Wine and Food Pairing Dinner
Inside an authentic Roman trattoria you will experience six regional Italian courses paired with 6 exceptional Italian wines. Throughout the dinner, you will understand how the taste of wine and food can literally be transformed though pairing. The right combinations soar while an incorrect pairing can take away the very essence that makes certain foods pleasing to the palate.
You will learn something new that will completely change the way you think about food and wine pairings.
Guests not only feel as though they’ve learned something, they feel they have enjoyed a feast for the senses in a friendly and inviting environment.
People leave fat, happy and hungry to learn more about wine and cuisine.
Master Sommelier Marco Lori and the Chef offer an unforgettable evening as they combine food and wine to create a feast for the senses.
More than a meal, much more than a lesson…
To heighten each guest’s gastronomical experience, Marco Lori uses his vast knowledge of wine combined with personal stories and authentic
Roman upbringing to guide the evening.
Marco uses the classic tasting techniques of:
- contrast
- concordance
- enhancement
- traditional pairings
- seasonal factors
- impossible pairings
- sense memory variables
This celebration of food and wine is specifically organized to instruct…. but it is orchestrated more like a fun gathering with friends. This is an interactive, lively event. With every menu being slightly different and every guest being individual, the evening combines culinary artistry, enology and a mix of personalities to create an almost theatrical affair.
Lori begins the evening with a seasonal antipasti and a set of sparkling wines and moves through each course with exceptional pairings chosen specifically for Chef’s menu of the moment.
The food and wine are definitely the stars of the evening, but Marco cleverly combines tasting techniques and conversation to offer every guest an enhanced dining experience, an education for the palate and a foundation for creating their own future wine pairings.
Wine and food pairing classes are available for groups of 2 or more people. Are you ready to taste? Contact us
This is one of the many possible combinations of food and wine. Our menus vary based on seasonal availability and can be adjusted based on customers’ needs (vegetarian, intolerances, allergies, etc.)
Food: Mozzarella di Bufala (buffalo mozzarella)
Wine: Prosecco Valdobbiadene
Produced in the Campania region from buffalo milk, this subtle yet creamy cheese pairs well with this simple sparkling white wine that has a light citrus flavor and a lively tang.
Food: Verdure in Pastella (seasonal vegetables, battered and fried)
Wine: Franciacorta DOCG Classic Method
The crispy batter surrounds the vegetables, maintaining their flavor and allowing them to stand up to the more intense Chardonnay/Pinot Noir blend that features golden apple and floral scents alongside a persistent fruity flavor.
Food: Tonnarelli Cacio e Pepe (pasta with Pecorino cheese and pepper)
Wine: Moscato Secco
This traditional Roman pasta dish is packed full of flavor from the Pecorino and black pepper. It needs a dry white that can match it – ours features fragrant fruit, orange and lemon, candied fruit, green apple, floral orange blossom, lavender and mint.
Food: Bucatini all’Amatriciana (pasta with a tomato, pecorino and guanciale)
Wine: Montepulciano d’Abruzzo
As a red sauce-based pasta dish from the Lazio region, Bucatini all’Amatriciana pairs well with a light red wine from neighboring Abruzzo. Aged in steel, the wine takes on aromas of red fruits and spices, and has a dry full-bodied flavor.
Food: Tagliata di Manzo
(beef meat)
Wine: Chianti Classico DOCG
This succulent and sought-a er cut of beef pairs perfectly with a classic Chianti: while the taste is a balance of fruity and tannic, the aromas are full of ripe berries, jam, peppery spices and tobacco.
Food: Crostata di Visciole e Fetta di Gorgonzola (Sour cherries pie and Gorgonzola cheese)
Dessert Wine: Passito
Proving that a sweet wine can work equally well with a sweet dessert (like apricot pie) or a savory end to a meal (like Gorgonzola cheese), this sweet Passito is harvested in summer and aged one year in bottles.
Did you get hungry and thirsty? Contact us
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