Italy’s Grappa Culture Promoted at Expo Riva Hotel with Tastings and Education

The culture of grappa in modern cuisine was the focus of a meeting held during «Expo Riva Hotel», organized by the Brescia, Verona, and Trento sections of Amira, the Italian Maîtres Association of restaurants and hotels.

The event saw a significant turnout, primarily composed of industry professionals, who responded positively to the idea of promoting Italy’s quintessential distilled spirit.

Following a technical introduction by Carlo Gobbetti, a renowned distiller from Veneto, was an engaging presentation by sommelier Marino Damonti from Lonate, one of the leading experts on grappas.

Tasting and Recognizing Aromas

Damonti explained the various stages of tasting, how to identify scents and notes, and emphasized the importance of vigilance regarding potential additions of sugars and essences that could mislead consumers.

He guided the audience through reading the tasting sheet, drawing attention to childhood memories and personal experiences in perceiving the array of aromas emanating from the distillate.

Image and Education Challenges

The issues of poor image and lack of knowledge about the product—grappa—were addressed by Renato Paini, president of the Assaggiatori dell’Anag di Brescia.

Paini highlighted that our distillate faces similar conditions as wine did in the 1960s, when restaurants differentiated only between white and red.

Reiterating the importance of increasing educational focus on spirits in culinary schools, Paini emphasized the need for a change in mentality: a shift that is challenging but achievable.

The Association’s Mission and the Social Moment

The goal of the Associazione Nazionale Assaggiatori Grappa is to spread knowledge of high-quality spirits.

To this end, ANAG organizes courses aimed at helping enthusiasts develop more attentive and knowledgeable tasting skills, along with a thorough understanding of distillation methods.

At the end, the organizers hosted a lunch where the distillate naturally took center stage: delicious marinated eel rolls with grappa were followed by slices of drunken venison and other delicacies.

All satisfied the diners, who appreciated the culinary effort to showcase our national spirit.