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WEEK TWENTY-SEVEN MENU: SEPTEMBER 22-26

Foraging for mushrooms is an essential part of autumn in Tuscany.  This time of year it’s all about mushrooms, hunting them, eating them and talking about them.  The exhilaration of the hunt – the thrill of discovering and picking wild mushrooms in an Italian forest is something I will never forget.  This week’s menu highlights homemade pasta with assorted mushrooms and other Tuscan seasonal ingredients.

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WEEK TWENTY-SIX WINE: Veneto's gem

  Winemaker Notes Well-structured wine, with a soft, long and persistent finish. Brilliant ruby red in color, with a pleasant scent of wild berries. Dry and velvety on the palate, it is characterized by a bitter almond finish.   Critical Acclaim James Suckling - 90 points Blueberry and lemon aromas and flavors with medium body, light tannins and a bright finish. Wine Enthusiast - 90 points Inviting aromas of red-skinned berry, violet and dark spice emerge from the glass. The savory, bright palate offers ripe red cherry, nutmeg and star anise alongside polished tannins and fresh acidity.

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WEEK TWENTY-SIX MENU: SEPTEMBER 15-19

Verona – Love, Opera and Valpolicella. When traveling romantics make the pilgrimage to Verona to view Juliet’s balcony, they are pleasantly surprised to discover that the city is much more than feuding families and wayward lovers.  Among other sites, an ancient Roman operatic amphitheater sets that stage to experience Verona’s exquisite food and world-famous wines. We will enrich the experience by rediscovering Franco Zeffirelli’s Romeo and Juliet; “the most exciting film of Shakespeare ever made.” (Roger Ebert)

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WEEK TWENTY-FIVE MENU: September 8-12

Leave the gun, take the cannoli! Many Italian-Americans grow up thinking the specialties prepared by their grandmothers are authentically Italian.  Though certainly rooted in recipes from the “old country,” many were changed as immigrants adapted to their new home in America and to the ingredients they could find. “It is the memories and experiences the Italian immigrants brought with them, coupled with the products they found, that developed into today’s Italian-American cuisine,” says renowned Italian chef and author, Lidia Bastianich. Much of mainstream America was introduced to this immigrant culture through movies like “The Godfather.” This week’s menu highlights some of the most beloved dishes made famous by the movie. Menu NY “Antipasta” Salad Mixed lettuces, tomato, provolone, “mutzadell,” salame,...

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WEEK TWENTY-FOUR WINE: A delicious "countryside" wine that has earned 92 points!

Poggio Badiola, Mazzei, 2017, Super Tuscan Deep, inky purple in color. On the nose, intense aromas of red berries and cocoa. Soft and smooth on the palate, with flavors of wild blackberries and raspberries; well balanced, with great depth and a long finish. This every-day Super Tuscan, that has garnered acclaim and high ratings from the Wine Spectator, comes from vineyards located at a great altitude in the heart of the Chianti Classico region, around a Romanesque church dating back to the 10th century. It uniquely combines the freshness and elegance of Sangiovese with the soft structure of Merlot, to which a refined touch is given by Petit Verdot. For 26 generations, the Mazzei family has been producing benchmark Italian...

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