Showcooking

Casa Oberrichter Malborghetto
Showcooking led by Bepi Pucciarelli

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Her Majesty…the Dried Codfish!

Saturday October 21st - 1.30 pm
€ 15,00

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“Se il mare fosse tocio /e le montagne polenta...” (“Thought the sea was sauce / and mountains polenta”): raise a hand who has never shout at the top of his voice the verses of the song “La mula de Parenzo” (“the Young Girl from Parenzo”, a popular song), which invites us eating voraciously polenta and baccalà (dried codfish). For six centuries already (it was 1432 by then), the Venetian patrician Pietro Querini came back from the Lofoten islands –where his ship was wrecked- to Venice, bringing along that curious “stock fish”, which will lately become protagonist of many dinner tables around the world. At Ein Prosit 2017, Mimmo Salerno – fish cooking has no secrets for him- proposes the dried codfish (baccalà, as we still use to call it, nonetheless in many regions it is -more exactly- called stock fish). For some years, he has returned to Friuli and now successfully manages the restaurant La Darsena, in San Giorgio di Nogaro.

We will have the chance to taste:

Arancino with Baccalà and Wild Berries
Cantarutti Alfieri – Epilogo

Creamed Dried Codfish with Almonds on a Polenta Crouton
Canus – Friulano

The classicic Vicentine Style Cod
Castello di Spessa – Pinot Nero

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Sea Bass Smell

Saturday October 21st - 3.30 pm
€ 15,00

One is not enough without the other…by popular demand; a very special sea bass is back: a fish farmed in the open sea -in the Piran bay exactly- by the Fonda family. The sea bass is special, the family simply unique. An age-old bond with the land and sea of Pirano. Irena and her brother Lean inherited from their father, Ugo, the passion for marine biology and together they established a business of absolute excellence. The title “Sea Bass Smell” is a tribute to the sensory experience we had the chance to live (and continue to experience) with closed eyes and open nostrils: the smell of the sea and bora…

This year, Igor Delak -former executive chef at the Kempinski Palace in Portorose, who recently moved to Carinthia at the Griffen-Rast restaurant of the Mochoritsch family- will give his special contribution in preparing the Fonda sea bass. During the cooking Igor will use the olive oil of Mate firm and salt from the Piran saltpans.

In combination with the Villa Russiz wines.

We will have the chance to taste:

Fonda Sea Bass Tartare with Pasta Kataifi
Villa Russiz – Ribolla Gialla

Pan Seared Fillet of Sea Bass on Acquerello Risotto
Villa Russiz – Friulano

Fonda Sea Bass on a Cauliflower Puree
Villa Russiz – Les Enfants

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Hurray for Pitina!

Sunday October 22nd - 1.30 pm
€ 15,00

It’s time to celebrate. Starting from 2 February of this year the Ministry for Agricultural Policy granted the Pitina the PGI status (Protected Geographical Indication). It is a transitional protection at national level, however, it should not take long obtaining the definitive go-ahead by the European Commission (producers are optimistic). A sought after recognition, in consideration of the fact that the procedure started in 2006.

Now it’s time to toast to this “meatball”, a “cold cut non cold cut”, as we defined it long time ago. The chef Ubaldo Alzetta –president of the association ATI Pitina and important supporter of the recognition process of the product- will accompany us to the discovery of this excellence. For some time now her daughter is managing his restaurant (“al Castelu” in Montereale Valcellina), but he is still committed in publicizing with passion the traditional products of the local gastronomic culture.

We will have the chance to taste:

The Pitina... Simply Sliced

Antonutti - Ant

The Poacher Soup

Tomasella WInery– Friulano

Pitina and Polenta

Castelvecchio - Cabernet Sauvignon

The Year of the Hare

Sunday October 22nd - 3.30 pm
€ 15,00

We borrowed the title from the -quite crazy but funny- novel by the Finnish writer Arto Paasilinna. Different title, but same topic of a workshop from the last year: game meat. Same matter and same partners: as for the ingredients, Bertolini Wild –an important business in Friuli Venezia Giulia specialized in the processing and distribution of game meat (and cold cuts).- The company is well known in the catering world because of its genuine, safe products processed in accordance with high quality standards. As for the cooking, we cooperate –as last year- with the Ristorante Costantini of Collalto, lead partner of the sole food and wine circuit in the Friuli Venezia Giulia region dedicated to game meat: Salvadigus, into its 13^th edition this year (it takes place in November in the valleys of the Torre):

We will have the chance to taste:

Farm Carpaccio
Vigneti Pittaro - Ribolla Gialla Spumante

Row deer Soup
Marina Danieli – Chardonnay

Hare Bites
Colutta - Refosco

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