Cocktails, cheeses and glasses, mixology interprets Asolo Prosecco in Caseus Veneti
Cocktails, cheeses and glasses, mixology interprets Asolo Prosecco in Caseus Veneti


Cocktails, cheeses and glasses, mixology interprets Asolo Prosecco in Caseus Veneti

Seven original blends based on Asolo Prosecco, conceived by Samuele Ambrosi, protagonists on 25 and 26 September in Piazzola sul Brenta, between show cooking and guided tastings.

From the Asolo Prosecco Consortium to Caseus Veneti

Asolo Prosecco returns to support and promote Venetian catering and the gastronomic excellence of the territory and does so in an unprecedented way. One of the most famous Italian bartenders, Samuele Ambrosi , owner of the Cloakroom Cocktail Lab in Treviso, multiple award-winning in the most prestigious international competitions, has in fact created seven cocktails based on Asolo Prosecco and liqueurs and spirits from the Asolo area to accompany dishes that enhance the Venetian cheeses, prepared by seven chefs during the show cooking scheduled at Caseus Veneti, the great dairy review scheduled for Saturday 25 and Sunday 26 September at Villa Contarini in Piazzola sul Brenta (Padua). Together with Asolo Prosecco, among the ingredients mixed by Ambrosi there are the gin Cento Orizzonti and the Amaro Alpe Madre di Genziana Distillati, distillery of Pieve del Grappa, locality of the production area of the Asolana appellation, both elaborated starting from botanical essences of the Rocca di Asolo and the surrounding hills. In this way, the tastes and flavors of the Asolo Prosecco territory intend to best interpret the theme of this edition of Caseus Veneti, namely sustainability . The same chefs Saimir Xhaxhaj of the La Canonica restaurant in Verona, Edoardo Caldon of Fuel, a restaurant in Prato di Padova, Giovanni Merlo of the La Paterna restaurant in Giavera del Montello (Treviso), Davide Di Rocco of the Di Rocco Bistrot - Cà Matta in Noale ( Venice), Serghei Hachi from Osteria Al Cantinon in Venice, Simone Selva from Ristorante Wistèria in Venice and Nicolò Pinto di Vittoria from 1938 in Venice, were selected by the sommelier Adua Villa and the food and wine critic Marco Colognese, who will lead the show cooking, precisely because in their work they best represent the idea of sustainable cuisine and in particular because in the conception of their recipes they have worked on the elimination of waste, on the seasonality of products and on local origin.
In addition to being the foundation of mixology, during Caseus Veneti the bubbles of Asolo, in the three extra brut, brut and extra dry versions, will also accompany the guided tastings of Veneto cheeses with the DOP (protected designation of origin) and TSG (traditional specialty) guaranteed) in the four appointments scheduled on Sunday: A mountain of cheese with Asolo Prosecco that marries Montasio and Monte Veronese, The giant and the girl with Grana Padano and Casatella Trevigiana, The river and the plateau with the Piave and Asiago and the different textures of the spun with Provolone Valpadana and Mozzarella TSG. You can then taste the Asolo Prosecco also in the two consortium stands set up in the area outside the villa.
Admission and all Caseus Veneti appointments are free. In addition to the show cooking and tastings of Venetian cheeses paired with Asolo Prosecco, guided tastings, exhibitions of dairy products, markets and activities for the little ones are also scheduled.

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