Piante selvatiche e sapori di campo in Atelier con il laboratorio di cucina di Goran Zgrablic

Nel secondo appuntamento con il laboratorio di cucina in Galleria, lo chef Goran Zgrablić ci ha fatto conoscere i sapori delle piante selvatiche che da sempre giocano un ruolo importante nella cucina primaverile istriana. Una cucina povera che da sempre ha saputo usare il bosco e i campi come fonte di sapore e salute.

Abbiamo imparato ad utilizzare al meglio l’asparago, il radicchio e finocchietto selvatico, l’aglio orsino e il pungitopo per creare tre portate dai toni verdi e dal carattere primaverile:

• Insalata con radicchio selvatico, patate e vino terrano di Trapan
• Minestra istriana con verdure selvatiche croccanti
• Gnocchi di patate con asparagi selvatic

La serata è statia accompagnata dai vini del produttore Bruno Trapan che spaziano dalla malvasia istriana (Ponente e Uroboros) al terrano (Terra Mare), al syrah (Shuluq) e uvaggi di vari vitigni (cabernet sauvignon, merlot, syrah e terrano) come il Nigra Virgo Revolution. La sua cantina si trova a Sisano nell’entroterra della città di Pola in Istria, Croazia.

Goran Zgrablić

Apart from having a PhD in laser physics, Goran Zgrablić is also a gourmet vagabond and passionate wine lover with a degree from Italian Sommelier Association. He’s obsessed with homemade local produces and rustic cooking style inherited from his Istrian family. Taking care of his olive grove and participating in sensorial judging of Istrian extra virgin olive oil are his two favorite kinds of relaxation. He’s previously lived in Switzerland for five years and currently splits his life between Trieste, Italy and his hometown Pula in Istria, Croatia. Goran is author of the Istrian food and wine blog Manjada and a founder of Taste of Croatia – the independent gourmet guide to Croatia – where he mostly writes about Croatian wines and wine regions. He writes restaurant reviews for a major Croatian newspaper and has been compiling the Vinologue Istria enotourism guidebook.

Bruno Trapan

Love, energy and courage are the main drivers of the winery Trapan. Since 2005 to this day with hard work and perseverance, we have created 12 hectares of ecologically clean vineyards. The learned knowledge and experience we transfer into the winery creating fine and elegant wines of a specific character, recognizable, with a special Mediterranean touch. Wine production is primarily a family business and requires a lot of attention and mutual understanding. Believing in the success of our mission, creating from the heart, giving ourselves to the entire production process, we found the right path that leads to achieving our target – to create a distinctive product, in wich even those of most refined taste will enjoy.