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Friday
10
NOV

Italian Festival at Ravello

18:30
22:00

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Join Executive Chef Fabrizio Schenardi, born and raised in Italy, for an incredible two-day Italian event in Ravello! Chef Schenardi will welcome special guest chefs from his home country who will present authentic menus with many imported Italian ingredients. In cooperation with the Region of Piedmont in Italy and the Italian Food Style Education (IFSE) Culinary School in Italy, Chef Giovanni Grasso and Chef Wendy Elena Bosca will entertain and delight with their incredible cuisine.

Guests can choose from the following events taking place Friday November 11 or Saturday November 12:

Friday, November 10, 2017
Italian Feast- 4-course dinner
6:30PM at Ravello
$140 per person, inclusive with wine

MENU
1st Course:
Battuto di fassone, spuma di salsa tonnata, crema al parmigiana reggiano e patete
Piemontese beef tartare, foam of tuna sauce, Parmigiano Regiano cheese cream and potato
Spumante brut tenuta Roletto
2nd Course:
Tajarin al sugo d’arrosto
Tajarin pasta, braised beef sauce
Risotto ai peperoni rossi, salsa al prezzemolo ed acciughe
Risotto, red bell pepper, parsley and anchovies sauce
G.D. Vaira Riesling 2014
3rd Course:
Guanciale di vitello, salsa ai ceci, uveta e lime
Veal cheeks, chickpeas sauce, raisin, lime
Sperino lesson 2009
4th Course:
Mousse di cioccolato, crème brulee all’arancio, salsa alla canella e spaghetti fritti
Passito di caluso tenuta Roletto

Saturday, November 11, 2017
Italian Feast- 5-course dinner White Alba Truffle Dinner
6:30PM at Ravello
$200 per person, inclusive with wine

MENU
1st Course:
Uovo cotto a bassa temperature, mandorle, fonduta e tartufo bianco d’Alba
Egg cook at low temperature, almond, fonduta and white truffle
Erbaluce Docg Metodo classic tenuta Roletto
2nd Course:
Tajarin tradizionali al tartufo
Tajarin traditional pasta from Piedmont with truffle
Risotto mantecato ai formaggi Piemontesi, polvere di caffe’ e tartufo bianco d’alba
Risotto with piedmonts cheese, coffee powder and white truffle from Alba
Erbaluce Docg metodo classic tenuta Roletto
3rd Course:
Branzino Scottato, patate con acqua di ostriche e tartufo bianco d’Alba
Pan seared branzino, potato, oyster water and white truffle from Alba
4th Course:
Primo taglio di vitello di Fassona Piemontese, pure’ di patata affumicate, foie gras e tartufo Biancod’Alba
First cut of Veal, smoked potato pure’, foie gras and white truffle from Alba
Di Gressy Martinega Nebbiolo Langhe
5th Course:
Gelato alla crema servito con olio extra vergine di olive e tartufo d’Alba
Cream gelato, served with extra virgin olive oil and white Truffle from Alba

For ticket reservations, please visit: http://bit.ly/2xNbe4