• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PDX Food Press
  • All
    • About The Press Releases
  • Categories
    • Restaurant News
      • All Restaurant News
      • New Years Eve
      • To-go
    • Alcohol related
      • Beer
      • Cider
      • Spirits
      • Wine
      • Beer Dinners
      • Special Dinners
      • Spirits Dinners
      • Wine Dinners
    • Other
      • Author
      • Education
      • Benefits
      • Farmers Market
      • Stores / Businesses
  • Contact
  • PFDrink
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

a Cena Newsletter February 2019

February 27, 2019

a Cena is excited to feature a winery of the caliber of BADIA A COLTIBUONO

Gaiole in Chianti, Tuscany
Owners: The Stucchi Prinetti Family
Winemaker: Roberto Stucchi Prinetti
www.coltibuono.com

The thousand-year-old “abbey of good culture” has belonged to the Stucchi Prinetti family since 1846. Its name literally signifies the abbey’s role in European cultural history as a place of worship and spiritual refuge, as well as a center of learning and agricultural research. After WWII Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern estate, selling and cellaring its best Chianti Classico wines as well as promoting the extra virgin olive oil produced on site, all while creating international branding for the Coltibuono name. Lorenza dé Medici, his wife, opened the first cooking school in a winery. A devotion to the Badia and a respect for its history guides the current fifth generation family members and managers: Emanuela, Paolo and Roberto. Their challenge in winemaking is to maintain the integrity of Sangiovese and heirloom varieties, as well as Chianti Classico’s unique terroir through organic farming practices, clonal diversity, restrained use of oak and cultivation of indigenous grape varieties. Today, Coltibuono’s estate is a center of Tuscan culture and includes a restaurant, a culinary school, a B&B, apart-ments for farm holidays and is open for visits and tastings to all those that want to learn about local products and traditions.

Paired with an exclusive menu of Chef Gabe Gabreski’s Tuscan Recipes

Badia a Coltibuono Dinner
March 7, 2019 at 6:30
a Cena Festa, 7730 SE 13th Ave.
Dinner is limited to 36 guests
Call for Reservations 503-206-3291

Passed Appetizers
Fried Foie Gras Panzerotti, Truffle Aioli
Salmon Caviar Crespelle, Lemon Mascarpone
Vino – Enrico Serafino, Alta Lange Brut NV

Zuppa
Zuppa di Castagne e Funghi – Chestnut soup,
yellowfoot chantrelles, Fontina fonduta
Vino – Badia a Coltibuono, Chianti Classico ’16

Primi
Rosemary Braised Rabbit – Hand cut pappardelle, porcini, parmigianno
Vino – Badia a Coltibuono, Chianti Classico Riserva ’15

Secondi
Veal Breast Braciole – Speck, provolone wild mushroom, Gnocchi alla Bava
Vino – Badia a Coltibuono, Sangiovetto di Toscana IGT ’13

Dolci
Crostata di Mele – Apple crostata, Italian meringue, Amaretto gelato
Vino – Badia a Coltibuono, Vin Santo del Chianti Classico ’10

Food & Wine = $82/person
Gratuity = 20%

We are a community minded…

…and thoughtful business. We have committed ourselves to using the freshest of ingredients. Most of our food is prepared in our own kitchen and many items are provided by other Portland and Oregon businesses. We strive to be a good Sellwood neighbor. We will endeavor to continually raise the standards of our restaurant. We will meet and surpass your expectations.

Filed Under: Restaurant News Tagged With: a Cena Restaurant

Previous Post: « Dame Collective Launches Chefs-In-Residence with New Concepts Estes and Pasture
Next Post: It’s Portland Dining Month at Firehouse! »

Primary Sidebar

Tails & Trotters Portland

Subscribe to Updates via Email

Enter your email address to subscribe and receive notifications of new posts by email.

PortlandFoodandDrink.com Instagram

Beaver weather Beaver weather
Fresh cranberry Curd Tart with Almond Crust, cranb Fresh cranberry Curd Tart with Almond Crust, cranberry whipped cream. So good; Nice dance between sweet and sour. Recipe from ATC
Made myself a Basque cheesecake. Very easy. Love t Made myself a Basque cheesecake. Very easy. Love the contrast between the bitterness of the scorched caramelized crust and the light, creamy interior.
Stopped by Fills donuts in the old blue star donut Stopped by Fills donuts in the old blue star donut space downtown.
I love this. Pup tents under a clear tarp. #syndic I love this. Pup tents under a clear tarp. #syndicatewinebar in Beaverton.
This little guy is a mountain rose apple tart from This little guy is a mountain rose apple tart from bakeshop. Described as “hand shaved slices of rare Pink Mountain Rose apples only available for less than two months a year nestled on top of homemade pink apple sauce on a round of our old fashion pie dough.” Best thing I’ve put in my mouth for a while
Load More...

Copyright © 2021 PDX Food Press