Roberto LongoSeveral customers host holiday events at Toscana, but we got to host our own holiday event on Tuesday, December 21st!
At our Holiday Wine Tasting Dinner Party, we served a five-course dinner paired with a special wine for each course. Our friends at Opera Wine Imports assisted with the presentation, providing a little bit of background on each of the wines while the guests enjoyed.
Apperitivo
We began the evening with Bruschetta Toscane and Brick Oven Herb Focaccia as our appetizers, paired with an Aperol Spritz. The appetizers were the perfect snack while guests mingled and chatted with each other.
First Course
The first course included a fresh crab meat soufflé paired with La Bollina, Tinetta. This delightful Tuscan Rosé offers hints of strawberry, raspberry, and peach. It was light enough to keep the guests satisfied but still hungry for the rest of the meal.
Second Course
The second course continued with the seafood, serving Baccala Alla Maremmana paired with Fonte Delle Donne, Fattoria Fibbiano. The Baccala was pan seared with shallot, capers, olives, and herb prosecco wine. The crisp and dry wine complimented this dish perfectly!
Third Course
Our third course – Pici Al Ragu Di Cinghiale – was eagerly awaited. This dish used pici, a thick spaghetti pasta commonly served in Tuscany, topped with a wild boar ragu and semi-soft Pecorino Toscano cheese. This dish was paired with Atos Toscana, a full-bodied and smooth red with hints of vanilla, violets, and black fruit.
A Special Surprise!
While everyone waited for the main courses, Oreste D’Elia, of Milano Foods, spoke a few words about the community and his enjoyment of the wine tasting. He introduced another one of the guests, Dr. Roblejo, who surprised the crowd by performing his own rendition of a classic Italian song! Customers and staff were delighted to hear his performance.
Fourth Course
For the fourth course, the guests were given the choice of an 8 oz. filet mignon or a 14 oz. veal chop. Both of these entrees were topped with a Brunello wine reduction, sun dried tomatoes and porcini mushrooms. To no surprise, this dish was paired with Brunello Di Montalcino Casalforno.
Fifth Course
The fifth and final course included a wonderful platter of tiramisu with gelato al torrone and cantucci toscani. These desserts were paired with Brachetto D’Aqui. A sweet end to a great night!
Our Holiday Wine Tasting Dinner Party was a huge success, we can’t wait for you to join us for the next one!
