An Italian Wine Dinner
with Dalla Terra Imports
Thursday, August 17, 2006 • 6:45 pm
Join us as we feature a seven-course dinner Italian wine dinner that will showcase seven wines from five growing regions in Italy. The month of August brings us outstanding vegetables and fruits from the many local farmers that will be featured on the menu for this dinner.
Italians trace their gastronomic heritage to Romans, Greeks, Etruscans and other Mediterranean peoples who espoused the methods of raising, refining and preserving foods. But dining customs acquired local accents in a land divided by mountains and seas into natural enclaves where independent spirits developed during the repeated shifts of ruling powers that fragmented Italy from Roman times to the Risorgimento.
Italian meals may progress through multiple courses, from antipasto to primo and secondo, formaggio, frutta and on to dolce. But even a simple repast would not be complete without vino in the country that produces more wine than any other in the greatest variety of types and styles.
Italy's glowing reputation with wine is due not only to the fact that it produces and exports more than any other country but it offers the greatest variety of types, ranging through nearly every color, flavor and style. Italian producers have moved rapidly to the forefront of world enology, improving techniques to create wines of undeniable class in every region, north and south. Their wines derive not only from native vines, which represent an enormous array, but also from a complete range of international varieties. For a while it seemed that the worldwide trend to standardize vines and wines was bound to compromise Italy's role as the champion of diversity. Instead, leading producers in many parts of the country have kept the emphasis firmly on traditional vines. They have taken the authentic treasures of their ancient land and enhanced them in modern wines whose aromas and flavors are not to be experienced anywhere else. Getting to know the unique wines of Italy is an endless adventure in taste.the Menu
Anti-Pasta
Marinated baby scallops, shrimp, calamari, artichokes, hearts of palm, roasted tomatoes and peas with a light vinaigrette.
Falanghina, Feudi di San Gregorio, Campania, 2004
Cream of Ohio Corn Soup, Mascarpone Cheese
A purèe of Huron County sweet corn drizzled with a roasted red pepper coulis, garnished with mascarpone cheese, corn nuts and corn shoots.
Trappoline, Badia Coltibuono, Tuscany, 2004
Maine Lobster Zucchini Blossoms, Truffle Hollandaise
Sautèed Erie County zucchini blossoms, stuffed with Maine lobster and fine herbs, with Italian truffles and truffle hollandaise sauce.
Soave Classico, Inama ,Veneto, 2004
Duck Raviolis, Truffle Herb Butter
Duck raviolis flavored with fine herbs, topped with shaved Parmigiano-Reggiano cheese, with a truffle herb butter sauce, garnished with basil.
Chianti Classico Riserva, Coltibuono, Tuscany, 2001
Tenderloin of Veal with a Sangiovese wine sauce.
Roast tenderloin of veal served over an herb and truffle risotto, topped with seasonal vegetables, sauced with a Sangiovese reduction sauce.
Red, Aia Vechio, Bolgheri, 2002
Certified Angus Beef Short Rib, Corvina Sauce
Braised Certified Angus Beef short ribs served with white bean and escarole seasoned with pancetta bacon & white beans with a Brunello red wine sauce.
Brunello di Montalcino , San Palo,Tuscany, 2000
Huron County Peaches and Blackberries, Moscato Mascarpone Cheese
Ohio peaches and blackberries marinated in Muscat wine, served over an almond cookie with a Muscat mascarpone cheese.
Moscato d’ Asti, Paolo Sarocco, Piedmont, NV
$85 per person
Tax & Gratuity not included