Gesmakh Alessandro Dal Degan

Alessandro Dal Degan is considered one of the most interesting and virtuous chefs of the new Italian generation. For the Espresso Guide, in 2013, he was the Best Emerging Chef in Italy. His is a story of research and of passages, between Florence and Turin. Then the love for his current partner who binds him to him in Asiago (Vicenza), during a trip for advice to a local restaurant. A meeting that definitely marks his future as a chef. Alessandro falls in love with the plateau and, also thanks to his father-in-law, Romeo Covolo, learns the art of researching and collecting field herbs, wild herbs, bark and resins, mushrooms and lichens. In short, become a bit of a “druid” chef from these beautiful mountains.

One of his most renowned dishes sought after by all great gourmets and cooking enthusiasts is the infusion of fir bark, which comes from more than 16 woods of plateau plants. Alessandro Dal Degan has designed numerous cult dishes that have combined technique and tradition. He managed to bring the north closer to the south, the mountain to the sea, the plateau to the metropolis. He has produced philological cuisine that takes raw materials to the limit and gives them a second life on the plate.

Together with Enrico Maglio, a 'brother' acquired in every sense being the brother of his partner, they form an extraordinary couple that manages to extract continuous emotions. Two great researchers who never cease to be fascinated and to find new elements. It is precisely in this direction that the Gesmakh line goes.

A series of products made in the kitchens of the La Tana Gourmet Restaurant, which has been Michelin starred for two years. Gesmakh means pleasure of taste in the ancient language of the Cimbri, a Danish people who in 100 AD found refuge in these lands of the Asiago plateau, determining their ancient culinary traditions and practices that still exist today and that Alessandro recovers in his creations.

For Christmas and the holidays at the end of the year, Alessandro wanted to present a line of gourmet leavened products of the highest quality. Sourdough, very long leavings for more than forty hours, highly selected ingredients, candied fruit production techniques that only great chefs know how to implement, lightness and creaminess. Handmade panettone made directly by Alessandro's hands, designed for those who are not satisfied. For those who want to treat themselves to an emotion of taste and who are looking for uniqueness in products.

In addition to Classic Panettone, a creamy fusion of the dough with candied fruits that melt on the palate and leave harmonious fruity sensations, Dal Degan gives us emotions with two other gourmet creations of extraordinary pleasure: a wholemeal panettone with hazelnuts and extra virgin olive oil, or the explosion of the rustic and simple flavors of oil pastes mixed in an intriguing sweetness of gentle toasted hazelnuts and raisins; and finally, a delight that will leave you amazed by its goodness and genius composition of the ingredients, a Panettone with chocolate mousse, candied ginger and lemon peel. Surprising!