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An Evening in Umbria

On March 23rd Chianti Il Ristorante is hosting “An Evening in Umbria” A Culinary Journey of Cuisine, Wine & Olive Oil from the Central Italian Region of Umbria.

Our remarkably talented Executive Chef, Fabrizio Bazzani, has crafted an authentic Umbrian menu that begins with Salumi and Pecorino Cheese served alongside bruschetta on Grilled and toasted housemade ciabatta bread and a minestra of lentils and house cured guanciale. Accompanying the opening course will be an Olive Oil Tasting and on this evening we will be honored to have in our company an Ambassador from Terre Francescane.

The roots of Terre Francescane are deeply embedded in 1639, when – according to an ancient inscription found on a stone in the old olive mill – the Gradassi family began farming olives and handed down the tradition, generation after generation, up until this very day. In the “Green Heart” of Italy, for more than 400 years, they have been devoted with endless passion to care and harvest the olives that grow on the rocky hillsides of Umbria.

Subsequent courses will be comprised of hand-crafted strozapretti, pork and veal ragu, and braised boar shank to name just a few of the items Chef Bazzani will be preparing. Each course will be paired with wine from the Tabarrini Winery; recently featured in Wine Spectator as one of the Top 30 Wineries to Discover. For four generations, the Tabarrini family has been passionately tended their vineyards, yielding exceptional fruit for producing distinctive wines.

In the late 1990’s, Giampaolo Tabarrini put years of experience to use and decided to bottle his own wine. Giampaolo now makes some of the most highly respected wines from Central Italy. He produces the top 3 wines in the region and is called “The Rising Star of Umbria.” Tabarrini is continually well rated for his single-vineyard Sagrantino’s by Gambero Rosso, The Wine Advocate, and most recently, Wine Spectator.

We invite you to join us the evening of Thursday, March 23rd, and allow yourself to indulge in the excellence and regional charm of this central Italian province.


Chianti Il Ristorante
Thursday, March 23
$95/pp (+ Tax)
518-580-0025 for Reservations


First Course

Montefalco Rosso
Boccatone 2013
A DOC classified blend made predominantly from Sangiovese with the addition of Sagrantino and Barbera. The ruby tonality is a prelude to neat, intense perfumes reminiscent of ripe cherries and rose petals. Full bodied on the palate, it retains the structure and sweetness of the fruit without losing freshness or depth. Aged 18 months in French oak barrels and 12 months in the bottle. The name Boccatone means “slap in the mouth”, in Umbrian dialect.

Adarmando 2014
Bianco Umbria
Giampaolo broke the norms of Umbrian white wine when he rediscovered the Trebbiano Spoletino grape and realized its full potential. Full of citrus and white peach perfumes, the Trebbiano Spoletino is a vine of great elegance and charm that links tradition to innovation. This thread between past and future was bound to remind us of Armando, Giampaolo’s maternal grandfather who, like this wine, was unique and full of character.

Paired With:
Tagliere di Salumi e Pecorini
Minestra di Lenticchie e Guanciale
Board of Italian salumi with young and aged pecorino cheese of the area.
Tasting of lentil and guanciale
Grilled and toasted housemade ciabatta bread topped with smashed oven roasted tomatoes and shaved Grana Padano cheese

Second Course

Montefalco Sagrantino
Colle Alle Macchie 2012
This Sagrantino is not for the fainthearted. A product of deep clay and a magnificent southern exposure, the wine is made from grapes of exceptional maturity. The Colle alle Macchie is a muscular and powerful red, more complex than his Sagrantino brothers. Macchie is a wine of superb longevity that can only get better with age

Paired With:
Strozzapreti al Ragu’
Hand crafted strozzapreti with pork and veal ragu’

Third Course

Montefalco Sagrantino
Campo Alla Cerqua 2011
Born from stony soil that is looser and lighter than the other vineyards and aged in large French oak barrels, this Sagrantino is the bastion of elegance at Cantina Tabarrini. The subtle identity of the individual grape combined with the Cerqua’s distinctly mineral personality make for a complex Sagrantino. The Campo alla Cerqua is the very definition of a wine that is cool and relaxed.

Paired With:
Brasato di Stinco di Cinghile Pere e Cacao
Braised boar shank with pears and cocoa

Fourth Course

Torta Umbra
Typical Umbrian rolled cake with fruit filling






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