UPCOMING EVENTS

Pizza, as we generally know it – a thin, hand-tossed crust topped with tomato sauce, melting cheese and often other ingredients – didn’t exist until the mid- to late-19th century, although it had been around in some form or the other, mostly as a focaccia-type bread with added toppings, for hundreds of years prior.

This month’s flight will offer four delicious pizzas, inspired by different regions and flavors of Italy. Each pie will be perfectly paired with a glass of wine hand-selected by Sommelier, Matthew Emborski. Executive Chef Fabio Capparelli and noted food personality Patrick Evans-Hylton, publisher of Virginia Eats And Drinks, will be your trusted tour guides.

EATS + DRINKS
1
The Pizza: Margherita | mozzarella di bufala, heirloom tomatoes, oregano, basil, extra virgin olive oil
The Wine: Nicosia "Vulka" Etna Bianco, Sicily, Italy 2017

2
The Pizza: Vesuvio | pepperoni, sausage, mozzarella di bufala, extra virgin olive oil
The Wine: Arnaldo-Caprai Montefalco Rosso, Tuscany, Italy 2015

3
The Pizza: Pera | roasted pears, sweet onions, gorgonzola, hazelnuts, arugula
The Wine: Cleto Chiarli e Figli "Vecchia Modena" Lambrusco di Sorbara, Emilia-Romagna, Italy NV

4
The Pizza: Sofia Loren | Virginia ham, sweet peas, poached egg, ricotta, extra virgin olive oil
The Wine: Barboursville Vineyards Nebbiolo, Barboursville Virginia 2015