Season’s eatings guide true Italian-style cooking. Same goes at Bellina Alimentari where what’s growing here and now takes precedence, even in classic pasta al pesto. Fresh lacinato kale, arugula, parsley and sage oust summer’s frost-shy basil in chef David Berry’s winter kale pesto. Berry’s Georgia spin pulls in heart-healthy toasted walnuts and olive oil and punches of Parmigiano Reggiano for a rich green coat that’s simply stunning on fresh pasta. Buon appetito!
Discover how fine balsamic vinegars heighten flavors and complement foods at the first two Culinary Club events on the calendar at Bellina Alimentari, now open in Ponce City Market. Andrea Bezzechis, who produces traditional balsamic vinegar for Acetaia San Giacomo in Reggio Emilia, Italy, will share his expertise with guests at two distinctly different events this Thursday and Friday. On November 5 at 7 p.m., Bezzechis and Bellina chef David Berry escort guests through a five-course journey of delicious food and balsamic vinegar combinations accompanied by unique wine selections. $160 per person includes meal, wine pairings and traditional balsamic vinegar tasting; excludes gratuity. Make a 5:30 p.m. Friday night date for November 6 to learn how to use balsamic vinegars in the kitchen and appreciate high-quality varieties. $20 per person includes guided traditional tasting plus a selection of specialty cured meats and cheeses, seasonal veggies and house-made schiacciata. Sign up at Bellina Alimentari or call 404-330-9933. Check out Bellina's Facebook events page for the dinner menu and more details.
