![]() | MrMascara: Gnocchi alla Romana, Pasta alla Piemontese or Risotto with our Tartufo Bianco? about 13 hours ago |
![]() | MrMascara: @Spikey_Mikeys Shall we serve our "white diamond" with fresh pasta or as a risotto? about 13 hours ago |
![]() | aprilini: Looking at butternsquash risotto recipes for tonight. Do I go Ina Garten or Martha Stewart?!? about 15 hours ago |
![]() | boltini: PASTA N IGHT TONIGHT! $8 choose from homemade marinara, creamy pesto or butternut squash/mushroom risotto! incl. salad 'n sticks about 23 hours ago |
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A Piemontese risaia (or rice paddy), where short grain rice like arborio, carnaroli and vialone nano are grown for risotto. |
| By Bobby Tanzilo Managing Editor E-mail author | Author bio More articles by Bobby Tanzilo |
| Published Nov. 17, 2008 at 11:19 a.m. |
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While I might quibble a little with the menu -- being a Piemontese purist and all -- I'm happy that Il Mito Enoteca hosts a "Regional Tour of the tastes of Piedmont" dinner on Friday, Nov. 21 beginning at 7 p.m. I bet Chef Michael Feker will uncork some great barberas for the occasion.
The four-course meal is $89.95 per person, excluding tax and tip.
The fixed-price menu begins with a first course of warm watercress salad with pancetta, hard-boiled egg and shaved parmesean that is followed by a primo of fettuccine with walnut and gorgonzola sauce.
The main course is ossobucco -- a speciality of neighboring Lombardia, rather than Piemonte -- but with porcini mushroom risotto.
Risotto is a dish commonly associated with Lombardia, too, but it features heavily in Piemontese kitchens, too, thanks to the rice paddies in the Provinces of Alessandria, Vercelli and Novara.
Regardless of the roots of the dishes, you know that at Il Mito, Feker will infuse his flair and passion into all of them.
Dessert is the sinful-sounding panna cotta with pomegranate molasses and espresso sauce.
Call or visit www.ilmito.com to make a reservation.
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