De gusto in Gusti 2023

From Thursday, September 21 to Sunday, September 24, 2023, De gusto will be present at Gusti di Frontiera, the gastronomic event organized by the City of Gorizia.

In collaboration with GAC Aries Venezia Giulia, the CCIAA of Venezia Giulia, with the contribution of BCC Venezia Giulia and the sponsorship of PromoturismoFVG and Io Sono FVG, De gusto will present the stand dedicated to typical products and recipes from Friuli Venezia Giulia.

De gusto will welcome you at two facilities located in Piazza Municipio 1, where you will find:

- A stand for serving hot dishes accompanied by craft beer, local wine, water and soft drinks, all from the Friuli venezia Giulia region.

- A stand dedicated to bar enoteca, with a wide selection of regional red and white wines, and an anogolo dedicated to drinks with spirits produced in Friuli Venezia Giulia.

On this occasion, given the approach of "GO! 2025 - European Capital of Culture 2025", there will also be a collaboration with Pastificio Barone d.o.o., which will make gnocchi.

The collaboration with the GAC Aries Venezia Giulia - Fish Very Good, will see De gusto involved in the creation of 9 show cooking... soon the program with times and titles of the show cooking.

At the institutional booth "Container with terrace," some show cooking will be realized for the promotion of local fish, in collaboration with GAC Aries Venezia Giulia Fisch Very Good project. 

The realization of the show cooking will be borne by De gusto, which for the occasion will rely on the collaboration of Chef Nevio Lupi and Chef Salvatore Marino:

The Show Cookig Program:

• Thursday, 21

6 p.m. - 7 p.m. Chef Nevi Lupi - "Autunmare" (sea bass and mussels)

• Friday 22

11:30 a.m. - 12:30 p.m. Chef Salvatore Marino - "Fichi AMMARE" (squid)
1:00 p.m. - 2:30 p.m. Chef Salvatore Marino - “Crudo, cotto e marinato” (cuttlefish)
5:30 p.m. - 6:30 p.m. Chef Nevio Lupi - "Pescato non sprecato" (mantis shrimp, squid and sea bream)
7:00 p.m. - 8:00 p.m. Chef Nevio Lupi - "Vino d'Amare" (Red mullet gilthead bream mussels and fasolari)

• Saturday 23rd

12:00 a.m. - 13:00 p.m. Chef Salvatore Marino - "Blu in busara" (blue crab)
6:00 p.m. - 7:00 p.m. Chef Nevio Lupi - "L'orto pescato" (Sea bass)

• Sunday 24

12:00 a.m. - 1:00 p.m. Chef Salvatore Marino - "Autunno Friulano" (mackerel)
6:00 p.m. - 7:00 p.m. Chef Nevio Lupi - "Pesca il pesce" (Smoked trout and golden mullet)

"The type of fish might change depending on the fish caught fresh"

What you will find at the booths:

Tasting...

Work in progress...

Drinking...

Work in progress...