By Ed Roehr

SOLD OUT- Vignalta dinner at Magpie – June 10th

In late March I had the chance to travel with sculptor, art historian, and Italy travel expert Adan Romo in preparation for an autumn tour to Venice and The Veneto.   Adan asked me to join him on this venture because he knew that I had spent a year of my youth working as a cook at an osteria in Venice and that together we might be able to curate a really unique trip to Italy.  We heard about a winery in the Veneto with a very unique connection to California.  We rented a 500 and left the Venetian Lagoon into the mainland towards an area called Colli Euganei to meet Lucio Gomiero of Vignalta Winery.

Colli Euganei is a DOC (denominazione di origine controllata).  It is also an outcropping of volcanic hills to the south west of Padova.  Because of its volcanic nature, the terrior is quite unlike much of the surrounding Veneto.  It is an area with hot springs that have been used since at least the Roman times. The closest town to the Vignalta tasting room is the medieval borgo of Arqua Petrarca.

Adan and I made our way to the Colli Euganei and after a few detours parked the 500 and met Lucio Gomiero. In addition to wine, Lucio was known in California as the King of Radicchio.

Lucio Showed us around.

There is lots to see.

We tasted wines, talked about wine, radicchio, and California.  Lucio took us out to a great lunch and told us all about his adventure in California.  He shared a story about his friend in Sacramento, Darrell Corti.

Lucio told us that he would be back in California this summer.  We talked about him visiting and about having a wine dinner here at Magpie in Sacramento.  Lucio said – let’s do it.  So, we are doing it.  On Monday, June 10th Magpie will be hosting a dinner with guest Lucio Gomiero of Vignalta winery.  Tickets are $95 plus service and tax.

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Dinner with Lucio Gomiero of Vignalta at Magpie 2019

(this menu could move a little)

Ombre e Cicheti  (5:30-6:30) around bar, 6:30 begin sitting

Venetian size glasses of Vignalta Pinot Bianco 2017 and Brut Nature NV and patatine

Cicheti

Arancine

Baccala mantecato

crudo di manzo

Dinner 

Antipasti

Asparagus and egg, Vella Dry jack, preserved lemon, salt from Vignalta, Seka Hills Olive Oil

Vignalta  Sirio ‘Dry Muscat’ 2016

Salumi Buoni

Vignalta Rosso Riserva (Merlot-Cabernet blend) 2013

Primo Piatto

 Bigoli al ragu di Mule Foot Hog

Slow Food Ark of Taste hog from Grabbish Farms

Vignalta Pinot Nero 2015

Secondo Piatto

 Wolfe Ranch quail, braised treviso radicchio, a very small amount of polenta, bacon, dates, frisee

Vignalta  Gemola 2013 (Merlot, Cab Franc)

Dolce

Zabaglione stone fruit and spiced honey, walnut

Vignalta Fior d’Arancio Spumante 2016

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$95 plus service and tax

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posted by Ed of Magpie