Your re­vamped Re­gional Ex­tra

Wangaratta Chronicle - - Front Page - by KYLIE WIL­SON

FLAVOUR, fam­ily and fun – these are some of the key ele­ments to King Val­ley res­i­dent Ka­t­rina Pizzini’s pas­sion for food.

Fa­mous through­out the re­gion for her culi­nary cre­ations, par­tic­u­larly gnoc­chi, Ka­t­rina’s affin­ity for cook­ing and the skills she has learned will be show­cased at Pizzini Wines’ Gnoc­chi Carnevale dur­ing this week­end’s La Dolce Vita cel­e­bra­tion.

“My mum and dad shared the cook­ing some­what as I grew up and then when I be­came part of the Pizzini fam­ily, eat­ing be­came an­other ex­pe­ri­ence,” she ex­plained.

As a new­ly­wed, Ka­t­rina soaked up the knowl­edge of her mother in law, Rosetta.

When Fred and I were first mar-ried. we lived in the granny flat at-tached to Fred's fam­ily home: she said.

'I was a sponge when it came to learn­ing how to be a good wife, with re­gards to learn­ing how to cook. gar­den. cro­chet knit etc asked ques­tions and looked over Rosetta's shoul­der con­stantly. She was cer­tainly my men­tor. The most valu­able things I learned were how to grow a veg­etable gar­den and how to use the won­der­ful herbs that Rosetta used to flavour her food.

'I learned the sim­ple cook­ing tech­niques that added flavour to dishes as well.

'I there was some­thing miss­ing. I tried to fill the gap with fresh herbs from the gar­den. an­other veg­etable. or spice:

Over the years Ka­t­rina has honed her cook­ing skills and of­ten teaches them as part cf her A Tavolar cook-ing classes

'Cook­ing good food is an art form. it is a chance to be cre­ative. it is a chance to con­stantly learn: she said. 'I al­ways wanted to be a teacher. and I be­lieve that recipes and tech-niques should be passed on. 'Peo­ple have been so gen­er­ous with me in the past with shar­ing their knowl­edge. so it is great to have the op­por­tu­nity to give to oth­ers: When it comes to mak­ing gnoc-chi. Ka­t­rina said the right in­gre­di­ent and skill are es­sen­tial. She uses pota­toes grown by her husband Fred. mainly Dutch Cream and Ni­cola va­ri­eties, as the base in-gre­di­ent not­ing that home­grown pota­toes are 'quite sweet. and much more flavour­some. as well as be­ing drier and easier to roll.

The se­cret to mak­ing good gnoc-chi is hav­ing a good recipe. lovely dry pota­toes and be mind­ful not to over­work the mix­ture and not to be heavy handed: Ka­t­rina said. Home­grown in­gre­di­ents are cen-tral to her cook­ing. with Fred also grow­ing gar­lic on the prop­erty, as well as the toma­toes for her bot­tles of pas­sata. 'The sweet­ness and acid­ity in the toma­toes is per­fect' Ka­t­rina said. “We just add a lit­tle salt. “You can drink it like tomato juice,and makes the most amaz­ing bolog­naise.”

Ka­t­rina said the La Dolce Vita cel­e­bra­tion is a special time of year in the King Val­ley.

“The weather is start­ing to warm up, the gar­dens and vine­yards are look­ing amaz­ing and it is a great time to show­case the King Val­ley,” she said.

“Pizzini Wines es­pouses gen­er­ous hos­pi­tal­ity, we make the dishes that we love to eat, us­ing age old recipes and tech­niques."

Pizzini Wines’ Gnoc­chi Carnevale in­cludes home­made gnoc­chi for vis­i­tors to sam­ple, and a gnoc­chi rolling com­pe­ti­tion each day, among a range of other ac­tiv­i­ties, wine tast­ing, and en­ter­tain­ment.

La Dolce Vita is be­ing held at winer­ies through­out the King Val­ley this week­end, Novem­ber 18-19.

More in­for­ma­tion on the cel­e­bra­tion is avail­able on www. wine­soft­hek­ing­val­, or Wines of the King Val­ley’s so­cial me­dia chan­nels.

PHOTO: Cour­tesy Pizzini Wines

LOVE FOR FOOD: Ka­t­rina Pizzini loves cre­at­ing in the kitchen and shar­ing the knowl­edge gath­ered from a life­time of cook­ing with oth­ers.

SHAR­ING: Ka­t­rina Pizzini shar­ing her love of gnocchi mak­ing with vis­i­tors to the win­ery.

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