Tour Nothern Italy from the comfort of Tomasso’s dining room on Thursday, November 19th. At 7:00pm, chef Daniele Baliani is treating guests to a five-course meal featuring food and wine from the regions of Piedmont, Lombardy and Veneto. Dishes will include sweet plum-braised duck legs, polenta with truffle, and “priest-strangler” pasta with braised rabbit ragu (peek below for the paired wines). Dinner costs $75 per person—call 508.481.8484 for reservations.

FIRST
Insalata riccietta con funghi porcini trifolati, crema di gorgonzola, goccie di balsamico
Frisée salad with sautéed’ porcini mushrooms, gorgonzola cream, aged balsamic
2012 Casteggio Oltrepo Pavese Barbera – Lombardy

SECOND
Strozzapreti al ragù di coniglio, ciliegie secche, ricotta salata
“Priest-strangler” pasta tossed with braised rabbit ragù, dried cherries, shaved ricotta salata
2007 Scriani Valpolicella Ripasso Classico Superiore – Veneto

THIRD
Crema di polenta al tartufo bianco d’Alba in cesto di Parmigiano Reggiano
Soft polenta in Parmigiano Reggiano basket with shaved white truffles* from Alba
2006 Valfieri Barolo – Piedmont

FOURTH
Coscia d’ anitra arrosto, purée di zucca, cavolo nero saltato
Sweet plum braised duck legs, heirloom squash puree, sautéed Tuscan kale
2006 Scriani Amarone della Valpolicella Classico – Veneto

FIFTH
Ubriacone al miele , crostone con fonduta di taleggio, strudel di frutta secca
Ubriacone cheese with Acacia honey, large crouton with taleggio fondue, dried fruit strudel
2010 Stefano accordini recioto della valpolicella – Veneto