The evening began with an aperitif - a selection of mini appetizers presented by Chef Mimmo Di Raffaele alongside a glass of sparkling wine - Ferrari Perle' Nero Riserva.
Sasa' Martucci then prepared the first of his 2 pizzas for the night. Pizza number 1 featured San Marzano and cherry tomatoes, buffalo milk mozzarella, Parmigiano Reggiano cheese, and extra virgin olive oil. This paired with a Sauvignon Blanc, Cloudy Bay 2018.
Chef Nino Di Costanzo presented his new risotto for 2019. It included buffalo milk, sea urchins and croutons. Paired with Fiano di Avellino by Guido Marsella 2015.
Chef Mimmo Di Raffele returned with his tender bonelss pork ribs served with a lightly sauteed scampi, and an Annurca apple sauce. This dish was paired with a Chardonnay by Vie di Romans 2015.
Then the moment arrived for Sasa' Martucci's second pizza - a predessert, if you will. Buffalo mozzarella, fine herbs (known in Italy as misticanza), red pezzata cow meat and passion fruit. A glass of Grand Rose' Brut Champagne, Paul Bara was served alongside the two pieces ( yes two! ) that I enjoyed.
We then topped off the evening with a selection of Chef Mimmo Di Raffaele's mini desserts.
An evening fantasticaaa!