Wednesday, April 04, 2007

A Taste of Tuscany Dinner

A Taste of Tuscany-A Gastronomic Event
prepared by
Chef Stefano Azzi of Osteria Del Coro in Siena, Italy

Wednesday, May 9th
Sotto Sopra Restaurant, 405 N. Charles Street, Baltimore, MD 21201

Award-winning Chef Azzi will be in the kitchen preparing a true
Tuscan dinner, using age-old Sienese recipes. A recent recipient of Fodor’s Star award, you will find Osteria Del Coro involved in all things culinary in Siena, Italy from the Presidio Slow Food to Girogustando.

Executive chef and proprietor of Sotto Sopra, Riccardo Bosio was so impressed with Azzi’s cuisine when he dined there last summer he dreamed of bring him to the U.S. The dream has come true with Bosio underwriting Azzi’s travel along with the collaboration of the Italian Cultural Center of Maryland and patronage of the Italian Consulate of Baltimore. Chef Azzi will be in Baltimore at Sotto Sopra Restaurant for a limited visit and gastronomic gathering. Bosio is expecting a large turn out from the Italian community both here and Washington.

5:30 to 6:30 p.m.

Butlered Antipasti

Crostini di Pane con Pate’ di Fegatini di Pollo al Vin Santo
little toasts topped with chicken liver pate cooked in Vin Santo wine

Crostini di Pane con Fagiano Brasato e Vin Santo
little toasts topped with wine-braised pheasant

Crostini di Pane con Pere al Chianti e Pecorino Fresco
little toasts topped with pears cooked in Chianti wine
and topped with fresh pecorino cheese

Communal Seating
6:30 p.m.

Antipasti Pesce Duetto

Insalata Tiepida di Polipo e Patate Novelle all’’Olio Terre di Siena *DOP 2006
octopus salad with new potatoes and *DOP Terre di Siena Extra Virgin Olive Oil

Calamari alla Vernaccia di San Gimignano con Olive Nere
Toscane e Rosmarino
squid sautéed in Vernaccia wine with Tuscan black olives and rosemary


vegetable soup with cannellini beans, bread, Parmesan cheese and drizzled
with Terre di Siena Extra Virgin Olive Oil *DOP

Primi Duetto

Mezzelune di Patate, Pecorino Fresco e Gamberoni con
Crema di Fagioli Cannelleni e Zafferano di San Gimignanao *DOP
half-moon shaped pasta stuffed with potato, cheese and shrimp
with a sauce of pureed cannellini beans and San Gimignano *DOP saffron

Tagliatelle di Farina di Farro con Ragu’ di Carni Bianche (Pollo e Coniglio) con Zafferano di San Gimignano *DOP e Piccole Verdure
pasta made with spelt flour topped with a sauce of white meats
(chicken and rabbit) and San Gimignano saffron *DOP and accompanied with green vegetables

* DOP - 'Denominazione d'Origine Protetta': The mark is guaranteed by the European Union and was created to promote the authenticity and artisan characteristics of certain food and agricultural products.


Stracotto di Manzo alla Chiantigiana
braised beef Chianti style


Semifreddo con Cantucci Toscani
semi-frozen custard and cookies

~ All dishes will be paired with fine Tuscan Wines ~

Cost per person $125.00 –all inclusive
(includes food, wine, tax, gratuity, and valet parking)

Guaranteed Reservations Required

Cancellation Policy: Reservations cancelled less than 48 hours prior to the event and no shows will be billed.

A Taste of Tuscany with Chef Stefano Azzi


Call Deb Puopolo from 10 a.m to 6 p.m. ~ Monday through Friday at 410-625-0534.

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