It's hard to beat the deliciousness of Italian gastronomy. How about bringing together Italian food and the best of France's wine terroir?
We are Diogo and Lizzie, sommelier and Chef - both trained at Le Cordon Bleu Paris.
Here's our idea: traditional hand-rolled pasta recipes (Lizzie is just back from Bologna where she spent a week at La Vecchia Scuola Bolognese !) - think Tortellini, Gnocchi and Pappardelle, think French Morteau sausage, wild mushrooms, squid, beef ragu... yes, all of it !
What we aim to achieve is a delicious, opulent marriage between these two European gastronomic powerhouses by pairing a 5 course meal with a selection of fine French wines.
Sardinian semolina crackers and black olive tapenade
Smoked chicken and homemade ricotta cappeletti, artichoke consommé, herbs
Squid ink gnocchi, clams and mussels, charred tomatoes
Pappardelle and 8 hour braised beef ragu
Red wine poached pears, buttermilk panna cotta and biscotti crumble