PIERO SELVAGGIO UNVEILS MENU FOR 40 YEARS AT VALENTINO DINNER WITH 40 DISHES, 40 WINES AND MANY CHEFS

Collaborative Dinner Celebrating the Food & Culture of Sardinia and Sicily
Created by Selvaggio, Chef Chessa with Guest Chefs Celestino Drago and Steve Samson,  Tribute to Mauro Vicente and Hosted by Darrell Corti

WHO:             Piero Selvaggio, VALENTINO Executive Chef Nico Chessa, Pastry Chef  Alessandro Stroppa and special guests including Celestino Drago, Steve Samson, Italian epicurean connoisseur Darrell Corti,  Walter Ferretto, Luciano Pellegrini, Angelo Auriana

WHAT:           An extraordinary evening celebrating Italian culture, cuisine and the legacy of Valentino over the past forty years. Forty Years, Forty Dishes and Forty Wines at Valentino – the foods of Sardinia and Sicily

A 40 year visit down memory lane and Southern Italy at Valentino with the restaurant’s Executive Chef Nico Chessa and Pastry Chef Alessandro Stroppa who will collaborate with guest chefs Celestino Drago and Steve Samson. The menu of 40 courses and 40 wines (small bites and 2 oz wine pours) will be inspired by the cuisine of Sicily’s most revered chef, Ciccio Sultano, to commemorate the 40 years of Valentino and the dishes of Sardinia and Sicily, Piero’s birthplace. Guest Host, Darrell Corti, owner of the renowned Corti Brothers family Italian grocery store in Sacramento, will speak to guests about the evolution and traditions of Southern Italian cooking. The dinner will be dedicated to legendary restaurateur Mauro Vicente and includes specially created commemorative regional gifts. Expect to experience the culinary history of these regions with touches of Spanish, Greek and Arab cuisines that influenced their culture. Selvaggio will present a sampling of never before seen wines to be discovered including biodynamic varietals from Southern Italy.  $200 per guest for food & wines / $125 for menu only.

New Valentino entry (from website)

WHEN:           Forty Years, Forty Dishes and Forty Wines at Valentino
Celebrating the Cuisine and Culture of the Islands – Sardinia and Sicily
Wednesday, November 14, 2012
6:30 p.m to closing
$200 per guest for food & wines / $125 for menu only

WHY:             The culmination of the restaurant’s 40th anniversary in December 2012, Piero Selvaggio brings special guests to celebrate at Valentino

WHERE:         VALENTINO
3115 Pico Blvd,
Santa Monica, CA 90401
310.829.4313
http://www.valentinosantamonica.com/

MENU:           Sicily and Sardinia Menus to be served simultaneously

Sicily
Stuzzichini/Passing:
Panelle and Cazzilli (Croquettes)
Eggplant Involtini,
Smoked Cheese-Onion and Basil
Sicilian Focacce of Ricotta, Parsley,
Onion, and Homemade Sausage
Arancine (Rice Suppli): Traditional,
Mullet and Wild Fennel, Vegetarian
Crostini: Warm Ricotta and Sea Urchin,
Olive and Salmoriglio
(Lemon, Parsley and Pantelleria Capers)
Crudo di Pesce with Trapani Salt,
Iblean Olive Oil and Citrus

Antipasti
Stuffed Calamari Rings with
Couscous and Pistachio di Bronte
Fagottini of Caponata with Modica Chocolate “Al Peperoncino”
Grilled Seppie (Cuttlefish) in its Ink,
Orange Zest and Fennel Pollen
Polpettine di Neonata (Whitebait Cakes)
Timballo di Ragusano: Cheese Timbale
Ricotta Infornata, Baked with
Mosto Cotto and Carob Honey

Soup
Maccu: Traditional Fava Bean Purée

Paste
Mauro Vincenti’s Pasta Alla Trapanese
Timballo of Pasta with Fresh Sardines, Breadcrumbs, Fennel, Raisins
Risotto Bombe with Sea Urchin and Orange Zest
Norma: with Eggplant, Aged Ricotta and Pachino Tomato

Meat
Crisp Braised Lamb Belly with Mint Couscous and Chocolate al Peperoncino
Pork Spezzatino: Braised, Clove, Cinnamon,
Fava Bean Purée

Cheeses
Spicy and Smoky Cheeses with
Marmellate di Corrado Assenza

Dessert
Gelo di Mellone, Cannolicchi, Fichi d’India Sorbet (Prickly Pear), Almond Torrone di Corrado Assenza (Nougat)

Wines: 25 wineries have responded with affection and gratitude for 40 years of support

Sardinia
Stuzzichini/ Passing
Spread of Pecorino Mousse,
Corasau Bread, Piccante
Sea Urchin and Bottarga in Spoon
Octopus Spiedino
Spanish Frittata of Cicory and Potato

Antipasti
Hearts of Celery and Sardinian Smoked Bottarga
Peis de Boi – Salad of Veal Nervetti (calf muscle)
Frittelle di Cervellini: Claf’s Brain Fritters
Nepitella – Shell of Sea Conch Stew with Mint
Home Made Salumi and
Verdure from the Farmers

Soup
Fregola in Saffron
Broth with Baby Clams

Paste
Lorighittas with Wild Asparagus
Mallureddus-Gnocchetti with Purpuzza,
a Homeade Sausage
Punzu, Sugo di Capra Marina (Crab)
Busa, Tomato and Pecorino Cheese

Secondi
Agnello in Umido al Finochietto e Mirto
Maialino (Baby Suckling Pig) al Forno

Sardinian Cheeses

Dessert
Amaretti di Oristano
Turta de Icos (Figs)
Pabassinas (Raisin-Nut Cookies)

Wines from: Dettori, Argiolas, Sella e Mosca, Vernaccia di Oristano Contini-Monica di Sardegna, Feudi della Medusa, Azienda Agricola Punica

ABOUT:         Piero Selvaggio and Valentino have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently recognized for his achievement in Angeleno and Wine Spectator magazines in October 2012.  Valentino was named among the best Italian restaurants in the United States by Travel & Leisure and among the thirteen restaurants that changed the Los Angeles dining scene by Zagat.com in 2012 and Top 10 Romantic Restaurants, Top 10 Wine Lists, Top 10 Italian Restaurants in Los Angeles by Gayot.com in 2012. With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, Valentino remains the favored destination for some of the best dining in Los Angeles.

Leave a Reply