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Saturday, February 27

VCC West, Level 3
1055 Canada Place
12-2 p.m.


Theme country Italy brings 60 wineries to the festival and every one of them is pouring two wines at this epicurean lunchtime trip through Italy. Sip and savour as you feast your way through a buffet that offers 19 dishes, including wild prawns, beef short rib Brasato lasagne, Zuppa di pesce “Cacciuncco”, fennel sausage/chicken, butternut squash agnolotti and wild mushroom risotto, to name a few.

Click to see all the featured wines (subject to change) and check out Executive Chef Blair Rasmussen's mouth-watering menu below.

Assorted focacce: dried olive, pesto tomato, rosemary onion
San Daniele prosciutto e melone
Lemon rosemary olives
Mozzarella bufala, tomato basil Caprese, Sicilian olive oil
Asparagus, anchovy and capers, lemon mint dressing
Minted edamame crostini, shaved parmesan
Wild prawn, saffron emulsion
Beef short rib brasato lasagne, alfredo gratinée
Mini Zuppa di pesce “Cacciucco”, tomato vermouth broth
Prosciutto-wrapped tuna, clams, fennel, and olives
Fritto misto di verdure

Action stations:
Fennel sausage, chicken, green lentil “bollito misto” with salsa verde
Polenta al formaggio
Butternut squash agnolotti, caramelized squash, fried sage, brown butter
Wild mushroom risotto, white truffle oil

Passed desserts:
Raspberry panna cotta
Pignoli miele cake
Hazelnut chocolate gelato shots
Melon, fleur de sel, mint

Sponsored by participating wineries
"As always, it's the visiting principals that set this show apart..." - Anthony Gismondi
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