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(July 7-20, 2003) 
White bean soup with onions, sage, garlic and grilled garlic croutons
$5.50
Heirloom tomatoes, cucumbers, aged ricotta, red onion, olives, basil,
oregano and red wine vinaigrette $7.95
Shrimp, artichoke hearts and potatoes sauteed with fresh tomatoes, thyme,
lemon and white wine $8.95
Eggplant rolled with goat cheese, roasted bell peppers, basil and garlic;
baked in the wood-fired oven with spicy tomato sauce and parmesan cheese
$7.50 
Fresh ravioli filled with mild Italian sausage, fennel, ricotta,
pecorino and parmesan; fresh tomato sauce with imported peperoncino
and basil $13.50 Thin
pasta, clams, broccoli rabe, tomatoes, garlic, crushed red pepper,
white wine $14.95 RISOTTO CON SALSICCIA E CARCIOFI
Risotto with mild Italian sausage, artichoke hearts and fresh spinach
$13.95 
Bluenose seabass filet baked with tomatoes, Mesquite-grilled chicken breast marinated with sage, rosemary,
thyme, crushed red pepper, white wine, dijon mustard and lemon; served
with sauteed spinach and roasted potatoes $14.95 Braised lamb shank with vegetables, herbs and red wine;
served with spinach and mashed potatoes $18.95 
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| Greco di Tufo, Terradora,
2001 This dry, crisp and refreshing white wine is produced from the indigenous greco grapes cultivated in the neighboring region of Campania. The wine has lovely floral and fruity aromas and flavors that are full of roses, apples and toasted almonds which make it a great pairing with Insalata di Mamma Carmela, Scampi e Carciofi and Nasello al Forno. Il Viola This dry, medium-bodied wine is produced from Aglianico grapes cultivated in Barile near the volcanic slopes of Mt. Vulture. An elegant, well balanced red full of spicy-cherry fruit aromas and flavors, Aglianico is often referred to as the “Barolo of the south”. It makes a great pairing with Involtini di Melanzane, Risotto con Salsiccia e Carciofi and Garretto d’Agnello. |
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Marcello Apollonio |
Buon Appetito! |
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Olive oil is the most important product of the region, but the most
well-known products are its preserved meats. The local sausages are so
regarded in the north that they are both imported and imitated. They are
described as “lucanica” (or “luganega” - after
Lucania, the name first given to Basilicata) to indicate the flavor and
quality of Basilicata products. These are the sausages featured in RISOTTO
CON SALSICCIA E CARCIOFI (risotto with sausage, artichoke hearts,
fresh spinach and white wine) and they are not to be missed. |
Coming August 4-17:
THE FOOD AND WINE OF VENETO
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list!
was born in 1959 in Basilicata, the arch in the boot of Italy. When my
older twin brothers left home to attend hotel and restaurant school, their
education stole my attention, and I became fascinated with cooking and
serving food. Each time they returned home, I made them teach me everything
they had learned: bits of English, how to open a bottle of wine, how to
clear a table. In a short time I became my mother’s dining room
helper and later, her sous-chef.
he
mountainous terrain and the difficult soil of Basilicata have helped to
create a cuisine of simple hearty peasant dishes. Raw materials most often
come from land in the immediate vicinity; the original ingredients that
go into the dishes are entirely local, pure and undoctored. Basilicata
likes its sauces strongly seasoned, its sausages and treated meats spiced
and its cheeses sharp.