Naturae et Purae – Wild Cooking

in homage to Rainer Zierock /
Rainer Zierock Award /

‘fermented’ toast by Giulia Pieri & Carlo Nesler

Mold, spores and bacteria – the Italian Grand Tour

organic cuisine, fermentations, experiments, biodynamics, wild cooking, sustainability.

12:00-13:00 Terry Giacomello Inkiostro*
Ooops! The lemon is moldy
The dark potato

13:00-14:00 Mattia Baroni Alpes* LaFuGa 
Garum In Uns – Beyond the senses: the sixth taste

14:00-15:00 Peter Brunel Ristorante PB invited by les Collectionneurs
Fermented Terroir – White horseradish risotto and fermented apple, creamed with acid butter, olive oil from Garda, raspberry powder  and frost of Vino Santo

15:00-16:00 Alberto Sparacino Cum Quibus* 
The fermented ribollita

16:00-17:00 Davide Caranchini Materia* invited by les Collectionneurs
Materia non materia – Buttons of fermented potato, yeast, rye curd smoked herring eggs

17:00-18:00 Theodor Falser Wellness Hotel Engel Gourmet & Spa*
Poke Dolomites – semi marinated trout with sorrel, cumin oil from Val Venosta, trout caviar and fermented mountain vegetables

*starred kitchen

Hotel Therme Merano

14:00-15:00 Charity Wine Masterclass
Ansitz Dolomytos Sacker Dolomytos:
Passion and genius are off limit

16:00-17:00 Round Zierock
A journey through the wines and the empathic oenology of Rainer Zierock

  • Piazza della Rena / Sandplatz

  • 08/11/2019
  • 09:30 18:30