Vino and I Trulli in Food & Wine
The staff at Vino and I Trulli was thrilled to see we were mentioned in superstar wine writer Lettie Teague’s column on Barolo in the September issue of Food & Wine. She had contacted us a few months back to let us know that she planned on attending Jim Hutchinson’s class on Barolo at Vinoteca last spring (the new class schedule will be out shortly, so stay tuned). A few weeks later she asked Chef Patrick Nuti to create a Piemontese menu for a vintage Barolo tasting dinner she held with friends at I Trulli (find out how you can plan your own event with us by writing to email@example.com).
To read Lettie’s excellent article on Traditionalist vs. Modern Barolo, please click here.
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Sparkling Summer in the Garden at I Trulli
Five wines and Chef Patrick Nuti’s Antipasti Selection
(Marketing Director Jeremy Parzen will be pouring)
Wednesday, August 8, 2007
(registration also open for August 22)
The Garden at I Trulli
122 E. 27th St. (between Park and Lex.)
$45.00 per person (plus tax and gratuity)
To register for either of these dates, please send an email to firstname.lastname@example.org or call 212-213-8772.
“The garden at I Trulli is a Mediterranean dream, a gracious shaded patio with terracotta tiles and walls daubed with abstract landscapes in soothing colors.”—The New York Times
122 E. 27th St.
New York, NY 10016
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Dine with Lambrusco producer Alicia Lini at Centovini
Tuesday, August 29, 2007
10 persons max!
$150 per person (including tax and gratuity)
To register, please email email@example.com or call 212-213-8772.
This event will fill up fast.
Lambrusco producer Alicia Lini of Vini Lini (Correggio, Emilia-Romagna) will be hosting a dinner on Tuesday, August 29, at Centovini where she will pour and talk about her wines over a dinner created especially for the occasion by Chef Patti Jackson. If you like the Lini Lambruscos, don’t miss this opportunity to meet Alicia and taste her wines with her, including her Corrigia Brut, a vintage dated metodo classico (Champagne-method) Lambrusco — called “the best Lambrusco in the world” by Daniele Cernilli, editor of the Gambero Rosso Guide to Italian Wines — paired with the Lini Aceto Balsamico Tradizionale di Reggio Emili (the real deal, the aged and truly sticky stuff! Not to be missed.).