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EVENTS

Our Summer Vineyard Dinner Series 2022

JUNE 11TH, JULY 16TH, AUGUST 6TH + SEPTEMBER 10TH 

Our Summer Vineyard Dinner Series is back and there will be fairy lights, romantic and whimsical floral design, incredible musical artists, elevated Tuscan fare, creative brilliance, a few surprises and just a bit magic at these events this summer.

We’re thrilled to continue our collaboration with the culinary geniuses at Ristorante Albergaccio di Castellina this season.

Marie Lou Piante e Fiori and Winston & Winston Floral Design will once again add their stunning floral design to our seemingly endless table in our Livia vineyard.

We are over-the-moon to welcome back the Mascarade Opera Studio and Orsini Virtuosi to perform at our events and have the Cafe Society (the dynamic duo of Vicenzo Lodato and Matteo Londero) add a little speakeasy/lounge vibe to one of the dinners as well.

Calligraphy extraordinaire Betty Soldi will lend her creative brilliance to our September dinner, along with Irene Berni from Valdirose who will add her beautiful design touches and style.  

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.  

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

** JUNE 11TH ** With a performance by the Mascarade Opera Studio 
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) 
  • Bignè salato con crema di piselli (salty bignè with a cream of fresh peas) 

Al Tavolo 

  • Crespelle gratinate ripiene di funghi porcini e fonduta di pecorino stagionato (crepes stuffed with porcini mushrooms and a fondue of agd parmigiano) 
  • Risotto ai carciofi morelli mantecato con olio evo e menta, agnello alle erbette (risotto with creamed morelli artichokes with extra virgin olive oil, mint and lamb with aromatic herbs) 
  • Maialino in porchetta alle erbe aromatiche con sformatino di carote e spinaci (suckling pig with aromatic herbs served with a carrot and spinach flan) 
  • Magnum alla vaniglia, fragole e cioccolato bianco (vanilla ice cream pop with strawberries and white chocolate) 

** JULY 16TH ** With string duo Matt and Zeneba of Orsini Virtuosi 
Aperitivo inTerrazza

  • 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) 
  • Bignè salato con crema di piselli (salty bignè with a cream of fresh peas) 

Al Tavolo

  • Farro Monococco risottato con pomodorini datterini, burrata e pesto di basilico (farro Monococco cooked risotto-style with date tomatoes, burrata and a basil pesto) 
  • Fagottelli ripieni di peposo di Chianina, crema di peperoni dolci e olio al rosmarino (fagottelli pasta stuffed with peppery beef and served with a sweet pepper cream and rosemary-infused oil) 
  • Costata di Chianina IGP alla brace, leggera salsa acciugata e tegamaccio di verdure di stagione (grilled Chianina IGP steak with a light anchovy sauce and seasonal vegetables) 
  • Cheese cake con biscotto morbido alle mandorle e gelatina di albicocche (cheesecake with soft almond biscuit and apricot jelly) 

** AUGUST 6TH ** With the jazzy/lounge vibes of Vicenzo and Matteo from the Cafe Society 
Aperitivo in terrazza

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto) 
  • Pan brioche con patè di fegatini e frutta secca (brioche with a liver patè and dried fruits) 
  • Indivia, mousse di caprino e noci (endive with a goat's cheese mousse and walnuts) 

 Al Tavolo

  • Ravioli ripieni di zucchine, burro e noce moscata (ravioli stuffed with zucchini and served with butter and nutmeg) 
  • Cannelloni ripieni di ricotta e spinaci gratinati alla fiorentina (cannelloni filled with ricotta and spinach served Florentine-style) 
  • Pollo marinato con zenzero e spezie, gazpacho di panzanella e chips di mais (marinated chicken with ginger and spices served with a panzanella gazpacho and corn chips) 
  • La nostra Zuppa inglese con savoiardo fatto in casa, crema leggera alla vaniglia e gelatina di Alkermes (Zuppa Inglese with homemade Savoyard, and a light vanilla cream and Alkermes jelly) 

** SEPTEMBER 10TH ** With a performance by the Mascarade Opera Studio 
Aperitivo in Terrazza

  • Donzelle con prosciutto toscano DOP (fried dough with prosciutto) 
    Pan brioche con patè di fegatini e frutta secca (brioche with a liver patè and dried fruits) 
    Indivia, mousse di caprino e noci (endive with a goat's cheese mousse and walnuts)  

Al Tavolo

  • Risotto ai funghi porcini cotti & crudi, rafano e prezzemolo (risotto with cooked & raw porcini mushrooms, horseradish and parsley) 
  • Gnocchi di patate con sugo di stracotto di guancia leggermente piccante e peperoni (potato gnocchi with a slightly spicy beef cheek stew sauce and peppers)  
  • Carrè di cinghiale arrosto con pere al vino rosso e cipolline in agrodolce (roasted loin of Wild Boar served with red wine poached pears and sweet and sour onions) 
  • Magnum ai frutti di bosco, cioccolato e nocciole (wild berry ice cream pop with chocolate and hazelnuts) 

 

 

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