Painting the town red: carne e vino — the perfect pairing

Calling all carnivores! Vino presents a slice of (Italian) life

What you see is what you get... This meat shop in Gallipoli, Puglia, leaves no doubt as to its intentions.

What you see is what you get... This meat shop in Gallipoli, Puglia, leaves no doubt as to its intentions.

Like love and marriage (or a horse and carriage), red meat and red wine go together with a predictability which can almost be taken for granted. It may seem an obvious combination, and it is, which is why carne e vino is one of the classic simple pleasures of Italian daily life.

Every Italian town has at least one great store -- like Verona's Salumeria Albertini -- providing cured meats, prime cuts, and much more besides.

Every Italian town has at least one great store — like Verona's Salumeria Albertini — providing cured meats, prime cuts, and much more besides.

This term Vino is directing the focus of its popular wine classes towards the pairing of wine and food, and we are excited to present a brand new addition to our schedule, Red Meat & Red Wine. On February 11, join Jim Hutchinson, a man who has cooked and made wine for a living in Italy, for this unprecedented tasting seminar. Class participants will taste six different wines, specifically selected by Jim’s expert hand to be paired with six different red meat dishes, each prepared by I Trulli chef Patti Jackson.

Prosciutto crudo is probably the best-known and most-loved cured meat in Italy. Whether paired with aged cheeses or draped over a cantaloupe wedge, it's a classic Italian antipasto.

Prosciutto crudo is probably the best-known and most-loved cured meat in Italy. Whether paired with aged cheeses or draped over a cantaloupe wedge, it's a classic Italian antipasto.

When it comes to the preparation and consumption of red meat, Italy boasts an endless variety of styles to suit every kind of carnivore. You’ll try six of our favorites, from cured prosciutto San Daniele to braised costolette (short rib). Put them to the taste test with great Italian wines and enjoy a unique chance to chew the fat with a true advocate of Italy’s vast culinary heritage.

Veg

Vegetarians look away now: Florence's famed bistecca alla fiorentina is served rarer-than-rare and can often feed several, as is the case at this typically Florentine trattoria.

Red Meat & Red Wine
with Jim Hutchinson, DWS
Wednesday, February 11
6:30-8:30pm
$65

For more information please call 212-725-6516 or email register@vinosite.com. Check out Vino’s full class schedule for Winter 2009. Sign up today!

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One Response to Painting the town red: carne e vino — the perfect pairing

  1. fajerwerki says:

    I just want to tell you that your blog is very interesting, bookmarked

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