CONFERENCE MENU

Friday, October 19, 7:30 pm
James Beard House

Giordano Monni
Buca dell’Orafo//Florence, Italy

Hors d’Oeuvre

Crostini di Sugo > Rustic Toasts with Meat Sauce

Salvia Fritta > Giant Fried Sage Leaves

Coccoli con Prosciutto e Stracchino > Fried Dough with Prosciutto and Stracchino Cheese

Dinner

Antipasti > Chianti-Preserved Pork with Baby Onions; Celery Croquettes; and Florentine-Style Artichoke Frittata

Ribollita > Tuscan Vegetable and Bread Soup

Pasta Tasting > Pici with Garlic; Maltagliati with Duck Sauce; and Gnocchi with Sausage and Black Cabbage

Beef Fillet with Pecorino and Slow-Cooked White Beans

Dessert Tasting > Renaissance Ricotta Charlotte; Drunken Sweet Bread with Grapes; and Almond Cookies

A selection of fine Italian wines will be served with this dinner.