The idea is to discover the food and wine and manufacturing excellence of the Venetian regions through a series of meetings and events that focus on food and local realities. Kicking off the 2017 edition of We-Food on Friday, Oct. 27, at the Astoria estate in Refrontolo (Treviso) will be a number of outstanding figures who have made the history of Italian food and wine culture, who will discuss the peculiarities of the Venetian regions as a territory of great food and wine as well as prestigious industries for the production of food & wine machinery.
These include Paolo Marchi, the founder of Identità Golose, an organization that organizes the most celebrated and specialized food meeting in Milan every year in an event where all the leading Italian chefs perform, telling about future projects and their idea of Italian cuisine. Talking with him will be Antonio Paolini, head of the “Guida dei Vini” de l’Espresso – one of the most authoritative publishing entities in the wine sector – and Luigi Costa, director of the “Venezie a Tavola” guide, now in its eighth edition. Moderating the meeting will be Alberto Schieppati, editor of Arthur magazine .
The day at the Refrontolo estate will continue with a time to stimulate palates to experience the foods and tastes of the land. In succession there will be showcooking by Alessandro Dal Degan of La Tana Gourmet in Asiago, Norbert Niederkofler chef of St. Hubertus in San Cassiano in Badia and Fabricio Veznaver of la Pergola in Umago Salvore and chef of the “Venezie a Tavola 2018” guide. During the evening it will be possible to taste the products of the companies participating in We-Food thanks to an exhibition corner with all the specialties of the area. To attend the event, you must register in the section of the website www.venezieatavola.it.
Astoria then offers for Saturday, October 28 and Sunday, October 29, a guided tour of its winery and store, with tours of the estate and tastings. The 120-minute tours will start at 10 a.m., 12 p.m., 2 p.m., and 4 p.m. on both Saturdays and Sundays: you must fill out the appropriate form to participate. The We-Food itinerary then aims to show how taste factories are not only those of food and wine, but also those of manufacturing. As in, without the tools to operate, an excellent finished product can never be achieved.
One of the event’s key stops is scheduled at Berto’s Grandi Cucine, the Tribano-based company in the province of Padua, which will feature Identità Golose chefs and sponsors. The flagship of the group is “The Kitchen” created to meet four demands of the catering industry: design, ergonomics, comfort and safety, without neglecting reliability and service performance. On the occasion of We-Food, the company is offering tastings with showcooking lasting 90 minutes each on Saturday, Oct. 28 and Sunday, Oct. 29. At 11 a.m., 12:30 p.m. and 2 p.m. Saturday, Dieffe Academy will begin its masterclass on food and its special features. The following day the showcooking will be carried out by the Euganean Spas and Padua Chefs Association, which will bring local products to the center of the meetings starting at 1 p.m. and 2:30 p.m.
A highlight for the Padua-based company is the evening event on Saturday 28, which will be introduced by Enrico Berto, managing director of the company, Marco Bettiol, professor of marketing at the University of Padua, and Luigi Costa director of the “Venezie a Tavola” guide. At the end, showcooking by Alessandro Dal Degan, chef of La Tana Gourmet in Asiago and winner of the Research and Innovation Award of the “Venezie a Tavola” guide. Participation in We-Food events is free admission, with mandatory reservations for visits and events at www.venezieatavola.it, in the section under each company.
