Extra Ordinary Food and wine

It is the food and wine event born from the genius of Fausto Brozzi, architect and designer. A union of his great love for the city of Venice and excellence in the food sector, the exhibition has its official headquarters in the hall of the foyer of Palazzo Dandolo at the Hotel Monaco & Grand Canal, twenty meters from the lions defenders of Piazza San Marco, where the echoes of Giacomo Casanova’s words still resonate among the stucco and marble of what was the oldest casino in history.

The mission of the event is to generate the winning molecule by bringing together and fusing the two atoms represented by the producers of heartening and high-quality raw materials with ardent technical researchers in the sector such as chefs, hoteliers, restaurateurs, traders and food shopkeepers of value, managers of wine shops, bars.

The idea is to focus on quality, demonstrating that the strength and class of excellent catering and production have their roots in and are generated by the passionate encounter between high quality raw materials. Proof of this is usually given by the principles of all the chefs Igles Corelli and Bruno Cingolani with the extemporaneous creation of their dishes made with the use of the raw materials proposed at the event, to refresh guests and exhibitors during the days of the exhibition .

The bon viveur Brozzi who boasts of keeping a letter of thanks from the Pope dedicated to his grandfather, producer of an excellent culatello, “Such a beautiful and powerful ray of true art!”, and of which he has grasped the baton by continuing the noble undertaking, after years dedicated to marketing for various companies around the world, he has elegantly assumed this role of host of taste and link to the dissemination of Italian cuisine, bringing producers and consumers into dialogue in order to create new and extraordinary synergies.