We were invited to a Gala Dinner at the Palazzo deila Gran Guardia in Verona on behalf of Veronafiere Riello and Unaprol. Showcasing his culinary excellence, chef Andrea Serravezza prepared an exciting selection of regional dishes, each inspired by a different Extra Virgin Italian olive oil.
We began with Aperivolio Di Benvenuto – a sweet mixture of aperol, vodka, prosecco and Nocellara Del Belice di Sicilia Extra Virgin olive oil.
Our starter was a spelt pie with spring vegetables, masseria cacioricotta cheese, aubergine caviar with mint, cream of sieglinde potatoes and Frantioio Toscano Extra Virgin olive oil. The waiters kept our glasses full and made sure we tasted all the show-stopping Italian wines from the evening’s selection. Next we tried buckwheat orecchiette with turnip flowers and crisped bread crumbs on soft cream of dry white beans with Casaliva Del Garda Extra Virgin olive oil.
The main course when it arrived was stunningly beautiful and aptly named: Triumph of cardoncelli mushrooms and red onion with zest of apple, crusty roasted bread, stracciatella and winter tomato dressing with wild fennel and Moraiolo Dell’Umbria Extra Virgin olive oil.
And to end a perfect evening we enjoyed a desert of soft almond biscuit with fresh strawberries, cornucopia with perle noire and olivotto mousse, vanilla cream and Cellina Di Nardo Extra Virgin olive oil.
Our colleagues from China and Japan who were sharing our table have all agreed that international gatherings like SOL Agrifood and Vinitaly help in leading the evolution and ever-growing popularity of Italian cuisine around the world.
