De gusto in Tiare

A great Easter event, with ten exhibitors of regional agri-food products, four dedicated workshops for children and two show cooking sessions with Chef Nevio Lupi and the extraordinary participation of the atomic Chef Andrea Mainardi.

Programme

EXHIBITORS

• Saturday 1/04, Sunday 02/04 and Saturday 08/04

from 10 a.m. to 8.30 p.m.
- Exhibition and sale of typical regional products;

• Monday 3/04, Tuesday 04/04, Wednesday 05/04, Thursday 06/04 and Friday 07/04

from 10.00 a.m. to 8.00 p.m.
- Exhibition and sale of typical regional products;

Company and product:

Bottega del Friuli - Sweet and savoury products from Friuli Venezia Giulia region
Azienda Agr. Deganutti - Wine from Friuli Venezia Giulia region
Panificio del Fabbro - Desserts, gubane, strucchi, etc... from Friuli Venezia Giulia region
Bellezza e sapori della Puglia di Fonsdituri Giuseppe - Typical products of Puglia and Calabria region
Fiori by Paola - Handicraft products from Friuli Venezia Giulia region
Faccio cose - Handicraft products from Friuli Venezia Giulia region
L'Anticolano - Typical products from Abruzzo region
I Sapori dell'Antica Terra - Typical products from Trentino Alto Adige
Cuori, fiori & C. - Handmade artisan products from Friuli Venezia Giulia region
I sapori del Castel del Monte - Typical products from Puglia region
Pasticceria Strudelina - Sweets, strudels, Cjalsons, etc... from Friuli Venezia Giulia region
Azienda Agr. Buosi Ettore - Ancient flours from Friuli Venezia Giulia region

WORKSHOPS FOR CHILDREN from 6 to 12 years old.

• Saturday 1/04 

- Workshop "FRUTTIAMOCI with fruit and chocolate", organised by De gusto in Show, presented by Chef Nevio Lupi in collaboration with the students of the I.S.I.S. Pertini Hotelier Institute of Monfalcone - At the Tiare Chef Lab area on the 1st floor.

1. Lab. from 10:30 a.m. to 12:00 p.m. - Max 12 children, for info and reservations click ⇒  Book
2. Lab. from 12:00 to 13:30 - Max 12 children, for info and reservations click ⇒  Book

• Sunday 2/04

- Workshop "CIOCCOLIAMOCI a son di muffin e cookies al cioccolato", organised by De gusto in Show, presented by Chef Nevio Lupi in collaboration with the students of the I.S.I.S. Pertini Hotelier Institute of Monfalcone - At the Tiare Chef Lab area on the 1st floor

1. Lab. from 3:00 p.m. to 4:30 p.m. - Max 12 children, for info and reservations click ⇒  Book
2. Lab. from 16:30 to 18:00 - Max 12 children, for info and reservations click ⇒  Book

• Friday 7/04

- Workshop "BISCOTTIAMOCI tra mendicanti e biscotti al cioccolato", organised by De gusto in Show, presented by Chef Nevio Lupi in collaboration with the students of the I.S.I.S. Pertini Hotelier Institute of Monfalcone - At the Tiare Chef Lab area on the 1st floor

1. Lab. from 2.30 p.m. to 4.00 p.m. - Max 12 children, for info and reservations click ⇒  Book
2. Lab. from 4.00 p.m. to 5.30 p.m. - Max 12 children, for info and reservations click ⇒  Book

• Saturday 8/04

- Workshop "FAGOTTIAMOCI con dei simpatici fagottini alla crema di cioccolato" organised by De gusto in Show, presented by Chef Nevio Lupi in collaboration with the students of the I.S.I.S. Pertini Hotelier Institute of Monfalcone - At the Tiare Chef Lab area on the 1st floor

1. Lab. from 4.00 p.m. to 5.30 p.m. - Max 12 children, for info and reservations click ⇒  Book
2. Lab. from 5.30 p.m. to 7 p.m. - Max 12 children, for info and reservations click ⇒  Book

SHOW COOKING

• Saturday 01/04

De gusto in Show with the participation of Chef Nevio Lupi in collaboration with the students of the I.S.I.S. Pertini Hotelier Institute of Monfalcone, presents the recipe "Cocoa scented Meleagris "

• From 6.30 p.m. to 7.30 p.m. at the events area "Piazza Maravee" on the 2nd floor, food area

For the first 60 registered participants, a tasting of the recipe, accompanied by an excellent local red winw of Tacoli Asquini vini dal 1836:

Ruano 2018 - Barrel-aged red blend of Merlot, Refosco and Cabernet Franc grapes. Deep ruby red. Hints of plum jam, blackberry accompanied by tertiary notes of sweet spices and leather. Full-bodied, full and complex on the palate. With persistent finish.

For info and reservations ⇒  Book

• Friday 07/04

De gusto in Show with the extraordinary participation of the volcanic Chef Andrea Mainardi, presents the recipe "Risotto alla rossa ubriaca".

• From 6:30 p.m. to 7:30 p.m. at the events area "Piazza Maravee" on the 2nd floor, food zone

For the first 60 registered participants, a tasting of the recipe, accompanied by an excellent local wine.For info and reservations ⇒  Book