Lars Leicht, Culinary Advisor to Castello Banfi, will be joining us in the Cooking Schools from March 15 - 20. This brief interview will introduce you to his philosophy of food and wine and give you a taste of the delicious wines and food that you'll be introduced to in class.

1. How did you get your start in the world of food and wine?
I was raised with very European values by my Italian-American mother and Austrian-American father, so food, wine, and savoring both in great company was the cornerstone of my homestead. When I left my early career as a journalist to join Banfi, I truly found a profession that fit perfectly with my lifestyle, values and principals, especially in a warm family company. During the interview process I was asked if I ever gave much thought to wine and food together, and my response was that the two are inseparable – wine is food! That is my approach and one long shared by the Mariani family, proprietors of Castello Banfi.

2. Your title is Culinary Advisor to Castello Banfi. Can you tell us what that entails?
In my 24 years at Banfi, I have worked in various capacities in sales, marketing, hospitality and public relations both internationally and in the US. Having come to know our wines and our estate so well over that time, and with a passion for cooking, it was natural for my role to morph into the culinary side of our world. It means that my profession meets my passion, and during my travels around the world to represent Castello Banfi I get to bring my apron and present our wines in their ideal context, alongside lovingly prepared, wholesome meals made with the finest, freshest and most flavorful ingredients.

3. I understand that while you lived in Italy, you spent time with home cooks, learning their secrets and stockpiling recipes. It must have been fascinating. Can you tell us a little about how you started that project and the results?
When I was a young student visiting my aunts in Italy, I was fascinated to watch them cook the daily meals for their family and large weekend meals to celebrate life. I was curious to see how their techniques were similar to those of my mother and grandmother, and where and why they differed. I asked a lot of questions, and from that I got to learn not only recipes, but how they communicate their love for cooking. More than ingredients, I learned their tricks and techniques, because in Italy everybody has some trick or technique that they are convinced is unique!

4. After having lived there, do you have a favorite region in Italy?
That’s a challenging question because the regions of Italy are each so unique and beautiful. The Dolomite mountains in the regions of Trentino Alto Adige, Friuli and the Veneto are absolutely breathtaking. Then there are the jewelbox cities of Emilia Romagna, with its frothy wines and rich cuisine that give its principle city the nickname of Bologna the Fat One. Umbria’s quiet, humble, unbeaten paths justify its name as the green heart of Italy, and Tuscany’s hilltop towns, simply flavorful foods and outstanding wines self explain why tourists from around the world as well as within Italy always want to visit it. And of course my family is from Lazio, the region that encompasses Rome, so how could I not be fond of the earthy cooking, rustic familiarity and rich history of my familial ground zero? Italy’s regions represent a smorgasbord of flavors and experiences, making it hard to choose one over the other. Of course, regionality is also Italy’s strength – a friend of mine describes Italy as 20 regions in search of a nation!

5. Do you cook at home and, if so, what would be your ‘go to’ recipe for a quick and easy after-a-long- day meal?
That’s like asking the Pope if he prays in his spare time! I always cook at home – a long time ago I learned that instead of going out and ordering “fast food” I could make something much more delicious and infinitely faster right in the privacy of my kitchen. I have two young sons, and when their hunger bell rings the easiest thing to throw together is pasta. While the water is coming to a boil, I sauté some thick bacon cut into matchsticks then add some pureed tomatoes and cook it down to be ready by the time the pasta is done, we have a fast version of the Roman classic Amatriciana sauce. Or I’ll cook pasta and four minutes before the finish time I’ll throw broccoli or broccoli rabe in the water, drain it all together, and dress it with olive oil and red pepper for a fast veggie fix. Sometimes I’ll just boil a cauliflower and serve that over a piece of toast with olive oil and black pepper; or quickly sauté eggplant and cherry tomatoes for a very savory and healthy snack, over a piece of simply grilled chicken or fish. Italian cooking lends itself to expediency!

6. What do you love about your job?
What’s not to love? Working for a truly genuine, warm family who makes wonderful, healthy wine, appreciates the role of wine at the table and asks me to travel to wonderful places and meet interesting people while I present those great wines with healthy, wholesome meals that I love to cook. Let’s be realistic, it is hard work, but I’m a lucky man and I know it!

7. You’ll be discussing how to pair Banfi Italian wines with Italian seafood dishes in your upcoming classes. Do you have any quick tips that our readers can keep in mind before they learn the details in class?
The basics are simple – good fresh seafood from a trusted purveyor, delicious wine from a trusted vintner, simple preparation and good company to enjoy it all with. You CAN have red wine with fish, you DON’T have to spend a fortune to put together a gourmet meal, and you WILL be able to enjoy your company if you plan out your menu properly.

Saluté – to your health and wellbeing!