Last week, I was transported to Southern Italy without even leaving Southern Indiana. My friend Constance had asked me back in April if I would like to attend a wine pairing event with several of her longtime friends and had urged quick responses: “These wine dinners always sell out, especially the Italian dinners.” Intrigued, I jumped right on. It’s not every day I spend $100 on a weeknight dinner, and as I marked my calendar, it felt like a bit of special splurge, a real treat.
And it was.
In a celebration that paid homage to the soul of Southern Italy, Pangea Kitchen and The Wine Vault partnered to deliver a five-course wine dinner that transported guests straight to the sun-drenched coasts of Southern Italy. The evening unfolded with the rustic elegance of regional Italian flavors, thoughtfully paired with expert-selected wines from the Banfi family winery.
As guests arrived, glasses were filled with Banfi Brut Champagne, a sparkling welcome that set the tone for a lively and immersive evening. Let’s take a look at the courses and pairings.
First Course: Grilled Peaches
A vibrant starter of grilled peaches, layered with prosciutto, burrata, a drizzle of extra virgin olive oil, and fresh basil, was both refreshing and indulgent. The dish’s sweet-salty dynamic was beautifully mirrored by the Banfi La Pettagola Vermentino, Tuscany, Italy, enhancing the summer stone fruit notes while balancing the creamy richness of the burrata.
Second Course: Fritto Misto
Lightly fried calamari and whipped ricotta–stuffed squash blossoms (later subbed with eggplant because the squash blossoms did not arrive) was served with a San Marzano tomato sauce so bright it practically sang. The pairing here, San Angelo Pino Grigio, Tuscany, Italy, offered just enough minerality and crisp acidity to cut through the richness while elevating the fresh coastal flavors.
Third Course: House Made Focaccia
Thick slices of focaccia, made with earthy local Lion’s Mane and oyster mushrooms (from Newburgh, Indiana’s Beautiful Edibles garden, owned by my high school friends, Roger and Mary Winstead), plus stracciatella, and Southern Italian salumi, were dressed with a whisper of truffle oil. A standout among guests, this umami-forward dish was paired with the Banfi Chianti Superiore, Tuscany, Italy. This was not your mother’s Chianti, poured from a straw-covered squat bottle (called a fiasco) and later topped with a candle. It was grown up Chianti — well-structured with a good balance of acidity and tannins. Ryan Huff, the Banfi representative from Noblesville, Indiana, attended the event and noted the complex and long-lasting flavors of black cherry, plum, and vanilla, with a hint of leather and tobacco on the finish.
Fourth Course: Neapolitan Sunday Gravy
The crown jewel of the evening was the slow-roasted beef and pork tomato sauce—Pangea’s ode to Neapolitan “Sunday gravy” — lavishly blanketing house-made casarecce pasta. Enhanced with fresh basil and Parmigiano Reggiano, this comfort dish was paired not with one, but two wines: the Poggio alle Mura Rosso di Montalcino, Tuscany, Italy and Poggio alle Mura Brunello di Montalcino, Tuscany, Italy. (The latter retails for $129.99 at The Wine Vault.)
“This wine dinner was about getting back to the roots of Pangea Kitchen,” said Pangea Chef Benjamin Armstrong. “Naples inspired our foundation, and dishes like this Sunday gravy bring families together — just like we strive to do in all of our restaurants.”
Fifth Course: House-made Fig Gelato
To close the evening, guests were treated to a silky house-made fig gelato accompanied by a walnut and fig cookie and a drizzle of fig syrup. The pairing: a lovely Rosa Regale Sparkling Red, Piedmont, Italy, with a subtle effervescence and floral sweetness balanced the earthy, nutty dessert with finesse.
As the evening wound down, it was clear that this was more than a dinner — it was an experience. As Mark Fox of The Wine Vault, a fixture in the wine community for more than 15 years, mingled with regulars, and wine club members reveled in the night’s pairings, the spirit of community and culinary adventure was palpable. Guests were given the opportunity to order bottles of the wines offered.
“As chef noted, this wine dinner was about getting back to the roots of Pangea Kitchen and showcasing the wonderful food of Southern Italy,” said Randy Hobson, owner of Pangea Kitchen. “The birthplace of pizza, Naples, was what Pangea Kitchen was built on, with our imported Italian wood fired oven made by the Acunto family, which has been building ovens in Naples since 1906.”
Holly Edmond, co-owner of the Wine Vault, said, “We work very hard to expertly pair wines with our dinners. The chef prepares the menu and then our staff and wine representatives carefully select pairings that we think will complement the food.”
“We love each and every opportunity to showcase the products we carry,” she added. “These events offer a way to demonstrate how wine can truly change the entire culinary experience. As locally owned small businesses, both The Wine Vault and the restaurants we partner with appreciate the chance offer customers a great evening.”
Huff, the representative of the winery Banfi, spoke of the home of the winery in Montalcino, Italy, crowned by a 13th century castle known as Poggio alle Mura (or “Walled Hilltop”). Commanding the high ground over forest, farmland and vineyards rolling gently from the surrounding mountains and hills down to the Maremma coast, the historic stronghold of the Republic of Siena has become the region’s foremost wine destination and Italy’s Most Honored Vineyard Estate. Today, Huff noted, the gracious hospitality of the castle is open to guests who can reserve guest rooms and suites built inside the stone houses forming the 18th century hamlet (Il Borgo), adjacent to the walls and towers of Castello.
It was a night to remember — anchored in Southern Italian tradition and lifted by the joyful alchemy of wine and food.
