‘Tiny Bites’ of News from Morso

FEBRUARY 17TH COOKING DEMO MENU

Starter

Puntarelle con Alici, wild green chicory, imported from Rome Italy, thinly sliced and served with a garlic and anchovy dressing

Wine : Pecorino Organico Frentana 2012

First Demo

Polpo alla Griglia, grilled Mediterranean Octopus salad, with capers, onions, arugula, and roasted fingerling potatoes

Wine : Pecorino Organico Frentana 2012

Second Demo

Sformato di Penne con Radicchio e salsiccia, baked penne pasta with Radicchio and crumbled sausage

Wine : Valpolicella di Ripasso Superiore 2011

Dessert

Pere al Vino Rosso, Red wine poached pears