posted Jan 13, 2012 11:30 AM by Info Cacio e Vino
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updated Jan 13, 2012 11:31 AM
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The price is $25, tax and gratuity, extra. This price includes various Pizzas, Sfizi di Gigi, Calzone Nutella plus one (1) glass of wine (red or white) or one (1) bottle of beer (Birra Moretti: Lager or La Rossa). Additional wine is $6 per glass or additional beer is $5 per bottle.
Come and meet our new Pizza Chef Luigi and try our new pizza menu!!!!
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posted Nov 28, 2011 1:57 PM by Info Cacio e Vino
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updated Nov 28, 2011 1:57 PM
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Alessandro di Camporeale will be hosting a wine event at Cacio e Vino on Monday December 12th, 2011 and we would like to extend the invitation to all of our friends and family! Below is all the info on the event. We hope to see you there!!!
Appetizer
Insalata di Tonno su letto di Zucchine Grigliate
Tuna salad served on a bed of Grilled Zucchini with a dressing of capers,
oil, vinegar, mint and lemon
Tortino di Caponata di Verdure Grigliate
Grilled Vegetables: Celery, Carrots, Onions, Potatoes, Zucchini,
Eggplant with a dressing of capers, oil and peppers
Wine Pairing: Benede’ Cataratto
Primi
Mattonella di Lasagna al ragu di Pesce e Verdure
Lasagna with Seafood Ragu’ and Vegetables
Ravioli di Carne con salsa di Funghi Misti di Bosco e
Olio al Tartufo Bianco
Veal Ravioli with mixed mushroom and white truffle oil
Wine Pairing: Doonata’ Nero d’Avola
Secondi
Girandola di Passera infornata con Patate al Timo e Pomodori
Rolled Flounder stuffed with thyme Potatoes and served with grilled tomatoes
Arista di Maiale Coppata con Tortino di Patate
Roast Loin of Pork wrapped in Pancetta with Potato Gateau
Wine Pairing: Kaid, Syrah
Dolce
Semifreddo alle Mandorle e Gelo di Limone
Almond Semifreddo with Lemon Jello
Price per person: $55 (Includes, tax, gratuity and wine)
Reservation only at 212- 228- 3269 or email at: info@cacioevino.com | |
posted Nov 28, 2011 1:53 PM by Info Cacio e Vino
Salaparuta will be hosting a wine event at Cacio e Vino on Monday December 5th, 2011 and we would like to extend the invitation to all of our friends and family! Below is all the info on the event. We hope to see you there!!!
Appetizer
Insalata di Tonno su letto di Zucchine Grigliate
Tuna salad served on a bed of Grilled Zucchini with a dressing of capers,
oil, vinegar, mint and lemon
Tortino di Caponata di Verdure Grigliate
Grilled Vegetables: Celery, Carrots, Onions, Potatoes, Zucchini,
Eggplant with a dressing of capers, oil and peppers
Wine Pairing: Grillo 08 Duca Kados
Primi
Mattonella di Lasagna al ragu di Pesce e Verdure
Lasagna with Seafood Ragu’ and Vegetables
Ravioli di Carne con salsa di Funghi Misti di Bosco e
Olio al Tartufo Bianco
Veal Ravioli with mixed mushroom and white truffle oil
Wine Pairing:Insolia- Chardonnay 09 Duca Calanica - Nerello Mascarese , Duca Lavico
Secondi
Girandola di Passera infornata con Patate al Timo e Pomodori
Rolled Flounder stuffed with thyme Potatoes and served with grilled tomatoes
Arista di Maiale Coppata con Tortino di Patate
Roast Loin of Pork wrapped in Pancetta with Potato Gateau
Wine Pairing: Insolia 09 Duca Colomba Platino - Nero d’Avola, Duca Passo delle Mule
Dolce
Semifreddo alle Mandorle e Gelo di Limone
Almond Semifreddo with Lemon Jello
Wine Pairing: Sweet Marsala- Florio
Price per person: $55 (Includes, tax, gratuity and wine)
Reservation only at 212- 228- 3269 or email at: info@cacioevino.com
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posted Oct 21, 2011 11:13 AM by Info Cacio e Vino
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updated Oct 21, 2011 11:40 AM
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posted Jul 7, 2011 8:12 AM by Info Cacio e Vino
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updated Oct 11, 2011 12:02 PM
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Monday, October 17, 2011starts 7pm
Join us to celebrate our 5 year anniversary!
Live Folkloristic Sicilian Music:
“Sogni amMare” band
with Michela Musolino, Vincenzo Castellana and Vito Galante
Passed Hors d’Oeuvres
Pizze
Schiacciate
Arancine
Pasta
Caprese Salad
Crostini di Caponata
Dessert (passed)
Pizza with Nutella
Cannoli
Beverages: White Wine, Red Wine and Moretti
Price per person $ 30 all you can eat!
(Includes red and white wine, Moretti beer tax and gratuity)
For Reservations, call 212- 228-3269 or by email at info@cacioevino.com |
posted Jun 8, 2011 12:54 PM by Info Cacio e Vino
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updated Jun 8, 2011 1:03 PM
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Bevi Wine's Founder, Salvatore Mule will be hosting a wine event at Cacio e Vino on Monday June 13th and we would like to extend the invitation to all of our friends and family! Below is all the info on the event. We hope to see you there.
Cacio e Vino’s Cucina Siciliana
Monday June 13th 7:00 pm
Featuring: Gulfi Wines
Hosted By: Bevi Wine’s Founder, Salvatore Mulé
With Special Guest: Matteo Catania, of Gulfi Wines
Baccala in Pastella:
Frissee Salad with Asparagus and Battered Baccala.
Valcanziria Bianco
Capesante Grigliate:
Grilled Capesante in a light cream of artichoke with fried leek.
Paccheri con Cozze e Calamari:
Paccheri pasta with clams, calamari, cherry tomatoes; served on top with a broccoli emulsion.
Cerasuolo di Vittoria Docg |
Spiedini di Tonno e Pesce Spada:
Skewer of Tuna and Swordfish served with: a Red Pepper Sauce and Balsamic Vinegar.
Timballo di Maiale:
Pork Loin timbale served with zucchini, tomato, and puree of olive oil.
Panna cotta con Composte di Pesche e Canella:
Soft Panna cotta served with Peach and Cinnamon Compote
$60 per person, tax and gratuity included. For reservations please contact us at info@cacioevino.com or call to reserve a table at (212) 228- 3269. Space is limited!
Executive Chef:
Marco Costanzo
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posted May 5, 2011 11:57 AM by Info Cacio e Vino
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updated May 12, 2011 1:13 PM
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Check out our facebook page to get more info on our Wine Event that will be hosted on Tuesday May 24th @7pm.
The price is $55 per person and is sponsored by Duca Di Salaparuta Wines. It is a 4 Course Dinner with tax and gratuity included! Limited Space Available. Reserve a Spot today! For more info please contact us at info@cacioevino.com or 212- 228- 3269.
Please check out the menu below!
Antipasti
Swordfish Carpaccio marinated in wild fennel tangerine
and
Zucchini and Shrimp tortino with mint
Pasta
Busiate pasta with red pepper, capers, and tuna marrow "buzzonaglia"
Main Course
Squash pie with sausage, fava beans, and leeks
and
Veal stuffed with prosciutto, green olives, served with broccoli
Dessert
Pistachio pie served with prickly pear sorbetto
Reservation only at 212- 228- 3269 or email at: info@cacioevino.com
$55.00 per person includes: wine, tax & gratuity. |
posted Apr 20, 2011 12:28 PM by Info Cacio e Vino
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updated Apr 20, 2011 1:16 PM
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Ciao Friends and Family!
We are excited to let you know that next Monday night, April 25th, we are coming together with Serata Pugliese to bring you a great food and wine pairing prix fixe dinner. The wine is provided by Tenute Rubino and will be presented by Livio Panebianco. Here is the preview of our menu:
Antipasto
Giancola ’05 (100% Malvasia Bianca)
Sarde e cozze arraganate
sardines and mussels baked with breadcrumbs and oregano
Bracioline di carne ripieni
beef rolled and stuffed with breadcrumbs, pecorino, prosciutto, topped with fresh tomato
Primi
Punta Aquila ’08 (100% Primitivo)
Orecchiette alla pugliese
homemade orecchiette with broccoli rabe, anchovies, and tomato confit
Secondi
Torre Testa ’03 (100% Susumaniello)
Dentice olle olive nere
baked red snapper with black olives and stuffed eggplant
Agnello con piselli
baked lamb with peas and potatoes
Dolci
Aleatico ‘07
Cassatine pugliese rivisitate
sponge cake with ricotta and caramel almond paste
The dinner will be $45 per person plus tax + 18% gratuity
It will be a great night and we hope to see as many of you there as possible!
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posted Jan 19, 2011 1:00 PM by Info Cacio e Vino
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updated Jan 28, 2011 1:37 PM
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This year marks the 150th Anniversary of Italy’s unification. To celebrate, each month Cacio e Vino will have one or two guest chefs from different regions of Italy to create a special tasting menu of food and wine from their part of the country. We will start with the region of Tuscany hosted by Chef Elisebetta Venturelli from Pietrasanta, the city of art, beautifully located between the sea and a mountain. Elisebetta Venturelli is visiting New York from her hometown in Italy where she has been cooking for 30 years and owns the restaurant, Trattoria Betty, in the middle of town. She has prepared a special menu for us this week with wine suggestions from Barone Ricasoli Wine Company.
Antipasto Torricella ‘07 Chardonnay
Crostino con vongole e baccala’ marinato
Crostini with clams and marinated codfish
Vellutata di porri e patate con gambero lardellato
Cream of potato and leak with larded shrimp
Matuffo con mix funghi
Tuscan polenta with mixed mushrooms and a touch of tomato
Frantoiana con mix verdure
Seasoned vegetable and bean soup
Tortino di carote con crostino al paté di fegatini di pollo
Savoury carrot cake and crostini topped with chicken liver paté
Primi Campo Ceni Rosso ’05 Sangiovese-Merlot
Tortelli con ragu’ di carne
Tortelli pasta stuffed with beef, veal, parmesan cheese, swiss chard in beef ragù
Secondi Brolio Chianti Classico ‘07
Maialino di cinta senese cotto nel forno a legna
A special Tuscan breed pork baked in our wood-oven and served with baked potatoes
Please call to make reservations. We hope to see you all the for this wonderful event! |
posted Dec 8, 2010 11:04 AM by Web Master
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updated Jan 5, 2011 1:11 PM by Info Cacio e Vino
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Saved from a famine, with supplies of wheat believed to be brought from Santa Lucia or Saint Lucy, Sicily has formed a tradition to celebrate this historical event. Every December 13th Sicilians serve not bread or pasta, but only la cuccia, a dish of wheat berries boiled and seasoned in various ways around the region.In Palermo, the devout not only eat no bread or pasta on December 13th, they do not use any flour at all in their cooking.
To continue celebrating this tradition, Cacio e Vino has put together a menu of classic dishes eaten on this day. | Savory•Panelle Croquette• •Arancina• Beef confit, peas, tomato sauce Prosciutto, béchamel, mozzarella Tuna, capers Eggplant, ricotta, basil Sweet •La Cuccia• Ricotta and orange zest Includes one glass of wine or a Birra Moretti each additional glass of wine $6 each additional beer $4 $25 per person plus tax & 18% gratuity Monday December 13, 2010 To make reservations please call 212.288.3269 |
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