Asiago Lab and the wines of the Berici Hills

THE WINES OF THE BERICI HILLS WITH GIULIANO BALDESSARI AT ASIAGO LAB

The wines of the Berici Hills and Vicenza Consortium meet the kitchen of the chef of Aqua Crua at the University of Taste of Creazzo. Tuesday, March 17th, 2015

The wines of the Berici Hills and Vicenza Consortium and Asiago DOP cheese will be the stars of the evening that will commit Giuliano Baldessari, chef of Aqua Crua, at the University of Taste of Vicenza.

The evening, which will be held on Tuesday, March 17, 2015 at the Training Centre Esac, in via Piazzon, 40 in Creazzo (VI), is included in the Asiago Lab training proposal, a project promoted by the Consortium for the Protection of Asiago cheese in collaboration with the University of Taste that offers to professionals and enthusiasts of the Asiago DOP cheese routes dedicated to increasing professional competence and learn to recognize and use the Veneto–Trento cheese specialty in the kitchen.

Right arm of Massimiliano Alajmo at Calandre for 10 years, Giuliano Baldessari has opened his Aqua Crua restaurant in Barbarano in 2014. His cooking is innovative, defined as natural and transparent, always able to bring out raw materials. Stars of the evening will be the Asiago cheese, in its different types and ages, and local and international wines of the Berici hills. These are the three wines that will be presented: Casara Roveri Azienda Agicola Dal Maso, Colli Berici DOC Sauvignon; Ego Garganego Azienda Agricola Costalunga, Colli Berici DOC Garganego and Colli Berici DOC Tai Rosso Azienda Agricola Pegoraro. The wines will be paired with dishes by an expert sommelier who will guide the students to taste.



«We are very pleased – Andrea Monico, coordinator of the Berici Hills and Vicenza Wines Consortium explains – to collaborate on highly qualified initiatives as Asiago Lab. The presence of a champion of our territory like Giuliano Baldessari is the best guarantee for a combination able to enhance the wines of the Berici Hills».



Titleof the course: L’Asiago informa(le) with Chef Giuliano Baldessari. The recipes prepared will be, in order: Granella di Tori with ketchup of Shitake combined with Casara Roveri Dal Maso; Spaghetti with squid with germinated chickpeas combined with Ego Garganego Costalunga; alla Carbonara Lamb with Asiago Stravecchio combined with Tai Rosso Pegoraro.



The course will last for four hours, starting at 7:30 p.m. Thanks to the contribution of the Consortium for the Protection of Asiago Cheese, the cost is 45 € instead of 90 €.



Source: Cs Studio Cru