WEEK ONE MENU: March 23-28, 2020

This week's menu was inspired by comforting foods - those that only Nonna cooks to make us feel better.  When dealing with uncertainties, food connects us with our past and reminds us that we are not alone.

4-Course Menu:

Lasagna Toscana
Thin sheets of fresh egg pasta, layered with bechamel sauce, Nonna Irma's 12-hour slow cooked beef ragu and parmesan cheese

Rosticciana Ribs
A Tuscan specialty!  Grilled pork ribs rubbed with fennel seeds, mixed spices and a balsamic glaze.

Fagioli all' Uccelletto (side dish)
Baked cannellini beans, tomato, garlic and fresh sage

Misticanza di Stagione
Baby kale, radicchio and frisee lettuces, roasted grapes, crispy farro, and parmesan shavings

"Pick-me-up" espresso-soaked ladyfingers, whipped mascarpone and chocolate with a drop of Zia Ada's "secret" elixir.

Featured Wine:
Antinori, Tenuta Guada al Tasso, il Bruciato, 2016
This full-bodied Super Tuscan was rated 94 points by Wine Spectator.