Sim­ply Divine: Tre­viso

That’s fish, in Ital­ian. Sara Wax­man trans­lates

DINE and Destinations - - ON THE COVER -

The cui­sine is the cul­ture.

Fish and Chef is a splen­did an­nual food and wine ex­trav­a­ganza that takes place in the lovely area that sur­rounds Lake Garda. To Mal­ce­sine, Garda, Cavaion Veronese, Bar­dolino and Peschiera del Garda come Italy’s finest Miche­lin-starred chefs to re­dis­cover the cui­sine of the re­gion, in­ter­pret it in their own style and of­fer it to an in­ter­na­tional guest list.

An im­pres­sive ros­ter of Italy’s star chefs: Luigi Tagli­enti, Mauro Uliassi, Felice Lo Basso, Al­berto Tonizzo, An­thony Gen­ovese, Le­an­dro Luppi, Guiseppe D’aquino, Stafano Baiocco, Gion­ata Big­notti, Paulo Cap­puc­cio and Andrea Con­stantino know how to deal with the del­i­cate in­gre­di­ents of the re­gion. Sim­plic­ity is lux­ury: Trout from Lake Garda, herbs from Mount Baldo, D.O.P. cheeses from Mont Veronese, and beef from the no­ble Geron­naise cat­tle. Garda D.O.P. Ex­tra Vir­gin Olive oil bathes the in­gre­di­ents with its el­e­gant flavour. The ob­jec­tive of the event is to spread the cul­ture of the cui­sine and make it ac­ces­si­ble to the pub­lic, of­fer­ing fine in­gre­di­ents at an af­ford­able price, and on the other hand, to rein­tro­duce the prod­ucts of the re­gion to chefs who might like to use them in their own restau­rants.

A boat ride on the lake is a most scenic way to ap­pre­ci­ate the charms of the area. As we glide along the wa­ter­way, we pass the an­cient cas­tles, the ru­ins, the clas­sic vil­las, all sur­rounded by gi­ant cy­press trees, guard­ing the city like sol­diers. I have a choice on a sunny day. Shall it be the cable cars to Mount Baldo, or a stroll on the board­walk, and shop­ping at the lo­cal bou­tiques? The lat­ter proved to be a de­light­ful ex­cur­sion.

There are more Miche­lin star chefs here than in all of North Amer­ica. To host a se­ries of gourmet din­ners is a bril­liant idea whose time has come. Din­ing in the splen­dour of Villa Corde­vi­gio is rather thrilling. This an­cient cas­tle has been re­stored and its liv­ing his­tory of art and sculp­ture de­serve more time than we have. This means a re­turn visit is in the cards.

All the chefs have had the same ba­sic in­gre­di­ents to work with and, to their credit, each has cre­ated a unique five course menu. Clearly, the man­date is ful­filled.

There is some­thing calm­ing about liv­ing in a small sea­side vil­lage with lit­tle or no in­dus­try and an easy-go­ing life­style that re­quires at the most, an ap­pre­ci­a­tion of sim­ple, de­li­cious food, and a pair of good walk­ing shoes. www.fis­hand­

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