Agostini Restaurant Pizzeria

The Gusto Alpino dish: Juniper-scented Barley Risotto with Venison Tartare, finished with a Teroldego Rotaliano and Uncle John’s Honey Reduction.

"I chose this dish because it stems from a memory of forest scents. Barley, juniper, and venison tell the story of an authentic cuisine rooted in the territory, while the wine reduction adds balance and depth. With this recipe, I wanted to transform a personal experience into a contemporary dish." - Chef Elena Agostini