Aided by good weather, the event registered a great number of visitors to all the proposed initiatives, proving that the formula to create a network between the various players in the system of food and wine of the territory is a winning approach. To win the "Chef on the Road" culinary contest, Paolo Dolzan of the PerBacco Restaurant of Mezzolombardo.
A constant coming and going between the Roccabruna Palace and the Thun Palace, to the discovery of the 124 references proposed by the 48 involved wineries and the more than 10,000 food and wine tastings in Piazza Battisti, among the goblets served by Un Sorso di Trentino wine store, the dishes of La Trentina daytime restaurant and of Bistrot Dolomitico – where the menu has been entrusted every night to one of four chefs competing in the "Chef on the Road" contest – and the proposals of the workshops and the "Gusto Trentino" temporary shop.
In total, about 20,000 visitors during the four days of the first edition of the Trentino Wine Festival have moved between Palazzi DiVini, Piazza dei Sapori and the old town through guided tours organized by APT Trento, Monte Bondone , Valle dei Laghi, dwelling, between a tasting and the other, at the stalls of artisans of the Villaggio del Fare or at one of the many side events scheduled, such as the Wine and Food Review in restaurants or the music aperitifs of the Autumn Festival organized by the Trento Initiatives Consortium.
"A signal – Francesco Antoniolli, Chairman of the Trentino Wine and Flavours Road, says – that the event is appreciated not only by local people of Trentino but also by the many tourists who came from outside the province to know the excellence of the territory, attracted by the attention of the media achieved by the festival also in the national press. We are particularly pleased – he adds – not only of the numbers but also of the target achieved: in addition to the families and to those who for years have been loyal to this kind of event, in effect, we have recorded a lot of young and highly interested in the topic fans who were able to appreciate the products offered without leading to excesses. We hope – he concludes – that this is only the first step of a common path voted to the enhancement of the many excellent food and wine that Trentino can boast".
"Thanks to the Trentino Wine Festival – Alessandro Bertagnoli, Chairman of the Trentino Wines Consortium, says – the wines of our region are presented and made known to the public in a different guise, which sees a further significant enhancement of Trentino wines witnesses of a land of historic winemaking vocation. The event represented for the Wines Consortium a key event for the promotion of the designations of the Trentino province, convinced of the importance of raising awareness of our wines to the people of Trentino and to the many tourists present in our land. And the message we want to give them is that Trentino is a small land where in addition to producing great wines there are environment’s respect, great hospitality and the wineries are perfect places to learn the best culture of this area".*
Great enthusiasm and participation of the public, finally, also in the "Chef on the Road" culinary contest which saw four local restaurateurs compete in the kitchen for the ideation and preparation of a new recipe that had as key ingredient one of the wines of Trentino. To win over the jury composed of representatives of the food and wine press / domestic travel, Paolo Dolzan of the PerBacco Restaurant of Mezzolombardo, with his rabbit Medaglione, mousse of his liver with thyme, jelly of Teroldego and blueberries, which – in addition to the title of best chef – has received as a gift a copper pot of the Navarini company. Second ranked, equal, the other competitors: Guido Bosinelli of Hosteria Toblino of Sarche di Calavino, with its fillet of marinated trout in Nosiola and herbs on toasted bread of a Valle Dei Laghi km "0" loaf, Marco Bortolotti of the Vecchia Segheria Restaurant of Baselga di Piné, with his veal cheek and scents of Teroldego, and Fiorenzo Varesco of Osteria Storica Morelli of Canezza di Pergine with his Pralines of alpine cheese with Holy Wine heart.
Trentino Wine and Flavours Road Press Office
