• Italian Staples at Perbacco

    Parmigiano-Reggiano
    Four-Course Dinner | $75 | Wednesday, May 24

     

    The 2017 line up was just announced for our new dinner series, Italian Staples at Perbacco! Each intimate dinner will celebrate a different essential ingredient of Italian cuisine. The first event is coming up Wednesday, May 24 and will feature Parmigiano-Reggiano. The evening will begin at 6:30pm with a tasting of seven different cheeses, a selection of hors d’oeuvres, as well as a discussion with Chef Staffan Terje and ‘cheese guy’ Andy Lax of Fresca Italia. The group of 16 guests will then sit for a four-course dinner showcasing Parmigiano-Reggiano in a variety of dishes. See below for the full menu.

    This unique experience is priced at $75 per person (excluding tax & gratuity) and there will be an optional wine pairing available for $35. To make reservations for this dinner or the whole series, please contact Stephen Lee, Director of Hospitality & Private Dining: 415-955-0647 or stephen@perbaccosf.com.


    ITALIAN STAPLES DINNER MENU
    MAY 24 – PARMIGIANO-REGGIANO

     

    Tasting of Parmigiano Reggiano and Grana Cheeses:

    – 24 month Parmigiano Reggiano, Boni

    – Vacche Rosse Parmigiano

    – Parmigiano Riserva, Guffanti, 48-84 month

    – 24 month Parmigiano Reggiano, Traversetolese (closed herd)

    – 24 month Trentino Grana

    – American Parmesan

    – Argentinean Parmesan

     

    Passed Hors d’Oeuvres:

    – Pain de Mie Canapé with Parmigiano Butter, Anchovy and Vacche Rosse Parmigiano Reggiano

    – Seared Beef Tenderloin Carpaccio with Arugula and Trentino Grana

    – Parmigiano Frico

     

    First Course:

    White Asparagus Budino, Foamed Parmesan Fonduta, Asparagus Tips, Roasted Parmesan Crumble

     

    Second Course:

    Tortellini in Brodo? Or is it Brodo in Tortellini?

    Soup Dumplings filled with Parmesan broth, crispy mortadella, aged balsamico, Parmigiano butter

     

    Third Course:

    King Salmon cooked at “bassa temperatura” in Parmigiano infused oil

    Sweet Pea and Prosciutto Soffritto, Smoked Parmigiano Reggiano Corn Crema

     

    Dessert:

    Balsamic Macerated Cherries

    Parmigiano Custard and Croquant, Burnt Parmigiano Dulce de Leche

     

    To make reservations for this dinner or the whole series, please contact Stephen Lee, Director of Hospitality & Private Dining: 415-955-0647 or stephen@perbaccosf.com.

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