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Dinner with AIS at the restaurant of the Grand Hotel Majestic

When food and wine enhance each other in a magical alchemy of flavours, the result is phenomenal.
In fact, the display of the Lake’s products and quality raw materials made for a splendid food and wine experience, which was organized for the first edition of “8 pm at La Beola”.
A dinner in the historic restaurant of the Grand Hotel Majestic in Verbania Pallanza in collaboration with AIS, the Italian Sommelier Association, represented by the VCO.
The Chef of the La Beola Restaurant, the young and talented Danilo Bortolin, offered a refined menu with local products ranging from the lake’s fish, to cheeses and cured meats from Ossola, even fine meats from Piedmont.
5 wines were paired with the dishes, all from Piedmont and all ready to be discovered, selected by the sommeliers – though that goes without saying. It started with the bubbles offered as an aperitif, which we could define as “champagne from Novara”: a Brut Classic Method Curticella Caballi Regis - dégorgement 2010 – Antico Borgo dei Cavalli.
Marco Rizzetti, from the Sella Agricultural Company, brought a 2007 Lessona wine for tasting ‘Omaggio a Quintino Sella’ [Homage to Quintino Sella]. This company talks about the territory more than the wine, since it bares the grapes, and the Upper Piedmont – as Rizetti told us - is an area that once had 40,000 hectares of vines; today there are only 1,500 left and they have many differences: each wine has its own peculiarities that depend on the vine and the area of origin, the rocky or sandy soil, and the influence that the nearby Monte Rosa has on the climate. A marvel of diversity.
Good wine, tasty and sought-after food, a terrace overlooking the Isolino Toscanini and the lake. The La Beola Restaurant offered a pleasant evening to guests, an event which, as implied by the title full of initiative, would like to be repeated.
“We had an excellent response from the public. This was the first evening but the idea is precisely that of setting a date, “8 pm at La Beola”, something habitual: we go there, we come back because we enjoyed ourselves – explained the AIS VCO representative Luca Molino. He also explained the pairing work that went into it: “We started on paper by choosing among the 3 menus by Chef Danilo Bortolin, then we paired the wines together with the sommelier of La Beola Restaurant, Roberto Allegranza, our partner and an individual with proven technical expertise. At that point we wanted to try the dinner, we inverted the order of a few wines and even added a label that wasn’t there before”.
And thus an elegant and pleasant evening was born, dedicated to the appreciation of products from this part of the Piedmont region.

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Written by:
Grand Hotel Majestic, Editor