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ITALIAN WINE & CHEESE MASTERCLASS
Online / After agreement, Oslo
Join us for an italian wine&chees masterclass on pairing superb wine with artisan cheese.
Starting with a fun introduction to wine tasting, we’ll deliver lots of essential tips on everything from creating the perfect cheese board and pairing cheese and other food successfully with wine,
The Italian wine and cheese testing have the goal to explain you the cheese made from 3 different milk: cows, goat, sheep:
The italian regions we’ll talk are campania, emilia romagna, and roma .
Fast introduction about clima, soil, region.
Technique and process of how they make the wine and cheese.
We will explain the 5 different comun test: sweet, solt, acidity, sour, and spicy, learning which wine combines whit a specific chees, will give us the best balanced experience.
We’ll explain 3 important factor of wine:
Into the class you will test 3 different cheese and 3 different wine.
Starting with a fun introduction to wine tasting, we’ll deliver lots of essential tips on everything from creating the perfect cheese board and pairing cheese and other food successfully with wine,
The Italian wine and cheese testing have the goal to explain you the cheese made from 3 different milk: cows, goat, sheep:
- Characteristic
- Consistency
- Colours
The italian regions we’ll talk are campania, emilia romagna, and roma .
Fast introduction about clima, soil, region.
Technique and process of how they make the wine and cheese.
We will explain the 5 different comun test: sweet, solt, acidity, sour, and spicy, learning which wine combines whit a specific chees, will give us the best balanced experience.
We’ll explain 3 important factor of wine:
- Visual characteristics
- Olfactory characteristics
- Papillary characteristics
Into the class you will test 3 different cheese and 3 different wine.
- Mozzarella di buffalo dop
- Parmiggiano reggiano 36 months
- Pecorino romano dop 24 months.
- Cartiz valdobiadone prosecco sup.
- Barbera d’asti
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ITALIAN WINE & CHEESE MASTERCLASSOnline / After agreement , OsloBuy a gift cardGive someone you care about an experience they'll never forget.
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About Sodano Catering
A Journey Through Flavors and Tradition
Hello everyone, my name is Antonio Sodano, a culinary enthusiast from Naples. From a young age, watching my grandmother and mother in the kitchen, I developed a deep love for cooking, rooted in tradition and quality. My passion began with a curiosity for high-quality, preferably seasonal ingredients. I’ve always had a strong interest in flavours, aromas, and taste tests, and I’m constantly seeking new recipes and flavour combinations. For me, enjoying good food is synonymous with quality of life and serves as daily medicine. After my early school years, my curiosity led me to explore the world beyond my reality and discover how to combine new spices with classic Mediterranean flavours. I earned a diploma from a hospitality school and a degree in tourism business management. I then decided to move to London to learn languages, where I worked in my first Michelin-starred restaurant. From there, my journey continued in Spain and the United States, where I also worked as a bartender, exploring the art of mixing liquids like culinary recipes. For many years, I worked as a restaurant manager on a beautiful Italian island in the south.
Currently, I am based in Norway, where, after gaining experience in local hotels and restaurants, I decided to create my own concept. My current project focuses on catering preparation, private chef services, and cooking courses. My philosophy is built on three fundamental pillars: traditional food, top-quality ingredients, and sustainability. I am obsessed with the idea that eating well is the key to a healthy lifestyle. Growing up in Ponza, an island near Naples, I was exposed to traditional food made with the finest ingredients from a young age. I quickly learned the essence of Italian cuisine and all its wonders. This passion led me to become a chef in Italy, the United States, England, and now Oslo, where I continue to explore and create new culinary experiences.