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SUMMARY:Wine dinner with Italian winemaker Nicola Biscardo at Florio's
DESCRIPTION:Theme: An Evening with Nicola Biscardo\nNicola Biscardo is among our most popular winemakers. He is as entertaining as he is informative. You will have great food\, wine\, and an experience to remember. \nGet Ready for a Culinary Adventure!\nWe’re excited to invite you to an exclusive and limited dining experience that showcases the versatility and depth of duck paired with carefully selected Italian wines\, all for $75 per person. \nHere’s what we have in store for you: \n1. Zuppa – A hearty\, smooth duck stock clarified and ladled over velvety sautéed mushrooms and chard.\n-Paired with Castiadas Vermentino\, a bold dry white wine from the Italian island of Sardinia with a whiff of honeysuckle on the nose and a palate of citrus and tropical fruit. \n2. Insalata – A bright spring salad with a smooth\, lemony duck fat vinaigrette topped with crispy duck skin and bursts of pomegranate.\n-Paired with a Northern Italian rosato di Barbera that features a pleasant minerality\, strawberry and watermelon notes\, and a touch of honey on the palate. \n3. Primo – Hand-made ravioli two ways – one with a jammy duck egg yolk and fresh ricotta cheese\, the other with luxurious duck confit – topped with a smooth cream sauce with porcini mushrooms and zesty tarragon.\n-Paired with a hearty Rosso from the slopes of Mount Etna in Sicily that combines classical red fruit flavors with warm spice notes like peppercorn and cinnamon\, and a leathery\, smoky finish. \n4. Secondo – Slices of seared duck breast stuffed with fresh Italian herbs and cheese\, with potatoes fried to perfection in rich duck fat.\n-Paired with an elegant nebbiolo Barbaresco di Alba that balances rigid\, mature tannins with round acidity and a complex palate of ripe cherries\, rose petals\, and tea leaves. \n5. Dolce – A playful dessert built like a duck’s nest featuring “twigs” of crunchy shortbread infused with duck fat\, a sweet “egg” made of toasted duck meringue with a tangy lemon curd “yolk” hidden inside\, and a dusting of lavender sugar.\n-Paired with an easy-going Piemontese Gavi that features tree fruit notes of peach\, pear\, and green apple\, with a hint of summer hay. \n6. Digestivo – A bittersweet cocktail to help you digest\, composed of Italian white sambuc or amaretto mixed with fresh orange juice and shaken with duck egg whites into a unique riff on a sour. \nCost: $75.00 per person \nWine dinner 6:00 \nReservations are required\, limited seating – call 402.423.5576 to book your reservation or complete your reservation online. This event will sell out
URL:https://theitalianvine.com/event/wine-dinner-with-italian-winemaker-nicola-biscardo-at-florios/
LOCATION:Florio’s Italian Restaurant & Grille\, 7300 South 14th Street\, Lincoln\, NE\, 68512\, United States
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