"A Taste of... La Dolce Vita"

Stage Club, Beijing

27 May 2017

Theevent “A Taste of…La Dolce Vita”, organized by 100ITA, Fun Guide and La DolceVita, was held on the 25th of May 2017 at the exclusive Stage clubin Beijing.

Thisevent hosted important VIP magazines of the eno-gastronomic field, as well asproducers of prestigious Italian wines, that’s to say the Tosti 1820 Winery andthe Carpi and Sorbara Winery, and of the top quality La Madia Regale black andwhite truffles. These delicacies, which are expressions of some of the mosttypical products of the Italian culinary tradition, were the main focus of thedinner, created by Beijing La Dolce Vita restaurant’s Italian chef FabioFalanga. The menu featured dishes from Italian cuisine, where truffle wasembellished by using real gold and silver, and typical delicacies of Japanesecuisine, such as sashimi. The delicious dishes created a successful combinationwith Tosti and Sorbara’s excellent wines, which were shared by openingnonetheless than Mathusalem bottles, six liters big each.  Last but not least, the dinner was ended in away that was deeply suitable to the event’s main theme: in fact, a delicioustiramisu topped with shiny gold flakes was served, thus showing a furtherexpression of having “A Taste of La Dolce Vita” and enjoying Italian Lifestylein some of its most remarkable representations.

Producers attending the exhibition:

"A Taste of... La Dolce Vita"

Stage Club, Beijing

27 May 2017

Theevent “A Taste of…La Dolce Vita”, organized by 100ITA, Fun Guide and La DolceVita, was held on the 25th of May 2017 at the exclusive Stage clubin Beijing.

Thisevent hosted important VIP magazines of the eno-gastronomic field, as well asproducers of prestigious Italian wines, that’s to say the Tosti 1820 Winery andthe Carpi and Sorbara Winery, and of the top quality La Madia Regale black andwhite truffles. These delicacies, which are expressions of some of the mosttypical products of the Italian culinary tradition, were the main focus of thedinner, created by Beijing La Dolce Vita restaurant’s Italian chef FabioFalanga. The menu featured dishes from Italian cuisine, where truffle wasembellished by using real gold and silver, and typical delicacies of Japanesecuisine, such as sashimi. The delicious dishes created a successful combinationwith Tosti and Sorbara’s excellent wines, which were shared by openingnonetheless than Mathusalem bottles, six liters big each.  Last but not least, the dinner was ended in away that was deeply suitable to the event’s main theme: in fact, a delicioustiramisu topped with shiny gold flakes was served, thus showing a furtherexpression of having “A Taste of La Dolce Vita” and enjoying Italian Lifestylein some of its most remarkable representations.

Producers attending the exhibition:

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