EL COQ, VICENZA (INFUSION)

​In the last two days I’ve been a guest in Vicenza at the Infusion event, thanks to the kind invitation of San Pellegrino.
Organized by the Chef Lorenzo Cogo, a young Michelin star with his restaurant El Coq in Vicenza, a passion for the enhancement of our culinary traditions and equally enthusiasm for the promotion of collaboration with his colleagues abroad.
It is with this in mind that Infusion becomes an opportunity to create meetings for the kitchen to unite distant countries and cultures.
Chef Mikael Svensson of the Kontrast restaurant in Oslo, with whom Lorenzo prepared some dishes last summer during his trip to Norway for the filming of the documentary 'A fish out of water', is a guest of this 3rd edition.
The result of this collaboration was an evening of Italian-Norwegian culinary show, cheerful, convivial, surprising in flavors, interesting in the food-wine combinations (of the Venetian territory) in an environment with a very pleasant atmosphere (new room inaugurated last September 6th on the project of Matteo Cibic) with evocative night view of Piazza dei Signori.
Tasting path with strong but delicate flavors, beautiful presence of acidity and bitter notes that surprised me in the pleasantness of the result.

Lobster, mushrooms and mandarin, accompanied by a candied tangerine cocktail (Gagliardo Triple Sec) with bubbles from Franciacorta.

Bergamot cicoria and watermelon peel: exquisite, crispy, fresh.

Cappelletti, eel, foie gras and beetroot, perhaps my favorite dish: with an ingredient like the eel typical of Scania, the birthplace of Chef Svensson, presented in the form of a typical Italian pasta.

Cod (soft and yummy!), leek, apple and jalapenos, tasty and balanced.

Pheasant, chestnuts, black truffle, mushrooms.
I'd like to name this dish: 'Autumn Sublimation' 🐓🍄🌰
Warm, enveloping, reassuring, a high-quality meat, one of the dishes to remember at the El Coq Restaurant on the occasion of Infusion.
Wonderful pairing with an extraordinary Valpolicella wine that I loved: La Poja of the Allegrini winery

Tarte tatin with pumpkin ice cream.
Perfect accompaniment with a Recioto of the 2015 Classic Valpolicella by Allegrini.