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

Vineyard Dinner Series 2021

JUNE 19TH, JULY 17TH, AUGUST 7TH + SEPTEMBER 4TH 
- RESERVATIONS REQUIRED - 

 
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 where we’ll pour our Furtivo rosato. Seated dinner in the vineyard served with a selection of 3 red wines. Dessert back on the winery terrace served with coffee and grappa.  

98 Euro/person for aperitivo, 4-course dinner + wines, coffee and after dinner drinks 
Aperitivo @ 7pm, Seated Dinner @ 8pm (with the exception of the June 19th event which starts with aperitivo @ 6:30pm)  

RESERVATIONS REQUIRED. LIMITED SEATS. 
EMAIL MARY@QUERCETO.COM TO BOOK AND FOR ANY QUESTIONS OR CALL +39 0577 733590. 

Proper social distancing will be maintained. Limited seating. Aperitivo will also start a little earlier for June 19th @ 6:30pm considering the 12pm curfew.

- MENUS - 

** JUNE 19TH ** 
Aperitivo in Terrazza

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto Cinta Senese)
  • 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

  • Risotto ai funghi porcini cotti e crudi, rafano e prezzemolo (risotto with raw and cooked porcini mushrooms, horseradish and parsley)
  • Fagottelli ripieni di stracotto di Chianina, vignarola e pecorino (fagottelli pasta stuffed with stewed Chianina and topped with a Vignarola sauce and pecorino) 
  • Carrè di cinghiale, con flan di spinaci e carote (wild boar ribs with a spinach and carrot flan) 

Dolce 

  • Magnum alla vaniglia e pralinato di nocciole (Magnum ice cream pop with vanilia and hazelnut pralines)
     

** JULY 17TH ** 

Aperitivo in Terrazza

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto Cinta Senese)
  • 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) 

A 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)

 MENUS FOR AUGUST AND SEPTEMBER DINNERS TO COME! 
 
 

 

 

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