Tuscany represents the rich heart of Italian wine and food culture. This part of Italy is where the elaborate, dairy-driven cuisine of the north meets the savory south drenched in olive oil. It really is the best of both worlds, and the wines are blended too, sometimes from up to 10 or 12 different grapes.

Join Jonathon for this unforgettable night of Tuscan food and Tuscan wine. It promises to be an evening of culinary discoveries from Tuscany, one of the most interesting and food-friendly parts of the wine world, all within the four walls of the Boston Wine School!

We'll taste classic wines from Chianti to Morellino di Scansano and feast on food from Chef Andrea Ferrini, owner of Bottega Fiorentina. Get ready for active pairings in class that will give exciting new insight into the wine and food traditions of Tuscany. So many dishes, so many wines!

MENU (tentative)

Insalata di pomodoro e fagioli | Tomato & cannellini salad | Vernaccia di San Gimignano

Ananas e prosciutto | Pineapple & prosciutto | Villa Antinori Trebbiano-Malvasia-Chardonnay

Penne Fedora | Penne with rosemary tomato sauce | Morellino di Scansano

Maiale rosmarino | Pork loin stuffed with prosciutto & rosemary | Chianti Classico

Cheese course | Prima Voce Super Tuscan Merlot-Cab-Sangiovese-Syrah

Dessert | Vin Santo

Tuscany represents the rich heart of Italian wine and food culture. This part of Italy is where the elaborate, dairy-driven cuisine of the north meets the savory south drenched in olive oil. It really is the best of both worlds, and the wines are blended too, sometimes from up to 10 or 12 different grapes.

Join Jonathon for this unforgettable night of Tuscan food and Tuscan wine. It promises to be an evening of culinary discoveries from Tuscany, one of the most interesting and food-friendly parts of the wine world, all within the four walls of the Boston Wine School!

We'll taste classic wines from Chianti to Morellino di Scansano and feast on food from Chef Andrea Ferrini, owner of Bottega Fiorentina. Get ready for active pairings in class that will give exciting new insight into the wine and food traditions of Tuscany. So many dishes, so many wines!

MENU (tentative)

Insalata di pomodoro e fagioli | Tomato & cannellini salad | Vernaccia di San Gimignano

Ananas e prosciutto | Pineapple & prosciutto | Villa Antinori Trebbiano-Malvasia-Chardonnay

Penne Fedora | Penne with rosemary tomato sauce | Morellino di Scansano

Maiale rosmarino | Pork loin stuffed with prosciutto & rosemary | Chianti Classico

Cheese course | Prima Voce Super Tuscan Merlot-Cab-Sangiovese-Syrah

Dessert | Vin Santo

Are you nervous about cooking for your Valentine? In this class is designed for novice cooks, our chef will walk students through a delicious menu that’s surprisingly easy to put together. We’ll also share do-ahead tips so you’re not stuck in the kitchen the whole night!