The masterclass dedicated to Food and Beer Pairing has come to an end. This two-evening course was designed to provide a true understanding of what makes a pairing effective and how sweet, savoury, sour, spicy and bitter flavours can find harmony in the dialogue between dish and glass.
The meeting took place in the InVino Course Room of Poggiana F.lli Srl, in Via Q.re Cremona 63 in Rosà (VI), from 8:00 p.m. to 11:00 p.m., led by professionals Antonio Canale and Alessandro Pagnotta, who guided participants through a rich and structured sensory journey.
Monday, 24 March – Analysis, technique and initial pairing tests
The first evening was devoted to the basics of sensory analysis of food and beer tasting techniques. After introducing the fundamental principles of pairing, participants were able to immediately put what they had learned to the test with a first practical food-beer exercise, useful for understanding how aromas, textures and flavours influence each other.
Monday, 31 March – Advanced technique and four practical pairing tests
The second session took the group to a more advanced level, exploring sophisticated pairing strategies applied to different gastronomic situations. The four practical tests allowed participants to refine their sensitivity, recognise balances and contrasts, and consolidate a greater awareness of how to pair dishes and beers in a coherent and effective way.
An intensive and well-structured training course, which provided participants with practical tools that can be immediately applied in their work or in their passion for beer.