Traditionally, there are some foods that are enjoyed only on certain occasions. The changing of the seasons with the typical products of the land, allows us to sample delicacies only at certain times of the year, seeing that it is difficult to propose a menu of the many excellent dishes of Italian regional cuisine.
In homage to the varied and valuable cuisine of other places and times of Mother Nature, for more than eight years Rigolo has been organising monthly Theme Nights with wine tastings and creative, unique menus for the evening that also involve grape-cultivators, fishermen, olive-growers and people who contribute every day to making good Italian eating and drinking wonderful throughout the world.
Santa Rita Rosso di Valtellina DOC 2014
Gnudi (pasta dumplings) with fresh nettles on a Casera cheese fonduta
Sassella Valtellina Superiore DOCG 2014
Spatchcocked duck breast cooked three ways:
steamed, confit, and griddled with caramelised shallots
Inferno Valtellina Superiore DOCG 2014
Assaggio di Sforzato Albareda DOCG 2013
Lavender and sage timbale
Grappa from Riserva di Valtellina grapes
Our partner for the wine tasting is wine producer producer Mamete Prevostini
Clouds of red rice with radicchio cream and walnuts
Carnaroli rice with mozzarella and concassé tomato flavored with basil
Shrimp curry with Venus rice pie
Whole grain fritters with Modica chocolate fondue
To accompany us on the journey to discover the rice there will be Luisella Noe,
with a profound knowledge of paddy fields, rituals and secrets of this gift of nature.
In late evening, tasting of panettone San Biagio
From north to south, passing by the islands, 160 Italian restaurants on Saturday, October 22 will be engaged in "Parmigiano Reggiano Night", the event that symbolically approach all fans of the "king" of cheese celebrating the taste of the table and the pleasure of being together.
The 160 restaurants who have joined the Consortium will prepare a dish, or a whole menu, made with Parmigiano Reggiano.
Reimagining a trip to Sicily: wines from Menfi, Vittoria, Noto, Etna, Milazzo and typical foods from the Trinacria and the Aeolian Islands. This journey wasn't planned at random; it is strongly linked to the diversity of the landscapes, the winds, the character of the people and therefore of their wines and cuisine. Personalised menu paired with Planeta wines.
The next theme night is dedicated to Gavi with the guest being the LA SCOLZA estate.
Ten days ago, along with my two young wine enthusiasts, I went to visit the cellar at Gavi: when arriving at the estate, the atmosphere that unites the past and the present with great harmony stands out. The estate is, in fact, the oldest in the area of Gavi both for the cultivation of Cortese grapes - dating back to the early 1900s - and for begin under the continual management by the same family.
Gavi dei Gavi is a surprising wine: the delicate scent contrasts its strong character, a great personality combination. It is a white wine but its characteristics are closer to those of the famous red wines. In 90 years, Gavi dei Gavi has become a wine that has conquered the world (it is one of the favorite wines of the Queen!) without ever betraying its origins and its characteristics.
We will go to the oenologist of La Scolza Estate to discover the senses and secrets of Gavi.
I await you, with my most cordial greetings.
Prawns in crispy phyllo pastry with 25 year-old Balsamic Vinegar
Pheasant pate with brioche bread and Drops of 9 year-old Vinegar
Borretane Onions in Classic Balsamic Vinegar
Parmesan Risotto with a reduction of Classic Balsamic
Ravioli of sea bass with scales of Tuscan pecorino cheese and 12 year-old Balsamic
Veal fillet at a low temperature with a reduction of
Classic Balsamic and chestnut honey
Panna Cotta with 25 year-old Balsamic Vinegar and hazelnut brittle
Ice cream with a tasting of 50 year-old Balsamic Vinegar
Per person, € 35.00 - excluding drinks
Carpaccio of tuna with thin strips of ginger Tuna Meatballs "Alla Gioacchino"
Fusilli with a glutton of Tuna
Perciatelli with "Rais Favignana sauce"
Squares of crispy Tuna with Bronte pistachio and fennel and orange salad
Tomato soup with flowering courgette served with a glass of Carmignano Rosato Vino Ruspo, 2013
Paccheri with white ragout sauce of Cinta Senese (pork) accompanied by Barco Reale di Carmignano, Tuscany DOC, 2013
Roast suckling pig served from the trolley with potatoes and spinach in Bellavista Carmignano DOCG, 2011
Chocolate "Alla Fiorentina" served with a glass of Vin Santo from Carmignano Occhio di Pernice, DOC 2009
Glass of "Zuf di coce" (cream and pumpkin seeds) served with a glass of Sharis, Chardonnay - Ribolla Gialla IGT Bianco "delle Venezie", 2013
Cjalsons (type of ravioli) with herbs and smoked ricotta accompanied by Abbazia di Rosazzo, Blend of: Friulano, Pinot Blanc, Sauvignon, Malvasia, Ribolla Gialla DOCG, 2012
Carnica venison with polenta and herbs served with Nuaré, Pinot Nero and Merlot, IGT Rosso "delle Venezie" 2011
"Gubana" with a cup of chestnuts and apples and a tasting of plum ice cream and slivovitz accompanied by a glass of Dolce, Picolit - Verduzzo "Rosazzo" DOC, 2010
Fried courgette flower stuffed with anchovies and mozzarella served with a glass of Conte Federico Brut Millesimato, Trento DOC Metodo Classico, Chardonnay and Pinot Nero Vines, 2010
Fusilli with monkfish, Mediterranean tuna, Piennolo tomatoes and asparagine accompanied by the "Supervenetian" Campofiorin, Rosso del Veronese IGT - Corvina, Rondinella, Molinara, Vines 2010 (*)
Veal cutlet marinated in Amarone with brown sauce and potato mousse served with "the giant" Amarone Costasera , Valpolicella Classico DOC - Corvina, Rondinella, Molinara, Vines 2008 (**)
Paradise mint mignon with Chocolate and Recioto sauce and a glass of Casal dei Ronchi, Recioto della Valpolicella Classico DOCG - Corvina, Rondinella, Molinara, Vines 2010
Roero Arneis Doc, 2012
Castelmagno risotto with a grating of White Truffle of Alba served with Dolcetto D'Alba Madonna di Como Doc, 2012
Rigolo polenta with truffle (polenta, fried egg and fresh porcini mushrooms with truffle) served with Barbaresco Serragrilli DOCG, 2010
Mascarpone cream with zabaglione and chocolate, flavored with truffles served with Moscato Spumante, 2012