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EVENTS

OUR SUMMER VINEYARD DINNERS 2023

JUNE 17TH, JULY 15TH, AUGUST 5TH & SEPTEMBER 9TH

Join us to wine and dine among the vines this summer and enjoy spectacular musical artists, wine-filled glasses and delicious dishes, our seemingly endless, flowerful table in the vineyard, fairy lights and as always, a touch or two of magic.

Once again, the brilliant team from Albergaccio di Castellina will be crafting beautiful dishes to savor while sipping the Querceto wines.

Our evenings will kick-off in style with music performed by different artists during aperitivo, including the jazzy duo of Vincenzo Lodato and Matteo Londero, aka the Café Society. We're thrilled to have The Essentials with Lara Karuna and Andrea Bonucci join us in August, and violinist Michele Sarti alongside tenor Pietro Ricci, guitarist Joy de Vito and Marco Lorini on the double bass at our final dinner in September. 

The brilliant, calligrapher extraordinaire, Betty Soldi, has a few creative surprises up her sleeves for our September dinner.

And we cannot wait to see what gorgeous floral designs Winston & Winston Flowers and Marie Lou come up with this season!!!

EVENT DETAILS & MENUS

Aperitivo is on the winery terrace with some tasty bites and vino. Seated dinner in the vineyard served with a selection of 3 red wines. Coffee, amari and grappa served back on the winery terrace to end the evening.  

130 Euro/person for aperitivo, 4-course dinner + wines, coffee and after dinner drinks 
Aperitivo @ 7pm, Seated Dinner @ 8pm. Reservations and pre-payment required. Limited seats. 

EMAIL EVENTS@QUERCETO.COM TO BOOK AND FOR ANY QUESTIONS OR CALL +39 0577 733590.

Considering the nature of the dinner, in the case of rain/bad weather the event unfortunately will be cancelled. We will let all guests know the Friday before the date of event.  

Note regarding menus > Proper food allergies or dietary restrictions can be accommodated but not general food preferences.

** JUNE 17TH **
Aperitivo on the winery terrace 

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto)
  • Pappa al pomodoro (tomato bread soup)
  • Crocchetta di melanzane e sesame (eggplant croquettes with sesame)

Seated dinner in the vineyard 

  • Risotto ai piselli freschi, pomodorini confit e soffice di caprine (risotto with fresh peas, tomato confit and a touch of goat’s milk cheese
  • Ravioli di baccalà, crema di peperoni dolci e peperoni cruschi (white cod ravioli with a sweet pepper cream and cruschi peppers)
  • Peposo di guancia di vitellone Chianino IGP con pera al vino rosso e spinaci saltati (Tuscan beef stew with red-wine marinated pears and sautéed spinach)
  • Fragole sciroppate gelato alla vaniglia e Olio evo di Querceto (vanilla ice cream with a strawberry syrup and extra virgin olive oil from Querceto)

** JULY 15TH **  
Aperitivo on the winery terrace 

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto)
  • Pappa al pomodoro (tomato bread soup)
  • Crocchetta di melanzane e sesame (eggplant croquettes with sesame)

Seated dinner in the vineyard 

  • Ravioli di pecorino toscano, crema di cipolle di Certaldo e tartufo estivo (ravioli with Tuscan pecorino cheese, a Certaldo onion cream and summer truffles)
  • Cannelloni ripieni di ricotta e spinaci gratinati alla Fiorentina (cannelloni filled with ricotta and Florentine-style spinach au gratin)
  • Pollo marinato con zenzero e spezie, gazpacho di panzanella e chips di mais (chicken marinated with ginger and spices served with a gazpacho of Panzanella and corn chips)
  • Caprese al cioccolato fondente 70% con mousse all’albicocche (Caprese of dark chocolate with an apricot mousse)

** AUGUST 5TH **
Aperitivo on the winery terrace 

  • Donzelle con prosciutto DOP (fried dough with prosciutto)
  • Baccalà fritto con cipolline in agrodolce (fried cod with sweet and sour onion)
  • Caprese di peperoni arrosto (caprese of roasted peppers)

Seated dinner in the vineyard 

  • Tortino di pecorino del Monte Amiata, pere appassite, timo e salsa al miele (tart of pecorino from Monte Amiata, dried pears, thyme and honey)
  • Farrotto come un risotto all’uso Toscano (farro prepared like a risotta “Tuscan-style”
  • Petto d’anatra alla griglia con salsa alla menta e “melanzana alla parmigiana” (grilled duck with a mint salsa served with an eggplant parmigiano)
  • Tiramisù - savoiardo fatto in casa bagnato al caffè, crema leggera al mascarpone e vaniglia, cioccolato fondete 70% (Tiramisu)

** SEPTEMBER 9TH ** 
Aperitivo on the winery terrace 

  • Donzelle con prosciutto DOP (fried dough with prosciutto)
  • Baccalà fritto con cipolline in agrodolce (fried cod with sweet and sour onion)
  • Caprese di peperoni arrosto (caprese of roasted peppers)

Seated dinner in the vineyard 

  • Carpaccio di trota del Casentino leggermente affumicata salsa al rafano e porri grigliati (trout carpaccio of Casentino served with a slightly smoked sauce of horseradish and grilled leeks)
  • Risotto alla zucca, limone candito e pistacchi salati (risotto with pumpkin, candied lemons and salty pistaccios)
  • Bistecca di Chianina IGP alla brace con sformatino di bietole e carote (grilled Chianina steak with a beet and carot flan)
  • Fichi caramellati, crema inglese alla vaniglia naturale e crumble al mais (caramelized figs served with a vanilla custard and a corn crumble)

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