Exquisite foods of Emilia-Romagna region paired with Tuscan wines at cookbook dinner, April 17

Enjoy the food and wine of two of Italy's most celebrated regions at a dinner Tuesday, April 17, at the Fourth Estate Restaurant.

Acclaimed Italian food and culture expert Francine Segan will explore the culinary specialities of Emilia-Romagna, the region that gives us such delicacies as prosciutto di Parma, balsamic vinegar of Modena and Parmigiano-Reggiano. The gourmet menu will be paired with the wines of noted Tuscan wine producer Castello di Gabbiano, a winery in operation in the heart of the Chianti region since the 12th century.

Purchase tickets here.

The evening begins with hors d'oeuvres at 6 p.m. The program and dinner begins at 6:30 p.m.

One ticket costs $85 for non-members and $72.25 for National Press Club members. The ticket price includes one copy of Segan’s “Pasta Modern” cookbook. Couples tickets cost $160 for non-member and $136 for members and includes one copy of the cookbook. Members must be signed in to get the discounted price.

Segan is a noted food historian and James Beard-nominated author of six books including one of her most recent, Pasta Modern: New & Inspired Recipes from Italy.


Hors d’oeuvres

Figs with blue cheese
Gamberi in crosta de pasta (pasta-wrapped shrimp)
Basotti (Emilia Romagna specialty crunchy-tender pasta squares)
Grana Padana cubed and skewered
Timballi di capellini e spinaci (gooey mozzarella pasta sliders)

Wine: Peach Bellini, Brut Prosecco, Mionetto, Treviso, Italy NV

Primi

Tagliatelle con Bolognese ragú (Emilia Romagna tomato and meat sauce

Wine: Chianti Classico (Sangiovese, Merlot, Other), Castello di Gabbiano, Chianti Classico (DOCG) 2014

Insalata

Greens, radicchio, pickled beets, Grana Padana, fennel, pancetta and toasted walnuts

Wine: Dark Knight (Cabernet Sauvignon, Merlot, Sangiovese), Castello di Gabbiano, Toscana (IGT), Italy 2015

Secondi

Grilled beef filet, balsamic reduction glaze, Tortelli Piacentini con la coda (Piacenza, Emilia Romagna specialty sage tortelli with a tail)

Wine: Chianti Classico Riserva (Sangiovese, Merlot), Castello di Gabbiano, Chianti Classico (DOCG) Italy 2014

Dolci

Torta Tenerina (moist and tender chocolate cake) topped with Nidi di Tagliatelle per Carnevale (Emilia Romagna specialty sweet crispy pasta crowns)

Wine: Bellezza, (Sangiovese), Castello di Gabbiano, Chianti Classico Gran Selezione (DOCG), Italy 2012