Curated Weekly Menus RSS



WEEK NINETEEN WINE: Taste the volcano!

Our wine this week, Falanghina Feudi di San Gregorio, is made from the falanghina grape predominantly grown in the porous volcanic soils around Mount Vesuvius. Its medium intensity with crisp minerality, hints of spice, light almond and a slightly bitter orange peel character combined with soft fruit flavors that finish in perfect balance with mouthwatering acidity, makes it a perfect pairing with our Capri menu.

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WEEK EIGHTEEN: JULY 21-25 MENU

Tutti al Mare! Tuscans at the Beach. This year Italians flock to the beaches with socially distanced umbrellas and hope that tourists will follow.  Though Americans are still not permitted to travel to Italy, we can reflect on vacations past while imbibing its local flavors enhanced by its colorful customs.  Italians absolutely love beach life and are most likely the sexiest and most fashionable beachgoers in the world. La Versilia is a very unique stretch of Tuscan Mediterranean coast backed by the Apuan Alps.  It is best known for its golden beaches, nightlife, art communities, and surf-n-turf – Mare e Monti – cuisine. But to fully enjoy the Italian beach culture you need to know its unspoken rules.  Afterall, you do not...

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WEEK EIGHTEEN WINE: A fresh white perfect for the beach

 Vernaccia di San Gimignano Teruzzi & Puthod, 2018. When it comes to stellar quality white wine in Tuscany, the Teruzzi & Puthod estate in San Gimignano stands heads and shoulders above the rest. This pioneering producer helped to usher this region’s historic Vernaccia di San Gimignano wines into modern times, and today is the indisputable benchmark against which all other Vernaccia wines are judged.

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WEEK SEVENTEEN MENU: JULY 14-18

Puglia, at the heel, highlights the desirable qualities of Italian life that draws us all to this amazing country.  It is scattered with Baroque architecture, pristine wilderness and wonderful beaches, charming villages, olive and citrus groves, underground caves and Roman ruins. Puglia’s agricultural heritage and enviable coasts make it the perfect place for great food.  Ironically, this is “cucina povera,” though rich in produce and ingredients.  Here there is a straightforward and practical attitude towards food.  Its cooks are creative and have an enormous capacity of making something out of nothing.

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WEEK SEVENTEEN WINE: Southern Italy's Zinfandel

Primitivo Quota 31, Cantine Menhir, 2018. Aromas of ripe black fruit, spicy plum, graphite and a whiff of brine lead the nose of this robust wine. The round, savory palate doles out juicy blackberry, blueberry, licorice and ground black pepper alongside brawny tannins. It ends on a bitter prune note with a medium to long finish, overall very balanced. 100% Primitivo.

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