Date(s) - 07/27/2019
12:00 pm - 3:00 pm
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.
Stuzzichini & Bollicine
We start with complimentary sparkling wine and Tuscan-inspired appetizers, with Boccelli singing in the background.
Salumi nostrani al taglio — An educational tour of the salumi cantina. Insalata di olive; olive oil tasting; lardo crostini.
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.
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!
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!
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.