Carlo Cracco chooses Cortese di Gavi

Well-known Italian chef Carlo Cracco, a guest at the «Di Gavi in Gavi» event, is a supporter of the Piedmontese white wine par excellence, suggesting it as an accompaniment to one of his hobbyhorses: the egg, the “signature” ingredient of his creations.

Cracco is famous for his crunchy yolks or his marinated yolks with a light parmesan fondue. «When I think about Gavi, I think about a combination of a slightly fragrant breeze and the clean air of this town and these hills,” he explains, “so I’m suggesting a dish that offers both flavour and sweetness, a contrast perfectly complemented by the wine: the egg has fat and low-fat elements and a component whose marine overtones I would enhance. So Gavi is a natural, almost inevitable choice”.

“Gavi” has been a historic presence on the tables of North West Italy, but now its sights are firmly set on international markets: in the last ten years the area devoted to Cortese di Gavi vineyards has grown by 41%, from 1,076 to 1,510 hectares, while wine production rose from 8 million bottles in 2015 to 13 million in 2016, with exports accounting for more than 85 per cent.
This is why the objective of the 2017 «Di Gavi in Gavi» event, entitled “Destination Gavi”, was to show off the gastronomic and cultural offer of the area in the province of Alessandria.