When someone says Italian food, we tend to think of delicious pasta dishes with lots of cheese. And while those may qualify, there’s a lot of variety to Italian cuisine. “It was my first time in Italy,” explains Chef Forrest Parker of Old Village Post House, who went for his sister’s wedding. “We’ve got this idea of Italian food, but once you get there, you realize each region has a distinctive style. Le Marche [where Parker visited] is on the Adriatic, but it has northern inspiration with the pasta coming from eggs. But then the sauces are more olive oil-based, like in the South.” Parker will use this mix at his upcoming Italian wine dinner when he pairs five dishes with Italian wines. Diners can expect to indulge in stuffed and roasted mussels, fried stuffed olives, an Adriatic mixed fish and shellfish grill, spaghetti with tuna two ways and salsa verde, pork prime rib, and crispy fried pastry cream soaked in limoncello. The meal will also feature two family-style sides, including prosciutto baked beans with rosemary and truffle essence, as well as braised dark greens with potatoes.