Piero Selvaggio Presents "the Next 40" With A Stellar Bianco Pregiato Tasting Menu And The Wines Of Beni Di Batasiolo

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

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 truffles, Sfera 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 entr�es include Petto di Piccione in Padella con Gnocchi di Zucca Burro e Salvia - a saut�ed 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.

Menu
A White Truffle Piemontese Evening
Featuring Fiorenzo Dogliani Wines "Beni di Batasiolo"
Tuesday December 3, 2013
6:30 pm

TEASER with TRUFFLE
Sfera di carne trita all'Abese
Ball of steak tartar Alba style
Moscato Ros�

APPETIZER with TRUFFLE
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

FIRST with TRUFFLE
Raviolone all'uovo
Single large raviolo filled with truffled ricotta and a raw egg yolk
"Sovrana" Barbera d'Alba DOC 2010

ENTREE
Petto di piccione in padella con gnocchi di zucca burro e salvia
Saut�ed 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

DESSERT
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, wi

Contact: 

Jannis Swerman
Jannis Swerman & Company
818.789.7747, 323.646.7981
jannids@aol.com