Aglio di Voghiera PDO lands in Europe with the Emilia Tasting project

The Emilia Tasting project, born last year, made a stop, for its first release, in London where it participated, in May 2019, at the 39th edition of the London Wine Fair and offered all participants a series of tastings at based on Garlic of Voghiera Dop and wines from the Consorzio dei Colli Bolognesi DOC and Pignoletto Colli Bolognesi DOCG.


 The aim of the project is to raise awareness of two Emilian excellences such as Aglio di Voghiera Dop and the wines of the Consorzio Colli Bolognesi with food and wine tours and tastings of dishes made by renowned and starred chefs such as Diego Gottardi and Alberto Bettini.
For the debut in London, an evening was organized at the Carousel Restaurant of wine & food pairing where the chef Alberto Bettini of the Trattoria "Amerigo dal 1934" delighted journalists and operators in the wine sector with guided tastings, always using the Aglio di Voghiera Dop. The dishes were accompanied by wines from the Bolognese hills.
October 2020, the Emilia Tasting Project has instead landed in Denmark and for a week the Ca 'Cucina Restaurant in Hellerup, a meeting point of Italian gastronomic culture in Copenhagen, was the scene of seminars on the history and traditions of the two Emilian excellences by by chef Diego Gottardi, accompanied by guided tastings.


There were seven sold out evenings that enchanted and delighted the Danish public who attended a different tasting every day of the week; Menus followed one another with preparations based on Voghiera Dop garlic where the typical Emilian cold cuts, linguine with bottarga, creamed cod, guinea fowl with garlic and herbs and rabbit liver alternated.
The food and wine tour continued from 10 to Sunday 15 November, in another meeting point of Italian cuisine in Copenhagen, the Nino and Franco restaurant; here too it was a triumph with 6 full days where the restaurant staff led by the two owners Ninni Barone and Angelo Barbera alternated educational seminars and workshops with guided tastings, proposing dishes enriched by the incomparable taste of Voghiera Dop garlic : the Taranto-style mussels, the linguine with cuttlefish ink, the garlic and tomato bruschetta, the Ferrara salami, the tomato and garlic soup and the marinara pizza with garlic, all washed down with some labels of the Consorzio Vini Colli Bolognesi such as the DOC Colli Bolognesi and DOCG Colli Bolognesi Pignoletto Classico.


We wait with curiosity what the destination of the next stage will be.
If you want to find out more about Aglio di Voghiera PDO and the Ferrara area rich in history and good food, read the article on our blog.

Aglio di Voghiera DOP: storia, ricette e luoghi 

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