Sold out at Palazzo Castiglioni, Milan to celebrate the excellence of Friuli Venezia Giulia. Over 300 participants including journalists, buyers and sector operators present at the tasting and cultural discovery evening which involved 38 masters of taste from Friuli Venezia Giulia, 8 restaurants, 19 winemakers and distillers and 11 artisans of taste.

In a packed room, the event was inaugurated by Walter Filiputti, President of Friuli Venezia Giulia Via dei Sapori, Giovanni Da Pozzo, President of the Pordenone Udine Chamber of Commerce, Edy Morandini, Friuli Venezia Giulia Region Councilor, and Carlo Sangalli, President of Confcommercio Imprese for the Italy and the Chamber of Commerce of Milan, Monza-Brianza and Lodi.
The symposium was opened by Carlo Sangalli , who as host welcomed those present declaring that Milan is the perfect place to present the good and the best of Friuli Venezia Giulia. Giovanni Da Pozzo in his speech spoke of the richness of this border region, "it is a contamination that has propitiated the history of our gastronomy to intertwine with the history of other populations, represented this evening by 8 restaurants, ambassadors of our region and representatives of our excellence” explained the President of the Chamber of Commerce of Pordenone Udine.
Edy Morandini went on to say that “the Friuli Venezia Giulia Region wants to continue to focus on the combination of food and wine tourism and do so through quality. I can confirm that our regional council has invested a lot in the last 5 years both in infrastructures for tourist reception and for promotion; it is a cornerstone for us.”
Walter Filiputti , for his part, underlined how “The spirit of the consortium participants is the ability to get together. Broadening the perspective, Friuli Venezia Giulia Via dei Sapori has promoted the culture of teamwork in our area, which we have always helped to promote. A virtuous case, which has also been studied by Bocconi University, which has included us as a case history in the International Master in Food and Beverage Management. The seventy or so companies that are part of the group have a single common denominator: the pursuit of quality. Not only perceived quality but also ethical quality and sustainability, essential values today.”
“We started this project 23 years ago and we are constantly evolving- he continued- Then we sensed that the restaurant's potential went well beyond cooking and since then we have been committed with passion and conviction to the development of the food and wine identity through the daily work of the our chefs and important events, like tonight's one. One day we would like to create a small Academy for restaurant staff by making our experience available to raise these kids with the collaboration of the Friuli Venezia Giulia Region and PromoTurismoFVG.”

The food and wine journey from Friuli Venezia Giulia to Milan: the stages
The evening continued with a journey of taste signed by Friuli Venezia Giulia Via dei Sapori , the group of top-quality companies that bear the standard for the excellence of regional food and wine, which featured 8 restaurants representing the consortium, supported by 19 winegrowers and distillers and by 11 artisans of taste .

The chefs told their land and the innumerable historical and cultural contaminations that make it unique through their dishes and cooked the following dishes designed for the occasion live in front of the public: Monkfish goulash, buckwheat polenta with malga butter from the Ai Fiori restaurant in Trieste; Spring herb snails from the Al Paradiso restaurant in Pocenia (UD); Marinated venison dumplings, pan-fried berries, lime and marjoram from the Al Ponte restaurant in Gradisca D'Isonzo (GO); Sclopit cream with Friultrota cheeks from the Costantini restaurant in Collalto di Tarcento (UD); "Lovo" in spring: asparagus, sea bass, roe and egg! of the Da Nando restaurant in Mortegliano (UD); Raw scallop: scallop carpaccio, mayonnaise and coral powder, lemon gel, crunchy bread with salmoriglio, parsley sprouts from Enoteca di Buttrio (UD); Zuff: farinata, goat ricotta truffle with spring herbs, pink pepper, Montasio and asparagus cruditè from Lokanda Devetak of Savogna (GO) d'Isonzo and Rice; Herbs and sea from the Vitello d'Oro restaurant in Udine.
The Albino Armani, Castello di Spessa, Dario Coos, Di Lenardo, Ermacora, Eugenio Collavini, Forchir, Gradis'ciutta, Jermann, Livon, Marco Felluga Russiz Superiore, Nero Magis, Petrussa Picech, Ronco delle Betulle, Sirch, Venica&Venica, Vistorta who offered for tasting a selection of labels that best represent their production and the historic Nonino distillery with its fine grappas and distillates. Finally, we tasted the goose cured meats and the products of Jolanda de Colò of Palmanova, the precious fish of the Valle del Lovo di Carlino fish farm, the trout-based delicacies of FriulTrota of San Daniele, the San Daniele raw ham of DOK Dall'Ava , the cheeses and products of the Cividale Dairy , the sweets and chocolates of the Mosaico and Cocambo Pastries of Aquileia, the breads and sweets of Rizzo Caffè Bistrot of Tarcento, the coffee of Oro Caffè of Udine and the Friulian dairy product par excellence with the Consortium for the Protection of Montasio Cheese .

Technical Partners
The event was supported by important technical partners who are also an integral part of the Friuli Venezia Giulia Via dei Sapori consortium: GP Eventi of Buia, Globus for the rental of equipment for catering of Pavia di Udine, Lis Lavanderie of San Vito al Tagliamento, Monaco Ristorazione with its bio&compostable disposable tableware from Udine and the quality prints of Publicad from Udine.