Uncategorized
Leave a Comment

Italian Wine + Food Festival 2018 Program

MARKETPLACE

Floridia Cheese
Italian-style cheese, sweet ricotta tarts, cheese tasting plate and bocconcini skewers

Consorzio del Formaggio Parmigiano Reggiano
Sampling of Pamigiano Reggiano from the wheel

Prosciutto di Parma
Prosciutto tasting cone with grissini

Pane e Pizzico
Hand-made Italian bread, focaccia, pizza coni, crostate, biscotti and flour

Melbourne Arancini
Selection of fresh hand-made rice balls cooked on the day to enjoy at the festival or take home

Tipo 00 Pasta Making Showcase
By Andreas Papadakis + Alberto Fava, Discover how to make different shapes of pasta at home – 1.00pm-1.45pm and 2.45pm-3.30pm

Abruzzo Lab
Selection of cucina Abruzzese, featuring arrosticini, fiadone and pizzelle

Il Panzerotto – Taste of Puglia
Serving a traditional food from Puglia called Panzerotto

Arancini Art
Selection of fresh hand-made rice balls

Nonna’s Meatballs by The Purple Emerald Kitchen
Traditional meatballs made by chef Nonna Maria to enjoy at the festival or take home

Truffle Traders
Range of truffle products including paste, oil, honey, salt, balsamic vinegar, ketchup, gluten-free pasta, whole truffles and more

Chef Luca Ciano
Chef Luca Ciano’s range of pasta sauces, dressings + extra virgin olive oil

Molino Pasini Gnocchi Made Easy Showcase
By Chef Gianluca Bocci, Gnoc Gnoc who’s there? Gnocchi Gnocchi everywhere!
11.00am-11.45am and 4.30pm-5.15pm

Maccora Vinocotto
Old school style Sicilian vinocotto, preserved figs and chutneys Italian sweets including florentines and panforte

Kyneton Olive Oil
A range of their Australian extra virgin and flavoured olive oils

Cow + the Moon Artisan Gelato
A selection of their most famous, award-winning gelato flavours

Cannoleria by That’s Amore
Traditional freshly-filled cannoli using fresh ricotta by That’s Amore Cheese
Flavours: Sicilian, chocolate and tiramisu

Monini
Sampling 100% Italian extra virgin olive oil with ciabatta bread

Molecola
Sampling and selling the finest Italian cola

Zero Gradi Gelato Cart
Authentic gelato in a range of flavours: Hazelnut, pistachio, mango, chocolate, lemon, peanut butter and salted caramel (Vegan options available)

Mutti
Italian bruschetta station – FREE ALL DAY

48h Pizza e Gnocchi Bar
Serving fresh, gluten-free homemade gnocchi and a selection of products from 48h Deli and wine including Italian pasta, chickpea flour and saffron

Classica International
Vegan spelt croissants, drinking chocolate, organic spelt pasta and cereals
(Gluten free, vegan and diabetic friendly)

Eat Cannoli
Handcrafted artisanal gluten-free cannoli
Flavours: Original, vanilla, chocolate, Aperol spritz, crostata + Amaretto
(Gluten free)

Books for Cooks
A selection of new and old books on Italian food, wine and culinary arts

BARS

Espresso di Manfredi
Espresso coffee made to order by Espresso di Manfredi’s baristas – FREE ALL DAY

Birra Moretti Bar
Moretti beer sampling and by the glass

Aperitivi Bar
Italian spritz, cocktails and more

Sparkling Wine Bar by Twelve Bottles
Selection of Italian sparkling wine by the glass

Vino Italiano Bar
Selection of Italian wine by the glass

WINE MASTERCLASSES Hosted by Max Allen

11.00am: Buon Giorno! Guten Morgen! … The Wines of Alto Adige South Tyrol, or Alto Adige, on Italy’s northern border, was part of the Austrian Empire until 1919; and still displays a strong Germanic character. Vineyards are located on spectacular sites up to 1000m along the Isarco and Adige rivers, which flow from the Alps to meet just south of Bolzano. White wine accounts for 60% of production in the region; the main varietals being Pinot Bianco, Pinot Grigio, Gewürztraminer and Chardonnay. In terms of red wine the most important native varietal is Lagrein; although the Alto Adige is also recognized for releasing Italy’s greatest Pinot Noirs. This masterclass will showcase the rich diversity of the region, and you’ll taste some of the best examples currently available.

1.00pm: Viva La Tuscany… Sangiovese vs French Varieties While French varieties have probably made their way into Italy for hundreds of years, the modern era can be traced to the decision by the Marchese Mario Incisa dell Rocchetta in the 1940’s to plant Cabernet Sauvignon at the Tenuta San Guido Estate on coastal Tuscany. The resulting wine ‘Sassicaia’, launched a revolution in Tuscan (and Italian) winemaking; leading to the planting of many other French varieties into the traditional Italian wine landscape. Today Tuscany is home to a broad range of French varieties, produced either as a single wine, or blended with Tuscany’s native son, Sangiovese.

3.00pm: Always the Bridesmaid, Never the Bride… Barbaresco Masterclass It is impossible to talk about Barbaresco without mentioning its more well-known neighbour, Barolo; which often causes Barbaresco to be unfairly relegated to a ‘bridesmaid’ role. Like Barolo, Barbaresco must be made from 100% Nebbiolo, and aged for a specific length of time before release. Traditionally regarded as the more ‘feminine’ style, today stylistic differences are less evident, due to greater winemaker influence. In this masterclass we’ll look at some of the sub-zone characteristics within the appellation, as well as icon producers, featuring Gaja, who virtually single-handedly brought the profile of Barbaresco to the wine world.

2018 MELBOURNE MAIN STAGE

10.30am: Chef Luca Ciano + Giorgio Linguanti (That’s Amore Cheese) Italian vs Australian-made: why cooking better Italian food at home means knowing what ingredients to buy
Dish: Prosciutto di Parma and Buffalo ricotta fritters to match Birra Moretti

11.15am: Jesse McFadden (Massi Restaurant) + George Lucas (Ocean Made Seafood) Why your dish is only as good as your fish: what do you need to look for when buying fish for home
Dish: Tuna Crudo

12.00pm: Silvia Colloca (TV Presenter, self-taught cook, Cookbook Author + Actress) The secret to Italian cooking: simplicity and quality ingredients
Dish: Baked eggs with peperonata

12.45pm: Francesco Rota + Luca Flammia (Trattoria Emilia), Belinda McIvor (McIvor Farm, Berkshire Pork) + Chloe Seymour (Somerset Heritage Produce) Simple quality ingredients: learn how mince, celery, onion and carrot can make a dish
Dish: Tagliatelle al ragu

1.30pm: Joe Vargetto (Mister Bianco + Massi Restaurant) + John Mitsis (Costante Imports) Cooking better Italian food at home requires the right tools
Dish: Cavatelli with braised lamb shoulder and wild mushrooms

2.15pm: Petros Dellidis (Mister Bianco) + Adrian Utter (Buxton Black Truffles) How to elevate flavours at home with the finest, authentic ingredients
Dish: Impanata filled with sliced potato, smoked mozzarella and truffle

3.00pm: Dusty Treweek (Bottega) + Judy Croagh (Western Plains Pork) The chef’s secret ingredient to cooking better food at home: know your farmer
Dish: Ricotta gnocchi with Western Plains pork, cime di rapa, tomato, chilli and garlic

3.45pm: James Kummrow (Fatto Bar + Cantina) + Richard Seymour (Mount Zero) Olive oil + salt: the key to great Italian food at home
Dish: Amalfi gin-cured Hiramasa kingfish, pomegranate, cucumber and lime oil

4.30pm: Valerio Calabro (owner La Svolta + Figo), Nico Pippitone (Head Chef La Svolta) + Lefty Arhon (Tim + Terry) The secret to better seafood risotto at home: know your fishmonger
Dish: Risotto with tiger prawns, prawns bisque and pompelmo rosa (red grapefruit)

5.15pm: Chef Dario Di Clerico (That’s Amore Cheese) + Giorgio Linguanti (Maestro of Mozzarella – That’s Amore Cheese) Two Italians and a mozzarella: how to make fresh mozzarella and turn it into an Italian cheese toastie
Dish: Mozzarella in Carrozza

ENTERTAINMENT

11.00am: Pizza Acrobatics
The 400 Gradi Team

12.15pm – 3.15pm: Bella Ciao
Music of the 40’s, 50’s + 60’s from the Italian Peninsula

1.15pm: Pizza Acrobatics
The 400 Gradi Team

3.30pm: Pizza Acrobatics
The 400 Gradi Team

3.45pm – 6.30pm : Santa Taranta
Music from the south of Italy

5.00pm: Pizza Acrobatics
The 400 Gradi Team

Zona Bambini
Kids zone with garden games, colouring area + foos ball tables – Open all day!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s