Sign in | Register now Like us on FacebookLike Us | Follow us on TwitterFollow Us

Milwaukee's Daily Magazine for Friday, Nov. 28, 2014

Hi: 44
Lo: 29
Hi: 40
Lo: 37

Lo: 13
Advertise on

In Dining Blogs

The Pasta Tree is hoping to present the cuisine of each of Italy's 20 regions in its new series. (PHOTO: Front Room Photography)

Italian "tweats" at The Pasta Tree

Last night I tweeted from the first installment of The Pasta Tree's proposed 20-dinner series, "Discovering Italy One Region at a Time," which featured the northwestern region of Piemonte, where my roots lie.

The dinner was co-presented by The Pasta Tree's general manager Jarid Bacon and Bill Gardner of Madison's L'eft Bank Wine Co. Bacon introduced the dishes that he spent two days perfecting and Gardner discussed the wines.

Bacon also put together a packet of information with recipes for the evening's dishes and some information on Piemonte. I was happy to see my great-grandma's town of Fubine included.

Drew Olson (add him, too: @Drew OlsonMKE) joined me and added some tweets of his own.

In case you're not following me on Twitter (@BobbyOnMKEcom), here are my tweets from that event, which I'm expanding a bit with more information since isn't counting my characters...

#Looks like we're starting with the bagna cauda, perfect for a piemontese dinner!

@DrewOlsonMKE: Bring on Barolo braised beef!

#Pasta Tree gets a thumbs up for the attemp at bagna cauda and for the results, which are impressive. A great start. (A traditional bagna cauda, with a selection of vegetables and individual little hot pots is a risky thing for a newcomer, but Bacon made a good showing.)

#Bongiovanni arneis is an explosion of crisp fruit. we await the vitello tonnato -- my favorite. (This arneis -- a dry white wine was perfect with the tuna flavor in the vitello tonnato.)

#I've never had the sauce on the side but otherwise this is an impressive first stab at vitello tonnato! Bravo Pasta Tree! (I only missed seeing the capers.)

@DrewOlsonMKE: Pasta Tree is perennial winner in readers poll in "most romantic" category. Also strong in Italian, wine list and others.

#My old friend barbera. In this case d'Alba from Marcarini. Here comes the risotto. (You could smell the scent of truffle from the risotto, but it couldn't be seen. I stopped thinking about that, however, whenever I sipped Marcarini's barbera, which was earthy and pleasingly acidic.)

#Drew prefers the Vietti nebbiolo but I'm sticking with my barbera. Having said that, the Vietti is quite delicious. (The only reason this nebbiolo -- made in the Barolo zone by Vietti, which is in Castiglione Falletto -- is that it wasn't bottle aged long enough.)

@DrewOlsonMKE: Love at first sip. Vietti nebbiolo langhe perbacco. A delicious cousin of Barolo.

#Main course: Brasato al Barolo with polenta. (Drew stopped talking for a while once this arrived!)

#Drinking sweet as apricots Saracco moscato d'Asti and awaiting dessert ... zabaione with berries on the side and chopped hazelnuts on top.

@DrewOlsonMKE: A great effort by Pasta Tree on Piedmontese dinner.

No word yet on which of Italy's other 19 regions will be featured next -- or when the event will take place -- but as soon as we hear, we'll let you know.


ornges | Nov. 12, 2009 at 7:54 a.m. (report)

I'm so glad to know that some one understood this article!!!!! I've always felt the Pasta Tree was not worth the cement it sits on!! This article just reinforces my opinion...hence I will NEVER return!!!!!!!! It also amazes me that "the tree" has been around for sooooo long!!!!!!!!!!!

Rate this:
  • Average rating: 0.0
  • 1
  • 2
  • 3
  • 4
  • 5

hasensmith | Nov. 11, 2009 at 12:18 p.m. (report)

Eating and tweeting... simply made for each other!

Rate this:
  • Average rating: 0.0
  • 1
  • 2
  • 3
  • 4
  • 5
2 comments about this article.
Post a comment / write a review.

Facebook Comments

Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by The opinions expressed in Facebook comments do not necessarily reflect those of or its staff.