Vinitaly Haute Cuisine - Ristorante d'Autore

Are chefs and wine-makers born or made? They are born, since no one goes far without passion and talent. But they are also “made”, since without learning from other figures it is difficult to reach important goals.
The masters of Italian wine and cuisine, the truly precious heritage of Italian wine and food.
There is one factor that characterises the success of Italian wine cellars and cuisine: the culture of taste, that has deep roots and is handed down as an asset across the generations.
Families and masters - the landmark for everyone joining the adventure in restaurant and wine-growing sectors. An ancient wisdom, the heritage of knowledge of transferred to those who, today, take up the challenge in kitchens or vineyards.
It is this heritage of knowledge that turns Italian chefs and wine-makers into incomparable ambassadors of Italian taste.
And the chance to discover this treasure trove of intelligence, expertise and flavours cherished in the kitchens and wine cellars of Italy comes through a special opportunity - Ristorante d’Autore, the initiative promoted by Veronfiere that every day during Vinitaly will combine the excellence of Italian wine with the speciality dishes of Italian cuisine, where the protagonists are some of the authentic masters of Italian gastronomy alongside journalists and critics Marco Gatti and Paolo Massobrio.
Tasting of wines by the best-known companies exhibiting at Vinitaly.

Where: 1st Floor Palaexpo (Entrance A1)
When: 12.30 - 15.00
Cost: € 70,00 pro person
For booking: Tel. +39 045 8298728

THE “RISTORANTE D’AUTORE” MENÙ

Thursday 8 April

Chef:
Emanuele Scarello - “Agli Amici” Restaurant, Udine

Menù:
Starter “Sasso di Godia”
Soft cream with extra virgin olive oil and fresh coriander with "Buzera" Cap St. Jacques
Creamed risotto with horse radish, topped with smoked foie gras and green asparagus
Pig's trotter filled with cheek and Jerusalem artichoke
Mustard berries and mulled wine
Buffet desserts in cooperation with Associazione Pasticceri Veronesi

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Friday 9 April

Chef:
Piero Bertinotti - "Pinocchio di Borgomanero" Restuarant, Novara

Menù:
Lake Maggiore Pike Perch on creamed potatoes with Taggia olives
Agnolotto d’Oro with three roasts and creamed nettle buds
Long-cooked Cascina Greppi goose with kidney beans
Buffet desserts in cooperation with Associazione Pasticceri Veronesi

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Saturday 10 April

Chef:
Herbert Hintner - “Zur Rose” Restaurant, Appiano, Bolzano

Menù:
Rabbit salad with creamed peas and walnut vinaigrette
Artichokes filled with braised ox tail, potato sauce
Saddle of veal with onion and green pepper "gremolata" on white and green asparagus
Buffet desserts in cooperation with Associazione Pasticceri Veronesi

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Sunday 11 April

Chef:
Enrico Bartolini - “Le Robinie” Restaurant, Montescano, Pavia

Menù:
Terrine of smoked eel with algae butter and cress with rice
Risotto with beetroot and gorgonzola sauce
Filled and glazed loin of veal with Cilavegna asparagus pie
Buffet desserts in cooperation with Associazione Pasticceri Veronesi

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Monday 12 April

Chef:
Massimo Spigaroli - “Al Cavallino Bianco” Restaurant, Polesine Parmense, Parma

Menù:
Small aperitif with country bread and "culatello" delicatessen meat
Sweet pickled eel with “Termarina” raisins and baby chicory with crisp lard
Ravioli with rabbit filling, broad beans, asparagus and "tosone"
Tender Parma black suckling pig with a small pie of leeks, potatoes and spinach shoots
Buffet desserts in cooperation with Associazione Pasticceri Veronesi