Beneath the stars of Ein Prosit

I love fine food and wine and I hope to ‘infect’ you!

Events with this theme are very numerous now and successful with the public because they allow you to learn about places using all five 5 senses.

One of my favourite events that attracts gourmands from all over Italy and is now at its 19th edition is Ein Prosit, which is traditionally held in Tarvisio in October and lately also in Grado in a summer edition.

Why do I love it?

First of all because I love the Tarvisio border area and the cultural cross-fertilisation with neighbouring Austria and Slovenia. I love its beautiful mountains, Monte Lussari, its ancient forest, the Fusine and Cave del Predil lakes; and I love the cheerful and friendly people. 

How does it work?

There are daytime and evening events: to dine, tasting labs and guided tastings, generally presented and accompanied by true experts and journalists of food and wine.

The evenings with starred and emerging chefs from all over Italy are irresistible: they are guests of the various restaurants and organise tasting dinners, and have always left and taken positive exchanges with local restaurateurs, giving the opportunity to enthusiasts and gourmands to try their menus, something which may not usually be so easy: often you would like to try out a given chef but you have to ask yourself how far you are prepared to travel, and when you might get the chance to go…

Fixed guests include our very Friulian Scarello, Klugmann and Canton, but in recent years pretty much everyone who counts has passed this way, to the satisfaction of all, and they also seem to love this adventure. Indeed, some love the area and the event so much that they have been here adopted by Tarvisio!

Another centre of absolute interest is the Assaggio exhibition at Palazzo Veneziano in Malborghetto Valbruna. With the entrance ticket, you can taste all the wines of Friuli: there is a whole floor devoted to the producers of the region and there are also some international producers, and you will certainly also be attracted by the various tastings of food delicacies such as truffles, cured meats, honey, biscuits, and local products of all kinds.

Tastings and show cooking workshops are also held at Fort Hensel and casa Oberrichter.

This year, outside the building, a mobile kitchen was also set up, where alternately three super-chefs attending the event presented a “Carbonara” (Monosilio), “Risotto” (Costardi bros) and “Panino” (Bosco). Who could resist?!

I forgot to say that the dinners are always sold out, but do not worry: Tarvisio’s restaurants are varied and plentiful and still great!

I hope to see you at edition no. 20 next year or, even better, during the summer in Grado!