At the Castello di Spessa an evening with the excellence of Friuli Venezia Giulia Via dei Sapori | Great success for the second Dinner show with a journey of 37 stages of taste
by Francesca Di Leo and Luca Roncadin
In the park of the historic Castello di Spessa in Capriva del Friuli (Go), the second dinner show of the Consorzio Friuli Venezia Giulia Via dei Sapori was held on Wednesday 27 July 2022.
The event, which attracted guests of guests, was declined in over 37 stages of taste that involved chefs, artisans of taste, winemakers and distillers, selected from the great regional food and wine excellences.
The refined setting of the manor that hosted the event, whose origins date back to 1200, is now an elegant Resort with an 18-hole Golf Country Club immersed in the green of the estate’s vineyards. The oldest and most scenic cellar in the Collio is excavated in its subsoil, where the fine wines that Giacomo Casanova, illustrious guest of the castle in 1773, defined as “of excellent quality” age. The resort has also recently opened the Vinum SPA, entirely dedicated to wine therapy, created in the area of the ancient stables.
The evening was an extraordinary journey of taste in 37 stages in which the chefs cooked live, en plein air, new dishes designed to pay homage to summer. In each station there was also a winemaker, who offered the guests their own wines chosen as the best match to the dish.
After the introduction entrusted to DOK Dall’Ava’s San Daniele raw ham; the trout-based delicacies of FriulTrota di San Daniele; Mangalica pork cooked ham among the products of Jolanda de Colò di Palmanova and cheeses from the Cividale Dairy. We are therefore captured by an unprecedented interpretation of swordfish: All’Androna Grado (Go) has teased us with a Milanese swordfish and mashed potatoes combined with a Sauvignon, Doc Friuli-Colli orientali by Livio Felluga.
Continuing on our journey, we come across a dish with a Spanish hint, the idea is from the Enoteca di Buttrio which offers us “Our Paella”, an excellent saffron saffron rice, sea bass tartar with lime, pepper mayonnaise with baked in cream and pea shoots, combined with Sauvignon Blanc Fumat, Doc Collio by Eugenio Collavini.
Ombrina, masterfully interpreted by chef Massimiliano Sabinot of the Vitello d’Oro di Udine, who was able to embellish it by serving it as a ceviche with tomato, anchovies, capers and basil, paired with a Bianco Magis, Doc Friuli-Colli orientali by Magis.
This wine really surprised us with its complexity. Born from the union of the autochthonous Friulano, with Chardonnay and Pinot Bianco. It is a long-lived wine, which maintains elegance and freshness, strong balance and a long aromatic persistence.
Strong flavors and crunchy notes in the proposal of Grop di Tavagnacco (Ud) with “Summer Risotto”: with quail and crunchy leek, paired with Joy Prosecco Rosè brut, Doc Friuli by Forchir. We found this pairing to be truly successful. The perlage wine remains subtle, savory and balanced. Fragrances of wisteria, pear, golden apple and wild berries are perceived.
Also noteworthy is Venica & Venica with its award-winning Malvasia Pétris, Doc Collio, with fruity notes reminiscent of apricot and aromatic herbs such as sage and thyme.
The evening ends brilliantly with the timeless Amaro Nonino and a selection of sweets proposed by each restaurant and pastry chefs with stations also for ice creams, coffees and spirits.
Photo Credit © www.SoulFood-it.it