Second Edition Discovery Day 03.07.2021
The second event of Discovery Day will take place on 03 July 2021 starting at 17:00 and, as for the first edition on 17 April 2021, also on this occasion 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.
Michelin Brand Chef
“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.”
All those who have booked for dinner with the à la carte menu will be able to participate for FREE in the tasting of the wines of the wineries present on the Discovery Day of 03.07.2021
The menu for this event will be created by our Michelin Brand Chef Marco Bistarelli, 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.
Discovery Day Edition 17.04.2021
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:
As entertainment of the day a parade of artists which will see the participation of:
With The Exclusive Participation Of The Special Guest
AGRIVERDE wines divulge the culture of “terroir” melting the concepts of Climate, Geology, Topography and Soil. The recovery of natural yeasts, going away from the standards of aromatic yeasts, gives to our wines a taste intimately tied to the territory, restoring the centrality of the natural element and of the features of the belonging “terroir”.
We decided to become vignerons: real wine makers.Time for us is marked only by the rhythms of Nature and by the quest for quality: every morning we are the first to enter our vineyard to commence our work, and when dusk fallss, we are the last ones to leave.
In order to find the roots of Poggio Le Volpi Company we have to make a leap back of almost a century. Everything began in 1920, when Manlio Mergè starts his production of wine and oil. His passion for the land is first transmitted to his son Armando and then to his grandson Felice. Both transform the dream of grandfather Manlio into reality, founding in 1996 the Poggio le Volpi Farm in Monte Porzio Catone.This is a volcanic origin area, herefore its is inherently fertile. Poggio le Volpi represents the first business turning point of the family company.
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.
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.
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.
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.
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.
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.
Media Partner
During the event there will be interviews, filming and photo shots of:
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Weather
Clear
15 °C
Wind: 9 KPH
Humidity: 77 %
Feels like: 15 °C
