a i r n G u i d e
e n r a l o s a i r i n G u i d e
Our goal is to make hosting as simple and enjoyable for you as it is for your guests. To help, we’ve put together a food pairing guide broken down by levels of effort. You can use it to quickly pick items straight from the list, as inspiration to build your own menu, or work with someone local to take this off your plate completely. We’ve also included example table settings to give you a visual starting point.
At the end of the day, only four things are truly essential, and with these basics in place, everything else is flexible and should be fun for you and your guests:
Bread for guests to taste the olive oil
Wine glasses, one per guest for each wine we’ll taste, plus a water glass
Fifteen of your wine-loving friends
For you to feel supported.
Low Effort:
If you’re busy and want to get in and out of the store or bakery quickly, these options are for you. Ideally, each guest would have a few bite-sized pre-selected items on their plate at the start of the tasting for our experts to work from. If you want to provide more for them to help themselves to after or as the night progresses, that’s up to you.
Cheese
- Pecorino, Parmesan, Cheddar, Gouda, Mozzarella, Brie
Fruits and Veggies
- Grapes, strawberries, apple slices, pears, peaches
- Baby carrots, celery sticks, cherry tomatoes
- Bagged salad mix (simple Caesar or garden)
- Dried fruit such as apricots, cranberries, figs
Proteins
- Cured meats: salami, prosciutto, ham, smoked salmon, mortadella
- Store-bought meatballs (think toothpick bites) • Sardines, anchovies
- Smoked oysters (on crackers), very European and easy to find in the U.S.
- Hummus • Edamame
Pantry Staples and Snacks
- Original flavor potato or kettle chips, pretzels, popcorn, nuts, olives
- Crackers to have with the cheese
Sweet Bites
- Vanilla ice cream to try with our balsamic
- Dark chocolate squares or truffles, brownies or mini cheesecakes
Medium Effort :
Like the low-effort options, we suggest starting the tasting with small pre-set portions for each guest. This helps guide the pairings and gives our experts something to talk about. After that, you can add extra trays so guests can serve themselves.
Cheeses and Cured Meats (Advanced Version)
- A board with two or three cheeses, sliced salami or prosciutto, grapes, and slices of apple or pear
- Extras like fig jam, honey, or candied nuts for a refined touch
- Mini caprese skewers (tomato, mozzarella, basil on toothpicks)
Hot or Baked Appetizers
- Bruschetta (tomato and basil), ricotta and honey, or grilled mushrooms with Boursin
- Mini pizzas or flatbreads • Stuffed mushrooms • Roasted vegetables
Easy-to-Serve Main Dishes
- Baked pasta dishes • Spaghetti al pomodoro • Ravioli with butter and sage
- Roast chicken
- Grilled fish or salmon with herb and lemon sauce
- Mini sandwiches or sliders • Pork tenderloin served hot or at room temperature
Desserts
- Vanilla gelato with balsamic vinegar
- Fruit salad with balsamic vinegar • Mini cannoli • Small tiramisu cups
- Brownies or blondies with berries
High Effort
Ideal for special occasions, a formal experience, or when you really want to impress.
Welcome Bite / Aperitivo
- Crostini with smoked salmon and crème fraîche
- Mini tartlets such as caramelized onion with goat cheese or mushroom with gruyère
- Arancini (fried risotto balls, classic or truffle)
- Shrimp cocktail with a light dipping sauce
- Caprese skewers with tomato, mozzarella, and basil
First Course
- Handmade pasta such as tagliatelle with wild boar ragu
- Lasagne
- Risotto with porcini mushrooms
- Elegant seafood such as seared scallops, lobster tail, or shrimp scampi
- Seasonal soup such as butternut squash with sage or creamy tomato basil
Main Course
- Braised short ribs with polenta
- Beef Wellington or filet mignon with red wine reduction
- Rack of lamb with rosemary and garlic
- Duck breast with cherry or orange glaze
- Grilled salmon with lemon and dill for a lighter alternative
- Roast chicken with garlic and herbs for a traditional yet elevated option
Cheese Course
- A curated cheese flight featuring aged pecorino, Parmigiano Reggiano, blue cheese, and goat cheese
- Accompaniments such as fig jam, truffle honey, walnuts, almonds, and fresh pears
- Crackers or sliced baguette to round out the plate
Dessert
- Dark chocolate tasting such as truffles or bark
- Chocolate fondue
- Tiramisu
- Panna cotta
- Cannoli
- Flourless chocolate cake
- Crème brûlée
- Fruit tart
- Seasonal desserts such as pumpkin pie
Our Address
Strada di Sant’Antonio, 56
Monteriggioni
Call our Wine Club Manager
+39 3312047352
Contacts
Società Agricola Poggio ai Laghi Srl
STRADA DI SANT'ANTONIO, 56, 53035 Monteriggioni SI, Italia
P.Iva 01554410520
Email: customercare@poggioailaghi.com