ALLEGRINI SUPPORTS GUGGENHEIM INTRAPRESÆ

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Allegrini and Cracco<br/> a unique event on Mont Blanc
28 June 2018

Allegrini and Cracco
a unique event on Mont Blanc

Marilisa Allegrini and Carlo Cracco: a unique event at 3500 metres above sea level, at Pointe Helbronner, amongst the icecaps of Mont Blanc, with Cracco’s signature cuisine and some of the most prestigious wines produced by the Allegrini family estates in Valpolicella and Tuscany.
Allegrini's journey continues with its ‘peak performance’, therefore, after the Terrazza del’Infinito at Villa Cimbrone , in Ravello, and on Terrazza Aroma in Rome. The terrace this time was totally natural, overlooking the highest peaks in Europe, for a unique dinner.
  “The idea was to bring something exclusive to a unique location - explains Marilisa Allegrini - We decided on a magical place, where nature can be fully appreciated and where we can share values, emotions and experiences. Carlo Cracco prepared a dinner that was wonderfully inspired by products that are quintessentially part of that environment: the scent of the mountains, and the woods, which can only really be appreciated here. They paired fabulously with his amazing cuisine and it was a great gift, from Carlo, to come 3500 metres a.s.l. to cook for us! When man and nature come together in such harmony, the experience becomes unforgettable”.
“I took up the invitation from the Allegrini family - says Carlo Cracco - and I joined them in this unique experience. We took the opportunity to further explore and deepen our understanding and appreciation of flavours and aromas related to the mountains. The result was a menu that took into account the territory, nature, and the unique beauty and majesty of Mont Blanc”.
  The starter featured liquorice-smoked egg, with spruce needle salad and crunchy begonia leaves, paired with Solosole Pagus Camilla 2016 and Vermentino of Poggio al Tesoro. The first course was ravioli with rennet and wild ivy, marinated venison and puffed walnuts with San Polo Brunello di Montalcino 2010 and the second course was fillet of venison in cypress crust, and roast potatoes with tarragon, paired with Fieramonte Amarone Classico Riserva 2011. For dessert: mascarpone creme with sweet bread infused with the aroma of mountain conifers and green apple. The wine chosen was Teos, the sweet wine made with Petit Manseng by Poggio al Tesoro.


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