Festa at Terra di Briganti!

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Tante Auguri a Jack!

Jack was turning 70 – that meant I had to throw a humongous bash.  The problem is I had thrown Jackstock when he turned 60 and folks are still gazing numbly out from tents in our back yard.  How could I top three nights of music and mayhem?  Hmm, what’s a girl to do when she is in Italy and without the resources of her home team?  1. Make sure her BFF, Janet, is in Italy in time for the party. 2. Sit in the piazza, stare up the the hills and come up with a gimmick.  While staring at the grape vines that range up and down the mountain it hit me – take over a winery – it would be a blast from the past.

My first call was to Tony at our favorite winery, Terra Di Briganti. (Remember the story I did a few months back – http://wp.me/p3rc2m-ji)  Tony was a tiger and roared out ideas – starting with come on over and let’s pick out the wine.

Tony De Cicco is passionate about eating and drinking local!
Tony De Cicco is passionate about eating and drinking local!

Tony, his dad and his brother were pouring us a glass of Pidirosso. Then a glass of Aglianico.  How about a Falanghina.  Wait did you taste?  We tasted and knew that we would have a cocktail hour with a lovely sparkling – well it doesn’t matter just know it is all good.

Then came the menu.  Tony works with a chef – Gennaro – who by day is a policman!  But Gennaro is a foodie who relishes the dishes of historic Casalduni.  This is what we ate:  Quenelle di baccalà, Risotto al’aglianico e salsiccia profumato al rosmarino, controfiletto di pelatella casertana al Martummè con papacelle al’agro, Zuccotto con ricotta di pecora e ciccolato!  Notice that the Italian sings with the dialect of Casalduni.

Let’s just go to the video and you can see Jack’s 70th birthday at Terra di Briganti!  Click on the link and be sure to sing “tante auguri a jack!”

https://vimeo.com/107592027

To find out more about Terra di Briganti visit their website at www.terradibriganti.it

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9 thoughts on “Festa at Terra di Briganti!

    1. We had a creamy baccala made to look like flower petals on a bed of puréed chick peas with secret spices. Next risotto made with Aglianco wine and local mushrooms – creamy and wonderful. Then a pork dish made from a local heritage hairless pig with a side of roasted red peppers. Dessert was a creamy gooey marvel.

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