Oh hi. Welcome to our Sunday Suppers.
We really miss having you in our space for dinner, so we're making something special every Sunday, based around a region in Italy, and pairing it with a wine we love.
I grew up on Roman food, so this is the meal I've been most holding my breath for. Our chef James has made Roman gnocchi- closer to polenta than pasta, made with semolina flour, and baked with Parmigiano Reggiano. There's also a mushroom ragu (at my request, as I always associate mushrooms with the ones I foraged at my friend's place just outside of Rome, in Umbria.) There will be a salad of local greens, some Roman pizza bianca, as well as a ricotta cheesecake with plums for dessert.
We've paired it with one of our favourite wineries, from Umbria. Chiorri is a fifth-generation winery, their Sangiovese is one of our favourite wines to treat ourselves with. It's a wild-ferment, and surprisingly light, and extremely drinkable.
The Titus Grechetto is that rare white that's rich and buttery, yet still bone dry. It's perfect with the Roman gnocchi.
Truthfully they both go beautifully with this meal, and you could chose either, or commit, and get both!
I think you're really going to like this.