Our Commitment to Our Guests:   COVID-19 Measures
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Summertime Events

Vineyard Dinner Series 2021

JULY 17TH, AUGUST 7TH + SEPTEMBER 4TH 
- RESERVATIONS REQUIRED - 
UPDATE > Sold out for July 17th & September 4th events (inquire about waiting list)

There was something even more magical about our Vineyard Dinners last year for all of us at Querceto and for everyone who joined to wine and dine among the vines. We felt so incredibly fortunate to host these beautiful evenings safely with social distancing and peace of mind.
 
This year we’ll thrilled to welcome you back for these joyful nights in our Livia vineyard under the intoxicating glow of fairy lights.
 
We’re partnering again with the brilliant team from Ristorante Albergaccio di Castellina, who will craft delicious dishes to pair perfectly with our elegant, organic wines.

Aperitivo is always 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.  

98 Euro/person for aperitivo, 4-course dinner + wines, coffee and after dinner drinks 
Aperitivo @ 7pm, Seated Dinner @ 8pm 

RESERVATIONS REQUIRED. LIMITED SEATS. 
EMAIL MARY@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. 

Proper social distancing will be maintained. Limited seating. 

- MENUS -

** JULY 17TH ** 
Aperitivo in Terrazza

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto)
  • Cecina croccante con baccala mantecato e pomodorino confit (crispy chickpeas with creamed cod and tomato confit) 
  • Tartelletta di cipolle caramellate, pinoli e uvetta (tartlet with caramelized onions, pine nuts and raisins) 

Al Tavolo

  • Maremmani ripieni di spinaci spadellati e ricotta di capra, burro ed essenza di salvia (Maremanni ravioli stuffed with sauteed spinach and goat’s milk ricotta with a butter and sage essence)
  • Risotto al piccione, fegatini al Vin Santo e menta (risotto with pigeon, liver cooked with Vin Santo and mint)
  • Diaframma di Chianina alla griglia, pepe timut e “melanzana alla parmigiana” (grilled Chianina beef with black pepper and eggplant parmigiana) 

Dolce

  • Zuccotto toscano ripieno di ricotta con zabaione al Vin Santo (Zuccotto stuffed with a ricotta egg custard with Vin Santo)

** AUGUST 7TH ** 
Aperitivo in terrazza

  • Donzelle con prosciutto Toscano DOP (fried dough with prosciutto)
  • Spuma di pecorino con salsa di pere (pecorino foam with a pear sauce) 
  • Cocomero al vino rosso, prosciutto d’anatra e menta (watermelon with red wine, duck prosciutto and mint) 

Al Tavolo 

  • Crespelle gratinate ripiene di verdure di stagione su fonduta di parmigiano allo zafferano (crepes stuffed with season vegetables and fondue of parmigiano with saffron) 
  • Bottoni al Blù del Chianti, passata di sedano, timo e pomodorini (button pasta with blue cheese, puree of celery, thyme and tomatoes) 
  • Coniglio in Finocchiato, farcito di erbe aromatiche e finocchiona con fungo porcino in foglia di vite (rabbit with aromatic herbs, finocchiona and porcini mushrooms) 
  • Panna croccante con zuppetta di mango e lime (crunchy cream with a mango and lime sauce) 

** SEPTEMBER 4TH **
Aperitivo in terrazza

  • Donzelle con prosciutto Toscano DOP (fried dough with prosciutto)
  • Spuma di pecorino con salsa di pere (pecorino foam with a pear sauce) 
  • Cocomero al vino rosso, prosciutto d’anatra e menta (watermelon with red wine, duck prosciutto and mint)  

Al Tavolo 

  • Risotto alla zucca, concentrato di pomodori arrosto e origano (pumpkin risotto with a concentrated roasted tomatoes and origano) 
  • Ravioli Mugellani al ragù grosso di carne, olio al finocchietto e Parmigiano Vacche rosse (ravioli of Mugello with a meat ragu, fennel-infused oil and parmigiano) 
  • Petto d’anatra alla griglia, salsa all’uva e cipolline in agrodolce (grilled duck breast with a grape sauce served with pickled onions) 
  • Magnum al cocco, ananas e cioccolato bianco (coconut ice cream pop with pineapple and white chocolate) 

 

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