All About Olive Oil with Chef Fortunato Nicotra

and

Eataly’s Oleologist Nicholas Coleman

SICILIA
Tuna & Swordfish:
Fava Beans, Mint, Pistachio
Olive Oil: Frantoi Cutrera Primo D.O.P. Monti Iblei
2013 I Vigneri di Salvo Foti ‘Vignadimilo’ Etna Bianco
* * *
LIGURIA
Trofie with Pesto
String Beans, Potato
Olive Oil: ROI Carte Noire
2014 Ottaviano Lambruschi Vermentino “Costa Marina”
* * *
UMBRIA
Castelluccio Lentils, Chickpea & Farro Soup

Olive Oil: Domenica Fiore Novello
 TBD
* * *
TOSCANA
Prime Beef Striploin Tagliata 
Farro, Beans, Kale
Olive Oil: Frantoio Franci Villa Magra
1996 Terreno Chianti Classico Riserva
 * * *
LAGO DI GARDA
Early Spring Pea & Extra Virgin Olive Oil Cake
Strawberry Extra Virgin Olive Oil Ice Cream, Strawberry Salad
Olive Oil: Ca’ Rainene Garda DOP 
2009 Roccolo Grassi Recioto di Soave

Price:  $ 235.00 per person all inclusive