{"id":56210,"date":"2012-07-19T00:00:00","date_gmt":"2012-07-18T22:00:00","guid":{"rendered":"http:\/\/www.area-press.eu\/comunicati\/quattro-mani-cinque-sensi-i-vini-e-i-sapori-dellalto-adige-ambasciatori-del-gusto-italiano\/"},"modified":"2012-07-19T00:00:00","modified_gmt":"2012-07-18T22:00:00","slug":"quattro-mani-cinque-sensi-i-vini-e-i-sapori-dellalto-adige-ambasciatori-del-gusto-italiano","status":"publish","type":"post","link":"https:\/\/www.area-press.eu\/comunicati\/quattro-mani-cinque-sensi-i-vini-e-i-sapori-dellalto-adige-ambasciatori-del-gusto-italiano\/","title":{"rendered":"QUATTRO MANI, CINQUE SENSI: i vini e i sapori dell\u2019Alto Adige ambasciatori del gusto italiano"},"content":{"rendered":"<p><!-- VideographyWP Plugin Message: Automatic video embedding prevented by plugin options. --><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Il tour ricco di appuntamenti da veri gourmet che unisce i pi&ugrave; blasonati vini dell&rsquo;Alto Adige con i gustosi piatti di carne e di pesce della tradizione della cucina regionale italiana, continua con un curioso ed emozionante incontro in terra di Romagna. <strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Mercoled&igrave; 25 luglio alle ore 20 a <a href=\"http:\/\/www.termedicastrocaro.it\/\" target=\"_blank\">Castrocaro Terme<\/a> <\/span><\/strong>presso il ristorante<strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> <a href=\"http:\/\/www.termedicastrocaro.it\/grand_hotel\/ita\/terme_castrocaro_hotel.htm\" target=\"_blank\" class=\"broken_link\">Via Roma N&deg;2 del Grand Hotel Terme di Castrocaro<\/a> <\/span><\/strong>l&rsquo;executive chef<strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Umberto Gorizia,<\/span><\/strong> ospita<strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> <\/span><\/strong>il collega <strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Egon Heiss <\/span><\/strong>del ristorante<strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Gourmet Alpes dell&rsquo;Hotel Bad Sch&ouml;rgau<\/span><\/strong>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Nuova tappa del viaggio sensoriale lungo tutta la penisola che l&rsquo;azienda vinicola <strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Kettmeir <\/span><\/strong>propone come portavoce del territorio e trait d&rsquo;union tra tradizione e innovazione che caratterizzano le cucine dei grandi chef italiani.. Ecco che la danza leggiadra della bollicine Metodo Classico Ros&egrave;, la coinvolgente aromaticit&agrave; del M&uuml;ller Thurgau, l&rsquo;intrigante avvolgenza dello Chardonnay, la nobile eleganza del Pinot Nero, la sensuale dolcezza del Moscato Rosa accompagnano gli ospiti lungo percorsi gastronomici pensati e realizzati a &ldquo;quattro mani&rdquo; dalla creativit&agrave; degli chef dell&rsquo;Associazione <strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">CHIC &ndash; Charming Italian Chef.<\/span><\/strong> Talenti provenienti da importanti ristoranti, uno dell&rsquo;Alto Adige, l&rsquo;altro di un&rsquo;altra regione della penisola, si uniscono per portare sulla tavola un&rsquo;esperienza unica e coinvolgente.<\/span><\/p>\n<p><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Mercoled&igrave; 25 luglio 2012, ore 20<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">RISTORANTE VIA ROMA N&deg;2<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">GRAND HOTEL TERME<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Via Roma, 2<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Castrocaro Terme (FC)<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> <\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Menu degustazione con abbinamento vini: 60 &euro;<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Per Informazioni e prenotazioni:<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Tel. +39 0543.412711 &ndash; Fax +39 0543.412750<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">email grandhotel@termedicastrocaro.it<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> <\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 16pt; font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Il men&ugrave; della serata.<\/span><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Chef Umberto Gorizia, &ldquo;Ristorante Via Roma n&deg; 2&rdquo;<\/span><\/strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> &ndash; Grand Hotel Terme &ndash; Castrocaro Terme (FC)<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\" lang=\"EN-US\">Chef Egon Heiss , &ldquo;Ristorante Gourmet Alpes&rdquo;<\/span><\/strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\" lang=\"EN-US\"> &ndash; Hotel Bad Sch&ouml;rgau &ndash; Sarentino (BZ)<\/span><\/p>\n<p style=\"text-align: justify;\"><em><span style=\"text-decoration: underline;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Aperitivo di benvenuto<\/span><\/span><\/em><span style=\"text-decoration: underline;\"><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Metodo Classico Brut Ros&egrave; &ldquo;Athesis&rdquo; Alto Adige<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><em><span style=\"text-decoration: underline;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Antipasto<\/span><\/span><\/em><span style=\"text-decoration: underline;\"><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Salmerino affumicato in casa con carpaccio di mela e rafano<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\" lang=\"EN-US\">(Egon Heiss)<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\" lang=\"EN-US\">M&uuml;ller Thurgau Athesis Alto Adige 2011<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><em><span style=\"text-decoration: underline;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Primo<\/span><\/span><\/em><span style=\"text-decoration: underline;\"><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Ravioli al fricand&ograve;, cremoso di scquaquerone, cipolla in agrodolce <\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">e polvere di prosciutto di Carpegna<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> (Umberto Gorizia)<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Chardonnay Maso Reiner Alto Adige 2010<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><em><span style=\"text-decoration: underline;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Secondo<\/span><\/span><\/em><span style=\"text-decoration: underline;\"><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Maialino nostrano con millefoglie di melanzana bianca alla parmigiana <\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">e clorofilla di origano fresco<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> (Umberto Gorizia)<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Pinot Nero Maso Reiner Alto Adige 2009<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><em><span style=\"text-decoration: underline;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Dessert<\/span><\/span><\/em><span style=\"text-decoration: underline;\"><\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\"> Il latte del contadino<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Torta di ricotta &ndash; gelato al latticello<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Tartufo allo yogurt con lamponi<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">(Egon Heiss)<\/span><\/p>\n<p style=\"text-align: justify;\"><strong><span style=\"font-family: &quot;Calibri&quot;,&quot;sans-serif&quot;;\">Moscato Rosa Athesis Alto Adige 2009<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mercoled\u00ec 25 luglio alle ore 20 a Castrocaro Terme presso il ristorante Via Roma N\u00b02 del Grand Hotel Terme di Castrocaro l\u2019executive chef Umberto Gorizia, ospita il collega Egon Heiss del ristorante Gourmet Alpes dell\u2019Hotel Bad Sch\u00f6rgau.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7585],"tags":[19229,56328,56329,38565,56330,14508,56331,56332,56333,56334,51359,51357,56335,56336,56337,56338],"class_list":["post-56210","post","type-post","status-publish","format-standard","hentry","category-eventi","tag-alto-adige","tag-castrocaro-terme","tag-charming-italian-chef","tag-chef","tag-chic","tag-cucina-tipica","tag-egon-heiss","tag-gourmet-alpes","tag-grand-hotel-terme","tag-gruppo-santa-margherita","tag-gruppo-villa-maria","tag-gvm-care-research","tag-hotel-bad-schorgau","tag-kettmeir","tag-metodo-classico-rose","tag-moscat"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - 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