Bartolomeo Scappi Chef Tribute Dinner: May 7th


Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. He served several cardinal and pope Pius IV and Pius V. He acquired fame in 1570 when his monumental cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, apparently giving the first known picture of a fork. 

Join us as we dive into the life of a chef of the 16th century. Chef Philip has done his best to interpret the recipes, while Shayla has chosen delicious wines to pair. Ernie Pino will tell the story of Bartolomeo Scappi's life in between course. 


Chef Tribute Series
Bartolomeo Scappi
Thursday, May 7, 2015


Braised Oysters
Spit Roasted Stuffed Tongue of a Calf
Razor Clams with Oil, Orange Juice and Pepper
Cantina del Taburno – Falanghina Spumante, IT NV

Thick Soup of Wild Fennel
Viognier – Triennes, Saint Fleur, FR 2012 

Stewed Slabs of Sturgeon in White Wine, Verjus and Vinegar
La Spinetta – Rose di Casanova, Tuscany, IT  2013

Macaroni called “Gnocchi”
Merlot – Vistorta, Conti Brandolini d’Adda, Friuli, IT 2003

Pork Tenderloin wrapped in Caul with Spices and Roasted
Chianti Classico – Felsina Berardenga, Riserva, IT 2009

Royal Tourte of Pine Nuts, Almonds and Other Things
Marcato – Recioto di Soave, Il Duello, IT 2006

$80. per person; tax and gratuity are extra 

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Reader Comments (2)

Great dish

August 11, 2015 | Unregistered CommenterTommy

What a great dinner

August 17, 2015 | Unregistered Commenter1285 Muscle

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