Italic will welcome Sicily’s Passopisciaro Winery for the evening. In addition to our full dinner menu, the following pairing courses will be available throughout the night. The menu items were created by Chef Andrew Curren and individually paired to highlight the unique volcanic notes of these Mount Etna wines.
Course One: Nerello Mascalese 2007 Passopisciaro Rosso - Etna Rosso with Seared calamari, olives, oranges, mint, escarole, and almonds
Course Two: Nerello Mascalese 2012 Passopisciaro Rosso - Etna Rosso with pappardelle, duck ragù, and spring onions
Course Three: Nerello Mascalese 2013 Passopisciaro Contrada G - Etna Rosso with gnocchi, roasted red peppers, broccoli, garlic confit, and parmigiano
Course Four: Petit Verdot 2008 Passopisciaro Franchetti - Sicily with wild boar sausage, white beans, peppers, and gremolata
Italic will welcome Sicily’s Passopisciaro Winery for the evening. In addition to our full dinner menu, the following pairing courses will be available throughout the night. The menu items were created by Chef Andrew Curren and individually paired to highlight the unique volcanic notes of these Mount Etna wines.
Course One: Nerello Mascalese 2007 Passopisciaro Rosso - Etna Rosso with Seared calamari, olives, oranges, mint, escarole, and almonds
Course Two: Nerello Mascalese 2012 Passopisciaro Rosso - Etna Rosso with pappardelle, duck ragù, and spring onions
Course Three: Nerello Mascalese 2013 Passopisciaro Contrada G - Etna Rosso with gnocchi, roasted red peppers, broccoli, garlic confit, and parmigiano
Course Four: Petit Verdot 2008 Passopisciaro Franchetti - Sicily with wild boar sausage, white beans, peppers, and gremolata
Italic will welcome Sicily’s Passopisciaro Winery for the evening. In addition to our full dinner menu, the following pairing courses will be available throughout the night. The menu items were created by Chef Andrew Curren and individually paired to highlight the unique volcanic notes of these Mount Etna wines.
Course One: Nerello Mascalese 2007 Passopisciaro Rosso - Etna Rosso with Seared calamari, olives, oranges, mint, escarole, and almonds
Course Two: Nerello Mascalese 2012 Passopisciaro Rosso - Etna Rosso with pappardelle, duck ragù, and spring onions
Course Three: Nerello Mascalese 2013 Passopisciaro Contrada G - Etna Rosso with gnocchi, roasted red peppers, broccoli, garlic confit, and parmigiano
Course Four: Petit Verdot 2008 Passopisciaro Franchetti - Sicily with wild boar sausage, white beans, peppers, and gremolata
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