Vino Italiano

Earthy flavors permeated the courses at the Ingredients Café Vino Italiano Wine-pairing Dinner on Tuesday, April 24. It seemed fitting for the season, as farmers till the soil waiting for warm weather to stick around so they can plant their crops without fear of a late freeze. When people think of Italian food, many think of three things: pasta, tomato sauce and cheese. Chefs Ben and Tony created a menu that briefly nods toward the classics, but then highlights other, more rustic fare from Italy’s expansive culinary lexicon. To help further the experience, Derek Bangs of Bell Boy Corporation, provided exceptional wines as well as a brief education regarding the wine regions of Italy.
Slivers of truffles focused the intense flavors of the Yellow Beet, Goat Cheese and Roasted Red Pepper Terrine. A hidden sweetness was brought forth when tasted with the Mionetto Prosecco Brut. It was only slightly bubbly, which also helped enliven the dense flavors of the terrine. The highest rated Arneis in Italy, an Elvio Pertinace Roero Arneis, was served with the savory Lobster Tortellini, Fava Beans, Spring Peas with Parmesan Broth. Arneis, as Derek explained, is “anything but a Chardonnay.” The straw-colored wine was smooth and fruity, which complemented the lemon cream dollopped on top of the tortellini. The broth had meaty overtones because of the Parmesan (if the entire dinner was made up of things served in this broth, I’d have left happy), and it enhanced the greenness of the beans and peas.	Yellow Beet, Goat Cheese and Roasted Red Pepper Terrine
The rusticity of the Black Olive Polenta with the spicy Charred Tomatoes was a vibrant foil for the Prosciutto-wrapped Halibut. Fresh herbs and lemon zest sandwiched between the two meats made the dish exceptionally fragrant. A Castello di Monastero Sangiovese played well with all the tastes. It’s red hue mimicked the red of the tomatoes and its rich character soothed the red pepper’s heat. When Chef Tony introduced the fourth course, he told the diners he was proud of how the Rack of Lamb came out. “This is how lamb is supposed to be,” he said. He matched it up with Braised Artichoke, Green Beans and Fingerling Potatoes served in Natural Jus. After Tony’s comment, it seemed fitting that the wine served with this course was a Nebiollo. “Nebbiolo is the king of wines, and the wine of kings,” Derek said. With its elegantly cool flavor, it was easy to see why royalty would favor a wine like Bruno Rocca. The whole pairing was multi-faceted and robust. One of the diners declared the lamb was the best she’d ever had, and lamb is one of her favorite foods.	Rack of Lamb with Braised Artichoke, Green Beans and Fingerling Potatoes served in Natural Jus
After all those hearty courses, Chefs Ben and Tony judiciously served up a delicate dessert as the finale. A galaxy of Vanilla Bean seeds were suspended in the pyramid-shaped Milky Panna Cotta. It was surrounded by strawberry slices and a rich swirl of 25-year-old Balsamic Vinegar. Derek paired the dish with a “Wine of Good Reception,” a Baroncini Il Santo. Made from a white wine aged in ancient wooden casks, the resulting tipple was tawny, intense, and quite a bit like port. It could have been a dessert on its own, and thereby intensified the enjoyment of the whole course. We hope you can join us next month, 6:30 pm, Tuesday, May 22, for our Morel and Truffle Wine Dinner. Call soon for reservations.	Vanilla Bean Panna Cotta with Stawberries and 25-Year-Old Balsamic Vinegar