EXPERIENCE ITALY AT YOUR TABLE
A trip to Italy featuring sustainable
food and wine
Benedetta Vitali and Filippo Bartolotta, Italian√ā¬†masters in cooking and wine respectively, are√ā¬†coming to America and bringing with them the√ā¬†Italian culture of fresh local ingredients, traditional√ā¬†foods, seasonal eating and pairing of healthy food√ā¬†with good wine. They will be hosting events√ā¬†throughout the month of February to highlight Italy√ā¬†as THE place to go to experience enogastronomic√ā¬†travel and to learn about healthful sustainable√ā¬†eating. You will spend the evening immersed in√ā¬†Italian food and wine culture with a slideshow,√ā¬†Italian music and tons of tips for planning your√ā¬†next trip to Italy. The knowledgeable and√ā¬†entertaining duo will serve up fresh, authentic√ā¬†Tuscan cooking classes accompanied by hand-√ā¬†selected fine Italian wines, and take you on a√ā¬†journey to Italy without ever leaving the premises.
Each event will be tailor-made and will include√ā¬†either a cooking demonstration or hands-on√ā¬†cooking class. The cooking portion will highlight√ā¬†simple, delicious dishes using local, fresh√ā¬†ingredients. The wine portion will include wine√ā¬†tasting games and activities as well as more√ā¬†traditional wine tasting know-how and information√ā¬†about organic and biodynamic wines in Italy.
The festive atmosphere will be complete as your√ā¬†hosts take you on a virtual vacation to Italy, and√ā¬†help you to start planning a visit to the undisputed√ā¬†king of food and wine culture. What better way to√ā¬†get inspired for your next vacation than to hear√ā¬†about a spectacular biodynamic vineyard in the√ā¬†Chianti or a restaurant in Sicily that serves up the√ā¬†freshest catch of the day.
Make a Reservation!
Let us know if you are ready to discover authentic√ā¬†Italy by creating fresh tagliatelle pasta with rag√É¬Ļ,√ā¬†swirling your glass of Vernaccia di San√ā¬†Gimigniano, and taking a guess at the definition of√ā¬†the word √Ę‚ā¨Ňďumami.√Ę‚ā¨¬Ě Events will be offered during√ā¬†the month of February on the East and West√ā¬†Coast. They will be booked on a first come, first√ā¬†serve basis so please contact √Ę‚ā¨¬¶.. for more√ā¬†information today.
Filippo Bartolotta is a√ā¬†wine journalist, writing√ā¬†for major European and√ā¬†American wine√ā¬†publications such as√ā¬†Decanter Magazine and√ā¬†serving as the editor for√ā¬†the bestselling√ā¬†L√Ę‚ā¨‚ĄĘEspresso Italian Wine Guide (English version).√ā¬†He also teaches about wine at the prestigious√ā¬†University of Siena and hosts countless wine√ā¬†events each year in Italy and abroad. His√ā¬†unique, entertaining style creates the ideal√ā¬†environment for anyone to fall in love with wine.
is a chef and owner of√ā¬†the renowned Trattoria√ā¬†Zibibbo in her native√ā¬†Florence. Zibibbo has√ā¬†received high prise for√ā¬†its authentic Tuscan√ā¬†flavors in the NY Times,√ā¬†Gourmet magazine, Food and Wine and in all√ā¬†major Italian restaurant guides. Benedetta is√ā¬†also a published cookbook author. She loves to√ā¬†host cooking classes and share her knowledge√ā¬†of the Tuscan kitchen with others, always√ā¬†emphasizing fresh and locally purchased√ā¬†ingredients.
OUR SELECTION OF FINE√ā¬†ITALIAN WINES AND FOODS
Prosciutto di Parma Dop of the Prosciutto di Parma Consortium
Traditional Balsamic Vinegar from Modena Malpighi
Pasolini Dall’Onda Laudemio Extra Virgin Olive Oil
Castello di Banfi
Castello di Monsanto
Fattoria di Valiano
Isole e Olena
Tenuta delle Ripalte
Tenute San Leonardo