If you love chocolate, from 3 to 6 February 2022, do not make commitments: in the historic center of Asiago returns "Art & Ciocc - The Tour of Chocolatiers", traveling to Italy since 2008!

The chocolate tour along our peninsula, in fact, will stop again this year on the Asiago Plateau, precisely in Piazza Carli in Asiago, inside a large covered and heated structure.

The chocolatiers' stands will offer every variety of chocolate as well as special pastry products, each with its own specialties related to the regions of origin.

So from Piedmont, Lombardy, Veneto, Umbria, Calabria, Sicily it will be possible to taste delicious pralines, chocolates of all quality, cremini, chocolate liqueurs, spreads, infinite combinations of truffles, crunchy, Cuneo, Modica IGP chocolate (the only branded chocolate), gluten-free, organic, vegan, sugar-free chocolate and the precious raw chocolate .

Among the exhibitors also the companies of the Plateau that will amaze and welcome guests in the best possible way.

In addition, great news of this edition is the creation of a room solely dedicated to showcooking and tastings that will take place during the days of the event, where on the morning of Saturday 5 February the famous pastry chef Damiano Carrara will be present with two special events.

To cope with the numerous requests received to participate in Damiano Carrara's show cooking, a large outdoor screen with seating will be set up in Piazza II Risorgimento (FREE seat reservation. Request mask ffp2).

PASTRY CHEF – DAMIANO CARRARA

Born in 1985, he was born in Lucca, where he took his first steps as a bartender before moving to Ireland. In 2012 he decided to settle in California, where with his brother he opened his first pastry shop in Los Angeles: Carrara Pastries. The notoriety came with TV: in a short time he became a star of Food Network America.

In 2017 he returned to Italy with a wealth of TV experience and was chosen as a judge of BakeOff Italia on Real Time, immediately followed by Junior BakeOff.

Damiano is also host of Cake Star together with Katia Follesa, Fuori Menù and Tarabaralla on Food Network Italia.

He has to his credit two books of recipes in America, Dolce Italia and A Taste of Italy and the autobiography Nella vita tutto è possibile, published by HarperCollins Italia.

In 2020 his first recipe book was released in Italy, Un po' più dolce, and in 2021 his new book Ancora più dolce was released, published by Cairo Editore.

Damiano is the undisputed protagonist of showcooking and events throughout the territory followed each time by hundreds of fans.

In September 2021 he opened his first and highly anticipated atelier in Lucca: Atelier Damiano Carrara.

The event is organized by Mark. Co. & Co. srl with the Municipality of Asiago and Confcommerclo Asiago.

THE PROGRAM

THURSDAY 3 FEBRUARY

12.00 pm: official inauguration in the presence of the authorities

12.00 - 20.00: opening of the chocolatiers' stands

15.00-18.00: Ciokoschool by Fausto Ercolani, Master chocolatier of Perugia of the tour ART & CIOCC.

FRIDAY 4 FEBRUARY

9.00 am - 8.00 pm: opening of the chocolatiers' stands

10.00-12.00: Ciokoschool by Fausto Ercolani, Master chocolatier of Perugia of the tour ART & CIOCC.

4.30 pm: Showcooking by Alessio Longhini - Stube Gourmet Restaurant of the Hotel Europa in Asiago: "Dessert on the plate: Hazelnut, apricot, pecan nuts, salted caramel".

6.00 pm: "Chocolate Island meets Tea Island" combined tasting of Modica chocolate and Ceylon tea. A tasting path to experience original combinations. Curated by Matteo Antonio Catanese - Mlesna Tea House of Asiago.

SATURDAY 5 FEBRUARY

9.00 am - 8.00 pm: opening of the chocolatiers' stands

10.30 am and 12.00 pm: Showcooking by DAMIANO CARRARA.

Admission: € 5 with reservation required. Participants will be given a gift of equal value.

[To meet the numerous requests received to participate in Damiano Carrara's show cooking, an outdoor giant screen with seating will be set up in Piazza II Risorgimento. FREE seat reservation. Ffp2 mask request]

16.00- 17.45: Showcooking by Nicola Rodeghiero - Pasticceria Gios di Asiago - and Matteo Antonio Catanese - Mlesna Tea House di Asiago.

6.15 pm: Showcooking by Michele Dal Cin - Fabrika Cioccolato Asiago: "Chocolate together with the Excellences of the Asiago Plateau".

SUNDAY 6 FEBRUARY

9.00 am - 8.00 pm: opening of the chocolatiers' stands

10.00 am: Showcooking by Massimo Spallino - Ristorante Vecchia Stazione di Roana: "Chocolate, ricotta and mascarpone".

11.30 am: Showcooking by Giuseppe Daddio of the Scuola Dolce & Salty for Brazzale: "Radici e fondente al cioccolato!""

3.00 pm: "Chocolate Island meets Tea Island" combined tasting of Modica chocolate and Ceylon tea. A tasting path to experience original combinations. Curated by Matteo Antonio Catanese - Mlesna Tea House of Asiago.

4.30 pm: Showcooking by Mirco Presti - Pasticceria Casa del Dolce di Asiago: "Macarons with chocolate".

For showcooking (except those of Damiano Carrara) free admission subject to availability.

For access to the tensile structure , the FFP2 mask is required and it is mandatory to show the Super Green pass to the operators at the entrance.

For more information you can contact the Asiago IAT Office by clicking on the green buttons below: