The Dubrovnik dishes and wines of the Dubrovnik-Neretva County delighted the guests at the exclusive dinner held on Saturday at the Casa dei Carraresi palace in Treviso, with a beautiful view of the canal and Christmas decorations. This was the first ever presentation of Dubrovnik gastronomy and wines as part of the "Vini da terre estreme" festival (wines of extreme positions), which will take place on February 3 and 4, 2019 in the historic palace "Palazzo Bonifacio Variolo" in the centre of Treviso.
Dubrovnik specialties were prepared by chef Saša Računica from the Vapor restaurant of the Bellevue Hotel in Dubrovnik. He was joined by chefs Manuel Gobbo and Beatrice Simonetti from the Le Beccherie restaurant, famous for being "the birthplace" of the popular Italian dessert, Tiramisu. "Treviso is honoured to be able to host Dubrovnik guests," said the mayor Mario Conte to the reporters, and added that his town appreciates the excellence of Dubrovnik food and wine scene.
Dubrovnik City Councillor Vido Bogdanović greeted the guests on behalf of the City of Dubrovnik and introduced them to the wine regions of the Dubrovnik-Neretva County, the autochthonous wine varieties and presented the wines that were going to be tasted at the dinner.
The dinner started with the Adriatic sea-bass tartare with apple cubes and segments of the Dubrovnik tangerines, served on a bed of lamb’s lettuce and paired excellently with the Plavac mali Rose La chic by the Volarević winery from the Komarna region. It was followed by the thick chickpea soup with pjeskurice, a type of fried dough, which was paired with Dišpet wine, a fresh coupage of Rukatac, Pošip and Dubrovnik Malvasia varieties produced by the Marlais winery of the Postup wine region. The hosts then prepared the escargot risotto with almonds and purple carrots, which was paired with the Pošip produced by the Volarević winery.
The guests were especially thrilled by the unusual blend of delicious and fragrant Dubrovnik popara, fish soup with chunks of monkfish and potatoes, and Tribidrag wine of the Rizman winery.
Chef Računica finally surprised the guests with chicken gizzards in prošek sauce and mushroom-filled ravioli. The food made of such modest ingredients delighted even the most demanding of palates, just like the Dingač Reserva of the Pelješac winery of Skaramuča, which accompanied the dish perfectly.
"This top-quality wine & food experience was such a great discovery for many of us", said Alvaro De Anna, director of " Vini da terre estreme", a unique event presenting the "heroic" wines, adding that "these are the wines that speak of the great endeavours of small winemakers, which are the wines of Dubrovnik and Dalmatia". The dinner was organized in cooperation with the following Croatian partners: Dubrovnik FestiWine and Taste the Mediterranean Festival, which is held in Hvar. "The dinner was attended by many Italian journalists, which resulted in a great promotion of Dubrovnik and the whole of Dalmatia as a desirable wine and food destination", said Ingrid Badurina Danielsson, director of the Taste the Mediterranean Festival.
"On behalf of Dubrovnik FestiWine, I’d like to say what a great pleasure it is that, by participating at this event, our Festival made its first, successful, step outside the borders of Croatia, and offered a piece of Dubrovnik experience to the Italian food and wine connoisseurs. Furthermore, it announces the participation of our five winemakers in the “Vini da terre estreme” Exhibition, to be held at the beginning of February 2019, who will offer our dear Italian friends the opportunity to taste all their wines”, said Tilda Bogdanović.
For the sweet conclusion of the dinner, the dessert, the chefs united the forces. The Dubrovnik chef prepared the orange bread with candied bitter orange peel, and the Mantala cake – a unique dessert made from grape must reduction, prepared specially for this occasion by the famous Pelješac wine maker Mare Mrgudić. The Italian chefs presented their famous Tiramisu, which was originally created at the "Le Beccherie" restaurant. These delicious desserts were accompanied by the supreme dessert wine, or prošek, made from Dubrovnik Malvasia grape by the Karaman winery, the world champion wine of the Konavle winery, which is also the absolute winner of the 2018 Dubrovnik FestiWine Trophy.

The "Dubrovnik in Treviso" project was carried out thanks to the trust and support provided by the following partner institutions and groups: The Dubrovnik-Neretva County, the City of Dubrovnik, the Croatian Chamber of Commerce – County Office in Dubrovnik, and the "Adriatic Luxury Hotels" Hotel Group.

Our winemakers Skaramuča and Marlais from the Pelješac peninsula, Rizman and Volarević wineries from Komarna wine region and Karaman winery from Konavle wine region will participate in the "Vini da terre estreme” Festival, which is held in Treviso on 3 and 4 February 2019.



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