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Gambrinus with the herbs of youth





Food Bigusto This year the delegation had the honor and pleasure of being host to the evening " Superbe " the historic Gambrinus in San Polo di Piave in a night dedicated to local asparagus and herbs. The young and creative chef
Pierchristian Zanotto has focused on a very different menu than last year, when he gave vent to his artistic talent by playing with colors and textures, this time leaving more space to raw materials, all products of course 'excellence, without however forgetting the creative and visual inspection of the plates.



Here, then, the inviting menu for the evening:
Bars (served in the park and lounge inside)
- elder flower and acacia blossom golden olive oil
- brown trout tartare, lime and chives
- Burrata, peas and anchovies from home
- Mini hot dog wild salmon and dill
- The Cheese Toniolo Casearia

Piccata freshwater white asparagus and citrus Cimadolmo

risotto with cuttlefish cloud zebra grass luisa

Carlisle tuna poached rhubarb compote burned the beech

"Childhood Memory" to the green tea

Lamb Alpago orange thyme, polenta and asparagus tart biancoperla

concentric circles of chocolate, the elixir and balm

Dining :
- Piccata freshwater white asparagus Cimadolmo and cedar
- risotto with cuttlefish cloud zebra grass luisa
- Carlisle tuna poached rhubarb compote burned the beech
- "Childhood Memory" Green tea
- The lamb Alpago orange thyme, polenta and asparagus tart biancoperla
- "La boca strace if x is not no 'to sa ciocoeata de ..." (morsel of alpine cow's milk cheese with flakes of dark chocolate)
- concentric circles of chocolate, the elixir and balm ("Pot of youth")
.. and finally, a chocolate filled with white asparagus.

All of course accompanied by fine local wines, Prosecco from Conegliano to Valdobbiadene Docg raboso, Chardonnay, Manzoni Piave well, of course, the famous and the Elisir Gambrinus Pratum, bitter distillery Bonaventura Maschio.

A dinner-perfect ... balanced, funny, rich but light.
Concluded by pleasant conversation with a new Pierchristian as an artist ...

Pierchristian Zanotto and Father Adrian

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Unique and Marchesi

Vino in Villa 2010 presented Prosecco di Conegliano and Valdobbiadene under its new name DOCG and celebrated with the usual event in the Castle San Salvatore Collalto family. This year was special guest
Gualtiero Marchesi, who has opened a culinary journey with the theme of the dish, sponsored by ALMA .


Lombardy and the Single European Act, recipes Gualtiero Marchesi.
why I write recipes for the first time that a chef sits down with us and is not in the kitchen and direct the orchestra of flavors.



A finger appetizer of mozzarella and tomatoes, the chef called it playful, and an entrée of egg and corn flakes, in my opinion very interesting.

And the main course, or rather a lesson of the Master on the main course.
On this point there was a bit of confusion, many have come laden with expectations for the kitchen of Marchesi, maybe it was pointed out that the famous chef wanted to give a vision of "classic" dish, not a reinterpretation.
Single Act: salad of scallops with ginger salad, spaghetti with caviar, shrimp, sweet peppers, marinated salmon with dill sauce and fresh squid with black and strong.

A memorial for the Master, a bottle signed by those present.

I will tell you the truth, if the theme was the only dish she and Walter went out with a simple pasta, but bringing his experience, I would have gone home equally satisfied, because the secret of a good dinner are neither the prejudices with which you sit at the table, it the seals on doors, but an amount of detail that is impossible to explain more.

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Indomitable gems

Pigot is a small town nestled in the Val Squaranto , forests typical Lessinia envelop and winding paths where they can see the most unknown species, plants and animals. The wild asparagus, was the star of the 24 th Day Sparasina.





The choice limited to what I say is a benefit for these events, a few dishes, but good. A risotto with sparasina, or a trio of wild asparagus and eggs, and if the weather is also the gnocchi, but as a cook, said the association Sparasina , "ghe masa people, and ga tuti hunger."





I love seasonal products, especially the flavors that do not lend themselves to industrialization, the Feast of Sparasina made me appreciate again the taste and the indomitable turnout tells me that I am not alone.
Bigusto!



Protection Bigusto to Sparasina's Day!