Buffalo short ribs with black garlic sauce.

Olivier Robillard, chef of the Le Fontainebleau Golf Club’s restaurant in Blainville, Quebec - Canada.

Pairing: Amarone della Valpolicella Classico DOC
 
Fillet of venison rolled in powdered mushrooms.

served with roast pigeon and a variation on the theme of beans and Morel mushrooms, beetroot glazed with liquorice and a chocolate glaze, garnished with a cabbage salad.

Pairing: Amarone Bosan 2001
 
Ravioli of red wine-flavoured pasta and stewed oxtail served with a parmesan cheese fondue.

Loris Indri, Executive Chef of Ristorante Do Leoni, Hotel Londra Palace in Venice

Pairing: Amarone Bosan 2004
 
Quails Saltimbocca, perfect with a glass of Amarone Classico della Valpolicella from Gerardo Cesari.

Chef: Tony Rotondo of Candelori's Restaurant and Bar.

Pairing: Amarone della Valpolicella Classico DOC
 
Roast Shin of Hokkaido Venison, Cesari Valpolicella sauce and dried Porcini mushrooms, served with fried squares of polenta and melting "Danshaku" potato.

Chef: Giulio Vierci of the "Il Genovese" restaurant in Sapporo - Hokkaido

Pairing: Gerardo Cesari’s Jèma
 
Tenderloin of beef with a Gorgonzola and field mushroom sauce.

Chef: Anita Bidin of the Il Ponte restaurant in Hotel Millennium Seoul Hilton

Pairing: Amarone della Valpolicella Classico DOC
 
Rack of lamb with mushroom risotto.

Chef Marcelo Mussi, restaurant Magari São Paulo

Pairing: "Jèma" Corvina Veronese
 
Veal in Amarone sauce with spinach

Chef Alexander Belkovich of the Terrassa restaurant in Saint Petersburg

Pairing: Amarone Bosan
 
Rack of lamb en crepinette, panisse, romanesco, parmesan.

Chef Hristo Zisovski, restaurant Ai Fiori New York

Pairing: Amarone della Valpolicella Classico DOC