Wega supports Alvaro Invitational


On Friday 11th June the town of Ponte nelle Alpi, 50 miles north of Venice, hosted an exciting Mototherapy event courtesy of Alvaro Dal Farra and his team Da Boot, attended by 130 people with disabilities from the provinces of Belluno, Treviso and Pordenone. The uplifting and emotional day included a range of educational activities for children and young people, including an introduction to minicross organised by the local Gemona motoclub, mini quadbiking and slacklining.

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Wega celebrates 25 years with Eurogat


2016 will be a truly unforgettable year for Theo Konstantinidis, one of Wega’s longest-standing clients. A few weeks ago he celebrated several equally important personal and business milestones with a very special evening event, the proceeds of which went entirely to the charity “Il Sorriso dei Bambini”.

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Sea bass in a coffee crumb coating!

branzinoWho ever said that fish is boring? Today we’ve got a recipe for you that’s healthy, tasty and an excellent source of energy – and, best of all, you don’t have to slave over a hot stove for hours to make it! Sea bass has firm flesh and few bones, making it one of the most popular types of fish to cook with. It can be cooked in a variety of ways, and its delicious, distinctive taste means that it doesn’t take a lot of skill to get it right. And today we’re going to show you an unusual recipe that will really impress your guests.

 Difficulty: Easy
Preparation: 30 minutes (plus 40 minutes cooking time)
Serves: 4


4 sea bass fillets, each weighing around 150g
3 tablespoons of polenta
3 tablespoons of breadcrumbs
1 heaped tablespoon of ground coffee
Extra virgin olive oil


Place a sheet of baking paper on a baking tray. Mix the breadcrumbs with the coffee and polenta.

Brush the sea bass fillets with oil and sprinkle with salt. Next, taking care to handle them gently, coat them in the flavoured breadcrumbs and place them on the baking tray.

Cook the fillets in the oven for around 12-15 minutes at 190°C, place them carefully on plates and serve.

Buon appetito!