Gala dinner at the conclusion of the Piwi Wines Symposium, dedicated to resistant wines from all over Europe, in Forni di Sotto (03 and 04 May). The typical menu of the Carnic tradition will be created by the gustoCarnia restaurants and by Fulvio De Santa, a well-known chef originally from the area. The dinner will be accompanied by 11 PIWI wines and the evening is not to be missed!
MENU
Greetings from the Kitchen
Welcome to the undergrowth Snails, sprouts and vinegar cream
Prinzìpi – Frizzante Solaris – Cantina 837
Merlot Khorus – VCR
Appetizers
Toç in Braide with Spring mushrooms
Pinot Noir 158-680 – VCR
Olympus – Rosso IGT Venezia Giulia – Trezero
First course
Cjarsons with herbs and smoked ricotta
Mezàn – Bianco Souvignon Kretos and Solaris – Cantina837
Florea – IGT Venezia Giulia – Conte D’Attimis-Maniago
Second dish
Stuffed rabbit, morchelle and “Solaris” sauce
Rebellis – Veneto Bianco IGT – Gianni Tessari
First – White Solaris – Roberto Baldovin
Before dessert
Cjariei sorbet
Sweet
The “Pite” with green apple sauce and basil
Donauriesling – Burgwein Glanegg
Soréli – Terra Cogita
Small local pastry shop
Palava Passita – VCR
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