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Cucinato Food & Wine Series: Tastes of Sicily
June 14 @ 6:30 pm - 10:00 pm$105
Welcome to next instalment in a series of dinner events hosted by chef Massimo Bruno and wine producer Gaia Massai. Each event explores a different region of Italy through a 4-course wine and food pairing meal.
Tonight we visit Sicily, Italy’s southernmost region and the largest island in the Mediterranean Sea. With it’s warm, dry, sunny summers, mineral-rich, volcanic soil and prevalent coastal breezes, Sicily is one of the best vinicultural regions in all of Italy. So it’s little wonder Sicilians have been producing wine since antiquity and today produce an impressive variety of native wines, new/imported varietals, organics and sophisticated blends.
Gaia has selected top quality producers representing the best Sicilian wines available in Ontario today. She and Massimo will explain some of the key characteristics of each variety and producer, as well as the food pairings we have selected to accompany them.
WINE & FOOD PAIRING MENU
Welcome drink: Prosecco DOC
Mini arancini – mini rice balls with rice, peas, cheese and tomato
Insalata di finocchio e arance – Orange and fennel salad
Involtini di pesce spada – Sicilian swordfish rolls
Wine pairing: Crudo Organic White Sicily IGT
Fresh and fruity with notes of pineapple, mango and lime. Produced in the hot southern region of Sicily from Zibibbo grapes, used since ancient times for their aromatic character.
Pasta con pesto trapanese – Pasta with Trapani-style pistachio pesto
Wine pairing: Principi di Butera Sero Insolia Sicilia DOC 2016 (White)
100% Insolia grapes from Caltanissetta. Elegant bouquet with hints of broom flowers, pear and tropical fruit, together with spicy notes of vanilla, cinnamon and white pepper. Rich, deep flavour, with delicate sweetish and spicy notes at the end.
Timballo di anelletti – Timbale-shaped, baked pasta “cake”, originally from Palermo, made with ring shaped pasta, tomato, caciocavallo cheese, ground meat and mortadella.
Wine pairing: Piano dei Diani 2015 IGT (Red)
Nerello mescalese blend from Mount Etna. Plenty of red berry and cherry character, together with the characteristic minerality of the region’s volcanic soil.
SECONDO & CONTORNI
Pollo con melanzane e pomodoro – chicken stewed with eggplant and tomato
Peperonata – sweet peppers baked with onion, celery and carrots
Wine pairing: Sulleria Rosso 2013 IGT (Red)
Nero d’Avola and Syrah blend. Shows notes of red and black cherries with nuances of chocolate and pepper. Soft, juicy structure with good balance of tannins and acidity.
Cannolo rotti – Broken cannoli
$105 + HST & TICKETING
- We will do our best to accommodate dietary needs – please contact us before booking
- No refunds after purchase. Exchanges permitted up to 3 days prior to the event.
- Tickets to Cucinato events are transferable.