Pasta Club Vol II Chianti Bengaluru: An Evening That Travelled Through Italy, One Plate at a Time
- Chi
- Apr 15
- 3 min read
On the 21st of March, at Chianti Koramangala, we hosted Pasta Club Vol II Chianti Bengaluru, bringing together Pasta Club Vol. II, bringing together a room full of curious diners for a two-hour journey through Italy.
What unfolded was a thoughtfully paced experience of flavour, region, and conversation.
Setting the Table-Inside Pasta Club Vol II Chianti Bengaluru
The evening began quietly, as guests filtered in and settled into their seats, welcomed by the familiar warmth. Name cards found their people, water was poured, and the room slowly shifted from anticipation to comfort.
Chef Mani walked us through the origins and evolution of pasta, the nuances of shapes, sauces, and the traditions that define Italian cooking.
Manuela from Grover took us through what pasta means to Italians, what a typical Italian meal looks like, and the different ways we interpret it here in Bangalore. Then the courses began, each pasta paired with its perfect sauce and wine.
Pasta Club Vol II An Evening That Travelled Through Italy Experience
We moved from light and fresh to herbal to bold and punchy to umami and rich, and finally sweet and decadent.
Each course was paired with wines from Grover Vineyards, chosen to complement and elevate the flavours without overpowering them. Between courses, small palate cleansers reset the experience, allowing each dish to stand on its own.
Region | Pasta | Wine Pairing | Pallatte Cleanser |
Naples - the south, the sun, the sea | Spaghetti Aglio E Olio | La Réserve Fumé Blanc | Focaccia with olive oil & balsamic to neutralise the garlic and prep the palate for fresh pesto. |
Liguria - up the coastline where the mountains meet the sea | Fusilli Pesto | Art Collection Rosé | Lime granita to cut through the oiliness of pesto, sharpening the palate beautifully before the punchy Amatriciana. |
Rome – bold, classic flavours at the heart of Italian cooking | Penne Amartriciana | Art Collection Merlot | Caprese skewer (Bocconcini, cherry tomato, basil) - cools and resets after the heat and acidity of the Amatriciana; the dairy bridges naturally into the mushroom course |
Tuscany & Umbria – truffle country, known for earthy, rustic dishes | Fettuccine Funghi with truffle | La Réserve Syrah Grenache | Thin sliced pear with a little honey & a walnut - the subtle sweetness primes the palate for the pumpkin cappellacci without overwhelming it |
Ferrara – one of Italy’s lesser-known cities with a rich food heritage | Cappellacci pasta stuffed with pumpkin puree in a brown butter sage sauce | Art Collection Viognier |
The In-Between Moments
What made the evening special wasn't just the food, but everything happening around it.
There were conversations between strangers that didn't feel like strangers for long. Quick games that brought the table alive, from guessing pasta shapes to naming as many as possible in ten seconds. Small pauses where people compared notes on their favourite bites of the night.
Thoughtfully Crafted, Effortlessly Felt
Our culinary team ensured that every plate, portion, and transition felt seamless.
The pacing allowed guests to enjoy each course without rush. From the progression of flavours to the balance between learning and leisure, everything felt authentic and intentional.
Why Pasta Club Works
Pasta Club started from a simple observation: not many people here have had the chance to really understand Italian heritage and traditions.
We wanted to move beyond just serving food, to create experiences where people can connect with the cuisine directly. Each event is kept intentionally small to ensure it stays intimate and hands-on.
As the series grows, we're looking forward to new formats, from ravioli-making sessions and sauce workshops to curated tasting menus and wine-led evenings. We're only getting started.
Follow Chianti and The Gather for more updates.
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