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23-24 November 2020

Aperitivo Vinepair

This year wine2wine will be once again collaborating with the American magazine VinePair to offer guests an Aperitivo. This get-together will take place on November 25th, beginning at 19:00, in the Networking Area; an occasion that also offers speakers the opportunity to present the new VinePair magazine!

THE LOW DOWN

The Aperitivo will be the perfect occasion to celebrate the end of the first day of #wine2wine2019. Participating guests will be toasting with wine, spritz and Barberatonic, along with some very enticing food options. Guests can either enjoy a slice of pizza prepared on-site by the award-winning pizza maker Stefano Miozzo, or a signature omelet by the new concept restaurant… Chefrittata!

SOME INFORMATION ABOUT VINEPAIR

VinePair is the largest American magazine dedicated to wine, beer and spirits. The magazine is in continuous development, currently it has over 2 million readers per month. VinePair connects to its target audience, the future generations of consumers, with unique lifestyle content.

Adam Teeter and Joshua Malin are the founders of VinePair, they will both be present at #wine2wine2019 as hosts of the Aperitivo and as #w2wspeakers.

WHO CAN PARTICIPATE?

All the participants of #wine2wine2019 are invited to the Aperitivo. This is where guests will have an extra opportunity to meet our speakers, our moderators and a network of professionals from all over Italy.

 

When? Monday, November 25, from 7pm

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Stefano Miozzo

 

Campione del mondo della pizza in pala 2017, Campione del mondo pizza classica 2018, Oscar della pizza 2018 (World Champion Pizza on a Padle 2017, World Champion Classic Style Pizza 2018, Oscar Pizza 2018)

Stefano Miozzo, the award-winning Ceretano pizza chef, captivates customers as he delights in the art of pizza making. Miozzo worked under the former Venetian champion of sommeliers Ais Enrico Fiorini – “Al Borgo 1964”, in Palesella di Cerea, and “Forkette” in the center of Verona. Since 1983 he has made a career out of pizza. After thirty years spent in front of the ovens, he decided to try his hand at competitions, considering them great opportunities for professional growth. His first great success happened in 2017, having been awarded 1st place at the World Championships within the category Pizza in Pala. The following year he won first prize in the most difficult category: that of the pizza classica. On both occasions he created two pizzas with an Amarone sauce-base: the first was the Valpoterra, a clear homage to the Valpolicella region and its famous wine, the second was the Cortile dei nonni, reminiscent of the flavors he experienced in childhood at the table – what ultimately drew him to becoming a pizza chef. Last year, in October, he was bestowed another prestigious award, the “Pizza Award” in Naples, where he was found to be the most original pizza maker in the world, beating out 232 other pizza makers in a fierce competition. The places where Miozzo has worked are now considered and mentioned in prestigious food & wine guides such as Gambero Rosso and Identità Golose.

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