“The Italian Wine and Food Pairing session is beneficial to students like me who aspire to become a Chef”, shared by Yuan Mondragon, CIS Student of SISFU during the session conducted by Adriano Stefanutti, President of Philippine Sommelier Inc. In fact, Andrew Fortgang, co-owner of Le Pigeon and Little Birdsays says “Learning about wines has definitely helped me as a Chef and Restaurant Owner. Wine is such a big part of the experience that people have when they come to eat.”

The three-hour session covered a brief history of wine, and:

• Effects of Terroir on the Grape
• Food and Wine Pairing
• Wine Storage

Four Italian wines were sampled (a sparkling wine, white and red and a fortified wine) and paired with Italian cheese and cold cuts. The wine selection included a Due Tigli Trebbiano which had fruity flavor notes and best paired with cheese.

Through this activity, the Culinary and Hospitality Management students of SISFU were exposed to Italian food and wine culture in the 21st century.

This wine pairing activity is one of the many activities organized by the Culinary Institute at Southville for its students. The school offers a short culinary course that prepares students for employment locally and internationally through hands on training. Admission is ongoing for the November intake.