Regional cucina regionale Marche appetizer pastas main dessert
Transcript
Regional cucina regionale Marche appetizer pastas main dessert
Regional cucina regionale Marche appetizer polpettine di baccala' mashed cod croquettes served with parsley sauce insalata di fave fava beans salad, micro greens and parmigiano reggiano pastas spaghetti con le canocchie e asparagi spaghetti with prawns, asparagus, red chili in light red sauce maccheroni carciofi e fave maccheroni pasta with artichoke, fava beans, orange citrus and cherry tomato main brodetto all’anconetana a rich red broth stew of cod fish, octopus, shrimp and cuttlefish served with toasted garlic country bread medaglioni alla rossini pan seared filet mignon with prosciutto, fontina cheese in black truffle bechamel sauce dessert torta di nutella al mascarpone chocolate cake with nutella, mascarpone and rasberries rosso conero DOC– Fazi Battaglia 2010 11 A blend of Sangiovese & Montepulciano. This Rosso Conero is brilliant ruby red in color with purple undertones so typical of youth. Aromas of crushed red berries and wildflowers are framed on the nose by a hint of hazelnut. The red berries continue through to the palate, which is vibrant and well rounded with good concentration. Verdicchio DOC - Fazi Battaglia 2011 11 100% Verdicchio. This wine has Pale straw in color with faint jade hues, Titulus has an intense bouquet of peaches and apples with a hint of roses. On the palate the wine is clean, with refreshing acidity and a hint of bitter almond in the finish so typical of the Verdicchio grape.