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    “零度”:意味品鉴会

    ZERO: Emotional Tasting Gala Dinner

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    2018年11月12日,在以意大利驻华大使谢国谊先生为首的意大利大使馆及100ITA 的联合组织下,意味品鉴会在意大利大使馆府邸举行。本届意味品鉴会的创意性主题是“零度”(ZERO)。晚宴邀请的都是业界翘楚,五十多位贵宾分别是来自各界的朋友以及摩洛哥、阿根廷、阿拉伯联合酋长国的驻华大使等。

     

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    晚宴特为贵宾们奉上了6 道主菜,代表了六种情怀与六种对于人类共同体特别是意大利的阐释。菜单由三位意大利米其林星级厨师Fabrizio Girasoli、Gianni Tarabini, 以及Valentino Palmisano 主刀,利用菜品巧妙诠释出“温度”、“探索”、“本味”、“形状”、“数字”以及“土地”等六个内涵丰富的烹饪创作。对应的菜品分别是Piu o Meno Parmigiana ( 三种烹饪温度的意式茄子), Sole ( 藏红花和可食用黄金烹饪的意大利烩饭),Italia ( 牛肉千层面与黑松露), Regina Margherita ( 世界上最昂贵的阿尔巴白松露和布拉塔奶酪的鱼片烹饪的玛格丽特披萨), Liber Abbaci ( 基安蒂葡萄酒和胡椒烹饪的小火炖牛肉) 以及Tartufo (意大利松露冰激凌) 作为甜点结尾。

     

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    六道佳肴分别精心搭配了六款珍贵的意大利葡萄酒佳酿,即瓦尔多比亚德内地区的普洛赛克白葡萄酒2014、麓鹊荻干红葡萄酒2006、卡潘内尔50&50红葡萄酒2012、皮特罗加拉托纳梅乐红葡萄酒2015、鲁芬娜基安帝珍藏红葡萄酒2013 以及爱唯侬堡出产的红葡萄酒2001。同往常一样,整场感官盛宴均由克里斯蒂亚诺先生策划完成。

     

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    On November 12th, 2018 the Italian Embassy in Beijing together with 100ITA, graciously hosted an Emotional Tasting Dinner, creatively theme "ZERO". The dinner, graced by H.E. Ettore Sequi as well as the Ambassadors of the Moroccan, Argentinean, and the UAE embassies in Beijing, seated some 50 VIP guests representing the media, special friends, and valued associates of the Italian Embassy.

     

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    The thematic dinner menu featured 6 Courses, 6 Emotions, and 6 Interpretations, altogether aimed at reflecting the importance of ZERO for humanity and in particular, for Italy. The menu had three Italian Michelin-starred guest chefs, namely Fabrizio Girasoli, Gianni Tarabini, and Valentino Palmisano, who ingeniously translated the concepts of Temperature, Discovery, Origin, Shape, Number, and Earth into six amazing culinary creations: Piu’ o Meno Parmigiana (a typical Italian eggplant recipe declined in 3 temperatures), Sole (Sunny Risotto made with saffron and edible gold), Italia (Beef Lasagna with the Extra Black Truffles Tuber Uncinatum Chatin), Regina Margherita (a Pizza Margherita created with a fillet topped with burrata cheese and Tuber Magnatum Pico, the most expensive Extra White Truffle in the world), Liber Abbaci 1202 (Slow-cook Beef fillet with a Chianti wine and pepper reduction sauce), and Tartufo  (a creamy gelato made with Truffles) as sweet ending.

     

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    Each of the 6 courses was meticulously paired with a rare collection of vintage Italian wines in super-magnum bottles, namely, PRIOR Valdobbiadene Procecco Superiore Millesimato Brut 2014 (the very first prosecco brut created in Italian History by Bortolomiol); Lucente 2006 by Luce della Vite (considered by Wine Spectator the best vintage of Lucente wine ever produced ); 50&50 2012 by Avignonesi-Capanelle; Galatrona 2015 by Petrolo (the second best wine in the World in 2018 for James Suckling); Chianti Rufina Riserva Vecchie Viti 2013; and Vin Santo 2001 Avignonesi (the best Italian dessert wine).Thanks to the masterful deliberation of Cristiano Fagioli, the abstracts of the theme, including its culinary and wine expressions, and were eloquently translated into poignant experiences for the guests in celebration of this Italian lifestyle.

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