HERE ARE SOME PHOTOS AND THE EXTRAORDINARY MENU WE ENJOYED FOR OUR SARDINIAN AND SICILIAN THEME WINE AND DINNER PAIRING EVENING.





MENU
Wednesday, May 28, 2008

‘’SARDINIAN/SICILIAN DINNER’’

Aperitivo:

Prosecco extra dry nv, col vetoraz

Mix of Antipasti from Sardinia and Sicily:

‘’Sicilian Aubergines’’(stuffed with mozzarella and anchovies),
‘’Sicilian bruschettas with Bottarga’’(Muggine fish’eggs),
’’Pecorino Sardo’’(Sardinian cheese),
Mix of ‘’Salsiccia Sarda’’(different Sardinian salami),
‘’Pane Carasau’’ (Sardinian bread)

Wine: Inzolia 2006, Mirabile


First Plate:
‘’Cassola with Fregula’’
 (Sardinian small pasta made with hard wheat, served in a mixed seafood soup)

Wine: Vermentino 2005, Capichera


Main Course:
‘’A shoulder of lamb seasoned with mixed herbs, accompanied by tomatoes stuffed with bread crumbs’’

Wines:
Menfri (Nero d’Avola/Syrah/Cabernet) 2004, Mirabile
Tanca su Conti (Canonau/Carignano) 2003, Trexenta


Dolci (dessert):
‘’Ricotta mousse with mix berries’’
 
Digestives:
Simieri (Moscato Passito) 2004, Trexenta
  Sua Eccellenza (Grappa) NV, Trexenta



Wine suggestions by Tom Harrow from ‘’A Moveable Feast’’

Designed by PluginSpace Linux Hosting                                        © Copyright 2008