Southern Italian Wine Dinner at The Fourth Estate

20 years ago there were virtually no wines from Southern Italy in the United states but thanks to Leonardo di Cascio all of that changed and today these wines are some of the greatest values in the wine world as well as permanent fixtures on the wine lists of the best restaurants in America. Although these grapes have names you may have never heard of - such as Aglianico, Cannonau and Nerello Capuccio - their rich, elegant flavors will transport you to the sunny climes of Mezzogiorno. Please join us for a very special evening of Southern Italian food prepared by Fourth Estate Chef Susan Delbert and wines presented by Clint Harris of Leonardo Locascio Selections. It will be unforgettable!

- Menu -

Apertivo/Antipasto
Caponata bruschetta with slow roasted eggplant, olives, capers and celery
Antipasto platter with salumi wrapped mozzarella, olives and marinated peppers
Bigne' alla crema di baccalao; Puff pastry with salted cod cream

Pairing: Nerello Mascalese, (Rosé), Tasca d'Almerita, Regaleali, Sicilia, Italy 2015

Primi
Gnocchi con Vongole e Porcini, Saffron gnocchi with clams and porcini mushrooms, topped with arugula

Pairing: Greco di Tufo, Mastroberardino, Novaserra, Campania, Italy 2014

Secondi y Contorno
Saltimbocca alla Romana, Veal scaloppini with prosciutto and sage, polenta con Broccoletti Ripassati, Sautéed rapini with garlic, olive oil and lemons

Pairing: Cannonau di Sardegna, (Grenache), Argiolas Costera, Sardegna, Italy 2013

Formaggio e frutta
Selection of Italian cheeses and fruit, e.g., pecorino romano (sheep), smoked provolone (cow), canestrato (sheep), caciocavallo (cow) or scarmorza (cow), fresh and dry fruits

Pairing: Salice Salentino, Leone de Castras, Dona Lisa Riserva, Puglia, Italy 2005

Dolce
Il Tiramisù Legittimo delle Beccherie; The original Tiramisù from Le Beccherie restaurant

Pairing: Limoncello