Dinner
with Friuli Legend
Vigneron Mario Zanusso from i Clivi at
Olio e Limone
Please
join us in welcoming 2nd Generation Friuli
Vigneron Mario Zanusso from famed i Clivi
winery.
Where:
Olio
e Limone
(in
their private Cucina Room)
11 W. Victoria Street
When:
Wednesday, May 21 6:30PM
Details:
A
long time ago the great Burgundy merchant
Becky Wasserman explained that the character
of a winemaker can be seen in their wines.
Mario Zanusso is a ferociously intelligent,
thoughtful wine producer with a deceptively
calm, low-key demeanor when you first meet
him; it is only as you talk to him that his
passion for his work, and his deep
understanding of it, emerge. His wines are
brilliantly made. They are restrained,
energetic, and finally expressive and deeply
rewarding.
This
is the gentleman hosting our dinner.
We will explore numerous examples of his
wines native to the Friuli region
including a nearly extinct red,
Schioppettino.
His
whites are a delight. We will taste two
single vineyard white wines from the
Friulano grape side by side with the first
course,
then the often overlooked, but brilliant
white, Ribolla Gialla, with the next
course. And that's just to warm up.
Of
course we will begin with a sparkling,
Mario's delightful sparkling Ribolla
Gialla, a showstopper in its own right.
Dinner includes a sparkling to start, three
white wines, two reds, three
savory courses + dessert.
Olio e Limone's Chef/Owner Alberto has been
working on this menu for sometime and is
very excited with the results!
$195
all in, tax and tip included
ARRIVAL
at 6:30:
i Clivi Brut Nature
a delightful way to begin the evening
and
then the excitment begins:
ANTIPASTO
Choice of:
Seriola
Hamachi carpaccio; citrus zest, spring
onion, sesame-soy infused oil
Capesante
Scottate
Pan-seared Diver scallops, oven-dried
tomatoes; aji-amarillo pepper emulsion
Friulano San Pietro
Friulano Galea
PASTA
Choice of:
Ravioli di Branzino
House made seabass-filled ravioli; light
tomato sauce, baby clams
Mezze Maniche
“Half sleeve” pasta tubes, spicy pork
belly sugo & Saraceno cheese
Ribolla Gialla
SECONDO
Choice of:
Quaglia con Caponata
Roasted quail with Sicilian ratatouille
Costatine Brasate
Tomato & red wine-braised short ribs;
soft polenta
Schioppettino
Caberent Franc
DOLCE
Panna Cotta
Italian eggless custard; aged fig balsamic
~ Dietary restriction substitutions are
happily accommoded via our wait staff during
the event. ~
