Latteria Perenzin

Curtain up on the 61st International Film Festival in Venice, and back in the spotlight once again is the gastronomic fare of the Treviso Marches, promoted by the Province of Treviso and the Marches association of restaurateurs, with the nascent Association of young Treviso chefs, and coordinated by Carry On of Conegliano. Long associated with the world of cinema, Treviso food and wine will again be at Venice, as it was at Cannes, Berlin, New York and Los Angeles.
Gracing the wine-bar on the terrace of the Excelsior hotel, within the “cinema incontri” area —organized by Cinecittà Holding to present the activities and projects of the Cinecittà Group (Istituto Luce, Cineplex, Aip) — will be Prosecco di Conegliano Valdobbiadene, fragrant Bibanesi breadsticks, and eaux-de-vie from the Bonaventura Maschio di Gaiarine distillery. Every evening between 5.00 and 7.00, directors, VIPs and actors mingling on the terrace will drink each others health with a Bellini di Cannella as a prelude to the “Incontri del gusto” when they can sample products of the Treviso Marches: De Stefani cold cuts, Trevisan Bruno Bassotto’s record-breaking sausage (in the Guinness Book), cheeses from the Latteria Perenzin di Bagnolo, and casatella made by the Casatella Trevigiana cooperative. All of which accompanied by Prosecco from the Adami, Borgo Antico and Sorelle Bronca wineries, and background music from Alberto Grollo.
And over at Villa Zavagli on the Marconi seafront, for the “Authors Days” section, these same products offered to guests of the festival will be on the tables of the VIP wine-bar and eatery, run by restaurateur Miron di Nervesa della Battaglia.

Michele Miriade