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event recap:
an evening of pasta at parcheggio

On Jan 30, we hosted our very first Winterlicious Culinary Event!

By Parcheggio on February 4, 2019 • Blog

On the evening of Wednesday, January 30, pasta took center stage at our very first Winterlicious Culinary Event.

As guests arrived inside from freezing temperatures, we greeted them with a glass of dry sparkling red wine from Italy. Slowly thawing from the cold, everyone gathered in our beautiful event space upstairs at the Village Loft, set up with rows of wooden pasta boards, ingredients for the dough, and a cavatelli board at each station.

Guests watched intently as Chef Andrew Piccinin demonstrated how to mix, knead, and roll the perfect pasta dough. Eager to get their hands dirty, everyone returned to their stations, put their heart (and backs!) into making their own dough and shaping short noodles using their wooden cavatelli board. While they worked away, Chef Andrew shared tips and trivia about the history of pasta-making, along with different shapes and techniques. He also showed how Parcheggio cooks use their top-of-the-line pasta extruder to produce the perfect noodles.

“Making pasta by hand is an act of love,” explained Chef Andrew. “You could open a package of orecchiette and cook it for somebody, but there’s no comparison to handmade pasta!”

After all this pasta talk, everyone had worked up quite the appetite! Seated in Carro, one of our private dining rooms, our guests were served a three-course dinner with pairings, featuring the two different styles of noodles previously demonstrated. Their first course was cavatelli tossed with broccoli, pine nuts, and Parmigiano-Reggiano paired with a verdicchio di Castello Dei Jesi. For their main course, guests enjoyed a rigatoni in braised lamb sugo topped with Pecorino cheese, paired with a “Lèonus”, a baby Brunello from Cortonesi. And of course, we finished off the evening with an Italian-style dessert— toasted panettone topped with sour cherries and zabaione, paired with a marsala superiore dolce.

Each guest went home with happy stomachs, their very own handmade pasta, a cavatelli board, and plenty of pasta knowledge!

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