Ticketed Private Event only (walk-in’s not allowed)
Date: Friday April 26th, 2019
Location: 388 Grand Avenue
Time: 6:00PM - 9:00PM
Wine: Sparkling, White, Red
Food: Antipasti, Breads, Bruschetta, Pasta’s, Savory Pastry, Desserts
“La Farina” translates to ‘flour’ in English and is quite possibly the one ingredient all Italians can claim ownership to. Flour is the foundation of Italian cuisine and is the focus of our latest La Sagra! In this festival-style event, Chef Alessandro and I travel to Northern Italy to bring you all the flour-based delicacies Piedmont, Veneto, Lombardia and Emilia Romana have to offer! I will be pouring a collection of my favorite wines to pair with pastry, pasta and the other dishes; focusing on the subtle interplay between flour and wine. Come sip, learn and enjoy, La Sagra style!
Bread: Grissini Torinesi, Ferrarese bread, rosemary focaccia
Antipasti: Soppressata, mortadella, salame cotto Piemontese, salame gentile, Lazio formaggio, olives
Bruschetta: White polenta crostini with -Radicchio and speck- fontina and mushrooms
Torta Pasqualina (stuffed savory tart with Spinach, ricotta and eggs), Piadina (stuffed with eggplant, arugula, stracchino cheese)
Gnocchi with gorgonzola sauce, walnut and nutmeg
Buckwheat fettuccine “primavera” spring vegetables parmigiano and ricotta
Ravioli filled with mortadella in butter and sage sauce
Hazelnut flour cookies and other assorted desserts
I have selected a range of wines from all over Italy, focusing on expression in the glass rather than any single appellation or style. Pasta is a sensory experience, and the wine must stand up both in texture and acidity. Soave from Veneto, Nebbiolo from the alpine hills above Barolo and Nerello Mascalese from Mount Etna in Sicily will all make an appearance here. If you wish to know more, feel free to email me.