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ANTIPASTI Burrata, Honey Roasted Acorn Squash, Meet our producers… Toasted Hazelnut, Pine Cone Syrup, olive, Grilled Crostini (CN) 14 Pio Tosini has been producing Mussels Pomodoro, White Wine, Garlic, Prosciutto di Parma in the town of Langhirano since 1905 when Ferrante Chilies, Gnoccho Frito 17 Tosini started his business curing pork. Sardinian Stuffed Eggplant, Roasted Red It is still a family business, carried on by Peppers, Zucchini, Garlic & Basil (GF) 12 his great, great grandson, Giovanni. We Beluga Black Lentil Soup, Modena consider it to be the best Prosciutto di Cotechino Pork Sausage (GF) 10 Parma produced today. Tuscan Kale Salad, Garlic, Parmigiano Reggiano Valserena has Cannellini Bean, Bread Crumb (DF) 12 been produced by the Serra family in Arugula & Parmigiano Reggiano Salad, Emilia Romagna for 15 years. They raise Hazelnut, Castello di Ama Olive Oil 200 Bruna Alpina brown cows which Olivewood Balsamico (CN) 12 produce a low yield, rich milk. There Tuna Carpaccio, Watercress Salad, are only four brown cow producers of Tonnato Sauce (GF, DF) 19 Parmigiano and the Serra family produces less than 8 wheels per day. Eagles Nest Ranch Wagyu Beef Carne They age the cheese for a minimum of Cruda, Garlic, Truffle Aioli, Shaved Truffles, Grilled Crostini (DF) 22 24 months to gain their trademark sweet, delicate cheese, with a golden Sicilian Citrus Salad, Red Onion, Olives, yellow color. Lemon Oil, Pistachio (CN) 13 Castello di Ama produces a lively, peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in ANTIPASTI MISTI the Chianti Classico region. It is of Chef Selection of 15 exceptional quality and adds a unique Antipasti, Formaggi & Salumi (CN) finish to our cuisine. FORMAGGI Formaggi Misti (Chef Selection of 3 Cheeses) 17 Parmigiano-Reggiano Valserena Cow Milk. DOP, Emilia Romagna 11 PIZZE Fontina, Cow Milk, DOP, Valle d’Aosta 9 Tartufo Robiola Bosina, Mixed Milk Ricotta, Mozzarella, Pecorino, Piemonte 9 Black Truffle Sauce, Oregano 19 Gorgonzola Dolce, Cow Milk, DOP Margherita Lombardia 7 Tomato Sauce, Basil, Mozzarella 13 Taleggio, Cow Milk, DOP, Lombardia 7 Aosta House Sausage, Charred Pepper, Pecorino, Riserva, Sheep Milk, DOP Fontina Val d’Aosta 15 Toscana 9 Basilicata House Cured Corner Post Ranch SALUMI Pork, Caciocavallo Cheese, Roasted Red Pepper, Calabrian Chili 15 Salumi Misti (Chef Selection of 3 Meats) 15 Funghi Prosciutto di Parma Pio Tosini Wild Mushrooms, Taleggio, Thyme, Porcini Cream 17 Langhirano 8 Speck Alto Adige 8 Tuscan Kale, Caciocavallo, Maitake, Red Guanciale Affumicato 7 Onion, Garlic 15 Salame Rosa (CN) 6 Salame Nostrano 7 We use a selection of hard woods to maintain Bresaola 9 the 700-degree cooking temperature, but also Prosciutto Cotto 8 to add to the distinct characteristic of the Pancetta Affumicato 7 Neapolitan style pizzas. We only use DOP certified San Marzano tomatoes and extra virgin olive oil, ensuring only the very best ingredients go into the creation of our pizzas. (GF) Gluten Free/ (DF) Dairy Free (CN) Contains Nuts / (V) Vegetarian Cell Phone calls within the Dining Room are not permitted. A 20% service charge will be added As a courtesy to fellow Patrons, please step outside. to your total check Bar Del Lago Vini Alla Spina ~~ Many of our recipes are very simple, Wine on Draft with only a few ingredients. Rosso and Bianco Half 10 / Full 20 We work very hard to ensure that we Carafe use only the very best, including imported DOP-certified Italian Aperitivi ~~ Cocktails 14.00 ingredients; in conjunction with the finest seasonal & local produce Dolomite Spritz Cappelletti Vino Aperitivo, Prosecco available on the front range. Bellini Classico Peach Purée, Prosecco Sangria Rosso PRIMI PIATTI Punt e Mes Aperitivo, grand marnier, Fresh Citrus, Primitivo Wine Ricotta Gnudi 16 Wild Chanterelles, Valserena Butter, Fumare Parmegiano Regiano, Spinach Green Chartreuse, Crème de Pèche, Luxardo Maraschino Liquer, Laphroaig Single Malt Spaghetti Puttanesca (DF) 13 Scotch, Lemon Juice Garlic, Anchovy, Black Olive, Caper Tomato Sauce Livia Drusilla Absolut Vodka, Orange juice, St-Germaine Campanelle Carbonara 13 Liquer, Lavender Sugar Rim Smoked Pork, Pecorino Negroni Antica Pappardelle al Ragu di Agnello 18 Tanqueray Gin, Campari, Carpano Antica Braised Corner Post Ranch Lamb Ragu, Formula Vermouth Mint Gremolata Vecchio Manhattan Cavatelli Con Napolitano 15 Knob Creek Bourbon Whiskey, Barolo Chinato, Corner Post Ranch Pork, Tomato Sauce, Luxardo Maraschino Liquer, Orange Bitters Chicharron & Toasted Bread Crumb Birre Alla Spina ~~ Draft Beers Strozzapretti 19 8.00 Dungeness Crab, Prosecco & Meyer Lemon Birra Moretti & Bristol Brewing Co Italian Pale Lager seasonal Selection Paccheri all Amatriciana 14 Tomato, Guanciale, Chili, Pecorino Birre ~~ Bottled Beers Buccatini alle Vongole 17 Coors Light 7.00 Odell IPA 8.00 Littlenick Clams, White Wine, Basil Mass Transit 8.00 Laughing Lab 8.00 Bud Light 7.00 Fat Tire 8.00 Stracci con ragu di Funghi 17 Budweiser 7.00 Stella Artois 8.00 Pasta Ribbons with Wild Mushroom Miller Lite 7.00 Marsala Sauce Non-Alcoholic Clausthaler 7.00 Birre Italiano ~~ Bottled ~~ 8.00 “Our menu reflects the same care that Birra Peroni “Nastro Azzurro” Lager one would find in a family-run restaurant in Italy—distinctive pastas Birra Menabrea Lager made by hand, sauces and Birra Menabrea Amber accompaniments showcasing our local Non-Alcoholic Specialties ~~ produce, and a menu format that 6.75 encourages slowing down to enjoy a meal with family and friends over a Limonata glass or two of wine,” Fresh Lemon & Lime Juice, Sparkling Water – Broadmoor Executive Chef Italian Cream Soda David Patterson A Refreshingly Delicious Drink of Torani Syrup, Soda Water, ½ and ½ (Cherry, Raspberry, Strawberry, Vanilla) Cell Phone calls within the Dining Room are not permitted. A 20% service charge will be added As a courtesy to fellow Patrons, please step outside. to your total check Simply Italian Agnello … Italian term for highly prized lamb Amatriciana … a spicy tomato based sauce named for the town of Amatrice Antipasti … commonly cold meats and cheeses plus a small vegetable dish served before a pasta course Burrata …fresh mozzarella with a creamy center Bruna Alpina … a prized milk cow used to produce the finest Parmigiano Reggiano Carne Cruda … raw preparation of Beef, similar to tartare Castelvetrano Olive … a buttery tasting green olive from Sicily Guanciale … an Italian cured meat made from pork cheek and spices. Patate …Potato Primi Piatti … first plates, commonly pasta based dishes Campanelle … a ribbed spiral short noodle Bucatini … a thick spaghetti like noodle with a hole in the center, widely used in the Lazio region where Cacio e Pepe was first made Gnudi … a gnocchi like dumpling comprised of cheese in place of potato Strozzapreti …”priest-chokers” are short noodles made from think dough sheets that are hand rolled or twisted in the palm and sliced short. Welcome to Ristorante Del Lago Secondi Piatti … second plates, almost always a protein We are excited to have you join us at Ristorante Pollo Arrosto … roasted chicken Del Lago. Designed by Adam D. Tihany and inspired by the beautiful villas of Lake Como. Ristorante Del Salsa Verde … an intensely flavored green sauce (garlic, capers, anchovies, tomato, Lago translated to “Restaurant of the Lake” is a olive, parsley, basil, spinach) combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and Saltimbocca …translates to ”jump into the mouth” - traditionally veal scaloppini topped cocktails, embraced in a fun and an inviting with prosciutto and sage – our recipe utilizes atmosphere. a pork chop pounded thin to delicious effect. Tartufo … Truffle Buon Appetito! Escarole …an endive having flat leaves and a slightly bitter flavor Mark Musial, Capocuoco Livia Drusilla … the wife of Roman Lena Johnson, Direttore Di Ristorante Emperor Augustus Caesar Torani … premium producer of Italian style syrups and flavorings Wine by the glass SECONDI PIATTI Bollicine ~~ Sparkling Pollo Arrosto (GF, DF) ½ Chicken, Potato, Salsa Verde 22 Marenco , “Strev” Moscato d’Asti Whole Chicken, For Two 40 Piemonte, 2018 11 Frito Misto (DF) 45 Le Colture, “Sylvoz”, Prosecco, Treviso, Veneto Crispy Whole Gulf Snapper, Scallop, Rock Non-Vintage 12 Shrimp, Calamari, Spicy Tomato Sauce, Lemon Fattoria Moretto, Lambrusco di Grasparossa di Roasted Line Caught Halibut (DF) 36 Cannellini Beans, Escarole, Bread Crumb Castelvetro, Secco, Emilia-Romagna, Non-Vintage 13 Eagles Nest Ranch Wagyu Involtini 35 Contadi Castaldu, Brut, Franciacorta, Lombardia, Tomato Sauce, Prosciutto, Herbs, Non-Vintage 17 Parmegiano Reggiano Altemasi, Rose, Brut, Metodo Classico, Trento, Our Lasagne 19 Trentino, Non-Vintage 19 Tomato Sauce, Beef, Ricotta, Parmegiano Reggiano Sicilian Line Caught Swordfish 29 Bianchi ~~ White Fennel, Cerignola Olives, Pomodoro & Crema Cortese, Broglia, “La Meirana” House Made Italian Sausages 18 Roasted Pepper, Red Onion, Olive Gavi del Comune di Gavi , Piemonte, 2017 12 Veal Saltimbocca 29 garganega , Pra, “Otto” Soave, Classico, Prosciutto di Parma, Sage, Roasted Veneto, 2017 11 Castelvetrano Red Lettuce Pinot Grigio, St. Michael-Eppan Südtirol / Alto Adige, 2017 14 TASTE OF DEL LAGO ~ Sauvignon Blanc, Tenuta San Leonardo Chefs Selection ~ Family Style $78 per person “Vette”, Vigneti delle Dolomiti, Trentino, 2017 16 Fiano Di Avellino, Vinosia, “Le Grade”, 2 Course Wine Pairing - $35 Taste of Del Lago Pairing - $50 Campania, 2017 13 Chardonnay, Tenute del Cabreo, “La Pietra”,
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    THE SPECTACULAR SOUTH: PUGLIA, ABRUZZO & MATERA Departures: 30 August - 11 September 2020 4 October - 16 October 2020 (13 days/12 nights) The tour highlights Italy’s rich cultural and culinary heritage visiting the southern regions of Abruzzo, Puglia & Matera. The journey through these regions will focus on visiting unique medieval villages and castles and experiencing specialty regional cuisine with local wines. The tour culminates in an unforgettable stay in the remarkable city of Matera in Basilicata. The central Appenine mountain range acts as a great natural border separating Italy from East and West. For this reason, the Adriatic regions of Italy are so diverse from their more famous western and northern counterparts. The authenticity of cuisine and culture as well as the diversity of the landscape make these regions so new and exciting to visit. On tour, the group will share meals ‘Italian Style’; It is all about sharing food and moments together. It is a way of life and an expression of something simple, beautiful and pure. This tour will be personally guided by the directors of Vita Italian Tours and tour leaders Mario and Gianni. We feel very excited to introduce our travellers to this area of Italy. It is where our ancestors come from and where many of our relatives still live today. Mario and Gianni, your expert tour leaders, will escort you throughout your stay and will ensure you have a wonderful experience. Detailed Itinerary Day 1 Rome/Pescara (L) Today your tour leaders will meet you in Rome, at 10:00am at a designated pick-up point for the start of the tour.
  • Pecorino Colline Pescaresi Igp - 2018 Region: Italy - Abruzzo

    Pecorino Colline Pescaresi Igp - 2018 Region: Italy - Abruzzo

    Tiberio PECORINO COLLINE PESCARESI IGP - 2018 REGION: ITALY - ABRUZZO GRAPES / SOILS Wine Blend Vine Age Soil Type Vineyard Area ha or acres Pecorino Pecorino 18 years Limestone 3 Colline massal average with a marly- Pecaresi IGP selection gravel subsoil TIBERIO THE WINE The story of Azienda Agricola Tiberio rings Vineyard Profile more like a new world tale than one from Pecorino is an ancient variety that has always called the Appennine ridges of the the old world of the ancient lands Marche and Abruzzo its home. A low yielding variety due to sterility of the basal beneath the Majella and Gran Sasso buds, over the centuries farmers shied away from it preferring instead to plant mountains in Abruzzo. At 350 meters, easier to grow, more productive varieties. Therefore Pecorino was all but twenty three miles inland from the forgotten, and nearly extinct by the 1970s. Times change, and today high yields are seaside city of Pescara near the hillside less important than they once were; modern day wine lovers now clamor for high town of Cugnoli, Riccardo Tiberio found quality grape varieties. Capable of giving distinctive wines, Pecorino fills that bill an old plot of Trebbiano Abruzzese vines nicely. roughly 50 years old so impressive that he The grape characteristics are essentially round leaves and small, round, very thick decided to change his and his family’s skinned berries. The wine is rich in glycerol but also endowed with high total destiny. acidity, offering a unique combination of texture and vibrancy. Pecorino wines have become so popular that much Pecorino has been planted recently, however the grape variety always performs best in hilly vineyard sites, its natural habitat.