Italian Food and Wine Pairing
Wednesday, December 26 from 7:30 pm to 9:30 pm$81 – $119
A culinary bible for anyone looking to master the art of Italian food and wine pairing. Designed as an introductory class for food and wine lovers of all levels of expertise—from beginners to accomplished professionals—it offers both accessible and comprehensive pairing techniques. Taught by a former chef-turned-winemaker.
The foods of Italy vastly differ from one region to the next reflecting the cultural differences of the Italian countryside. Some regions are landlocked and mountainous while others hug the sea with hilly terrains. French and Austrian customs influence the northern regions while Southern regions have absorbed many Arab and Greek customs.
This class outlines the essential techniques for food and wine pairing which you can then implement, both in restaurants and at home.
If you have food restrictions, please contact us before purchasing tickets.
Fresh Tomato/Dried Tomato
Tamellini 2011 “Le Bine di Costiola” Soave Classico
Prosciutto with Asparagus
Velenosi 2015 “Quercia Antica” Verdicchio dei Castelli di Jesi
Salumi with Toma
Hilberg-Pasquero 2014 “Vareij” Rosso, Piedmont
Black Truffles with Farro, Mushroom, and Pancetta
Valle dell’Acate 2013 Cerasuolo di Vittorio Classico
Asiago Mezzano with Balsamic Vinegar
Mazzei 2013 “Ser Lapo” Chianti Classico Riserva
Figs and Honey with Gorgonzola
Secoli 2015 Recioto di Gambellara Veneto