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WEEKLY MENU: JUNE 23-27

Florence in June – Bitter Rivalries & Sweet Elixirs. June in a wonderful month to visit Florence.  It is a month when pagan and Christian rites combine to celebrate colorful sporting events, Renaissance parades, and ancient culinary traditions.  Calcio Storico is a well-kept Florentine secret; Medieval-style soccer played in typical Renaissance garb.  Think rugby meets cage-fighting with pantaloons. Not only does June 24th mark the birthdate of Florence’s patron saint, John the Baptist, it is the day to harvest soft green walnuts to make the spicy “digestivo,” Nocino.

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WEEK 14 WINE: A part of Florentine History

Villa Antinori Rosso 2016, Super Tuscan Antinori- An Iconic Family of Italian Wine The Antinori family has been committed to the art of winemaking for over six centuries. In all began in 1385, when Giovanni di Piero Antinori became a member of the “Arte Fiorentina dei Vinattieri,” the Florentine Winemakers' Guild. The family’s acceptance into the guild is generally considered to be the official starting point for the Antinori, when it comes to winemaking, marking them as one of the oldest and most well-respected families in the industry. We couldn’t think of a more fitting wine for this week’s menu and celebration than to select one of the wines from this iconic family. They were around in the time of...

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WEEKLY MENU: JUNE 16-20

The most interesting fact about the island of Sardinia is that it boasts the largest number of centenarians per capita than any other place on Earth.  Their consumption of clean, simple “peasant food,” together with red wine rich in antioxidants and polyphenols just may be the reason for their longevity. Our Sardinian menu highlights the mainstays of their Mediterranean diet – legumes, vegetables, olive oil, pasta, cheese and seafood.  Those together with, Cannonau, a red wine made from grapes indigenous to the island could be the key to living a long and healthy life.

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FEATURED WINE: JUNE 16-20

Pala i Fiori Cannonau 2018, Sardinia. Cannonau has been growing in Sardinia since the Neolithic period and is one of the most widely planted varietals on the island. Recent studies indicate that Cannonau, a varietal rich in phenols, is the wine to drink for longevity. This is supported by the fact that Sardinia has one of the world's largest populations of centenarians. Originally called Triente, Pala's Cannonau has been renamed i Fiori (the flowers) in honor of Sardinia's biodiversity. The flower on the label is an endemic plant of the island. After temperature-controlled fermentation, the wine spends 8 months in stainless steel and concrete tanks and then rests for 2-3 months in bottle before release.  It is classified as an...

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WEEK TWELVE: JUNE 9-13

Emilia-Romagna: Heartland of Ingredients. Think of your favorite Italian ingredients…pasta, olive oil, parmesan, balsamic vinegar, prosciutto, and cured meats.  These are the cornerstones of Italian cuisine and they are what make Emilia-Romagna one of the most important gastronomic regions of Italy.  Italians have an innate sense of place.  Land is of upmost importance as the source of ingredients for their century’s old recipes. It is the root of their heritage and their cuisine – an expression of local values. This week’s menu showcases these mainstays and more of Italian regional cooking and brings me back to some fun memories as a young American roughing it in the Italian Apennines.

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