Taste Workshop
Rinaldo Bertolin
Lard d'Arnad PDO
Rinaldo Bertolin Taste Workshop
In the Taste Workshop you will enjoy a mouth-watering and exciting experience, a journey through the flavours that have made 'Cuisine Valdôtaine' and its products famous.
Tradition and innovation combined to reach a new level of culinary culture; not a dinner but a real discovery of a people, a country and its history: Arnad and the Aosta Valley.
We look forward to seeing you Thursday, Friday and Saturday evenings, also at 6.30 p.m., at the "The Kiuva" in hamlet Pied de Ville, 42.
Cost per person per evening €42.
Discover the evening programme below
Thursday 28 August
Chef Agostino Buillas
Chef, sommelier and patron at 'Café Quinson' in Morgex
Programme
Meeting point at the Kiuva of Arnad - Frazione Pied de Ville, 42, 11020 Arnad AO
19.30 - Presentation of the evening and the Chef Agostino Buillas - Start of dinner
Presenter of the evening: Gianni Mininni
Moderator: Davide Jaccod
Lo Doil Association: Pierre Bonel
Guest Pietro Laurent of the Pietro Laurent Lard Factory
Wine companies: Crotta di Vegneron Chambave - Maison Agricole D&D
Show Cooking
LOCAL CURED MEATS
Lard from the Pietro Laurent Lard Factory, wild boar salami from La Kiuva, and pure pork and potato salami produced for the Lard Festival by the Lo Doil Association.
Traverse 2009 Classic Method Sparkling Wine Pas Dosé - La Kiuva winery
Amuse-bouche
"Su sci' valdôtain
ANTIPASTO
Arctic char with Valle d'Aosta Lard d'Arnad PDO, sauté of forest, raspberries, flowers and herbs.
FIRST
Aosta Valley Lard d'Arnad PDO Ravioli with garden flavours, freshwater fish stew, wildflower pollen, walnut oil.
SECOND
Escalope of Aosta Valley Lard d'Arnad PDO with honey, vfermented herbs.
PRE - SWEET
Marshmallow of Valle d'Aosta Lard d'Arnad PDO.
SWEET
The breusà, small fruits and their coulis, verbena ice cream, meringa with Valle d'Aosta Lard d'Arnad PDO.
Friandises maison
Water, Coffee and Honey Grappa
Guests
Wine Cellars: Crotta di Vegneron Chambave (Nus Malvoisie La Griffe des Lions 2019 - Chambave Muscat Raisin "Prieuré" 2021); Maison Agricole D&D (Muscat Petit Grain and Syrah).
Lard producer: Peter Laurent
Friday 29 August
Filippo Oggioni
Executive Chef of 'Il Vecchio Ristoro' in Aosta, Michelin Star from 2021.
Programme
Meeting point at the Kiuva of Arnad - Frazione Pied de Ville, 42, 11020 Arnad AO
19.30 - Presentation of the evening and the Chef Filippo Oggioni - Start of dinner
Presenter of the evening: Gianni Mininni
Moderator: Davide Jaccod
Lo Doil Association: Pierre Bonel
Guest: Guido Bertolin of Maison Bertolin
Wineries: La Source - Caves Donnas
Show Cooking
LOCAL CURED MEATS
Lardo from Maison Bertolin, wild boar salami from La Kiuva, and pure pork and potato salami produced for the Lardo Festival by the Lo Doil Association.
Traverse 2009 Classic Method Sparkling Wine Pas Dosé - La Kiuva winery
ANTIPASTO
Creamy mountain egg, mixed Arnad goat's toma cheese.
FIRST
Margherita rice whipped with Valle d'Aosta Lard d'Arnad PDO, rennet apple and rosemary.
SECOND
Wild boar neck with picotendron, sweet and sour chestnuts.
SWEET
Creamy Plan Felinaz yoghurt, strawberries and basil ice cream.
Water, Coffee and Honey Grappa.
Guests
Wine Cellars: La Source (Aosta Valley White Ensemblo and Cornalin); Caves Donnas (Donnas AOC 2020 and Dernier Soleil).
Lard producer: Guido Bertolin
Saturday 30 August
Valerio Angelino Catella
Freelance chef and pastry chef, also at home.
An evening in collaboration with the 'Heaven in a Pan': an experimental project to bring people with disabilities closer to work, launched in February 2016.
The Project is a collaboration between the Cooperativa Sociale C'era l'Acca and Associazione Girotondo.
Programme
Meeting point at the Kiuva of Arnad - Frazione Pied de Ville, 42, 11020 Arnad AO
19.30 - Presentation of the evening and the Chef Valerio Angelino Catella - Start of dinner
Presenter of the evening: Gianni Mininni
Moderator: Davide Jaccod
Lo Doil Association: Pierre Bonel
Guest: Raffaele Ferrari of L'Arnad Le Vieux
Wine companies: Cave Mont Blanc - Le Clocher
Show Cooking
LOCAL CURED MEATS
Lardo di l'Arnad Le Vieux, wild boar salami from La Kiuva, pure pork and potato salami produced for the Lardo Festival by the Lo Doil Association.
Traverse 2009 Classic Method Sparkling Wine Pas Dosé - La Kiuva winery
ANTIPASTO
Aosta Valley ricotta and apple mousse stewed in Muscat de Chambave and apple vinegar reduction, diced trout marinated in Enfer and Valle d'Aosta Lard d'Arnad PDO.
FIRST
Leek and pod soup, stewed snails and crunchy wholemeal Valle d'Aosta Lard d'Arnad PDO.
SECOND
Beer-braised Coppa with gratinated courgette.
SWEET
The Valsavara genepy meringue, peaches in syrup with thyme and almond cream with Valle d'Aosta Lard d'Arnad DOP and walnuts in miasce batter.
Water, Coffee and Honey Grappa.
Guests
Wine Cellars: Cave Mont Blanc (Classic Method sparkling wines Glacier and Blanc de Morgex et de La Salle) - Le Clocher (Petite Arvine and Torrette)
Lard producer: Raffaele Ferrari
Useful Information
Allergies and Intolerances
"Dear guests, we would like to inform you that in order to ensure a smooth and enjoyable dining experience for all, it will not be possible to alter courses or menus for any allergies or intolerances. If necessary, the course will simply be skipped. We thank you for your understanding."
Assignment of Places
"For maximum comfort and visibility, seats will be allocated by our staff in the stalls, facing the chef. We will do our best to assign seats close together for those who wish to sit together."
Thank you for your cooperation and Happy Taste Workshop to all.
