11.11.2022
Alto Adige wine with vegetarian cuisine
Italy’s best vegetarian restaurants garner awards
Alto Adige wine and vegetarian cuisine: what has proven to be an outstanding combination at table is now to be publicised to as wide an audience as possible, which is why the Alto Adige Wine Consortium, as a partner of the “Gambero Rosso” gourmet guide, recently awarded prizes to the three restaurants that serve the best vegetarian dishes in Italy. The event was held at Rome’s Palazzo Brancaccio.
New trend, new prize
There is a simple reason why the Alto Adige Wine Consortium, as a partner of the Gambero Rosso, has recently selected Italy’s best restaurants offering vegetarian fare – awarding a brand-new prize in the process. “There are several parallels between Alto Adige wine and vegetarian cuisine”, explains Andreas Kofler, President of the Consortium, citing as examples such shared values as sustainability, quality and regionality. “It is important for us to promote innovative, healthy cuisine, as it fits in perfectly with what we stand for”, he adds.
The awards ceremony, held in Rome before the assembled representatives of Italy’s finest restaurants, was thus a complete success. The selected prize-winners are also fully supported by the Consortium. First prize went to Gramen at the Lefay Resort in Gargnano near Brescia, high above Lake Garda; second place went to Niko Romito’s Reale restaurant in Castel di Sangro in the Abruzzo; while Tenerumi in the Therasia Resort in Vulcano, Sicily, came third.
Variety in both kitchen and cellar
The variety of vegetarian dishes on the menu in the three award-winning restaurants is also a perfect match for Alto Adige wine. After all, variety is a special characteristic of Alto Adige as a winemaking land. “And, thanks to this diversity and the fact that we are now Italy’s leading white wine region, our producers can also provide the right wine for every vegetarian dish”, says Kofler.
What about a vegetarian meal?
So, if you feel like enjoying the diversity that vegetarian cuisine and Alto Adige wines have to offer, we have picked our three favourites for you:
There is a simple reason why the Alto Adige Wine Consortium, as a partner of the Gambero Rosso, has recently selected Italy’s best restaurants offering vegetarian fare – awarding a brand-new prize in the process. “There are several parallels between Alto Adige wine and vegetarian cuisine”, explains Andreas Kofler, President of the Consortium, citing as examples such shared values as sustainability, quality and regionality. “It is important for us to promote innovative, healthy cuisine, as it fits in perfectly with what we stand for”, he adds.
The awards ceremony, held in Rome before the assembled representatives of Italy’s finest restaurants, was thus a complete success. The selected prize-winners are also fully supported by the Consortium. First prize went to Gramen at the Lefay Resort in Gargnano near Brescia, high above Lake Garda; second place went to Niko Romito’s Reale restaurant in Castel di Sangro in the Abruzzo; while Tenerumi in the Therasia Resort in Vulcano, Sicily, came third.
Variety in both kitchen and cellar
The variety of vegetarian dishes on the menu in the three award-winning restaurants is also a perfect match for Alto Adige wine. After all, variety is a special characteristic of Alto Adige as a winemaking land. “And, thanks to this diversity and the fact that we are now Italy’s leading white wine region, our producers can also provide the right wine for every vegetarian dish”, says Kofler.
What about a vegetarian meal?
So, if you feel like enjoying the diversity that vegetarian cuisine and Alto Adige wines have to offer, we have picked our three favourites for you:
- Tortelli with robiola cheese and orange, herb butter and asparagus, accompanied by a glass of Pinot Blanc Alto Adige DOC or a Sylvaner Alto Adige DOC. While the rich structure of a Pinot Blanc perfectly rounds off the dish, a Sylvaner will provide the necessary juiciness.
- Salad with artichokes, pears and pecorino, with which we recommend a light, fresh Gewürztraminer Alto Adige DOC. Alternatively, a Terlano Alto Adige DOC pairs very well with this dish: it is full-bodied and soft, and thus harmonises perfectly with the slightly bitter note of the artichokes.
- Cream of courgette soup with robiola cheese and crispy capers: sommeliers recommend a Sylvaner Alto Adige DOC or a youthful Müller-Thurgau Alto Adige DOC from higher altitudes, which gives the necessary freshness.
Another taste?
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