Wine Dinner with Silvano Brescianini of Barone Pizzini and Pievalta

Wine Dinner

Wine Dinner with Silvano Brescianini of Barone Pizzini and Pievalta

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Tuesday, May 16, 2017 | 6:30PM
$185.00 (Inclusive of hospitality fee and wine pairing)
Limited to 18 guests

Please join us for a dinner with Silvano Brescianini, winemaker and director at Barone Pizzini in Franciacorta and Pievalta in Le Marche.

Barone Pizzini dates back to 1870 and was the first producer in Franciacorta to practice organic farming. Franciacorta is considered a young region with its commercial origins starting in the 1960s. However, its Italian sparkling wine production dates back to the 16th century, with Barone Pizzini being one of the best representations from this region.

Pievalta is located in the heart of the Castelli di Jesi. It’s a land renowned for its small, walled medieval villages and for the production of wines made from Verdicchio grapes. Pievalta produces all of their wine biodynamically, allowing the grape variety and terroir to freely express themselves.

The wine pairing will highlight five different Franciacorta crus and two Pievalta wines, including their San Paolo Cru – one of the best subzones in Castelli di Jesi. Menu will feature dishes from both the Franciacorta and Marche regions.

Cooking Class

Baked Pasta Class with Chef Jacob Rozenberg

Tuesday, August 22, 2017  |  6:30PM
$175  |  Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. In the third class of his series he will instruct on how to make delicious baked pastas. Learn how to make Vetri favorites, like rotolo and other classic styles featured on our menu. You will be able to work alongside Jacob or sit back and take in the knowledge from one of the most experienced chefs. A multi-course meal and house wines will be served during class

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Cooking Class

Mastering Pasta with Chef Marc Vetri

Tuesday, September 12, 2017  |  6:30PM
$300  |  Limited to 12 guests

Join Chef Marc Vetri for an intimate evening at Vetri Cucina showcasing pastas featured in his cook books, Mastering Pasta, Rustic Italian Food, and Il Viaggio di Vetri. The class starts with grains and eggs and ends with plates of steaming pasta. Chef Marc will teach you about the history and nutrition of wheat and also demonstrate techniques for making extruded and hand-rolled pasta. Guests will enjoy pasta courses and house wines available throughout the evening.

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Cooking Demonstration

Whole Grain Bread Baking Class with Claire Kopp-McWilliams

Wednesday, September 20, 2017  |  6:30PM
$150  |  Limited to 12 guests

Join Vetri’s Head Baker and Miller, Claire Kopp McWilliams, to learn about the fundamentals of bread baking using whole grains and natural leaveners. Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes. Over the last several years, the Vetri team has traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment. Class will start with snacks and prosecco, followed by a meal with house wine.

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