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.
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