Wine Cellar & Farm-To-Table Dinner

Wine Cellar & Farm-To-Table Dinner

Victoria Giglia '19 & Baily Thomas '18

May 08, 2018


Today we visited the UNESCO wine cellar, Contratto Winery. There we explored the 
catacombs of the castle that contained millions of aging wine bottles that are
 specific to the region. After a quick tour of the facility and the methods used to make the wine, we tried four different types of wine produced. Each was paired with a different antipasta. Following the tasting we loaded the bus and drove further into the countryside where we were served a seven
course meal by a professional chef. The meal prepared was unique because all the produce and meat used were harvested from the farm across the street. The first course was a hazelnut ricotta with a bread crisp. The
second course was prosciutto, salami, and baskets of various bread. The third course was raw meat smothered in various dressings served with a vegetable salsa. The fourth course was spinach quiche with a cheese sauce reduction. The fifth
course was spaghetti with a carne tomato sauce. The sixth course was lamb chops with potato and a form of sauce. The final course was a hazelnut rocky road ice cream with a hazelnut chocolate drizzle. Each course was paired with its own wine produced on site. Students were then able to tour the farm where the ingredients originated. Our little family then came back to the seminary we are staying at in Asti and enjoyed a refreshing nap and cone of gelato.

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