5 Course Wine Dinner featuring Chefs of Little Italy Baltimore

Welcome Aperitivo (Presented by Campari)

• Negroni & Campari Spritz

Antipasto (presented by Chef Gianfranco Fracessetti of Café Gia’s)

• Prosciutto Di Parma, burrata cheese, poached nectarine, baby arugula and roasted walnuts… in a homemade limoncello dressing. Served with homemade focaccia. Paired with Col Solivo Prosecco

Primo (presented by Chef Nino Germano of La Scala)

• “Lobster Regina” famous homemade pasta featuring lobster and crab served with a flavorful creamy tomato sauce. Paired with Cascina San Lorenzo Barbera d’Asti DOCG 2025

Secondo & Contorno (presented by Chef Mark Orendorff of The Sons of Little Italy Lodge, Joe Benny of Benny’s, and Bryan Chiapperelli of Chiapperelli’s)

• Braciole (Chef Mark), Meatball (Joe Benny), Salad (Bryan). Paired with Libero Brunello di Montalcino DOCG 2019

Dolce (presented by Chef Sylva Lin of Culinary Architecture)

• Panna Cotta

Digestivo (presented by Chef Sergio Vitale of Aldo‘s)

• Aldo’s famous Limoncello Cream

Espresso (presented by Rob DiPasquale of DiPasquale’s Espresso)

Bread Service (presented by Keiller Kyle of Ovenbird Bakery)

Final Sweet Treat (presented by Kathy Nelson of MFG Toffe & Bark Company)

Live Entertainment throughout the evening courtesy of Michael Friedman (Piano) and Steve Flynn (Sinatra Tribute)