Vino and I Trulli’s Newsletter Expands
As you may have noticed, Vino and I Trulli’s e-letter is undergoing some major changes. In this week’s edition, you’ll find the first of a series of food-and-wine travel pieces by Michele and Charles Scicolone. This week they take us to Napoli where they share some of their favorite pizzerias with us along with a recipe from their book Pizza Any Way You Slice It.
Last week, Charles gave us the first of a new series of in-depth wine features. The first, in case you missed it, was on Brunello di Montalcino. Look for more articles from Charles in the weeks to come.
We’ve also expanded our editorial staff. Operations Manager Jim Hutchinson will be writing on the art and science of winemaking and other contributors will be reporting on a wide range of subjects, from Italian wine and civilization and news from the world of Italian wine to unusual and hard-to-find local culinary traditions and foods.
Buona lettura e buon appetito!
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Barbaresco Tasting at Vino / March 5 Dinner at I Trulli
The staff at Vino will be pouring five Barbarescos at the Friday (5:30-7:30) and Saturday (4:30-6:30) tastings, including the Bricco Faset 1996 La Spinona.
And speaking of Barbaresco, there are only a few places left for the March 5 Vertical Produttori del Barbaresco dinner at I Trulli, so reserve now by sending an email to email@example.com.
Vertical Produttori del Barbaresco Dinner
with Wine Director Charles Scicolone
Monday, March 5, 7:30 p.m.
Ristorante I Trulli
122 East 27th St.
To reserve, please send an email
Produttori del Barbaresco Langhe Nebbiolo 2004
Produttori del Barbaresco 2002
Produttori del Barbaresco Pora 1999
Produttori del Barbaresco 1995
Produttori del Barbaresco Asili 1999
Produttori del Barbaresco Asili 1989
Produttori del Barbaresco Rio Sordo 1978
*Wines and menu items subject to change depending on availability.
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Featured Class: Italian Food, Italian Wine
Italian Food, Italian Wine
Saturday, March 10, 1:30pm
To register, please send an email to firstname.lastname@example.org.
It happens all the time: many of our clients will return from Italy and tell us, “While I was there, I ate in a small trattoria in the countryside where they served such-and-such dish together with so-and-so wine. The combination was amazing!” Whether it’s bistecca fiorentina and Chianti from Toscana, lasagne alla bolognese and Lambrusco from Emilia-Romagna, cavatelli with broccoli rabe and Malvasia bianca from Puglia, the foods and wines of Italy complement each other by bringing out each other’s flavors and aromas. In Toscana, the mellow tannins of the Chianti cut through the fat of the marbled steak. In Emilia-Romagna, the rich flavors of the besciamella, Parmigiano, and meat sauce are matched by the lightness, fruit, and bubbles of the Lambrusco. The bitter broccoli rabe needs the bright acidity of the Malvasia. For their Italian Food, Italian Wine seminar, Michele and Charles Scicolone, together with I Trulli’s chef Patrick Nuti, lead participants on a virtual geographic-culinary tour of Italy as they reveal some of the secrets behind Italy’s classic food and wine pairings.
The menu for the March 10 food and wine pairings class (to register for the class, please email email@example.com), includes the following:*
Malvasia 2005 Ronco dei Tassi
Wild Boar Prosciutto
Lambrusco Mantovano 2005 Medici
Spinach and Ricotta Raviolo with Tomato Sauce
Chianti Colli Fiorentini 2001 Bagnolo
Grilled Shell Steak
Barbaresco Riserva 1997 La Spinona
Sottocenere and Gorgonzola
Amarone 2001 Capitel Eugenio
Vin Santo del Chianti Rufina 1994 Travignoli