Gastronomic congress along with top chefs

The Istria Gourmet Festival that took place on Monday, 10th October 2016 in Rovinj, and that was organised by Istria Tourist Board and the Maistra hotel chain, brought together top lecturers from the world of hospitality as well as chefs from prestigious Michelin-starred restaurants.

In front of over 450 participants, their lectures on the high class hotel industry with examples of good practice gave LL.M. Julia Polzer, Director of Marketing and PR of the Austrian Wine & Spa Hotel Loisium, Salvatore Longo, hotel manager of the Italian Lungarno hotel and director of the Corporate F&B Lungarno Collection, Linda Bertoni, PR manager of the JW Marriott hotel in Venice as well as Elisabeth Debiasi, director of the Relais & Châteaux Association for Italy and the Mediterranean region.

“From steak and eggs to pieces of rump steak on a bed of rocket” was the theme of the presentation by gastronomic journalist and publisher, Franko Lukež, who referred to the 20 years of the Istrian gastronomy scene, in the period from 1996 to 2016. One of the lecturers was Denis Ivošević, Director of the Istria Tourist board, who presented the Istria Tourist Board’s PR activities on the international scene, while Fausto Arrighi, former director of the Michelin guide, referred to catering in high class hotels and what one star in the hospitality industry actually means for the country. The Menu System Company, together with sponsor of the congress, Radin R, was represented by its sales director, Daniel Ramos.

Besides the full day educational part of the event, within which a rather interesting and instructive cooking show took place, there were gala dinners under the leadership of the following top chefs from Michelin crowned restaurants in some of Rovinj’s best hotels - the Adriatic, the Monte Mulini and the Lone as well as the Barba Danilo tavern.

Niko Romito in the Wine Vault Restaurant of the Monte Mulini Hotel prepared, amongst other things, a veal gel with dried porcini mushrooms, almonds and black truffle, Lionello Cera in the L Restaurant of the Lone hotel had amberjack in green pepper sauce with lobster, cuttlefish and a black truffle sauce on his menu, whilst that of Nicola Portinari in the Brasserie Adriatic of Adriatic Hotel included fried deer in a mixture of herbs with caramelised melon, chanterelle and an al cassis sauce. The chef Emanuele Scarello prepared algae and toasted eel salad along with bean soup with Istrian scampi for his guests at the Barba Danilo Restaurant.


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