WHITE TRUFFLES + BAROLO
Monday, November 16th
Here at Babbo we love to celebrate the seasons, so we look for any excuse to throw a party. With white truffles from Alba in full swing it’s time for our biggest party of the year! Join us Monday, November 16th for an evening of pure indulgence in the dining room. We’ll be shaving heaps of wildly aromatic white truffles over seven courses of Piemontese culinary classics, paired with the biggest names in Barolo.
The wine team has raided the cellar and pulled the best examples of both modern and traditional Barolo. The result? Magnums of 1997 Sandrone “le Vigne” and 2000 Aldo Conterno “Bussia Soprana”, followed by 2001 Bruno Giacosa “Falletto” and 2001 Gaja (!!!) “Sperss”, 1998 Cappellano “Pie Franco” and 1996 Bartolo Mascarello. Oh, and I guess we should probably mention the 1998 Giacomo Conterno “Monfortino” too!
When one of New York’s deepest Italian cellars throws open its doors you know it’s an evening not to be missed. Reservations can only be made via direct inquiries to email@example.com. Bookings are limited, and only available to parties up to six persons. This will truly be an evening to remember, so don’t hesitate to email your request now!
Lanson “Gold Label” Brut 2002
Aldo Conterno “Bussia Soprana” 1999 en Magnum
Luciano Sandrone “Le Vigne” 1997 en Magnum
Bruno Giacosa “Falletto” 2001
Gaja “Sperss” 2001
Agnolotti dal Plin
Bartolo Mascarello 1996
Cappellano “Pie Franco” 1998
Pork Loin Arrista con Cardi
Vietti “Rocche” 1999
Giacomo Conterno “Monfortino” Riserva 1998
Cordero di Montezemolo, Barolo Chinato NV
*Menus subject to change due to market availability.
WHAT IS VINTAGE BABBO?
On select Monday evenings, we invite Italian wine lovers to join us for a special tasting menu paired with the best vintage wines from the depths of our cellar. Unlike many restaurant wine dinners, these are not distributor-sponsored events featuring “current-release” wines. The allure of Vintage Babbo is that it’s a personal expression of the restaurant; an opportunity for us to dig deep into our cellar (as much as it may sometimes hurt to see these wines leave); and an excuse to share the best of the best with our customers.