By Giovanni Paladino
The numbers of the 2016 edition of Gusto in Scena (www.gustoinscena.it) with 4000 attendants over two days, 12 Chefs and more than 200 journalists, confirm that also this year the event created and organized by Lucia and Marcello Coronini stands at the very top among the most important wine and food events in Italy; that’s the reason why we are particularly proud that Baglio Aimone was part of the 50 wineries carefully selected as the “Magnificent Wines” for their quality and for historical and cultural reasons, hosted for the occasion in the enchanting San Giovanni hall, located at the first floor of the “Scuola Grande di San Giovanni Evangelista” in Venice. We couldn’t imagine a location of greater prestige and beauty than this for our two famous duellists Argalia and Ferraù, once again involved in their eternal struggle between taste and aroma, for us every day more and more exciting.
As part of the 61 dinners of “La Cucina del Senza®” arranged within 17 great restaurants in Venice, Baglio Aimone participated as exclusive partner of the evenings at the Irina and Daniele’s “Vecio Fritolin” (www.veciofritolin.it), at Francesco’s “Antiche Carampane” (www.antichecarampane.com), at Simone’s “Ai Mercanti” (www.aimercanti.it) and at Giovanni’s “Ai Rusteghi” (www.airusteghi.com). Ferraù was also selected, along with other 5 wines among all, to be part of the gala dinner held on Sunday 28th at the Ca ‘Sagredo Hotel (www.casagredohotel.com). Argalia was also protagonist in the “Congress of gourmet cooking”, whereas it was chosen to sustain the dish presented by chef Maurizio Serva Restaurant – two Michelin stars – “La Trota” (www.latrota.com).
Our special thanks to Lucia and Marcello for the invitation to attend this prestigious event and to all the other friends Piera, Pietro, Irina, Giovanni, Francesco, Paolo, Simone, Daniele, Demetrio as well as to the staff of “Gusto in Scena” and the “Scuola Grande” for their courtesy and support.
Below the link to the video press report of Piera Genta and Pietro Marcellino on “Gusto Channel”:
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