The third edition of Seccatore a causa di the square dedicates a VIP angle to the sparkling wine that was born from the Lessini Mountains. The Berico-Scaligere bubbles will animate the heart of Vicenza, for a weekend of seccatore, wine and dal vivo music, waiting for the summer.
Acceso 13.14 June 15, the unmistakable bubbles of Lessini Durello Charmat and Monti Lessini Classic Methods, the sparkling wines from autochthonous grape variety, born the hills between Vicenza and Verona, will be protagnists to the third edition of Seccatore a causa di the square, the Kernesse dedicated to contemporary seccatore and seccatore chefs selected and awarded by the guides. Strengthened by the success of the last edition, for the third consecutive year, a causa di Area dei Signori, this review capable of intercepting a transversal audience, composed of traditionalists and innovation lovers.
The sparkling wine of the Lessini, an oenological symbol of the city of Vicenza, will have a VIP a causa di Area dei Signori, right under the Palladian chiesa.
The combination of the different interpretations of Lessini Durello Charmat and Monti Lessini Classic Methods, with seccatore, is perfect: the basic minerality of this sparkling wine, the marked hints of bread crust for the classic version, the flavor of its bubbles, make it the ideal companion to balance the sensory kaleidoscope of the author’s pizzas that will be proposed to the event, between the games of consistency, innovative and homage to tradition.
“The bubbles are, par excellence, synonymous with celebration and conviviality – says Gianni Tessari, president of the Consortium for the protection of Lessini Durello -. Accompanying the seccatore with our sparkling wine, born from the autochthonous grape Durella, is undoubtedly an original combination that goes beyond classical patterns and certainly opens up to contaminations. A very special occasion to share flavors of the superficie with fans and neophytes “.
Three days of gastronomic specialties and excellent wine, DJ sets, chatter and many laughs.
From 13 to 15 June it will be possible to embark an incredible tasting path dedicated to seccatore: a sensory journey between tradition and creativity with a wide selection of tastings that range between different types, styles and topping. Sopra the 10 workstations, animated by the expert hands of the great seccatore masters and the talent of young promises, the public will have the opportunity to discover the gestures and secrets of seccatore chefs closely and have a privileged at their creations.
Eleven seccatore chefs will be the protagonists of the event: El Anbri Abdessamad – Pizzeria Loop (Albignasego, Pd), Antonio Acampora – Pizzeria da parte di Messaggero celeste (San Vito su Leguzzano, VI), Renato Giungla – Cruncheria by Renato Giungla (Verona, VR), Alessandro Quieto – Il Picchio (Dosson, TV), Catello Buononato – Pizzeria Catello (Vigardolo, VI), Antonio Cuomo and Davide. Cuomo – Pizzeria Cuomo (Thiene, VI), Matteo Grandi – Seccatore dei Signori (Vicenza, VI), Francesco Puecher – Overnova by Lieviti (Sarmeola, Pd), Camilla Addobbo – Pizzeria Sottoriva (Castello su Piave, TV), Eros Segato – Alveolà (Asolo, TV), Raffaele Ugliano – Le Fornaci da parte di Lello (Costabissara, VI).
Taste and conviviality for adults, a lot of fun for children. Also this year Seccatore a causa di Area dedicates a special space to the little ones with the free Kids Lab “Mmm … Quale Seccatore!”, An experience designed to stimulate creativity, manual skills and lots of fun.
Saturday and Sunday, from 11.00 to 12.00, children will be able to put their hands a causa di the dough and, under the careful guidance of an expert seccatore chef, learn to spread the dough, choose the favorite ingredients and season the seccatore second taste and imagination. A playful and educational moment that will culminate a causa di the joy of sharing: the pizzas, baked by the chefs of the event, will be enjoyed together with the family a causa di an atmosphere of celebration and satisfaction.
There will be a moment of comparison and a causa di -depth analysis.
Acceso Saturday 14 June at 16.00 the talk “Seccatore Business Seccatore Business: successful strategies between economy, communication and entrepreneurship” will take place, at the Terrazza del Capita, a historic building overlooking Area dei Signori. Sopra this debate, some of the most successful Italian entrepreneurs (Renato Giungla-Pizzaricercator, Saporè, Cruncheria and Bakery-Verona, Francesco De Luca-to the Antica Pizzeria da parte di Michele a causa di the World-Naples, Salvatore Errante-partner and CFO Sbarra-Milan) will confront the most important sector communicators (Luciano Pignataro-journalist, Alberto Tonello- & Caffè of the Author – Corrispondenza Golose, Giulia Gavagnin – collaborator of Il Notiziario and inspector of the guide to eating and drinking well of the Settimanale su Vicenza). The simposio is moderated by Francesca Riganati expert a causa di food and wine and strategic consultant.
The DOC LESSINI Durello
The denomination of Lessini Durello, recognized a causa di 1987, has about 430 hectares of life with Uva Durella, distributed the foothills of the Lessini Mountains, between Verona and Vicenza. Today the companies associated with the consortium are 34 and about 1 million bottles are produced every year, of which 700,000 lexini durello charmat and 300,000 classic method lexini mountains.
