Veneto Food Excellence arrives at Horeca 2023, with the leading names of regional cuisine
Leading names and toque blance: Horeca 2023 opens in the sign of great chefs. The hospitality and tourism fair – hotellerie-restaurant-café – staged at Longarone Fiere Dolomiti from 2 to 4 October, raises the curtain on starred cuisine. With the presence of some of the ‘stars’ of the cookers.
On Monday 2 October, in fact, Fipe Confcommercio Veneto, with the patronage of the Veneto Region, brings to Longarone Fiere ‘Veneto Food Excellence’, the award to the Veneto catering operators who have distinguished themselves the most. An award to businesses with the highest ratings in at least two of the three most famous guides: Michelin, Gambero Rosso and Touring Club. So the greatest chefs will all be in Longarone. Restaurateurs from every province in the Veneto region will receive the award from the regional president of Fipe, Paolo Artelio, and from the provincial presidents, including starred chef Graziano Prest from Belluno and Erminio Alajmo from Padua, owner of one of the most prestigious restaurants in the world, Le Calandre.
The ‘Veneto Food Excellence 2023’ plaque is made from the wood of the Vaia storm and is awarded to 47 businesses throughout the region. Thanks to the availability of the “Ambrogio Sanelli” company, the award-winners will also receive a professional knife, screen-printed with the logo of the initiative and of Dolomiti Horeca.
Great chefs and novelties in the kitchen: Horeca 2023 could not fail to include blue crab, a problem for fishermen in the Adriatic, soon to become an opportunity for culinary experiments. In the show cooking area of the fair (Monday 2 October at 11 a.m.), blue crab tortellini will be proposed by the Associazione Cuochi Bellunesi.
And on the subject of experiments, there is also the dolce sandwich, a novelty from the Engim vocational training school in Oderzo that has been all the rage over the summer. The club sandwich, known to all as the ‘multi-layered American sandwich’ has in fact become a dessert. How is it made? The inventors themselves will show it on 4 October at 11 a.m. in the show cooking area.