Demo Dinner Sicly w/ Chef Martha And Wine Director Joe Comforti 9.20 5:30

Stuzzichino (set at the place setting or on the side table)

Chickpea Panelle with Tahini Sauce

Castelvetrano Olives (Or cured Olives with Orange and Rosemary)

Arancine (pear shape)

Wine:

Antipasto

Tuna Crudo with blood orange gastrique, shaved fennel, sumac

Wine: (perhaps same as above)

Primi Piatti

Casasrecce Pistachio Pesto

Hand-made Casarecce pasta with Brontedolci pistachio pesto, roasted artichokes, sheep ricotta, and lemon zest breadcrumbs

Wine:

Secondi Piatti

Cotoletta all Palermitana

Veal Cutlet breaded with lemon, sesame seed, Parmigiano, and then grilled. Served over arugula salad, and Caponata (Grilled lemon garnish, shaved Parmigiano on salad)

Wine: Nero d’Avola, perhaps

Dolci

Cannoli

Bev/Wine: Café/Espresso or Marsala (sweet), perhaps

Host or Publisher Tuscan Market, Salem