The event was held at Presso, located in Via Paolo Sarpi, Milan, a venue that is particularly suitable for cooking shows and tasting events.
We were pleased to have the opportunity to show how our wines can be paired with traditional Japanese cuisine, and to get positive feed-back from guests attending the event, professionals coming from the Japanese food and beverage sector in Milan, as well as restaurateurs.
Komeko flour is suitable for gluten-free foods and is therefore particularly interesting for those with gluten intolerance and for celiacs. At the same time, the dishes prepared also demonstrated the versatility of the flour and how it can attract a wider audience of consumers.
For the first time, the Association of Nizza docg producers hosted a Forum, aimed at promoting the Nizza docg denomination amongst food and beverage professionals
After the huge success in Stockholm last April, Il Botolo was pleased to take part again in the E4Quality European Project, this time in Berlin, on October 27 and 28.