SICA Europe Culinary Tour – Day – 7

Day 7 :  Sept 17

Italia here we come

German part of the tour was coming to an end. This day we travelled to Italy.

Maps courtesy Google maps

By now we got accustomed to ICE trains and off we were to the Berlin Hbf. A change over was scheduled at Hannover. I had downloaded the DB app on my Android phone and we could locate the train wagon position sitting in the train rather than looking at the chart that was displayed at the station.

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ICE Train

The time between trains was a mere 13 minutes in which we had to move to another platform. This also involved climbing or getting down stairs or using escalators. With bags that contained two weeks of requirement it indeed was a task, but by now chefs had become kind of experts in these. We were at the Frankfurt Airport by Lunch time. The flight was scheduled in the afternoon to Trieste in Italy. News was all over that many Ryan air flights were getting cancelled, but checks revealed that our flight was very much on schedule. The assistance by Parthiban had to be recalled again. The e check in was a necessity as we understood that the check in at the airport would cost additional 50 Euros,  as much the flight ticket cost. Mr. Vikram Cotah, COO of GRT Hotels, who was the live wire participant on the tour, was making some last minute calls to check in and timely assistance provided by Belview travels, Chennai provided respite to him.

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Mr Vikram Cotah, COO ,GRT group of Hotels

Talking about Mr. Cotah (he defies age), he was the most active participant in the group and would grab the first opportunity to be in thick of things, specially the cooking arena, and here he had managed a bit of travel documentation.

After a short flight to Trieste, we were off to Venice for a tour by night. The host here was Fonderio Finco, manufacturer of Cast Iron products that include pans, stylish front of the house cooking stoves.  These help modern day chefs to remember and practice old traditional methods of cooking.. Mr. Vasco Gubbi was there at the Airport to receive the group. I knew Mr.Vasco Gubbi from the recent IFCA (Indian Federation of Culinary Associations) International Chef Conference that was held in New Delhi. Mr. Vasco was representing Fonderio Finco at the New Delhi event as well. After the warm reception we were driven in a coach to Venice.

The evening was amazing experience as we walked the narrow streets of Venice soaking in the art, architecture and elegance of the place. We crisscrossed numerous bridges including the famous Rialto Bridge. Rialto Bridge was built in sometime around 1100 AD; the present structure was built in 1591and is one of the four bridges across the grand canal of Venice.

The dinner was at Do Forni with some nice Prosecco (Effervescent Italian Wine) accompanying the food. Pasta, Fish baked in rock salt, Rich chocolate dessert were some of the highlights of the dinner. The night stay was at Antony Hotel,Padua.

The dining experience all over the tour was amazing. We dined in Michelin star rated restaurants, all over and to write about the food and the experience requires a separate blog , may be my next blog venture !

To know about Michelin star https://en.wikipedia.org/wiki/Michelin_Guide

The night stay was at Antony Hotel,Padua.

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