Executive Chef Michele Lisi presents a five-course tasting menu with wine pairings selected by Wine

Chef Michele Lisi (Toscana and Nerano Executive Chef) presents a five-course tasting menu with wine pairings selected by Wine Director Roberto Facciolla from Botromagno, the famed Puglian winery, on Thursday, October 11, 2018. The wines selected for the Botromagno wine dinner were chosen to showcase the high quality, and unexpected freshness and fragrance of this distinguished Puglian winemaker.

Botromagno Wine Dinner Menu

Stuzzichini:

Traditional apulian crostini

Antipasti:

Burrata e Capocollo di Martina Franca

burrata cheese, air-dried cured ‘capocollo’ from martina franca, rucula

Gravina Bianco (Organic Grapes), 2017

Pasta:

Orecchiette e Cime di Rape con Mollica Fritta

house-made Orecchiette pasta, broccoli rabe, bread crumbs, peperoncino

Rose’ di Lulu’, 2017

Secondi:

Tiella di Agnello al Forno con Patate

pot-roasted lamb, potatoes, black olives, rosemary

Nero di Troia, 2015

Dolci:

Sporcamuss

puff pastry, vanilla ice cream

Gravisano Passito di Malvasia Murgia IGT

Toscana’s Botromagno Wine Dinner

Thursday, October 11, 2018

Dinner will begin promptly at 7:00 p.m.

$85 per person includes menu and wines, excludes tax and gratuity.

Advance reservations are required; seating availability is limited for this event.

Reservations may be made by calling Toscana between the hours of 10:00 a.m. – 4:00 p.m. at 310.820.2448 or email toscana@toscanabrentwood.com.

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