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Twenty years after my last visit, I returned to Udine, Northern Italy, this time to join the five-day-long Ein Prosit Fiesta held annually in October, now celebrating its 25th year (okay, I added the “Fiesta” myself). This delightful journey felt like a paradise for food lovers, drawing in culinary experts and chefs from all over, offering everyone a chance to engage deeply. Each day was filled with various masterclasses related to food and wine, alongside multiple evening dinners, tallying over a hundred events this year. Ein Prosit has embraced new elements this year, including food trucks and street food, actively encouraging Udine’s local residents to participate and fostering true chef-community interactions. The entire festival felt like a moving feast, spreading vitality across the town.
Except during the pandemic, I spend around four to five months annually in Italy or Europe, with November typically being my busiest time due to white truffle season. I am often swamped organizing gourmet trips.Although I had long heard of Ein Prosit, it wasn’t until I received an invitation last year that I truly appreciated its appeal. Unfortunately, I was unable to attend due to scheduling conflicts, leaving me feeling a touch regretful. This year, I finally made it, brimming with anticipation, especially after watching videos of the event and seeing many familiar Italian and international star chefs in attendance. Not only could I meet them and say hello, but I could also taste their creations! I was filled with curiosity about this “battle of the culinary greats,” wondering if my appetite could handle a full week of gastronomic indulgence.![]()
The opening of the event deeply moved me. Flipping through Ein Prosit’s extensive booklet, I was delighted to find, on the first page, a poem—a heartfelt invitation from curators Claudio Tognoni, Paolo Vizzari, and Manuela Fissore:
“We were born to eat, dream and breath. Some of us has sense of duty,
some of us has taste for beauty, there’s who’s hungry at any time, and
who’s singing after wine.
All the world around a fire,
Like a game with no desire,
No one wins to end this book,
Spin the wheel and find your cook,
Each shade of every colour is part of this family,
Some shines away, some here in Italy,
We gather in Udine like the 25th of December,
We fire off a party you’ll have to remember
Just sit down and fly, we’re ready for you,
Now trust this wise guy and join our crew.”![]()
This simple yet profound poem felt like a true reflection of the event. There’s no flashy marketing here—just a sincere invitation, filled with idealistic romance that touched my heart. Portraits of all the participating chefs towered over the central square of Udine, boldly announcing, “We are here!” The region has its charm, though it may be overshadowed by nearby Venice. Udine lies near the borders of Slovenia and Austria, and you occasionally hear German spoken. The term “Ein Prosit,” meaning “Cheers” in German, reflects the local culinary traditions influenced by the Austrian Alps and resembling Slovenian cuisine—rich in diversity yet still distinctly Italian.
instagram@einprosit2024
One of the highlights of Ein Prosit is the “Best of Best” tribute dinner, celebrating culinary world leaders by inviting chefs from restaurants that once held the title of the world’s best. These included Mauro Colagreco of Mirazur, the three-Michelin-starred “World’s Best Restaurant” of 2019; Massimo Bottura of Osteria Francescana, crowned in 2016 and 2018; and Virgilio Martinez of Central, the 2023 winner.
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Before dining indoors, we gathered around a bonfire outside, where most of the initial dishes were enjoyed al fresco. Three-Michelin-star chef Norbert Niederkofler offered his barbecued “Mountain Anticucho,” inspired by Peruvian chef Virgilio Martinez, last year’s top chef globally, but reimagined with mountain-sourced ingredients. Richly fatty and infused with smoky aromas, it was a dish that instantly won me over.![]()
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The dinner, showcasing Michelin-starred chefs and world-ranking chefs, was a series of showstoppers. Even the most seasoned foodies would have felt a spark of excitement—it was a night so dazzling that sunglasses might have been necessary! Among the culinary stars were Massimiliano Alajmo of the three-star Le Calandre, Norbert Niederkofler of Atelier Moessmer, Enrico Crippa of Piazza Duomo Alba, and Niko Romito, joining remotely from Tokyo. （Left）Norbert Niederkofler（Atelier Moessmer）
（Right）Enrico Crippa（Piazza Duomo）Joining them were the chefs of some of Italy’s hardest-to-book restaurants, like Riccardo Camanini of Lido 84 and Antonia Klugmann of L’Argine a Vencò just outside Udine. The dessert was crafted by Corrado Assenza of Caffè Sicilia in Noto—a rare chance to meet him in person. Each dish that night represented friendship and homage, with no competition or ranking, showcasing Italy’s culinary diversity and creativity. The collaboration in the kitchen was equally heartwarming, with chefs helping each other—a true “four-hands” event and then some.![]()
Riccardo Camanini（Lido 84）
Antonia Klugmann（L’Argine a Vencò）Corrado Assenza（Caffè Sicilia）During the day, gatherings took place at Al Cappello, a small tavern in central Udine. There, we enjoyed cold cuts, hot dishes, and wine, providing a laid-back headquarters for the daytime crowd—a perfect spot to catch up with familiar faces and chefs from all over. We shared stories, local food cultures, and the latest trends from various countries. This relaxed, free-flowing atmosphere truly made it a joy to connect, a rare feeling in a large-scale event. It left me wondering: must I continue to attend more commercial events in the future?
The Author（Left）Corrado Assenza（Middle）Enrico Crippa（Right）The evening plans were even more delightful. After the opening night, chef dinners took place at different restaurants each evening, with participating chefs randomly assigned. You’d never know where you’d dine, who would cook for you, or even which friends you might share a table with. Initially, I felt a bit apprehensive, but by the second night, I was thrilled by the surprise. This setup fostered deep connections rather than the quick chats typical of cocktail parties. Here, you truly get to know people.
On the second evening, I dined with local Italian journalists and enjoyed a collaborative dinner by two female chefs. In the themed dinner “Una Pasión y Due Anime” (One Passion, Two Souls), Colombian chef Leo Espinosa and Spanish chef Begoña Rodrigo presented a feast of exotic, creative dishes. I was particularly excited by Leo’s incorporation of Colombian ingredients like coffee, corn, and Amazonian flavors, and Begoña’s Mediterranean-inspired dishes, which included ingredients like onions, pine nuts, wild mushrooms, and figs with cross-cultural culinary influences. The afternoon’s lunch by Jessica Rosval from Modena had already amazed me, and the dinner continued to surprise me. Experiencing the chefs’ unique creativity and dedication all in one day left me feeling incredibly fortunate.Jessica Rosval
Spin the Wheel of Fate and Find Your Chef. This is what makes Ein Prosit so captivating—you never know where your next meal will be or what surprises await, but it’s this sense of unknown that fills each encounter with excitement. As Paolo Vizzari, one of the curators, put it, Ein Prosit isn’t merely a culinary event; it feels more like a warm family gathering. Chefs come together not just to showcase their talents but to share precious moments with each other. This family-like atmosphere fills the event with warmth and friendliness. Paolo highlighted the local ambiance of Udine as a crucial aspect of Ein Prosit. For him, creating an environment where everyone can perform at their best is at the heart of the festival. He believes Italy itself is a “secret ingredient”—its unique culture and spirit help spread joy to every corner. Paolo Vizzari（Left），Giano & Franci（Right）
At the event, I also ran into Giano & Franci, two popular Italian vloggers. They found Ein Prosit to be truly special, noting the relaxed atmosphere that allowed them to taste incredible food and chat with chefs. “For us, it’s the most wonderful time of the year,” they said.What other surprises will the coming days bring?-END-
Author: Jocelyn 华姐
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