"Four unique, unmissable evenings; four of the best pizza chefs in the Veneto region; three absolute protagonists: contemporary pizza, Cru Caviar, and Selectus champagne selection. These are the characteristics of the "Pizza, Caviar, and Champagne" event series, in partnership with Il Giornale di Vicenza, hosted by journalist Alberto Tonello and featuring two experts, Domenico Meduri (caviar) and Luca Purelli (champagne).
The first appointment is on Thursday, April 18, at 8:00 p.m. at the Alla Rotonda pizzeria in Thiene (reservations at 0445.361333) with chef Mauro Pozzer, awarded by the "Guide to Eating and Drinking Well in Vicenza and Veneto". The format of the evenings is simple: a tasting menu paired with wines (always a champagne maison) and craft beers, featuring four savory pizzas plus dessert. In addition to caviar, tasted initially on its own to highlight the extreme quality of Cru Caviar, there will also be crispy dehydrated caviar, pressed caviar style bottarga, and smoked sturgeon resembling bresaola, all paired with various pizzas created by the masters of the white art.
For the April 18 evening, Pozzer has prepared: ancient grain pizza with smoked salmon, sour cream, and caviar; the Nuvola with a shower of grated caviar, stracciatella cheese, and asparagus; pizza with smoked sturgeon, yogurt sauce, and field herbs; and the inevitable Nuvola with Prosecco, where beef tartare is paired with Parmesan cream and bubbles (which will also accompany two dishes on the menu). The evening will conclude with pastry cream and fresh seasonal fruit. The champagne paired with the evening is the Brut Reserve from the Palmer maison. The event series will continue at three other pizzerias on April 29 at Fattore F in Vicenza, May 9 at Premiata Fabbrica Pizza in Bassano, and finally on May 22 at Pizzeria Catello in Vigardolo, Vicenza. Reservation is mandatory.