11 OCTOBER 2020: A Bolognese in Chianti, cooking show and lunch

11 OCTOBER 2020: A Bolognese in Chianti, cooking show and lunch

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“A Bolognese in Chianti”: the Emilian art of fresh pasta by Monica Selvaggia Parisi meets at Casa Chianti Classico the wines of Monterotondo winery from Gaiole.

On Sunday 11th October we will host in our bistro a true virtuoso of fresh Emilian pasta, rigorously pulled by hand.
The Bolognese "sfoglina" Monica Selvaggia Parisi will prepare, together with our chef Andrea, an Emilian lunch accompanied by the wines of Monterotondo, a family business from Gaiole in Chianti. Saverio and Fabiana will make us taste a sip of the Chianti area through their organic wines from native vines.
Before sitting down at the table, Monica will demonstrate her art in a cooking show not to be missed.

11.30 am: cooking show begins
12.30: everyone at the table for lunch

 

Menù:
- Appetizer of fried crescentine, Tuscan salami, and squacquerone.
  Paired with Malvasia del Chianti “Sassogrosso” 2019
- Tris of first dishes with fresh pasta:
> Tagliatelle with Bolognese ragù
> Tortelloni with ricotta and parsley with butter and convent sage
> Tortellini in "good" broth
  Paired with Chianti Classico “Vigna Vaggiolata” 2016
- Meat course: Mixed boiled meat with green sauce and crunchy vegetables
  Paired with Chianti Classico Riserva “Vigna Seretina” 2015
- Dessert: Bolognese donut “to be soaked” in wine
Still or sparkling water and coffee
All inclusive price 40 euro

 

A Tuscan-Emilian day, to learn the secrets of the artisan fresh pasta technique, taste the tasty results of this ancient art and taste the excellent Chianti Classico wines.

 

Limited seat availability - reservations required
+39 0577-738187 / This email address is being protected from spambots. You need JavaScript enabled to view it.
Price, information and booking
The price per person is 40 € all included as per menu.
Places are limited and reservations are required
For reservations and information:
+39 0577-738187 - email: This email address is being protected from spambots. You need JavaScript enabled to view it.