I Trulli and Tour de Forks
present:
Taste of Puglia Dinner
with Charles and Michele Scicolone
Wednesday, April 18, 7:30 p.m.
Ristorante I Trulli
122 East 27th St.
five wines, five courses
$125.00 (inclusive)
Limited seating
To reserve, please send an email
to events@vinosite.com.
Or call events coordinator Jeremy Parzen at 212-679-0822.
In recent years, Puglia (the region that
forms the heel of the Italian boot) has become of one Italy's top travel destinations and the inspiration
for some of the best Italian regional cuisine found today in North America.
When the Marzovilla family opened I Trulli in 1994, no one could imagine the
Southern Italian craze that was about to explode. In 1998, Amanda Hesser
wrote in the New York Times ("A Southern Italian Renaissance;
After red sauce, America
is discovering the real thing."):
"It is no secret that Italian cuisine has experienced a renaissance in
American kitchens over the last decade. But it is just recently that chefs
have turned their attention to the far regions of the south -- like Puglia, Calabria, Campania, Sicily and
Sardinia -- where the foods are earthy, the flavors are lusty and the fresh,
candid style is a world apart from the heavy monotonous red sauces familiar in
the United States.
Americans, raised on the idea that Southern Italian food is all about dishes
like eggplant Parmesan and spaghetti with meatballs, are about to be
enlightened: genuine Southern Italian food has finally arrived.
Dora Marzovilla at I Trulli on East
27th Street has been making traditional Pugliese pasta shapes like ear-shaped orecchiette
and shell-shaped cavatelli by hand for years -- at
first at home, and now at the restaurant...
Nicola Marzovilla, Mrs. Marzovilla's son and the owner of I Trulli, said,
'The cooking in Southern Italy, if there's
one simple way to describe it -- the ingredients are the focal point of
everything.'"
I Trulli would receive two stars in a New York Times review by then food
editor Ruth Reichl in 1999.
Join Vino's Wine Director Charles Scicolone and renowned cookbook author and
Italian food expert Michele Scicolone at I Trulli for a taste of some of Puglia's best-known dishes, including Dora's handmade cavatelli with broccoli rabe
and orecchiette. The dinner will also
feature native Pugliese grape varieties like Primitivo, Negro Amaro, and Uva
di Troia.
Seats are filling up fast, so make sure you reserve your place now by writing
to events@vinosite.com.
The dinner is co-presented by Tour de Forks, who will be leading a tour to Puglia this fall
together with Charles and Michele. Please visit their website for
more details.
