The excellence of Veneto in European Festival of Taste

In collaboration with www.italiadelgusto.com

A journey across the provinces of Treviso and Belluno. Everything starts from Posmon tavern in Montebelluna. There, Nicholas and Eleanor, welcome visitors with a fantasy of cicchetti interpreted with the bread of Ancient Furnace of Andrea Semenzin in Caerano San Marco. You can continue in Trattoria da Ciccio, where Pino proposes its vertical spit, well accompanied by wines from the holding of Corte dei Veneti. Fabio Stefanon of La Bottega dei Sapori di Biadene, instead introduces his menu with the wonderful ham of San Marino. It is this montelliana delegation that will participate in European Festival of Taste 2009. Do not miss the contribution of Alberto Bolzonella, known and appreciated selector and refiner of Volpago cheese and Sandro Facchin, baker of Ciano del Montello. Missed the story of the Dutch tourism at Lake Corlo of Arsiè, thanks to the Restaurant Pizzeria al Lago. Then again, a tasting of local cheeses Belluno, well accompanied by Andy artisan bread, the baker of Pez Cesiomaggiore.

But also Vicenza will be present in Istria. The choice is to enhance the hilly area between Astico and Brenta. In splendid setting of Villa Mastai Ferretti in Molvena, Vanni Bonotto guests can taste local excellence. Twenty-five years of experience serving customers materialize in his paper. Flats revisited based on both meat and fish, with attention to seasonal ingredients such as smoked duck breast with pumpkin pie and burrata or risotto with shrimp fried in juniper and beetroot mousse. The kitchen is led by chef Marco De Boni, who looks all preparetions with fresh and homemade products from pasta to desserts. The service, conducted by the owner, is assisted by Paul and Mark, for a young, dynamic and professional.

Finally, Padua and Rovigo also take part in the event of Istria. The Farm Bacco and Arianna, of Vo 'Euganeo, presents its biological production. Colaon family has set in fact the objective to make known, directly to consumers, his business, creating within his farm the wine tourism "Bacco and Arianna." Here you can meet all the elements of tradition Euganee: dishes based on recipes and typical products of our rural areas, such as sausages, home, bigoli and noodles, and even duck, guinea fowl, rabbit, homemade desserts. Moreover, this is perfect place to taste DOC wine and the oil of the Euganei Hills, as well as various jams, honey, grappa and bitter. And more nature in which to admire many farm animals.

Pasta Venetian, tasted during the event, however, bears the signature of a craft company of Occhiobello, the Bononi. A high quality product, the result of a happy fusion of experience and ingredients. The teachings of a master Marches pasta for the thickness and the dough, Altamira flour and eggs shelled, bought fresh daily from a farm nearby, give that added value and flavor of authenticity that comes in the dough since Bononi mixer from the press. One hundred percent natural, no steam pasteurization, a long 15 hours of drying, packaging locally hand made for the "nests" long propped on trays of pasta, a little Pula inventive, air and water of Po, controls on the composition every 40 days and the mark ISO9000 coming. All this, together with the continuous pursuit of perfection, literally built a unique pasta in color and flavor.

By adv service