Duck liver escalop with melon, aceto balsamico, Parmigiano Reggiano ice-cream and crispy Prosciutto di Parma – by Gaetano Trovato

. . . . . . . . . The Michelin Guide awarded his cuisine two stars, the Veronelli Guide bestowed three of its coveted étoiles, and the Gambero Rosso granted him two forks. ‘Cooking is simple with the right produce’, is one of his mottos. What Gaetano Trovato means by ‘cooking is simple’ can … Continue reading

Discovering Karst and great wines of Benjamin Zidarich

This month we are inviting you on 21st of August to the Karst on the italian side of the border. We will get to know the territory, the culture/architecture and the local enogastronomy. The main part of the day will be dedicated to the great winemaker Benjamin Zidarich who’s one of the greatest masters of … Continue reading