Dinner & Wine in Amphora, Friday March 31st 2017 at the “Trattoria Da Burde” with Cultural Association “La terracotta e il vino”

2017/03/27     / / / / / / / / / / / / / / / / / / / /

unnamedThe Association “La terracotta e il vino” has organised a dinner on Leonardo Parisi più piccolaFriday, March 31 at the Trattoria Da Burde in Florence (Firenze, Via Pistoiese, 6R). It will launch a series of evenings in which to discover more about wine in amphora. The cycle of dinners is entitled “The Ancient Future of Wine in Amphora”.  Friday 31st is the first of many appointments that wish to offer, to anyone interested, the extraordinary experience of approaching the world of wine in amphora. The evening will be shared between the taste of Tuscan cuisine with Chef Paolo Gori, and the amphora wines of Casadei: Olianas and Petrolo, with a brief illustration on the techniques of winemaking in amphora. Andrea Gori, owner of Trattoria Da Burde and Vice-President of the Italian Sommelier Foundation -Tuscany, will lead the evening, speaking about the unusual characteristics of wine aged in an amphora, a neutral vessel that unlike wood does not confer perfumes or flavours to the wine. His brother Paolo will introduce and describe the courses of the set dinner. Leonardo Parisi president of the Cultural Association “La terracotta e il vino” and owner of the Artenova workshop from Impruneta will also be present at the dinner.

The Dinner is open to all. The cost is 45 Euro per person. For members of The Association “La terracotta e il vino” the cost is 35 Euro.

For info and reservations: prenotazioni@daburde.it or 055 317206.

The Amphora Wines served:12963734_10154151191351738_854482090647622744_n

Moscato Anfora 2015 – Suvereto, Tuscany

Syrah Anfora 2015 – Suvereto, Tuscany

Sangiovese Anfora 2015 – Castello del Trebbio, Tuscany

Cannonau Anfora 2015  – Olianas, Sardinia

BogginAnfora 2014 – Tenuta di Petrolo, Valdarno Tuscany

The menu:

This evening we will be tasting both traditional and modern dishes from Tuscany prepared by Chef Paolo Gori with a foray into Sardinian cuisine! (To best appreciate “Cannonau in anfora” the Chef will present the Zuppa Gallurese a traditional Sardinian dish)

For starters….5248132983_03c92f307f_o

Raveggiolo cheese and asparagus. (Cheese from the Tuscan Apennines)

First course:

Zuppa Gallurese (traditional Sardinian)

Potato Tortelli with “Chianina beef” sauce

Main course:

Maremma al Tegame (a typical stew from Maremma, Tuscany)

Dessert:

Boraggine fritters (made with a native Mediterranean wild flower: Borage or starflower)

 

 

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