The appointment is now among the most renowned and appreciated in the circuit of food and wine events on Lake Garda: and also this year here is the timely announcement of the new edition of Fish & Chef, gourmet trail in six stages scheduled from April 23 to 28 in as many prestigious hotels of the Benaco. As always the goal is to summon some of the most prominent names in contemporary Italian cuisine to compare them with the flavors and products of the largest Italian lake: a formula which in the past has won favor with the public, and which this year is confirmed with the support of two particularly prestigious partners such as the Italian section of the Jeunes Restaurateurs d’Europe and Michelin Italy.
This is the list of dinners (80 Euros the cost, reservations directly in hotels) with their protagonists.
April 23 – Hotel Bellevue San Lorenzo di Malcesine (VR) with chef Paolo Trippini – Ristorante Trippini (www.ristorantetrippini.com) Civitella del Lago (TR).
April 24- Grand Hotel Fasano in Gardone Riviera (BS) with Silvio Battistoni, Ristorante Colonne (www.albergocolonne.it) in Varese.
April 25- Aqualux Hotel spa e Suite in Bardolino with Vinod Sookar from Al Fornello da Ricci (www.alfornellodaricci.com) in Ceglie Messapica (BR)-
April 26- Hotel Lido Palace in Riva del Garda (TN) with Andrea Tonola- Ristorante Lanterna Verde (www.lanternaverde.com) in Villa di Chiavenna (SO).
April 27- Palazzo Arzaga in Calvagese della Riviera (Bs) with Paolo Donei from Malga Panna (www.malgapanna.it), Moena (TN).
For the evening of April 28, the grand finale with a “8 hands dinner” prepared at the Hotel Regina Adelaide in Garda by four chefs of the Garda Dream Team: Leandro Luppi restaurant Vecchia Malcesine (www.vecchiamalcesine.com), Malcesine (VR ); Stefano Baiocco of the Villa Feltrinelli restaurant (www.villafeltrinelli.com), Gargnano (BS); Andrea Costantini of Ristorante Regio Patio (www.regiopatio.it), Garda (VR) and Matteo Felter of Gardone Riviera Restaurant Fagiano (www.ghf.it) (BS).
In the glass there will be once again the wines of Custoza Consortium; dishes will be prepared with famous pasta Monograno Felicetti (Val di Fiemme), extra virgin olive oil of Olive Growers Association of Malcesine, fish by Trota Oro and meats by Sartori. And finally Coffee Omkafè from Arco, Evo liquers of Franciacorta Ages and products of Antique Cigar Nostrano 1763 Brenta.
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