FACEBOOK
INSTAGRAM
13.10.2026

Cabert at Ein Prosit 2026: Casali Roncali wines meet great chefs

Six signature dinners, eight wine pairings, and a lineup of Italian and international chefs who are leading figures in contemporary gastronomy. For Ein Prosit 2026, Cabert Cantina di Bertiolo is showcasing its Casali Roncali DOC Friuli Colli Orientali line at some of the program’s most compelling dinners, alongside names ranging from Michelin-starred fine dining to contemporary pizza.

From October 14 to 18, Udine hosts the 27th edition of Ein Prosit, an international event dedicated to gastronomy and wine culture. It is an occasion that fosters dialogue among chefs, restaurants, producers, and regions, creating opportunities for different culinary visions to meet.

For Cabert, this is a significant opportunity to tell the story of Friuli Venezia Giulia through its wines, within a setting where culinary innovation, ingredient quality, and regional identity take center stage.

 

Six dinners, eight pairings: Cabert wines take center stage at Ein Prosit

The selection includes eight labels—spanning white and red wines as well as Ribolla Gialla Brut—featured across six gastronomic events.

The star of the show is the Casali Roncali DOC Friuli Colli Orientali line, through which Cabert interprets the Colli Orientali terroir using both indigenous and international grape varieties.

Here are the events where our wines will be served.

 

Thursday, October 15: Merlot Casali Roncali with Francesco Capece and Federico Zanasi

Dinner: Sharing the Border – Pizzeria Alla Lampara

The opening evening brings together two personalities with different backgrounds, united by their ability to interpret contemporary cuisine through research, technique, and attention to the gastronomic experience.

Francesco Capece, founder of Confine in Milan, is one of the leading names in the contemporary pizza landscape. His project unites the art of bread-making with a refined gastronomic offering and an international wine cellar.

Alongside him will be Federico Zanasi, Executive Chef of Condividere in Turin, a restaurant awarded one Michelin star. His background includes experience with Moreno Cedroni and recognition as best sous-chef of the year at the Identità Golose congress in 2011.

Paired with this dinner will be Merlot 2024 Casali Roncali DOC Friuli Colli Orientali, a red that brings to the table one of the most representative international varieties of Friuli viticulture.

Thursday, October 15: Ribolla Gialla Brut with Michele Lazzarini and Juri Chiotti

Dinner: Mountain Unbound – Osteria Toscano

Also on Thursday, the Ribolla Gialla Brut will accompany an evening dedicated to the dialogue between cuisine, territory, and contemporary interpretations of tradition.

Michele Lazzarini, chef of Contrada Bricconi, was trained through nine years of experience alongside Norbert Niederkofler at the St. Hubertus restaurant. Today he brings this experience to the Contrada Bricconi project, which integrates dining and agricultural activity in a vision of contemporary alpine cuisine. The restaurant has been awarded one Michelin star and one Michelin green star; Lazzarini has also been recognized with The Best NextGen Award.

Juri Chiotti, chef of Reis – Cibo Libero di Montagna, develops a cuisine deeply connected to the alpine environment and the local supply chain. His project emphasizes self-production, territorial raw materials, and a more conscious relationship between production and consumption.

For this dinner, the selection is Ribolla Gialla Brut S.A. CABERT , a sparkling wine that represents the versatility of Ribolla Gialla, a grape variety strongly tied to the wine identity of Friuli Venezia Giulia.

Saturday, October 17: Chardonnay and Schioppettino with Gabriele Bonci, Diego Rossi, and José Luis Hinostroza

Dinner: Bad Boys, Good Vibes – Pizzikotto

This is one of the most wide-ranging events in Cabert’s participation: three chefs with distinct identities, united by a willingness to challenge gastronomic conventions.

Gabriele Bonci, founder of Pizzarium in Rome, is considered one of the major figures in contemporary pizza al taglio. His research begins with flours, fermentation, and the quality of raw materials, with particular attention to agriculture and sustainability.

Diego Rossi, co-founder of Trippa in Milan, is a central figure in the so-called New Italian Trattoria movement. His approach recovers ingredients, cuts, and traditions of Italian cuisine, reinterpreting them with contemporary sensibility. Trippa is recognized by the Michelin Guide with the Bib Gourmand, while Rossi received the Chef of the Year award from Identità Golose in 2020.

Completing the group is José Luis Hinostroza, chef of ARCA in Mexico, who brings a gastronomic vision strongly connected to Mexican culture and ingredients. ARCA was positioned at No. 67 on The World’s 50 Best Restaurants 2025 and at No. 22 on Latin America’s 50 Best Restaurants 2025, according to the profile published by Ein Prosit.

Two Casali Roncali wines will accompany this dinner:

Two different expressions of the Friuli territory, one white and one red, selected to enter into dialogue with an evening that celebrates cross-pollination, creativity, and gastronomic freedom.

Saturday, October 17: Refosco and Cabernet Sauvignon with Maksut Aşkar and Roberto Davanzo

Dinner: Pizza Kebap Incident – Pizzeria Alla Lampara

The second Saturday evening brings together two interpreters of contemporary cuisine who share a strong connection to their respective gastronomic traditions, reread through current techniques and languages.

Maksut Aşkar, founder of Neolokal in Istanbul, works on the reinterpretation of Anatolian cuisine and the preservation of local gastronomic heritage. The restaurant has been awarded one Michelin star and one Michelin green star. In 2025, Aşkar also reached No. 100 on The World’s 50 Best Restaurants, according to the official Ein Prosit profile.

Alongside him will be Roberto Davanzo, known as Bob, founder of BOB Alchimia a Spicchi in Calabria. His project unites pizza, research on doughs, and the showcasing of local ingredients, telling the story of the territory through the narratives of producers and artisans.

The pairings will include:

Two reds that express different souls of Friuli viticulture and that will bring the character of the Colli Orientali to a dinner with an international scope.

Sunday, October 18: Pinot Grigio with Willem Hiele and Peter Tempelhoff

Dinner: From the Other Side of the Ocean – L’Allegria

Cabert’s participation concludes on Sunday with an encounter between two international chefs who have built a strong gastronomic identity starting from their relationship with their own territory.

Willem Hiele, Belgian chef, has developed a cuisine deeply connected to the coastal landscape, nature, and sustainability. His restaurant has been awarded one Michelin star and a score of 16/20 from Gault&Millau. In 2025, it was ranked at No. 62 on The World’s 50 Best Restaurants.

Peter Tempelhoff, founder of the FYN Restaurant Group in Cape Town, offers at the FYN restaurant a dialogue between Japanese techniques and philosophies and indigenous South African ingredients. The project has received multiple international recognitions and in 2025 was positioned at No. 82 on The World’s 50 Best Restaurants.

For this dinner, the selection is Pinot Grigio 2025 Casali Roncali DOC Friuli Colli Orientali, one of the emblematic grape varieties of regional wine production, capable of presenting Friuli through a variety known and appreciated in international markets.

Sunday, October 18: Friulano with Simone Padoan and Andrea Capasso

Dinner: The Pizza of the Bastille – Pizzikotto

The final event in the Cabert selection brings together two professionals who interpret gastronomic research in different ways, from artisan pizza to French haute cuisine.

Simone Padoan, founder of I Tigli in San Bonifacio, is considered one of the pioneers of contemporary pizza. His work has contributed to redefining pizza through research on doughs, natural yeast, and the selection of raw materials, bringing the culture of bread-making toward the languages of haute cuisine.

Andrea Capasso, Executive Chef of Le Clarence in Paris, is an Italian chef who has built his career in French dining. The restaurant Le Clarence holds two Michelin stars. His cuisine is distinguished by technical precision, attention to textures, and the pursuit of balance between land and sea ingredients.

Accompanying the dinner will be Friulano 2025 Casali Roncali DOC Friuli Colli Orientali, a native grape variety that represents one of the most distinctive expressions of the Friuli wine heritage.

Casali Roncali: the Friuli region meets contemporary cuisine.

Partecpiating at Ein Prosit 2026 represents an opportunity for Cabert to bring the wines of Friuli Venezia Giulia into an international gastronomic program, engaging with chefs who share a strong focus on raw materials, research, and territorial identity.

The selection presented shows some of the most representative varieties of Friuli production: from Friulano to Ribolla Gialla, from Pinot Grigio to Chardonnay, through to Schioppettino, Refosco dal Peduncolo Rosso, Merlot, and Cabernet Sauvignon.

With the Casali Roncali DOC Friuli Colli Orientali line, Cabert presents a territory in which native and international varieties coexist, offering different interpretations of Friuli wine.

Encountering these wines at the Ein Prosit dinners means placing them in dialogue with diverse cuisines, cultures, and sensibilities: a way to showcase wine not merely as a product, but as an integral part of the gastronomic experience.

Cabert at Ein Prosit 2026: wines of Friuli Venezia Giulia, great chefs of the world.