BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Ethel Walker School - ECPv6.15.12//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Ethel Walker School
X-ORIGINAL-URL:https://www.ethelwalker.org
X-WR-CALDESC:Events for The Ethel Walker School
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20220313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20221106T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220302T183000
DTEND;TZID=America/New_York:20220302T193000
DTSTAMP:20260502T075801
CREATED:20211123T155602Z
LAST-MODIFIED:20220223T001828Z
UID:12975-1646245800-1646249400@www.ethelwalker.org
SUMMARY:Walker's Wine and Dine Series: Flavors of Italy
DESCRIPTION:Join Walker’s alumna\, food expert\, and author Thalassa Skinner ’82\, who will be hosting a Wine and Dine Series on the history and cultural significance of cheeses from Italy! We will come together virtually via Zoom to enjoy learning and tasting together!  \n\n\n\n\nRegister Here\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nFlavors of Italy Curated Cheese Box and Shopping List\n\n\n\nEach curated Flavors of Italy box will contain the following selections of cheeses and accompaniments. If you did not order a box to be shipped directly to you\, not to worry! Below you will find the cheeses included in the box\, along with recommended substitutions as well as what to avoid buying. \n\n\n\n\nprintable version (PDF)\n\n\n\n\nCheeses\n\n\n\nRobiola Bosina – Cow’s and sheep’s milk. Piedmont.Look for: Any “Robiola” – preferably made with more than one milk.\n\n\n\nPecorino Toscano Fresco – Sheep’s milk. Tuscany.Look for: Hard to sub this one. It’s more like a firm mozzarella than anything else. It’s a fresh sheep’s milk cheese that’s pliable and young. \n\n\n\nBiancoSardo® – Sheep’s milk. Sardinia.Look for: Aged (6+ months) pecorino. Fiore Sardo.Avoid: Pecorino Romano (not because it isn’t delicious in its own right but because it’s very different). \n\n\n\nQuadrello di Bufala – Buffalo’s milk. Lombardy. Look for: Another buffalo milk cheese won’t work. Try Taleggio or Brescianella Stagionata for a similar style. \n\n\n\nParmigiano Reggiano – Cow’s milk. Emilia-Romagna & Lombardy. (Affineur = Cravero.) Look for: You’ll find Parmigiano Reggiano. Not Cravero’s\, perhaps\, but if you can get it freshly cut – great. If not\, go for freshly cut Grana Padano. For fun: Get an extra cheese for comparison: a domestic version of Parmigiano Reggiano\, most often called “Parmesan” or Belgioioso’s “American Grana.”\n\n\n\nAccompaniments\n\n\n\nFig JamVery Mediterranean\, very good with most cheeses.Rosemary & Sea Salt CashewsWe’ll see!\n\n\n\nADDITIONAL ACCOMPANIMENT SUGGESTIONS\n\n\n\n(Especially if making this for dinner): \n\n\n\nFresh ciabatta and/or focaccia and/or plain crackersSeedless grapes (to cleanse the palate)Ripe pear slicesUnsalted\, unroasted almondsSliced Prosciutto\, Cacciatore\, Bresaola\, Coppa and/or Speck Alto AdigeWater – without ice\, sparkling or still\n\n\n\nSUGGESTED BEVERAGES\n\n\n\nBubbly: ProseccoWhite wine: Trebbiano\, Verdicchio or VermentinoRed wine: Dolcetto\, Nebbiolo or SangioveseBeer: Peroni or lighter\, less hoppy beersNon-alcoholic: apple cider or juice\, pear cider or juiceOn the sweeter side: Vin Santo (dessert wine) or Moscato
URL:https://www.ethelwalker.org/event/walkers-wine-and-dine-series-flavors-of-italy/
CATEGORIES:Alumnae
ORGANIZER;CN="Kelly DeVivo%2C Special Events Manager":MAILTO:kdevivo@ethelwalker.org
END:VEVENT
END:VCALENDAR