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A unique opportunity awaits the wine lover and foodie in you...

Thursday, October 5, 7pm

Experience a vertical wine tasting like no other, featuring the wines of Castello del Terriccio, poured by Vittorio Piozzo di Rosignano, owner and winemaker from Tuscany, paired with an exquisite five course menu by Chef Chris.

VIttorio will take you through the historic Castello del Terriccio portfolio, with four beautifully crafted wines, highlighed by Lupicaia, with seven vintages to taste. In all, twelve vintages of Castello del Terriccio wines to taste, learning how terroir and weather make subtle changes to each vintage. This tasting includes the 2010 Lupicaia, which commands prices as high as $350 per bottle in some locales.

Cost: $225/person 

Limited Seats Remain Available

To reserve your seats, please send an email to:  contact@qualityfoodsfl.com

MENU AND WINE PAIRING

Aperitivo: Schiacciata cotta a legna; pomodorini gialli confit; pomodorini rossi confit; pesto di rucola; crema di carciofi; ricotta fatta in casa; VINO: Con Vento Sauvignon Toscana (2020; 2021)  -  (Wood fired Tuscan flat bread, baked in our 1000 degree wood fired oven; served with baby yellow tomato confit; baby red tomato confit; arugula pesto; creamed artichoke; and house-made ricotta)

Antipasti: Gamberi Rossi di mare siciliani alla crema; Pancetta affumicata avvolta capesante di mare; fegatini e patè di acciughe su crostini di filone; VINO: Tassinaia, Toscana Rosso (2017)  - (Sicilian saltwater red prawns with cream; pancetta wrapped sea scallops; chicken liver and anchovy pate on fresh baked filone crostini)*

Primi Piatti: Pappardelle al ragù di cinghiale; condito con pecornino di montalcino stagionato grattugiato; VINO: Castello del Terriccio, Toscano Rosso (2010; 2016) -

(Wild boar ragù made with imported Italian wild boar, marinated in Chianti and fresh herbs, braised and slow roasted with San Marzano tomatoes, and soffrito; topped with grated aged Pecorino from Montalcino, Italy)

Secondi Piatti: Filetto di rovere grigliato, servito da medio a raro a medio, tagliato a fette e condito con balsamico di Modena invecchiato quarant'anni; VINO: Lupicaia, Toscano Rosso (2010, 2011, 2012, 2013, 2014, 2015, 2016)  -  (USDA Certified Premium 1881 Hereford Heritage Filet Mignon, oak grilled and served medium rare to medium; sliced and drizzled with 40 year aged Balsamic of Modena.

Contorni: Zucchine marinate e grigliate condite con pecorino romano grattugiato  -  (Marinated and grilled zucchini, topped with grated pecorino)

Dolce: Sfogliatelle; bacche fresche; un cucchiaio di crema di cannoli fatta in casa; servito con caffè  -  (Sfogliatelle, fresh baked pastry filled with candied citrus and sweetened ricotta; fresh berries; a dollop of house-made cannoli cream; served with coffee)

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