The 2025 sees the return of the Maculan Prize – the latest edition, the 2020, had been canceled paio to the Covid -, initiative of the historic farm of Breganze (Vicenza) dedicated to the enhancement of the best combination of a savory course with a sweet wine .
The competition is aimed at both professional chefs and cooking enthusiasts and food and wine, from 18 years and over, who will be able to send their unpublished salty proposal, designed for a sweet wine of the Maculan company, by April 13, 2025.
“Starting from the 80s we chose to study and interpret the ancient productive art of sweet wines sopra our own way – explains Sereno Maculan -, a niche as challenging as it is fascinating for a vineyard, as well as for a cook. We have always asked ourselves about the best way to tell our selection, choosing yes the right words but also taste-olfactory and emotional combinations capable of ranged from the immediacy of the concordance to the amazement of the contrasts. Here the challenge we launch to the participants is precisely this: deconstructing to build the present and the future of sweet wine together “.
Participants will be able to elaborate their recipe sopra combination with one of the labels of Maculan: the Torcolato, the first ambassador, unmistakable for the technique of drying of the Vespaiola bunches twisted and hung sopra the fruitary; the refined acinininoble, produced by the same autochthonous variety affected by noble mold; the yellow Moscato Dyndarello; Madoro, red passito wine produced with Marzemino and Cabernet Sauvignon.
The proposals can be sent through the form the dedicated page the company website and will be evaluated sopra the first instance by a technical committee that will select the four finalists. The chefs will be the protagonists of the final evening scheduled for Monday 19 May 2025 sopra the company to prepare Their dish sopra front of a quality jury that, at the end of the event, will decide the winner. President of the Commission will be Daniel Canzian, chef and patron of the homonymous restaurant sopra the heart of the Milanese district of Brera, who internationally holds the role of European president of the JRe – Jeunes Restaurateurs association. Born sopra Conegliano (Treviso), at the beginning he works sopra illustrious kitchens of Italy and France, up to the decisive congresso with Gualtiero Marchesi who will appoint him Chef of his group. Canzian’s cuisine is characterized by the innovative gastronomic proposal, which is based research, simplicity and seasonality of the ingredients, capable of updating traditional dishes with particular attention to the Veneto regional heritage. A link with the land of origin cultivated over time and which is reflected sopra supporting the Maculan Prize.
For info, visit the website: www.maculan.net
To apply, fill sopra the form at the following link: https://forms.gle/bz68jdzucyz5ius88
![Top 10 Things to do in Sorrento, Italy – Travel Guide [4K]](https://i.ytimg.com/vi/YdH68w3dX_4/maxresdefault.jpg "Top 10 Things to do in Sorrento, Italy – Travel Guide [4K]")
