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X-WR-CALDESC:Events for Sons of Italy Club Southington CT
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DTSTART;TZID=UTC:20230520T180000
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SUMMARY:Wine & Food Dinner
DESCRIPTION: Wine & Food Dinner  \nGuest Speaker John Maggi\, District Manager Vias Wines\, \nGreg Cook Sales-Hartley and Parker. \nFood Prepared by Robert Giammattei Jr. \nSaturday May 20\,2023 6 PM \n    $45 Per Person \nWines and Food included in the price  \nCut off time May 13\, 2023\, Saturday \nFYI Please don’t wait until cut off date could sell out soon.  \n1st Course  \nTraditional Antipasto \nPaired with Acinum Prosecco  \nExtra Dry DOP\, Veneto \nFruity bouquet with aromas of green apple and pink grapefruit. A smooth\, crisp\, extremely elegant palate with a long crisp\, fresh\, and fruity\, and tasty finish. \n2nd Course \nCreamy Seafood Risotto \nPaired with Terradora di Paolo\,  \nIrpinia Falanghina DOC\, Campania.  \nRich and intense aroma of fruit with hints of apple\, pineapple\, quince and pear. Fresh and clean with floral finish. \n3rd Course \nFigs with Bleu Cheese and Prosciutto \nPaired with Gaierhof\, Pinot Grigio\,Trentino DOC.  \nThe bouquet is scent of Williams Pear. Dry\, harmonious with a lingering fruity finish. \n\n4th Course  \nTraditional Old Country Bolognese \nOver Pappardelle Paired with \nStatti\, Gaglioppo\,IGT\, Calabria.  \nBrillant ruby-red with violet nuances\, notes of cherry and red-berried fruitsand well-balanced. Quaffable. \n5th Course \nBraised Short Ribs and Parmesan Mashed Potatoes \nPaired with  \nCantele\, Primitivo\, IGP\, Puglia \nRed ruby color with delicate garnet undertones. The minerality of the nose created a delicate combination of Morello and sour cherry. Floral and spicy notes and gentle tannins. \n  \n 
URL:https://southingtonsonsofitaly.org/event/wine-food-dinner/
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