Last Night's Regional Dinner: Tuscany

According to the wisdom of Tuscan cuisine, the most important element of a good meal is an exceptional cut of meat.

The cuisine of this remote agricultural region is more about instinctively good, wholesome fare than rich, overly embellished dishes.

Tuscany is the region that produces Italy’s standout export wine, Chianti, with the popular Chianti Classico hailing from the central area of Tuscany between Florence and Siena.

Originally developed by Baron Ricasoli as a seventy per cent Sangiovese blend, modern methods enable vinters to produce the iconic wine almost exclusively from Sangiovese grapes.

Menu w/ Flight of Matching Wines

Antipasti

Pinzimonio

Crostini – Broadbean, Boar, Fettunta

[Matching Wine: Toscolo Vernaccia 07]

Primi

Pappa Pomodoro

[Matching Wine: Frescobaldi Pomino Biano 07]

Secondi

Tagliata w/ Rocket

Cannelini Beans, Rosemary, Garlic

[Matching Wine: Choice of

Poggio Piano Chianti Classico 06; or

Casanova di Neri Brunello Montalcino 04]

Dolci

Panforte, Pecorino Toscana, Pear

[Matching Wine: Antinori Vin Santo 04]