Sunday, March 11, 2012

L'Abbinamento Regional Wine Dinner at Stellina

Last month I went to an Italian wine dinner at Stellina Pasta Café with each course representing different regions of Italy. STLwinegirl, Angela Ortmann, provided the wine pairings with each course.

It’s so hard to pick favorites since each course was so uniquely different from each other.

As you may know by now, fish and bubbles are always my favorite pairings since both flavors are so light together.

The candied lemon was a sweet treat on the first course along with the Mascapone Ice Cream! I was amazed at the combination!

The lamb tenderloin was another favorite because the meat was so tender and came with a red wine risotto that was fantastic.

I had to pass on the Birkshire Braised Pork Cheek course, especially since it came with brussel sprouts as well.

Luckily, we finished up with a chocolate mousse surrounded by fruity flavors. Amazing.

Amuse:
Flounder Crudo made with Avocado, Cucumber, Apple, Prosecco Fluid Jelly, Puffed Cargo Rice
Paired with Anna Spinato Prosecco

VENETO:
Beet Terrine, Mascarpone Ice Cream, Extra Olive Oil Powder, Golden Beet Puree, Mizuna, Candied Lemon
Paired with Villa Erbice Soave Superiore

SICILY:
Black Olive Capellini
Squid Ink, Fried Anchovies, Pine Nut Brittle, Sweet Chili Sauce, Roasted Shallot Puree
Paired with Acate-Cerasuolo di Vitoria 2008

TUSCANY:
Lamb Tenderloin wrapped in Chicken Mousseline
Red Wine Risotto, Grilled Red Fire Lettuce, Carbonated Grapes, Lamb Demi
Paired with Tenuta Sticciano-Chianti DOCG “Casa La Fornace” 2009

PIEDMONT:
Braised Pork Cheeks, Brussel Sprouts, Cracklins, Sweet Potato Puree, Truffle Marshmallow, Jus
Paired with Riofava-Dolcetto d'Alba DOC 2009

DESSERT:
Chocolate Mousse, Candied Pineapple, Passionfruit Curd, Strawberry & Mint Salad, Roasted Pineapple & Strawberry Sorbet, Chocolate Rocks, Pound Cake Tuille
Paired with De Luca-Passito Rosso IGT “Gocce Del Conte Genoino” 2007

The only disappointment was that I did not get to try anything on Stellina’s original menu so I guess I will just have to go back! I have heard that the lasagna is very good…

Note: Stellina's chef, Jamey Tochtrop, is known for his hand-made agnolotti, a stuffed pasta with panchetta and leeks. To see how they are made, check out this blog post by City in a Jar!

Resources:

Photo by Angela Ortmann

Stellina Pasta Café = http://www.stellinapasta.com/

STLwinegirl = http://www.stlwinegirl.com