top of page
  • Immagine del redattoreArianna Vianelli

Franciacorta consortium KNOWS how to put on an event (WARNING: contains tench pâté)




Above: Tench pâté, pike crudo, and marinated sardines by my current favorite chef in Italy, Vittorio Fusari of Dispensa Pani e Vini (located in the heart of Franciacorta).

Let’s face it: Vinitaly — Italy’s annual wine trade fair in Verona — isn’t exactly known for the seamlessness with which it executes. Last year, the cellphone and wireless network were offline the entire duration of the fair (leading to utter chaos among fairgoers attempting to confirm appointments via text and email).

This year, a two-hour lunch event for Italian wine bloggers was delayed for an hour and fifteen minutes (supposedly because Daniele Cernili went overtime for his event in the same space). I was invited to the event and spent an hour chatting with my Italian blogger colleagues outside before I had to move on to my next appointment.


Above: Chef Fusari and Franciacorta consortium president and legendary bon vivant Maurizio…

View original post 288 more words

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page