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
Traditional apulian crostini
Burrata e Capocollo di Martina Franca
burrata cheese, air-dried cured ‘capocollo’ from martina franca, rucula
Gravina Bianco (Organic Grapes), 2017
Orecchiette e Cime di Rape con Mollica Fritta
house-made Orecchiette pasta, broccoli rabe, bread crumbs, peperoncino
Rose’ di Lulu’, 2017
Tiella di Agnello al Forno con Patate
pot-roasted lamb, potatoes, black olives, rosemary
Nero di Troia, 2015
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 firstname.lastname@example.org.
#October #FoodandWine #Winepiring #dinner #ToscanasBotromomagnoWineDinner #ChefMicheleLisi #Toscanarestaurant #NeranoRestaurant #gearysbeverlyhills #fivecourse #tastingmenu #winedinner #Puglianwinemaker #Botromagno #RobertFacciolla