Settimana della Cucina Italiana

In honour of Italian Cuisine Week, Canada's 100 Best and Zucca Trattoria present a bespoke menu for a weeklong dinner series showcasing authentic Italian food products. Reserve your table now.

 

PROSCIUTTO di PARMA
longo’s 400-day aged, fuyu persimmon, parmigiano reggiano

2015  Masi, Conti Bossi Fedrigotti
Pinot Grigio, Pian del Griso

BACCALÀ e PEPERONI ROSSI
cured fogo island cod, roasted red peppers from the summer, fiore d’oro  sicilian monocultivar extra virgin olive oil

2015 Rivera
Bombino Bianco, Marese

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FILEJA di POMODORO e BURRATA 
hand-rolled semolina noodles, san marzano tomato sauce, burrata

2012  Firriato, Santagostino
Nero d’Avola & Syrah, Baglio Soria

CAPPELLACCI di MAIALINO, PASSI e PINOLI 
milk-fed pork ravioli, currants, pinenuts, puree of eggplant, sigillo oro 15-year balsamic vinegar

2013 Masi
Campofiorin

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TAGLIATA di MANZO 
thick-sliced 40-day dry-aged Cumbrae’s NY steak, truffled la grande ruota organic polenta, roasted sunchoke puree, sauteed radicchio

2011 Bosio
Barbaresco, Boschi dei Signori

SPIGOLA RIPIENA di FUNGHI PORCINI
parma prosciutto-wrapped carolina wreckfish fillet with porcini mushrooms, fennel puree, oleario san giorgio otto  extra virgin olive oil

2014 Erste + Neue
Schiava, Leuchtenburg, Kalterersee

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TORTA di OLIO d’OLIVA 
olive oil torta, crabapple caramel cream, lemon mascarpone

TIMBALLO di RICOTTA ed AMARENE
fabbri sour cherry & ricotta timballo, bittersweet dark chocolate curls

2015  Batasiolo
Moscato d’Asti, Bosc del Rey

4 course / 75
wine pairing / 45