Discovery Day Starred Tasting Buffet 17.04.2021
The first event of a long series of Discovery Day will take place on April 17, 2021 starting at 12:00, an event that will see some selected Italian companies and their products as protagonists. During the event it will be possible to taste the product in combination with a menu created by our chefs, get to know all its aspects through the representatives of the companies and food and beverage experts. A path between values and traditions handed down over time.
“Simplicity, Fantasy, Colors, Are The Strength Of Our Territories, Which Have Filled Our Tables With Goodness For Millennia, And Teach Us How To Transform Them Into Our Dishes.”
The menu for this event will be created by our Michelin Brand Chef Marco Bistarelli, Chef Enzo Neri, our Operative Chef Rodolfo Carillo and our Master Pizza Chef George Cincu and everything will be delighted by the desserts made by our Pastry Chef Emiliya Doncheva.
Chef Enzo has also done menu and concept consulting in Norway, Florida, Azerbajan and Kenya including the Dompass Palace Hotel in Ukraine, Bellagio Restaurant in Kazakhstan, the opening of Cicchetteria in Cyprus and Sheer Restaurant in Caribbean. He recently developed and opened La Boheme, a mediterranean restaurant in the center of Tbilisi. Today he is working for Radisson Blu Iveria Hotel and he is also the Brand Chef of Bioli Medical Wellness Resort in Kojori.
The menu proposed for the combination of the wineries selected for this food and beverage marriage event is as follows:
- Beef carpaccio and Bianchetto truffle from the upper Tiber valley with salad.
- Capon breast salad with crispy bacon and fine balsamic vinegar from the Company ‘Ferretti Corradini.
- Lentils from Castelluccio and grilled Italian sausage of own production.
- Scrambled egg cake with fresh white truffle from the upper Tiber valley.
- Cold roast pork.
- Pennette alla Norcina Umbra.
- Tasting of our Gourme pizza.
In addition to receiving all the information from the respective representatives of the companies present, for the occasion there will be the special participation of the Sommelier George Kassianos who through his experience will guide you in an exclusive culinary experience.
During this event, guests will have the opportunity to taste, learn about and deepen all the aspects that characterize the products of the following companies:
The vineyard on the Island of Elba has been cultivated since ancient times, just think that the ancient Romans already exported Elba wine in amphorae throughout their empire and Aleatico was considered one of the grapes of Rome.
The Biondi Santi family has gained a special place in the history of Italian winemaking thanks to the lively and passionate inventiveness of its members. The roots of this brilliant adventure go back to the 1800s, when Ferruccio Biondi Santi planted the first Montalcino vineyard with vines of a selected Sangiovese clone, called Sangiovese Grosso or Brunello: it was the first step towards a new way of making wine that would soon become an international success.
Located at nearly 700 metres above the sea level on the Appenines in the Upper Tiber Valley, La Palerna is a small winery which counts: 5 hectares of wineyards currently producing wines + 3 planted 2 years ago. The vines are: Merlot, San Giovese, Cabernet Sauvignon and Pinot Noir.
We have been growing vines since the turn of the last century, producing wines that can be easily recognised by the labels bearing the founder’s unmistakable seal. A D and an M intertwine in a root, knotty and stubborn, determined not to detach itself from the ground on which it grew. A mark representing wines that continuously strive to outdo themselves.
Traditional Balsamic Vinegar of Reggio Emilia matures with the shifts between summer heat and harsh winter temperatures, developing a series of extraordinary organoleptic qualities that make it ideal for bringing out the very best in a huge variety of dishes.
We raise Chianina and Limousin cattle according to the principles of closed cycle production and local sourcing to guarantee controlled beef with incomparable taste and nutritional properties.
Wild black pigs, cattle, farmyard animals. With our pigs, raised in freedom in the chestnut and oak woods in the municipality of Arnad, we make our salamis, including Bon Tresor, our finest salami, with pulp from only the thigh and less than 20% of lard and bacon; Bon Cru, our raw ham with a maturation of more than 36 months; our Bon Lard, lard seasoned in brine with mountain herbs and Provencal spices.
Il Pino e la Querce is a Tuscan farm founded by Giulio and Lorenzo Lucci brothers and business partners in September 2013. The pigs raised are not the typical pink pigs we all know, but the company has decided, after a thorough investigation, to raise pigs of the Cinta Senese breed, a very rustic, indigenous breed that adapts very well to wild breeding.
Located in the hamlet of Badia di Montecorona, near Umbertide in the province of Perugia, the Canavelle farm exists from 4 generations. For more than a century it has continued to grow and expand, without ever forgetting the traditions of the past. We love our territory: fertile and prosperous land surrounded by majestic green hills, in the heart of the most beautiful region of Italy, Umbria.
Tartufi Bianconi, located in the lush, green countryside of the Upper Tiber Valley, has been gathering, processing, and selling their highly-prized black and white truffles and other woodland products since 1990. At Tartufi Bianconi, the capture and conservation of the rich, natural perfumes of the fresh, highly perishable truffle is a continuing and fascinating challenge. Fresh truffles must be eaten immediately, but with its vast range of pastas, sauces and oils, Tartufi Bianconi is able to provide the truffle’s unique fragrance all year long. To perfectly conserve their true taste, only carefully selected truffles are processed, in accordance with ancient methods adapted to modern day requirements.
During the event there will be interviews, filming and photo shots of: