Sample Wine Pairing Menus
Wine Dinner Menu One
Fiori di Zucchini Ripieni
Fresh zucchini blooms stuffed with mascarpone cheese and spring onion, then lightly battered and flash fried
Prosecco Valdobbiadene, Gemin, Veneto
Zuppa di Zucca
A puree of oven roasted butternut squash with potato
Chardonnay, Pravis, Trentino 2008
Risotto al Mascarpone e Noci
Slow cooked carnaroli rice with walnuts and mascarpone cheese
Tocai Friulano, “Collio,” Russiz Superiore, Friuli 2005
Seppioline Ripiene con Pinoli e Uvetta
Baby cuttlefish stuffed with pine nuts and raisins, then lightly grilled and served over thinly sliced potatoes
Dolcetto D’Alba, “Bricco,” Mascarello, Piemonte 2005
Pere in Crosta
Oven baked pear wrapped in puff pastry and stuffed with blueberries and walnuts
Moscato di Noto, Planeta, Sicilia 2005
Bologna Dinner
Crostoni di Pane di Patate con Mortadella e Fontina.
Open face potato bread toasted and garnished with Mortadella and Fontina cheese.
Garofoli, Sparkling, “Guelfo Verde” Verdicchio and Chardonnay blend - 2008
Lasagna tipica alla Bolognese con sugo di Besciamella e Ragout di carne.
Lasagna Bolognese Style with Besciamelle sauce based meat ragout.
Barbi, Sangiovese “Pojo del Ruspo” - 2005
Zampone di Maiale servito con Lenticchie di Castelluccio di Norcia e Pure di Patate.
Pork leg Zampone sausage served with stewed Lentils of Norcia and Mashed potatoes.
Stefano Inama, Carmenère Piu, Carmenere, Raboso Veronese and Merlot Blend -2006
Frittole con impasto di uvetta e grappa.
Fried dough mixed with raisins and Grappa sprinkled with honey.
Barbi “INAURUM” Grechetto, Procanico and Malvasia Blend - 2006
Call Michael Goldsmith, for more information
or to schedule a private tour at 410-685-1859
