The Anniversary Dinner by Chef Chessa Features First Grade White Truffles, Piemonte Wines and a Custom Designed Sicilian Thalass Plate to Commemorate 41 Years of Italian Culinary History 

WHO:             Piero Selvaggio and VALENTINO Executive Chef Nico Chessa 

Piero Selvaggio / photo by Ryan Forbes
Piero Selvaggio / photo by Ryan Forbes

WHAT:           In celebration of the 41st Anniversary of Valentino, and in anticipation of The Next 40 Years, Owner Piero Selvaggio presents a spectacular Bianco Pregiato white truffle tasting menu with personally selected wines by Fiorenzo Dogliani, managing director of the famed Beni di Batasiolo Vineyard in Piemonte, Italy. To further enhance the dinner, Dogliani will ship 1 kilogram of the finest white truffles just hand-picked in Alba the day before to be served with selections from the evening’s menu. 

The dinner begins with a complimentary flute of champagne and a teaser with trufflesSfera di Carne Trita all’Abese – ball of steak tartar Alba style. An appetizer of Flan di Cardi e Topinambur e Fonduta al Raschera d’Alpeggio – a flan of cardoons and Jerusalem artichokes with Raschera d’alpeggio fondue is served next, followed by a first course of Raviolone all’uovo – a single large raviolo filled with truffled ricotta and a raw egg yolk.  The entrées include Petto di Piccione in Padella con Gnocchi di Zucca Burro e Salvia – a sautéed squab breast with squash gnocchi butter and sage and Manzo Brasato al Barolo e Ratatuia di Verdure Invernali – braised beef with Barolo wine and winter vegetables.  To complete the feast, Valentino serves Bonet, Pere all’Amaretto e Brutti ma Buoni alla Nocciola – a chocolate custard with amaretto poached pear and hazelnut biscotto and a glass of moscato to toast the anniversary. 

The first three courses are served with Bianco Pregiat, the season’s first grade white truffles hand-picked from Valentino’s trusted Trifulau (Truffle Hunter) from Alba, and shipped overnight for the anniversary dinner. 

As a souvenir of the evening and in commemoration of Valentino’s 41 years in Italian fine dining, each table will receive a custom designed plate by the acclaimed Thalass, artisans of the decorative glass platters made in Modica, Sicily.           

Pricing for the dinner is $200 per guests, which includes 3 shavings of truffles; optional selected wine pairings are offered at $70 per guests. A complimentary glass of champagne begins the dinner and ends with a glass of moscato to toast Valentino’s 41 years. 

“The Next 40” Menu

A Bianco Pregiato Piemontese Evening

Featuring Fiorenzo Dogliani Wines “Beni di Batasiolo”

Tuesday December 3, 2013

6:30 pm



Sfera di carne trita all’Abese

Ball of steak tartar Alba style

Moscato Rosé



Flan di cardi e topinambur e fonduta al Raschera d’alpeggio

Flan of cardoons and Jerusalem artichokes with Raschera d’alpeggio fondue

Granee” Gavi del Comune di Gavi DOCG 2009



Raviolone all’uovo

Single large raviolo filled with truffled ricotta and a raw egg yolk

“Sovrana” Barbera d’Alba DOC 2010



Petto di piccione in padella con gnocchi di zucca burro e salvia

Sautéed squab breast with squash gnocchi butter and sage

Barbaresco DOCG 2010


Manzo brasato al Barolo e ratatuia di verdure invernali

Braised beef with Barolo wine and winter vegetables

Barolo DOCG Cru 2009



Bonet, pere all’amaretto e brutti ma buoni alla nocciola

Chocolate custard with amaretto poached pear and hazelnut biscotto

Barolo Chinato


$200 Per Person; $70 for Wine Pairing; Exclusive of Tax and Gratuity


WHEN:           Tuesday, December 3, 2013

6:30 p.m.; one seating only

The Anniversary menu, with or without truffles will also be available from December 4 – 7, without the Dogliani wine pairing. Special pairings selected by Piero Selvaggio will be offered at a supplementary charge along with other surprises. 

WHY:             In celebration of the 41st Anniversary of Valentino and the restaurant’s stature as the leader of Italian fine dining history in Los Angeles, Piero Selvaggio and Executive Chef Nico Chessa are passionately developing new menus of innovative dishes that break away from the past traditions, leaning to the modern, all designed with an elegant fresh look and composition to be discovered by the next generation of guests discovering Valentino, the quintessential Italian restaurant of Los Angeles. 


3115 Pico Blvd, Santa Monica, CA 90401



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 The Daily Meal. The restaurant was named among the thirteen restaurants that changed the Los Angeles dining scene by Zagat.com in 2012 and awarded Top 10 Romantic Restaurants, Top 10 Wine Lists, Top 10 Italian Restaurants in Los Angeles by Gayot.com in 2012. Selvaggio was recently profiled for the “Lifer” interview in Eater LA about his legendary careerWith 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.