For the 7th edition of the Fish & Chef Festival ,celebrated in Lago Di Garda, Perfect Wedding Magazine was invited to attend and experience this unique gourmet festival which is hosted by some of the best Italian and International Chefs. We were introduced to this region for the first time, learning about the beauty of this Italian destination and why it is perfect for newly weds who also love to experience a gastronomic journey!
Lago Di Garda (Lake Garda) is the largest lake in Italy, located in the north of the country and half way between Brescia and Verona.
The journey for our European collaborators Ana Torres & Francesco Borghi started by staying at the eco-friendly Aqualux Hotel, located only a few minutes from Bardolino, on the shores of Lago Di Garda. This luxury property is perfect for couples seeking a total wellness and a unique aqua experience. In a very modern setting the resort hotel also offers excellency in culinary experiences.
Our welcoming night started with an aperitif at the Sparkling Lounge in our host hotel followed by an exquisite dinner, also in Aqualux Hotel at the Italian Taste Restaurant with a six-course menu orchestrated by Michelin awarded Chef Andrea Berton. We can tell you that if you love Italian food as much as we do you won’t be disappointed when booking a dinner during Fish & Chef Festival. Chef Berton’s passion for Italian gastronomy, cooking with the freshest top-quality ingredients and a work ethic that is a role model for cooks across Italy, for foodie lovers this is a culinary experience of a lifetime! This was a great introduction to taste the fish of the lake, which was provided by the well-known Italian farmed fished company Trota Oro, that have been producing the highest quality of fish since 1988.
From left to right, Cheese cream with horseradish in a chard sauce, amaranth and salmerino (char) eggs. Trout with goat yogurt, beet and rice.
From left to right, Steam Salmerino paired delicately with tasty green apple sauce, braised celery and mustard. Conchiglie pasta in lake fish soup and fresh lake sardines.
From left to right, Venetian Garronese Sirloin with carrots, black garlic and caramelized hazelnut. Dessert, created to emulate the natural beauty of an egg made with White chocolate for the shell, yogurt mousse for the egg white and mango mousse as the egg yolk.
Our night ended with locally rolled cigars from Toscano Cigars
Come back tomorrow as we will take you to visit Monte Baldo, Malcesine and we will share our complete gastronomy experience of the day with some of the best Chefs who participated in Fish&Chef Festival. Happy #TravelTuesday!