Four-handed dinner Agli Amici, a good first for Ein Prosit

Dishes prepared by chefs Scarello and Serino, rising star of sustainable cuisine Starred menus, tastings and flavor workshops will be offered until Sunday

UDINE. The 22nd edition of Ein Prosit kicked off on Wednesday evening, “baptized” by the Friulian chef Emanuele Scarello of the Agli Amici di Godia restaurant, and by the rising star of sustainable cuisine Valerio Serino (fresh awarded with the Michelin Green Star). A dinner that, as protagonists, had mullet and rabbit, paired with eggs, potatoes, honey with chilli and celery mayonnaise the first, oyster sauce and eel the second. A crackling start for the event that until Sunday will offer about seventy initiatives including dinners with starred chefs in the restaurants of the city and the hinterland, tastings and workshops of flavors distributed in city locations, ranging from Palazzo D’Aronco to the former church of San Francesco, from Palazzo Morpurgo to Palazzo Kechler, ending with the Loggia del Lionello. Udine, in these days, will be the capital of taste, of experimentation in the kitchen, of the fusion of flavors and of contamination at the table.

“This is an event that enhances not only the city, where Ein Prosit returns after the success of 2019, but the whole Fvg – says the regional councilor for tourism, Sergio Bini -. It’s nice to see the interest around this event, with most of the dinners with the chefs already sold out. The offer is of quality, and also for this reason the Region gives its support with conviction ».

Bini, recalling how Udine, in addition to Ein Prosit, is at the center of national and international attention also for the great exhibition of Casa Cavazzini, “The shape of infinity”, assures that Ein Prosit will reserve new surprises also in the years to come: “We are not saying anything yet out of luck, but in 2022 we are convinced that the event can make a further leap in quality by hosting an event on wine of international standing”.

For the 22nd edition of Ein Prosit, there is no shortage of collateral events, such as meetings with the gourmet world that will see the participation of journalists, producers, operators in the sector, musicians and chefs. To be mentioned, on Sunday 24 at 6 pm, in the former church of San Francesco, the meeting with Vinicio Capossela and Josko Gravner introduced by Paolo Vizzari. The entire program of the event is available on www.einprosit.org.