A project that stems from the Consortium's desire to support and give new impetus to entrepreneurs and workers in the sector, heavily penalized by long months of closures and restrictions. It is a communication campaign in which twelve Treviso restaurateurs , with their stories and recipes, are portrayed in their own restaurant, with a glass of Asolo Prosecco and an emblematic dish for the local cuisine. Elegant images, which express the refined character of Asolo bubbles combined with the tasty creations of the chefs, a high-quality yet accessible combination: a democratic luxury with a clear territorial imprint. Shot after shot, they will be presented on the pages of the main newspapers in the province of Treviso and in the social profiles of the Consortium: Stefano De Lorenzi of the Trattoria Due Mori in Asolo, Giovanni Merlo of the Ristorante La Paterna in Giavera del Montello, Ermanegildo Baggio of the Locanda Baggio in Asolo , Claudio Gazzola of the Osteria alla Chiesa in Monfumo, Marco Pincin of Casa Brusada in Crocetta del Montello, Sara Parolin of Liberal in Selva del Montello, Alessandro Breda del Gellius in Oderzo, Waldemarro Leonetti of the Marcandole restaurant in Salgareda, Manuel Gobbo and Beatrice Simonetti of Le Beccherie in Treviso, Nicola Dinato di Feva in Castelfranco Veneto, Tommaso Pardo of Antica Torre in Treviso and Rocco Santon and Nicola Cavallin del Noïr in Ponzano. The campaign will start on Saturday 15th May and end on Wednesday 26th May. The selection of the restaurants was curated by the food critic Marco Colognese, while the portraits were made by the photographers Filippo Guerra and Roberta Cozza.
“We want to give a message of closeness and mutual support - explains Ugo Zamperoni , President of the Asolo Prosecco Consortium - inviting the rediscovery and enhancement of the food and wine excellences of our territory, also rewarding local tourism. After so many months in your own homes it is important to start frequenting the local realities again, which operate safely and in compliance with health regulations. The welcome is part of the spirit of our members, sharing it with the restaurateurs is a way to start again together. We team up to promote these discovery experiences, which enter our life baggage and which we must not give up ".
