When the teacher is the student.

June 7, 2019

 

 

 

One thing about Giuseppe, he has a thirst for learning! Many of you are familiar with his love of idiomatic expressions and puns he has collected over the decades. Three years ago he embarked on the arduous journey of gaining the Italian Sommelier certification. After cooking classes and prep, the large kitchen table would be strewn with a dozen books and handouts detailing regions, grape varietals and certifications, not just for Italian wines, but wines around the world, spirits, beers and even cheeses. It was a tremendous undertaking given his already normal 10 hour work day.

 

Yesterday we took a break from his class schedule to travel 3 hours north to the Francia Corte region, where the Berlucchi Winery hosted 80 new neo-sommeliers from the Lucca Province. 

 

Berlucchi is one of the oldest noble family vineyards, dating back over 500 years. The charming stone walled vineyards, the frescoed drawing room and italian gardens, the original caves, and finally the grand salon where lunch was served were all a treat for sommeliers and their guests.

 

We are proud to announce his induction into this prestigious society!

 

 

 

 

 

 

Please reload

#1 

Salt your pasta water "like the ocean"

 

#2

Reserve some pasta water from the pan as a natural thickener for your sauce.

 

#3

Remember: seafood pasta dishes never get cheese!

GIUSEPPE'S
COOKING TIPS