Malavasi, great chef at lunch in the winery

A lunch in a Garda winery with some of the “biggest names” from the Lombardy restaurants panorama: from Philippe Leveillé, the multifaceted and ultracelebrated chef of the two Michelin star Miramonti L’Altro restaurant in Concesio (Bs) to Vittorio Fusari, the cook-philosopher who, after the experiences in Franciacorta at Il Volto in Iseo and Dispensa Pani e Vini in Adro, has for some time found new and suggestive position on the Milan canals at the Pont De Ferr restaurant. And then Alberto Bertani from the QB Duepuntozero in Salo, attentive interpreter and guardian of the flavors of Garda, with Lorenzo Bernardini, co-owner of the restaurant farm Muliner Moscatello in Pozzolengo, and Enzo Fogaroli, in the kitchen of the Portofino restaurant in Ponti sul Mincio. In other words: a small banquet with some great kitchen artisans together for a relaxing day in the halls of the Daniele Malavasi winery in Pozzolengo, to sample the latest news from the cellar including Mulinero, the only Garda red wiine made Petit Verdot grapes at 80% (with a 20% of Merlor and Cabernet Sauvignon). The peculiarity is that in the course of lunch, coordinated by friend and foodblogger Eugenio Farina, cooks for once did not have to cook. The wines were in fact paired with dishes prepared by Ames Tinti, mother of Daniele Malavasi, whose traditional Mantova recipes have recently been collected by his son in a book as a corporate gadget content in the pack in the Mulinero wooden box. In other words: a sort of home cooking (with a digression into the world of foie gras signed by Leveillé) in the heart of the Lugana who also represented an opportunity for a confidential comparison across the board on the relationship between the dining excellence and productions of the territory.