Events and tours
The Consorzio Grado Turismo will promote and support the events organised on the island but is not responsible for their organisation or for any changes to the programme that may occur without prior notice. In order to keep up to date with the latest news or any changes in the programme, we strongly recommend consulting the official websites of the organisers or of the local institutions involved.
Categories
ENOGASTRONOMIA, ATTIVITÀ PER FAMIGLIE
Grado Street Food
29 March 2024
Position: Largo Punta Barbacale, Viale Capricorno | Viale dell'Orione, Grado Pineta
29-30-31 March - 1 April 2024 opening time 12:00 - 24:00
The Caravan of Kitchens on Four Wheels is coming to Grado, with the flavours and delicacies of the best Food Trucks around for 4 days of music and live shows! Street food will be the absolute protagonist of the weekend, accompanied by music and entertainment for all. National and international Street Food, typical desserts, traditional and craft beer from Italy and the world, Cocktails, Live Music & DJ SET.
Get ready to taste the delights of the best Food Trucks from all over the world in Grado.
You'll find authentic Roman Pinsa and Puccia, Gourmet Sandwiches, Mexican Dishes, Arrosticini from Abruzzo, Fried Seafood and much more. Drinks include 20 pints of Irish/American craft beer and impeccable cocktails.
Musical entertainment:
- Sparkle Haze | Friday 29 March h.20:30
- Radio Gioconda | Saturday 30 March h.20:30
- All Female Rock Band | Sunday 31 March h.20:30
- DJ FRANZ | Monday 1 April h.18:00
FREE ENTRANCE
For any information:
+39 351 600 2780
dolomitieventi.srls@gmail.com
ENOGASTRONOMIA
Tasting of Scotch Whiskies
24 November 2023
Position: Seti Cafè da Teo
From 8 p.m. onwards, by RESERVATION only.
Journey through the lands of Scotch whisky production; Tasting with gastronomic accompaniment to accompany the spirits being tasted.
For reservations and info contact +39 345 0333968.
Islands: The islands in this area are: Orkney, Mull, Skye, Lewis, Jura, Arran and Raasay. These are the islands that surround the perimeter of Scotland. Of these we have not mentioned perhaps the most famous: Isaly, which is a separate area and will be recounted later. Some schools of thought want to lump them together with the Highlands region, but their variety and diversity makes them one of the six zones. Obviously, due to their remoteness, which makes them practically all the way across the west of Scotland to the far north, the products they offer are extremely diverse and varied. What they have in common, however, is a not too invasive and very elegant peatiness, followed by iodine and heather. They are strong and important whiskies.
Highlands: This vast area produces whiskies with very different characteristics and flavours (they generally do not have a salty aftertaste), ranging from the softer and not overly peaty, with flavours from dry to fruity, to whiskies that are less soft and sometimes mellow and smoky.
Speyside: this area is rightly considered to be the heart of Scotch whisky production. In Speyside (meaning 'lush and fertile valley of the Spey River'), single malts have classic flavours of honey, vanilla and fresh fruit (apples, pears). They are sophisticated and elegant whiskies that evolve with age (especially when matured in sherry casks), giving the palate very pleasant flavours of dried fruit and sweet spices. Pure malts are produced here whose names, due to their popularity, are immediately recognisable even to non-whisky drinkers.
Speyside peated: an experiment for an elegant whisky but also one with a relevant personality; "with a peaty tang", i.e. a Speyside with a peaty touch: the peatiness is sustained and makes up a mix of approximately 5-year-old peated whisky and approximately 8-year-old unpeated whisky.
Islay: The island of Islay, the southernmost of the Hebrides, is one of the most renowned Scotch whisky production areas. Its fame comes from the abundant presence of peat through which the island's water springs and with which the malt used to make whisky is smoked, giving it the characteristic taste of smoke, iodine and seaweed so prized by connoisseurs.