|Chef Rosanna Marziale|
The evening began as every evening should...with a light fresh spumante. We had a glass or two of Asprinio Spumante brut metedo chamat to go with our first two courses.
Then it was time for our appetizer:
|'Minestra Maritata' with mozzarella and anchovies|
Followed by our pasta course:
|Mozzapepe and lemon|
Our main course called for a new wine. Campania Aglianico IGT 2010 aged in barrique which the chef used to prepare her stew.
|Buffalo meat stewed with Aglianico and creamed mashed potatoes with saffron|
|Mozzarella cake with a raspberry sauce|
Friday night in cantina will never be the same.