Italian and Slovenian gourmet evening in Florence: dinner by Stefano Santo and Matej Tomažič with wines by Čotar
On Friday 11th March the Relais & Chateaux Villa La Vedetta in Florence hosted a special dinner, organized in collaboration between Carlo Vischi and Andreja Lajh (Carpe Diem Club). Italian and Slovenian creativity of two great chefs – the host Stefano Santo (Restaurant Onice, Villa La Vedetta) and as guest Matej Tomažič (Majerija) – was completed with the excellent Čotar wines.
We were enjoying a very interesting interplay between the two chefs.
The hosting chef Stefano Santo is expressing his creativity through creating harmony between tradition of his territory and inspirations from his trips, with strong influence of the far East.
The guest, Matej Tomažič is more traditional, strongly bound to his territory and traditions which in him evoke emotions and memories, emotions that he then transmits to us through his wonderful dishes full of nostalgia and beauty. Coming from Vipava valley in Slovenia, the land strongly influenced by the burja/bora wind which – the land of strong characters and intense tastes.
The wines of the wine house Čotar are known for their traditional and natural approach. Pure, without additives, respecting the territory and the old methods of winemaking they are pure poetry not only for the mouth but also for our entire body and soul. Produced in the Karst region, where there are more rocks then soil and where sun and burja/bora wind work with hand in hand, they express the purity of the territory and strong character of its people.
MENU OF THE EVENING
Appetizers / Črna, teran sparkling wine by Čotar
At the table:
Beef tartar with diced apples and horseradish, crispy maize leaves and sour-sweet pomegranate emulsion – Vitovska 2007
Scallops, bacon with the Asian perfume, celery salad, raspberries – Malvasia Čotar 2006
Cannolo with Ricotta di Bufala and almonds, pumpkin water and sauce, mustard of the red onion – Malvasia Čotar 2005
Mouflon fillet in the ginger and coffee crust, Brinjevec sauce, warm vinaigrette with rosemary, souffle from carrot and fresh basil – Terra Rossa 2003 Čotar, Merlot 2003 Čotar
Cooked milk with elderflower sauce and roasted almonds, thyme sorbet in white chocolate, cold strawberry soup