In this page you can find the list of the topics discussed in the Third Course - Matching Wine & Food. You will soon find an excerpt from one of the chapters. Introduction Food Evaluation Methods and Forms; Terminology Matching Principles, Menu Composition and Wine Order Feeding, Cooking and Preservation Principles Pasta and Rice with Matching Examples Fish with Matching Examples Meat and Game with Matching Examples Cold Cuts and Cheese with Matching Examples Mushrooms and Truffles with Matching Examples Pastry with Matching Examples Dressings Oil, Butter and the like Sauces and Vinegar Spices and Aromatic Herbs Main Italian Wines Organized by Similiar Characteristics Conclusions and an Outline of the other Courses