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Thanksgiving

Canada!

From Okanagan Valley to Riccione, from high class cooking to fine wines. Hotel Belvedere is at the centre of a food and wine exchange, in the name of international friendship.
This year, from 8th – 15th October, in honour of this occurrence, Hotel Belvedere in Riccione is hosting two important people: Chef Bernard Casavant, Culinary Manager of Okanagan College of Kelowna, and Chef Mike Barillaro, Culinary Arts teacher in the faculty of Food, Wine &Tourism.
They both come from Kelowna, situated in the Okanagan Valley: a region halfway between Vancouver and Alberta, a quiet area full of cottages nestled between valleys and lakes and, above all, an area of excellence for the production of fine wines. Here, in perfect coherence with the local territory, you can also find the best schools of food, wine and tourism.
 
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The two chefs have not come alone. They are accompanied by two of the best students from the Culinary Arts course who, after beating their classmates in a gruelling cooking contest organised by the college, both won their place on this trip. A trip that will introduce them to the world of Italian cuisine and more specifically Romagnolo cuisine.
The programme of collaboration with Hotel Belvedere is very intense as it features not only in-house work experience, but also various appointments with local businesses and schools including a meeting with students and directors of Savioli School of Tourism in Riccione, where the Canadian guests will follow a patisserie lesson by Chef Cristina Lunardini, a Romagnolo cooking lesson in Hotel Belvedere and a visit to I Muretti winery and farm Restaurant for wine tasting and a typical lunch.
The two most awaited events will take place on Wednesday and Thursday in the restaurant of Hotel Belvedere itself.
Thanksgiving
 
Thanksgiving
 
 
On the first day, Chefs Bernard and Mike, together with their two students, will prepare a typical Thanksgiving dinner for Belvedere guests with the most traditional and coolest dishes such as Roast Turkey, roast pumpkin and cranberry and apple cheesecake. The following day they will prepare a typical Canadian dinner featuring little neck clam and corn chowder, Canadian whisky flamed prawns and venison loin with herb and chestnut crust.
The guests are ready, preparations are underway and the enthusiasm of Marina Pasquini and the staff of the Belvedere is sky-high for yet another challenge of excellence, with particular attention and curiosity for what abroad has to offer and, at the same time, with pride for the outstanding quality of our own local food and wine. As always, an authentic passion for hospitality is in play: a spontaneous energy that generates a quantum leap also in cultural exchanges.

A fantastic experience that we will repeat from October 7th – 14th, 2017!!
 
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