The research and experimentation work of Friuli Venezia Giulia Via dei Sapori, the consortium of 22 top restaurants in FVG, flanked by 47 partners including winemakers, distillers and artisans of taste, continues. In 2020 (the anniversary of its 20th anniversary), the consortium launched the La Nuova Cucina project, involving some twenty emerging restaurants in the region, the New Friends in whom the group believes. Designed to celebrate this important milestone in a proactive and visionary way, the project – divided into three chapters – is now in its second phase, culminating in 10 appointments scheduled between June and July.
After creating avant-garde dishes for the Chapter 1 dinners, this year’s project returns to contemporary cuisine, but to reinterpret tradition. “The consortium’s intention to involve as many subjects and players as possible has been achieved with satisfaction: the network of participants now includes 86 subjects, half of which are restaurateurs, as well as institutions (Regione Fvg, PromoturismoFvg, Chamber of Commerce of Pordenone-Udine), which we thank for having believed in and supported our project”, explains the president of the consortium, Walter Filipputti.
The evenings will be held on Tuesdays and Thursdays, from 29 June to 29 July. The common goal,” Filipputti explains, “is to sublimate tradition, enhancing tastes through a new vision of dishes.
La Nuova Cucina Capitolo 2 will be divided into 10 unique and special evenings, which will be held in as many venues associated with Friuli Venezia Giuli Via dei Sapori, with the exception of Trieste, where the evening will be set on the sea, hosted by a Friend restaurateur.
The protagonists will be 4 chefs (two from the Consortium and two from emerging restaurants), who, by working together, have created an absolutely new menu. An important 6-course menu, which will start with a special welcome from the kitchen created by eight hands, followed by one or two starters, one or two first courses, the main course and dessert. Everything will be enriched by the refined delicacies of the project partners: from the selection of wines to be paired (there will be over fifty, five for each evening, in addition to the desserts), to the spirits that will accompany the desserts created not only by the chefs of the restaurants, but also by master pastry chefs and chocolatiers in the region.
Reservations for the dinners are compulsory. Menus and all information on www.fvg-lanuovacucina.it.