Join us at Wine By The Bay for a food lab and an advanced sensorial experience.
We always promoted artisanal wines, organic, hand made and small production, tonight we go a step further.
We host a special guest, Giancarlo Russo, for many years professor at the University of Florence of food and cheese Master Tester.
We'll talk about the Slow Food movement, the philosophy behind the Farm to Table and we 'll experiment with plenty of wine pairings, led by our two experts, Giancarlo Russo and Stefano Campanini.
Prosciutto, salami, cheeses, honey, fresh and dried fruits, jams, everything will be on the table to stimulate us and help us grasp what pairs and what not.
Limited seating, RSVP & Advanced Ticket Purchase Required.
In 2000, Giancarlo started to collaborate with Slow Food, where he had the opportunity to further increase his food knowledge from " field to fork " philosophy, to artisanal process, history of food etc Since then, Giancarlo has developed a successful career training and teaching professionals and consumers alike, which became an important part of his professional life.
He taught at Lorenzo de Medici Institute in Florence for 17 years, a private Italian college offering semester courses to foreign students, and at UNISG in Pollenzo, Piedmont (University of Gastronomic Science of Slow Food ) as a lecturer since 2012 .
Giancarlo is co-author of publications and different Italian guides on wine, cheese, meat, salumi and food retail.
Giancarlo has been a Master Cheese Taster since 2000 and is a registered member of O.N.A.F. (Organizzazione Nazionale Assaggiatori Formaggi) and the National Coordinator of Slow Food regarding meat- educational matters.