Old World vs. New World Event at Spina Restaurant

At one of our recent events in NYC, Old World vs. New World Wines, Cheeses and Olive Oils, were the main focus of the menu designed by Spina Restaurant. The eight course menu, which included: Linguine Ai Ricci di Marre (linguini finished with habanero chili oil, oven roasted tomatoes, arugula and sea urchin), Taglioni Al Frutta di Mare, Ravioli stuffed with mint and ricotta di bufala and lamb shank ragú and Saffron infused Sardinian gnochetti tossed with a veal, beef and pork ragú, was perfectly paired with wines from Italy and California, thus showing differences between Old World and New World productions.

Two fresh goat cheeses from our Goumet Cheese of the Month Club kicked off the evening: Humbolt Fog from California and Boucherondin Chevre from France, served with an apricot marmelade. 

Later to close the meal, Crafton Cheddar from Vermont and Boschetto Al Tartuffo, from Tuscany were savored.

A lesson in correct Olive Oil tasting to receive it’s fragrances and flavors delighted guests. Each course was prepared with our Magaria Limited Edition Extra Virgin Olive Oil from Sicily, or Vetrano from Campania, Italy, two new 2010 fresh harvest Olive Oils.

 Spina, located in Alphabet City, is relatively new yet has recieved praises by the Italian newspaper Oggi and and has even been awarded a spot cooking at Gracie Mansion.  They are particularly known for their home made pasta, an excellent wine list as well as a staff that go above and beyond. 

Read their excellent review fromOggi.http://www.spinarestaurant.com/press/Spina_Oggi7.pdf