LA COSTA – a union of sea and land
An evening for all the senses – culinary delights meet culture at A.G. Brigante & CO
On 22 May 2025, Hofgasse 4 in Graz became the setting for a culinary firework display in a class of its own. In the stylish ambience of A.G. Brigante & CO, A.G. Brigante & CO, mizu-san by Daniel and pasta master Manuel Tocci hosted a special kind of gourmet evening. The fusion of Japanese finesse and Italian soul offered guests a tasting menu that not only set new standards in terms of flavour, but also in terms of atmosphere.
The motto of the evening: ‘La Costa – a union of sea and land’. On the plate: fine ingredients such as A5 Wagyu, Bluefin Ventresca, Pata Negra and summer truffles – masterfully presented by the hosts. Daniel shone with his expertise in Japanese cuisine, while Manuel Tocci celebrated true pasta poetry with his handmade tagliatelle and tortellini.
Annabelle from La Montina and Claudia ensured perfect harmony in the glass, pairing each of the five courses with selected Franciacorta wines – a sparkling interplay that elegantly emphasised the flavours of the dishes.
The 5-Course-Menu:
Cover:
Lucanus Panettone Salato con Peperone Crusco | Salsa di Luciana | Puntarelle & Peperoni “La Giardiniera di Morgan” | Culatello di Zibello DOP
FRANCIACORTA MONTINA Extra Brut – Mėthode Champenoise
Amuse Buche
- Jamon Iberico Croquette JDC | Apple & Calvados Dip
- Shot Picolit
Course – 1
- Bluefin Ventresca di Tonno | Salsa di Soja invecchiata 4 anni – Japan | Katsuobushi | Capperi |
Limoni Amalfi | Riduzione di Vitello - FRANCIACORTA MONTINA Satèn – Mėthode Champenoise
Course – 2
- Tagliatelle allo Zabaione Salato | A5 – Carpaccio di Wagyu
- FRANCIACORTA MONTINA Brut – Mėthode Champenoise
Course – 3
- Tortellini | Ragù di Lepre | Ricotta Salata | Tartufo Estivo Maiella
- FRANCIACORTA MONTINA Millesimato Brut 2020 – Mėthode Champenoise
Course – 4
- Pancia di Maialino confit JDC | Salsa Bella JDC – Mela e Peperoncino | Capasanta Japan | Pata Negra Chips | Kimchi
- FRANCIACORTA MONTINA Rosé Extra Brut – Mėthode Champenoise
Course – 5
- Bocciolo Infermentum | Mousse di Cioccolato e Nocciola | Frutti di Bosco | Sorbett
- MONTINA ‘Grappa dei Dossi-Barrique’ – FRANCIACORTA CHARDONNAY-PINOT NOIR
The menu was rounded off with ‘Dossi-Barrique’ grappa – a worthy conclusion to an evening that was characterised by warmth, passion and a culture of enjoyment.
An experience with a repeat character: the number of participants was deliberately limited to guarantee the highest quality and personalised service. The result: enthusiastic guests, lively discussions and the desire for more.
Stay tuned – the next edition of this culinary highlight will certainly not be long in coming.
A.G. Brigante & Co, Manuel Tocci and mizu-san would like to thank all guests and look forward to continuing this unique tasting series in the future!
Further information and future collaborations can be found on Instagram:
