Neopolitan Pizza and Wine Pairing

Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product.

Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes for for a red and white sauce along with topping selections and combinations.  She’ll demysify the process of how to get the proper crust in your home oven with these amazingly flavorful and beautifully blistered pizzas.

Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of:

Prosciutto and Arugula

Braised Fennel, Italian Sausage, Guanciale with Provolone

Wild Mixed Wild Mushrooms, Fontina and Taleggio Cheese

Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan

Wines:

Cantele Chardonnay Salento
Poliziano Rosso Di Montepulciano