16-01-2016
Third episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria and after Lombardy, it’s now the turn of Veneto, Trentino Alto Adige and Friuli Venezia Giulia. The fourth episode will be on Emilia Romagna, Tuscany, Marche and Umbria
Giorgio Damini, Damini & Affini, Arzignano (Vicenza)
My caesar salad – The idea certainly came after my experience in London, when I discovered how a sauce is capable of totally changing a salad’s taste. I thus tried to enhance all the ingredients by dividing them one by one, without mixing anything, then some butcher’s technique with the dehydrated meat instead of the chicken and, finally, Eugenio Pol’s bread
Alessandro Dal Degan, La Tana, Asiago (Vicenza)
Alessio Longhini, Stube Gourmet dell'hotel Europa, Asiago (Vicenza)
Alfio Ghezzi, Locanda Margon, Trento
Giuliano Baldessari, Aqua Crua, Barbarano Vicentino (Vicenza)
Lionello Cera, Antica Osteria Cera, Campagna Lupia (Venezia)
Nicola Dinato, Feva, Castelfranco Veneto (Treviso)
Giuseppe D’Aquino, Oseleta, Cavaion Veronese (Verona)
Riccardo Gaspari, El Brite de Larieto, Cortina d'Ampezzo (Belluno)
Donato Episcopo, La Corte dell'hotel Villa Abbazia, Follina (Treviso)
Alberto Basso, 3Quarti, Grancona (Vicenza)
Nicola Portinari, La Peca, Lonigo (Vicenza)
Leandro Luppi, Vecchia Malcesine, Malcesine (Verona)
Lorenzo Cogo, El Coq, Marano Vicentino (Vicenza)
Piergiorgio Siviero, Lazzaro 1915, Pontelongo (Padova)
Massimiliano Alajmo, Le Calandre, Rubano (Padova)
Pierchristian Zanotto, Gambrinus, San Polo di Piave (Treviso)
Oliver Piras e Alessandra del Favero, Aga dell'hotel Villa Trieste, San Vito di Cadore (Belluno)
Fabrizia Meroi, Laite, Sappada (Belluno)
Corrado Fasolato, Spinachile Resort, Schio (Vicenza)
Andrea Stella, Dalla Libera, Sernaglia della Battaglia (Treviso)
Michele Cella, Basilico Tredici, Treviso
Francesco Brutto, Undicesimo Vineria, Treviso
Alessandro Intini, Nidaba, Montebelluna (Treviso)
Andrea Asoli, Serena Baiano, Michelangelo Doria, Sabina Joksimovic, Venissa, Venezia
Giancarlo Perbellini, Casa Perbellini, Verona
Italo Bassi, Confusion Lounge, Verona
Matteo Rizzo, Il Desco, Verona
Simone Lugoboni, Oste Scuro, Verona
Norbert Niederkofler, St. Hubertus del Rosa Alpina, Badia (Bolzano)
Giorgio Schifferegger, Valier dell'hotel Four Points, Bolzano
Federico Belluco, Dopolavoro Dining Room, Venezia
Alessandro Gilmozzi, El Molin, Cavalese (Trento)
Martin Obermarzoner, Jasmin dell'hotel Bischofhof, Chiusa (Bolzano)
Chris Oberhammer, Tilia, Dobbiaco (Bolzano)
Enrico Croatti, Dolomieu del DV Chalet, Madonna di Campiglio (Trento)
Alessandro Bellingeri, Osteria de l'Acquarol, Panchià (Trento)
Matteo Metullio, La Siriola del Ciasa Salares, San Cassiano (Bolzano)
Gerhard Wieser, Trenkerstube dell'hotel Castel, Tirolo (Bolzano)
Stefano Ghetta, L Chimpl da Tamion del Gran Mugon, Vigo di Fassa (Trento)
Mario Porcelli, Alpenroyal, Selva di Val Gardena (Bolzano)
Josko Sirk e Alessandro Gavagna, La Subida, Cormons (Gorizia)
Antonia Klugmann, L'Argine, Dolegna del Collio (Gorizia)
Ilija Pejic, Ilija al Golf Club, Tarvisio (Udine)
Let’s call it the Northeast, for argument’s sake, though the inhabitants of Veneto, Trentino, South Tirol and Friuli Venezia Giulia don’t like it when they are assembled in a group that is little respectful of all their different histories and cultures. These same differences in fact make the history of this part of Italy so rich from a culinary point of view, of course in terms of tradition, but even in terms of fine dining, as the former element is always the base from which one can move to modernity, thanks to the extraordinary creative leaps of today’s established chefs: Massimiliano Alajmo, Nicola Portinari, Giancarlo Perbellini, Italo Bassi, Antonia Klugmann, Alessandro Gilmozzi, Norbert Niederkofler and many more – we’re including almost fifty in this piece.
After the first two episodes, the journey of Identità Golose through the new "signature dishes" for 2016 takes us to Triveneto, a name which is even less popular than the previous one. What is popular, instead, is the list of recipes that make our photo gallery irresistible.
SEE ALSO: 2016 dish by dish (1): Piedmont, Aosta Valley and Liguria 2016 dish by dish (2): Lombardy
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