table when I came home from school - I could smell it at the front door. She knew how to get us to come straight home from school."

Risotto with tasta sal: "This was the craving of all the Accordi brothers and sisters every Sunday. I cannot remember a Sunday without risotto in my family. We are from an area near the town of Verona where one of the most beautiful varieties of rice is grown and my mother is very famous not only in our family but also in our village for her perfect risotto. I promise you, it is the best!"

Tortellini in brodo: "While the chicken stock is simmering in a corner of the stove for several hours, my mother folds each cappelletti and shapes it passionately. This kitchen ritual happened in silence and nobody was allowed to disturb her." Main dishes Rolled suckling pig stuffed with herbs and sauted beans: "During late summer, when family and friends are invited to our house, porchetta is the perfect selection to make everyone happy. It requires long preparation for two days followed by seven hours of cooking on the spit in our garden. I can still smell it! This dish was unique in a sense that everybody in the family had a part in its preparation."

Pigeon confit, stewed vegetables in salmi sauce, Trevisan radicchio compote: "Few ingredients, but a very long preparation time. Pigeon is very popular in my region. During the autumn season farmers would come to our house to offer this game and my mother always checked the quality and I remember her saying 'Make sure the pigeons are not too skinny, I have a big hungry family!'"

Bollito misto, slow poached beef, chicken, veal head, veal tongue and Modenese cotechino sausages, served with Castelluccio lentil and bone marrow stew: "Another traditional dish from my region and very much appreciated by my family. When my mother prepares this dish she has to start early in the morning. Most of the meats are cooked separately, lots of flavours are added, and the stove is full of steaming pots in the kitchen. The sauce is prepared at the end with beef stock, bone marrow and bread crumbs." Dessert Mamma Teresa's sweets include tiramisu, 'rofioi' with amaretti and chocolate, raisin fritters with rum sabayon, bignolata, clementine panna cotta and fior di latte ice cream: "My mother's sweets dishes instantly return me to my childhood."

Four Seasons Hotel Prague offers rates from 260 euros per night on a bed and breakfast basis, excluding taxes. 'Stay Longer" packages throughout February include one complimentary night for two-night or longer stays with prices from 370 euros per night on a bed and breakfast basis, excluding taxes. For further information visit www.fourseasons.com/prague or call 00800 6488 6488

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