Cellar Adriano Marco e Vittorio – Chef Eugenio Boer

Sunday 8th May 2022

From 4.30 pm to 7.30 pm

San Rocco Seno d'Elvio - Alba

Price: € 45

Visit to the cellar Adriano Marco e Vittorio.

At the end of the tour the chef will prepare an aperitif on site, to be served in combination with the most representative wines from the hosting cellar.

The visit includes:
– Roundtrip transport by minibus. Departure at 4.00 p.m. from Piazza Medford (Palazzo Mostre e Congressi “G. Morra”), return to Alba approximately at 7.00 p.m..
– Wine tasting and aperitif with the chef
– Wine cellar tour

The cellar

The company was born thanks to Aldo the Grandfather and Lena the Grandmother who continued to believe in the strength of agriculture despite the difficult times called ‘malora’. Therefore, in 1968, they decided to invest all their money in a small farmhouse in San Rocco Seno d’Elvio, 5 km away from the centre of Alba. In 1994 their sons Marco and Vittorio started the current winery with their first production of Barbaresco Adriano Marco and Vittorio. Now the company leads 50 hectares split into 30 hectares of vineyards, 10 of hazelnuts trees and 10 of woods; the latter 10 hectares are very important for the biodiversity preservation process of the area because they follow an eco- sustainable and careful production philosophy. The wines you will taste are the reflection of the territory and the tradition from which they come from.

 

 

Eugenio Boer

“Born by mistake in Italy” on 8 May 1978, half Italian and half Dutch, Eugenio Boer grew up in the Netherlands, in Voorburg, until the age of 7, when his family moved to Italy, in Sestri Levante (GE), to follow his father, then a commercial agent. He continued his training with Gaetano Trovato at Arnolfo in Colle Val d’Elsa (SI), where he learned what a great restaurant is, making the concept of intensity of flavour combined with extreme elegance his own. Next he arrived at La Leggenda dei Frati, in Monteriggioni and stayed in the province of Siena for four years.
He then pursued his discovery of Italian regions with a strong gastronomic tradition until, in 2011, he moved to Alto Adige, at St. Hubertus, with Norbert Niederkofler. He thus arrived in Milan, where he embarked on a pioneering project focused on natural wine: Enocratia. A lucky meeting with Stefano Saturnino then led him to open Fishbar de Milan, an innovative concept that made him embrace a smarter, younger and more affordable world of catering. After a year, he was involved in some consultancy work and, in December 2014, he opened Essenza, which led him to his first Michelin Star in November 2017. In June 2018 he opens his own restaurant in Milan [bu:r], whose sign dispels any doubts about the pronunciation of the Chef’s surname.

 

The appointment is part of the project
“THE GREEN EXPERIENCE” SUSTAINABLE VITICULTURE

The Coldiretti Cuneo project “The Green Experience”, aims to spread a quality oriented viticulture increasingly sustainable and global. A project conceived by the producers for the consumer and for a healthy and welcoming environment in the area recognized as a UNESCO World Heritage Site in 2014.

The Green Experience is also a brand that certifies grapes and wines of Piedmont, obtained with sustainability criteria aimed at the conservation of natural resources, the balance of the ecosystem, biodiversity, health and care of the landscape, all included in a specification certified by a third party.

The Green Experience is fulfilling the dream of enjoying toeether with the final consumer a kind od viticulture which is increasingly “good to drink and to look at”.