The autumn sees a return of the #dinnersterracottaevino organized by the Cultural Association “La terracotta e il vino”. On Friday, September 22, we will be at the Restaurant “l’Arbergaccio di Castellina” in Castellina in Chianti (Via Fiorentina, 63), in an environment in which the love for the territory and the roots of the restaurateurs, Francesco Cacciatori with his wife and children, can be perceived in the search for small, high-quality products, to create a traditional and refined cuisine.
The Dinner is open to everyone, members and non-members of “La Terracotta e il vino”. For members, the cost is € 45 per person. For non-members € 55 per person.
To book please call 0577 741042 or write to firstname.lastname@example.org specifying whether you are a member or non-member of the Association “La Terracotta e il vino”.
Below we present the menu of the evening proposed by the Albergaccio and the wines in accompaniment from France, from the region of the Loire Valley (Chinon), from the Tuscan island of Capraia and from the clay slopes of the extinct volcano of Roccamonfina, in Campania. Of course the wines are all made in terracotta.
The Menu and wines in combination
Pureè of Cod in puff pastry, crunchy chick-pea flour pancake, “pepperoni cruschi” (sweet fried peppers)
Wine: Domaine de Noiré, Amphora – Domaine de Noiré (Chinon, France)
Mezzelune (half moon ravioli) stuffed with “Anguilla Sfumata” (traditional eel dish from Orbetello), rosemary oil and cream of giant garlic
Wine: Zenobito Anfora – Agricola La piana di Capraia (Capraia Island, Tuscany)
Sienese suckling pig roasted on the spit, Parmigiano style aubergine from Rotonda .
Wines: Lucno and Phos – Agricola I Cacciagalli (Teano, Campania)
The “Albergaccio” Peach Cheesecake with soft hazelnut amaretto
Things to remember
To book phone 0577741042 or email email@example.com specifying whether you are a member or non-member of the Association.
For members: Don’t forget to bring your membership card with you!
We look forward to seeing you !!!
See the Association dinner of May 24th on this link (dinner on May 24, 2017)