Wining and Dining with Bacchus
Recently, I had the honor of joining The Italian Trade & Investment Agency (ITA), as they hosted Dining with Bacchus. Bacchus is the God of Wine & Pleasure, and this event did not fall short in living up to that name! Dining with Bacchus was a sensational Italian wine & food tasting dinner designed to educate key industry players on Italian wines and their adaptability to various culinary pairings. This event was in conjunction with the recent celebration of World Week of Italian Cuisine (Settimana della Cucina Italiana nel Mondo).
The Italian Trade Agency is the Governmental agency that supports the business development of Italian companies abroad and promotes the attraction of foreign investment in Italy. ITA provides information, assistance, consulting, promotion and training to Italian small and medium-sized businesses and acts to assert the excellence of Made in Italy throughout the world. Therefore, in an effort to highlight Italian wine and food excellence, they organized Dining with Bacchus in New York.
Italian Trade Commissioner
The evening commenced with a toast and an introduction by Antonino Laspina, Italian Trade Commissioner and Executive Director for the USA. The food was prepared by world-renowned chef Fabrizio Facchini. Our wines were introduced by the awesome wine director and Somm, Anthony Giglio.
While Italia has over 540 officially recognized native wine grape varieties, we could not taste them all in one night! However, ITA and Colangelo did an awesome job at presenting a nice selection of Italian wines to represent the Italian wine scene and to illustrate how well they pair with Italian, local and international bites. Allora, time to mangia e beve! Check out the wine and food pairings:
The Wining Hour: Dining with Baccus 12 Course Food & Wine Pairing
Antipasti
Roasted Chicken Wings with Riondo Prosecco DOC Rose Extra Dry Caesar Salad with Sant’Elena Sauvignon Blanc 2018 Isonzo del Friuli DOC Insalata di Mare (Italian Seafood Salad) with Barberani Grechetto 2021, Umbria IGT
Prosciutto di Parma & Speck Alto Adige with Damilano Marghe 2020 Langhe Nebbiolo DOC
Parmigiano Reggiano & Taleggio with Castellare Chianti Classico DOCG 2020
Primi
Pasta al Ragu w/ Cantina Frentana “Rubesto” 2017 Montepulciano d’Abruzzo Riserva DOC Tortellini Alla Bolognese (Stuffed w/Veal) with Cleto Chiarli Lambrusco di Modena DOC
Secondi
Chicken Curry with Feudi di San Gregorio Greco di Tufo DOCG Campania 2020 Porchetta with Falesco “Le Poggere” Est! Est! Est! Lazio 2021 Braised Beef w/Maple Syrup with Cantina Santadi “Grotta Rossa” Sardegna 2013
Dolci
Panettone Sicilia with Mondoro Moscato d’Asti DOCG, Piedmont Bis di Cioccolato with Cambria “Kio” Terre Siciliane Nocera Passito IGT 2017
It is true that “what grows together, goes together.” However, Chef Fabrizio made it clear to see the diversity of Italian wines and how they also pair well with international cuisine. I had the pleasure of being seated with Raimondo Lucariello, Head of Food and Wine Division for ITA, who did a wonderful job executing this food and wine event. I was also seated with my friend and renowned author, Andrew Cotto. The food, wine and company was absolutely fantastic!
thewininghour
Planted, harvested and aged in NY. I have a background in education and marketing, with a love and passion for travel...and all things wine. In addition to writing about wine, I also maintain an online wine boutique (thewininghour.com) that caters to the winelover, as well as the weekly vinous winechat (#WiningHourChat) on Twitter (see page for more info).
