Nello Cucina's Wine of the Month – Ciro Bianco, Librandi, 2010

Ciro Bianco, Librandi, 2010

Il Vino del Mese (Wine of the Month) for June is Bianco, Librandi, 2010. You will find Librandi in the small town of Ciro¢ Marnia, located in the Calabria region of Italy. This white varietal consists of 100% Greco Bianco, introduced to the area by the ancient Greeks.

Librandi’s Ciro¢ Bianco is brilliant lemon-green in color, ripe aromas of peach, lemon & orange citrus on the palate. Light to medium bodied with hints of almonds on the finish.

Elegant & versatile with crisp minerality proceeded by fresh fruit flavors makes Ciro Bianco a perfect summer wine. Pairs nicely with grilled vedgetables, swordfish, tuna & salmon.

We Recommend - 

    

Grigliata Di Vegetali

Grilled Eggplant, Zucchini, Yellow Squash & Shitake Mushrooms, Feta Cheese. Drizzled with E.V.O.O. & Red Wine Vinegar

Carpaccio di Salmone Affumicato

Smoked Norwegian Salmon, Belgian endive, sweet red onions, capers, E.V.O.O.,lemon mascarpone cheese crostini

Swordfish Puttanesca

Grilled swordfish, chopped tomatoes, Kalamata olives, capers

Wine of the Month - Fontanafredda Dolcetto Briccotondo 2010

Fontanafredda Dolcetto Briccotondo 2010

Il Vino del Mese (Wine of the Month) for May is Dolcetto, Briccotondo, 2010

from Fontanafredda winery. Dolcetto is grown in the Piemonte region of Italy.

This early ripening grape is harvested early & ready to drink sooner

than other varietals from this area.

Fontanafredda Dolcetto Briccotondo is ruby red in color with violet highlights.

A light-medium bodied wine with hints of raspberry, blackberry & cherry.

Versatile, finely structured, with fresh fruit acidity, pairs perfectly with

pasta, lasagna, pizza, Italian cheeses, pork, fish, poultry & sausage. 

We recommend - 

Calamari Mugniaia

Calamari Mugniaia

Pan seared calamari steak, with a lemon butter & caper sauce,

served over spaghetti aglio olio.

Salciccia Calabrese

Salciccia Calabrese

Grilled Italian sausage served over grilled polenta
with sautéed onions & green, yellow & red bell peppers.

Rigatini al Piacere

Rigatini al Piacere

Add chicken to Gluten Free Pasta with your choice marinara, Alfredo or pesto sauce. 

April 19th is National Garlic Day!

Garlic has been used for centuries not only in cooking, but to treat various maladies as well. Many “Old Wives Tales” claim garlic can prevent or treat numerous ailments from the common cold/flu to the Plague! Although no there is no proof to substantiate these claims it is suggested garlic could possibly help in managing blood pressure & cholesterol levels. One thing Nello Cucina knows for sure is Garlic tastes good, & is a staple in our Italian restaurant!

To enhance the flavor of food there are a variety of different methods in which to utilize garlic. One detail to remember the smaller the cut, the stronger the flavor.

Roasted Garlic

Piatto Vegetariano

Roasted garlic is rather mild & adds depth to any dish. Brush roasted garlic & E.V.O.O. on veggies, meat & fish adds the essence of garlic without being overbearing. Instead of throwing a stick of butter on veggies, try Nello’s Piatto Vegetariano, grilled seasonal vegetables, brushed with roasted garlic & E.V.O.O., with a feta cheese.

Sliced Garlic

Trittico Adriatico

In Nello’s Trittico Adriatico,

sliced garlic cooked in a spicy tomato sauce compliments

the clams, mussels & shrimp, while not overtaking the dish.

Chopped Garlic

Salmon Calabrese

Chopped garlic is strong in flavor. A touch added to Roma tomatoes & basil served over pan seared salmon produces a fantastic Salmon Calabrese. This dish is light & fresh, perfect for summer.

However you slice it, roast it or sauté it, have a Happy Garlic Day!

#4SqDay at Nello Cucina

2012 4SqDay Badge

April 16th (4/16) is also known in the Social Media World as Foursquare Day. Foursquare Day originated in Tampa Bay by fans of Foursquare. This grass roots movement rapidly expanded to communities all over the world. Each community celebrates in its own way, whether it be by throwing a party, attending a lecture, or just simply checking into a venue.

Check in to a Nello Cucina on 4/16 & receive the #4SqDay 2012 Badge!

Nello Cucina is also offering a #4SqDay Special:
$4 Happy Hour Appetizers for the entire day!

Tomato Bruschetta

Our Appetizers

Calamari Fritti

Salsiccia alla Griglia (Grilled Sausage)

Petite Margherita Pizza

Tomato Bruschetta

Fried Zucchini

Fried Ravioli

Penne Arrabbiata

Where will you be on #4SqDay?

Pio Cesare Wine Dinner at Nello Cucina

On Thursday, April 12, 2012 Nello Cucina is honored to have wines from the noted
Piemontese producer Pio Cesare.

Established in 1881, Pio Cesare owns more than 130 acres of vineyards. The vineyards are situated in the most favorable & better exposed regions of the area. With the belief that a great wine can come only from the most superb grapes & devotion to the highest standards, Pio Cesare’s production has always been limited. Using contemporary & time-honored winemaking techniques of the Piemonte region, the wines are appropriately aged in large casks & barriques of distinctive French oaks & bottle aged before their release.

The Menu Passed Hors D’ Oeuvres Chef’s Selection Cortese di Gavi, 2010 Ravioli Casereccia Ravioli filled with Swiss chard, ricotta cheese, parmigiano, toasted pine nuts, fresh tomato filet & garlic sauce Barbera d’ Alba, 2009 Costata di Manzo Grilled rib eye, caramelized sweet red onion, crispy polenta, topped with a trio of sautéed mushrooms Barolo, 2007 Zabaione ai Lamponi di Bosco Light custard with fresh blueberries Moscato d’ Asti, 2011 $55 per person plus tax & gratuity Reservations required 714-540-3365

Nello Cucina introduces New Spring Specials!

Introducing new light & fresh items for spring.

In the mood for salad? Try the Insalata di Primavera. Grilled zucchini & shiitake mushroom, fresh baby arugula, feta cheese & lemon vinaigrette make a great vegetarian dish.

For the meat eaters we have the Tagliata di Manzo. Skirt steak marinated in E.V.O.O., soy sauce, red wine, garlic, rosemary & thyme served on a bed of mixed greens.

For seafood lovers we try the Carpaccio di Salmon Affumicato. Smoked Norwegian Salmon, with sweet red onion & capers, drizzled with E.V.O.O.
Lemon mascarpone cheese atop homemade crostini completes this popular antipasti.

Or the Calamari Mugniaia. Pan seared calamari steak, with lemon caper sauce,
served over spaghetti tossed with garlic & olive oil.

How about a burger with an Italian twist? The Burger All’ Italiana boasts an impressive ½ lb. sausage patty, served on our homemade Focaccia roll with lettuce, roasted bell peppers & provolone cheese.
Served with our Chef’s choice of salad.

To complete your meal all desserts are made fresh daily, along with a full bar and an extensive wine list to compliment your culinary experience.