Pasta Tasting Debut

Starting on Friday, we dove into Lombardy in a slightly different way than we’ve done with our past regions.  We have a flight that includes a rich, yeasty example of Franciacorta and two Groppellos from the shores of Lake Garda, a dry, funky rosato blend and an ashy, cassis-drivne rosso.

The menu is a seven course pasta tasting, featuring a small amuse and shareable dessert sandwiched around 5 small pasta courses inspired by Lombardy’s delicacies.

Casunziei Ampezzani w/ beets, poppy seed and mimosa vinegar

Malfadine with Pine Nut Butter, pickled fennel and spruce oil.

Short Rib Caramelle with horseradish and dill

Smoked Sweetbread Tortelloni with bone marrow broth and chili oil

Maltagliati with scallop “bottarga”

I love watching folks eat 5 small expertly prepared, complex pasta dishes as opposed to heaping portions of noodles and sauce.  There is no right way to eat pasta but it is nice to encourage people to approach pasta in a new way.  There are vegetarian substitutions available and we will be running with this for atleast the next 4 weeks.

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