## 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.

Sodano Catering

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Join us for a French wine and cheese 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 to pairing cheese and other food successfully with wine.

The Italian wine and cheese testing has the goal to explain the cheese made from 3 different types of milk: cows, goat, and sheep.

- characteristic

- consistency

- colors

The regions we’ll talk about are burgundy, jura, roquefort-sur-solzon fast introduction to climate, soil, and region.

Technique and process used to make the wine and cheese.

We will explain the 5 different common tests: sweet, salt, acidity, sour, and spicy, learning which wine combines with a specific cheese that will give us the best-balanced experience.

We’ll explain 3 important factors of wine :

- visual characteristics

- olfactory characteristics

- papillary characteristics

In the class, you will test 3 different cheeses and 3 different wines.

Brillat savarin\
comte 24 months\
roquefort.\
Cremant\
cotes du jura chardonnay\
sauternes – moldy wine

FRENCH WINE & CHEESE MASTERCLASS

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Join us for an italian wine&chees masterclass on pairing superb wine with artisan cheese.

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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,

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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

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The italian regions we’ll talk are campania, emilia romagna, and roma .\
Fast introduction about clima, soil, region.

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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

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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

ITALIAN WINE & CHEESE MASTERCLASS

The class will follow all processes to make the perfect dough and the perfect pizza

The masterclass will be done in 3/4 hours, you can decide to make it at your home or come at one of our cooking point.

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The program will provide to teach you 3 different technique of mixing dough, the leavening, fermenting, cutting dough balls, opening dough, cooking time and temperature.

PIZZA MASTERCLASS

A full intense class where we will teach 3 different recipes and techniques for creating pasta.

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The course program includes: various types of dough, with eggs, water flour, and coloured pasta, rolling out the dough by machin and by hand; basic fillings; different shape of pasta gnocci, ravioli; lasagna shit and spaghetti.

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Workshops duration 3/4 hours include dinner and drink.

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We can make the pizza masterclass at your home, or you can come at one of our cooking point.