Sea and mountains to the Merano Wine Festival

At the Hotel Terme Merano a gourmet dinner prepared by Alfonso Caputo
The appointment is renewed, a tradition that is repeated. For the gourmet dinner at the Hotel Terme Merano in the next edition of the Merano Wine Festival (5th to 8th November 2010), the sea and the mountains have inspired the dishes of the prestigious evening that gourmet food lovers can enjoy Saturday November 6th at the Wolkenstein restaurant inside the hotel. The host chef and representative of Italian cuisine, this year is Alfonso Caputo, chef of "La Taverna del Capitano “(www.tavernadelcapitano.it) of Marina del Cantone, Massa Lubrense (Na). After working in the kitchens of Europe's most renowned restaurants, with prestigious teachers such as Gualtiero Marchesi and George Blanc, is enshrined in the national and international press as one of the best Italian chefs. In his restaurant, which has been awarded with two Michelin stars, offering focuses especially on seafood, prepared with perfection and creativity. Saturday, November 6th, 2010 Chef Alfonso Caputo with Karlheinz Falk, Executive Chef at the Hotel Terme Merano(www.hoteltermemerano.it) and of its restaurant Wolkenstein will create an evening of haute cuisine. The menu, a delight to the senses and palate, is a delicate symphony of flavors between sea and mountains as the inspiration of the evening. We will start with the specialties of fish of Alfonso Caputo to go to the crispy beef of Karlheinz Falk, and continue with many more surprises. Each course will be accompanied by selected wines of Marchesi de 'Frescobaldi (Tuscany), personally selected and matched by Helmuth Köcher, organizer of "Merano International Wine Festival & Culinaria”. Amazing menu of the evening:
  • "Appetizer" in combination with Asprinio d’Aversa Metodo Classico Extra Brut – Grotta del Sole
  • “Spicy pumpkin soup, squid and onion” in combination with the Greco of Tufo DOC 2008 – Cavalier Pepe
  • “Spaghetti with San Marzano tomatoes, gratin amberjack with broccoli and sausage of black pig from Caserta” in combination with Taurasi Riserva DOCG 2003 - Di Meo
  • "The best of LaugenRind potatoes, chanterelle mushrooms, spinach, red wine" in combination with MormoretoToscana IGT 2007 – Marchesi de’ Frescobaldi
  • "The Babà" in combination with the Moscato di Baselice Beneventano IGT 2008 – Masseria Frattasi