Taste of Campania

July 18 – July 31

Best known around the world for its pizza, Campania’s exuberant cuisine has influenced all the regions within Italy and around the world. There is more to be known than just Neapolitan style pizza and water Buffalo’s mozzarella; vegetables play a large part in the Campania cuisine. The fertile soil provides bountiful amounts of food including tomatoes, eggplants, peppers, garlic and herbs. As in every region within Italy, Campania has an impressive array of grape varieties, some of which are found almost nowhere else on earth. Take a journey to Campania with this expertly paired food and wine menu.

Tasting Menu

Zucchini Flowers

Lightly fried ricotta-stuffed zucchini blossoms with house-made tomato sauce

Neapolitan Pizza

House-made pizza dough with tomato sauce, imported Buffalo mozzarella and basil leaves finished with extra virgin olive oil and sea salt

Parmigiana Melanzane

Traditional breaded eggplants with fresh mozzarella and house-made tomato sauce

Wine Pairing

Mastroberardino Falanghina Campania

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Pale lemon-green in color, aromas of ripe pineapples and citrus fruits are complemented by undertones of white flowers. On the palate, zesty acidity and persistent notes of honeysuckle and toasted almond.

Donnachiara Irpinia Aglianico Campania

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Intense ruby red in color with a bouquet of full, complex and intense aromas of prune and berries with spiced notes. Warm, elegant and persistent on the palate with great structure.

Tasting Menu – 25
Menu Selections are available a la carte

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