Date(s) - 07/27/2019
12:00 pm - 3:00 pm
Event Details
The format of the Tuscan five course tasting menu is the same as the ones that celebrates my birthplace, Naples, and Veneto where my family is from originally.
Benvenuto:
Stuzzichini & Bollicine
We start with complimentary sparkling wine and Tuscan-inspired appetizers, with Boccelli singing in the background.
Primo:
Salumi nostrani al taglio — An educational tour of the salumi cantina. Insalata di olive; olive oil tasting; lardo crostini.
Secondo:
Fagioli Toscani — True Tuscan cooking is never without beans. We will explore the many different ways of preparing them: uccelleto, ribollita, al fiasco, fagiolata,
zuppa, lessi, minestra…and come up with our own version.
Terzo:
Pappardelle al ragu di funghi — We will make pappardelle by hand and prepare a delicious ragu of locally grown mushrooms…and a surprise Tuscan ingredient!
Quarto:
Schiacciata Chiantigiana — Showcasing my own recipe developed for Zingarelli, the owner of Rocca delle Macie, a leading wine producer in the Chianti Classsico area in Tuscany: Wild boar sausage infused with Chianti wine. The sausages are flattened on a grille, dressed with Tuscan olive oil, herbs and pecorino, and served with roasted rosemary potatoes. You will want to take a picture of this intriguing ensemble!
Quinto:
Dolce & formaggio — Local and Tuscan cheese selection and a Piccolo dolce Toscano.
Caffe corretto — Complimentary tasting of Tuscan and local wines with the courses.
Due to the theme and educational complexities of the menu, ingredient substitutions are not possible.
