From the pot to the ... chalice!

Presents: Malinda Sassu

Curated by Maria Luisa Sylos Labini

This second meeting of ours will have as its theme the combination of wines and food.

Can red wine be paired with fish? Do pizza and wine go well together? Is there the right wine for the dish I want to cook? What are the simple tips for choosing well how to combine wine and dishes on the table?

There are many questions (and answers) when talking about one of the most important topics in the world of wine. Each food, each dish has its right combination in order to better enhance the organoleptic qualities of the dish and, at the same time, of the wine we choose to combine.

We will discover how to independently choose the most suitable wines for our favorite dishes by learning the main rules of food-wine pairing to be applied at home or in the restaurant.

In particular, we will deal with:

Principles of food-wine pairing, types of cooking

Appetizers and first courses: - Mistakes to avoid, difficult or impossible combinations

Second courses: combinations with second courses based on meat, fish, cheeses, eggs (omelettes, etc.)

Unique dishes, Sweets and chocolate : Caprese, parmigiana, pizza, paella, ham and melon - Which wines to pair with the most popular single dishes? Which wine is best suited to the dishes we prepare in our kitchens? What are the most daring combinations? What do we combine with a good plate of artichokes? Desserts and wine, always possible combinations? What to combine with chocolate?

Wine is increasingly becoming a noble and appreciated setting for convivial occasions and it is increasingly important to know how to choose the right wine for ever-changing occasions… and accompany it to the right dishes.

We will do it together!