Thursday, February 18, 2010
Cena Norcina: A special dinner celebrating the cuisine of Norcia, Umbria - Italy's pork and black truffle capital
Norcia is perhaps best known for the skill and products of its pork butchers and for the black truffle found in its environs. Norcinerie, stores specializing in the preparation and sale of boar and pork sausages, salame, pancetta, guanciale and prosciutto are ubiquitous, as are the enticing bottegas selling prized black truffle. In addition to providing truffle and boar, the surrounding woods also supply a wide variety of other game meats.
We invite you to join us for a special dinner celebrating the cucina Norcina, featuring Umbrian and housemade Le Virtł products. This will be the first in a series of dinners exploring Italian cuisines beyond Abruzzo's borders (coming soon: Piemonte, Lombardia, and the regions of southern Italy).
5 courses, 5 Umbrian and regional wines
Antipasti:
Pizza fritta: fried dough with mozzarella and sage
Wine: Argillae Orvieto DOC, Umbria
Gran piatto dei prodotti nostrani e umbri: housemade sausage, Umbrian-style ciausculo, pancetta and salame, imported boar prosciutto and Umbrian pecorino
Polenta al ragł di cervo: polenta with venison ragł
Wines: Capestrano Rosso Piceno DOC, Le Marche
Primo:
Strozzapreti alla norcina: "priest-strangler" pasta (fresh, housemade fusilli-type) with sausage, fresh black truffle and porcini
Wine: Cataldi Madonna Montepulciano d'Abruzzo DOC, Abruzzo
Secondo:
Cinghiale al tartufo nero: braised herb- and wine-marinated boar dressed with fresh black truffle
Wine: Argillae Sinuoso IGT, Umbria
Dolce:
Torta di mele: apple torte
Wine: Marenco Moscati d'Asti DOC, Piemonte
$75 (excluding tax, gratuity and additional beverages)
Call 215.271.5626 for reservations
Limited space
