Little Black Pig Chef & Owner David Lakhi and Cecilia Pasqua, Export Manager and a member of the company’s third generation
Pasqua Wine Dinner
with Cecilia Pasqua
at Little Black Pig & Sons.
Founded in 1925, Pasqua Wines is a historic Veronese winery owned by the Pasqua family. Recognised worldwide as a producer of prestigious Veneto wines, the winery is deeply rooted in the Valpolicella, Lake Garda and Soave regions, while shaping the future of wines in Italy and around the world.
Led by the Pasqua family’s third generation, Pasqua Wines is celebrated worldwide for its innovative spirit and cultural and artisitc collaborations. Now established as a research laboratory contributing to the evolution of Italian wine, Pasqua Wines has earned the title of Innovator of the Year 2023 by Wine Enthusiast, one of the most important international publications in the sector.
Join us at Little Black Pig & Sons on Thursday the 26th of February to discover how Pasqua Wines balances a century of winemaking experience with passion for research and experimentation with Cecilia Pasqua, Export Manager and a member of the company’s third generation. Cecilia along with Little Black Pig & Sons chef and owners, David and Emilia Lakhi, will guide you through five wines and matching courses in the Tuscan Room at Heidelberg’s Little Black Pig.
Cecilia is actively involved in the international development of the family winery. She plays a key role in strengthening Pasqua’s presence across global markets, working closely with importers and trade partners. Her work combines a strong commercial focus with a deep connection to the company’s heritage, contributing to Pasqua’s contemporary vision of Italian wine on the world stage.
Thursday 26th February
6.30 pm start
at Little Black Pig & Sons
$195pp prepaid
Menu
Mini tartlets with Mooloolaba prawns, cauliflower cream, green peas and kohlrabi
Pasqua Party Like An Italian Prosecco DOC NV
Scallops, saffron, creamed corn, lemon and Yarra Valley bloody shiraz caviar
Pasqua Romeo & Juliet Passimento 2023 (100% Garganega)
Chocolate agnolotti filled with duck, burnt butter, sage
Pasqua Romeo and Juliet Passimento 2022 (40% Merlot, 30% Corvina, 30% Croatina)
Gippsland summer truffles, pan-roasted Aylesbury duck breast, fresh raspberries, silverbeet and jus
Pasqua Amarone Della Valpolicella DOCG 2019
Pistachio, macadamia Bombe Alaska
Pasqua Sangue D’oro Passito di Pantelleria DOC 2022
Pan-seared Abrolhos Islands scallops with parsnip purée, mandarin, chili, capers and avruga caviar
Vitello tonnato
Chef Alan and Chef & Owner David Lakhi