MLF, offering up some mushroomy aromas of its' own. It really worked well with the lasagne. I will definitely do this one again!
Our third course was Arista e Torta di Erbe Pontremolese, translated as Roasted Pork Loin and Green Vegetable Tart. To this we paired Fattoria Viticcio Chianti Classico Riserva 2007 (opened up and decanted about two hours in advance). The Roasted pork loin was a special cut, that our local butcher prepared for the dinner. The roast was covered in a paste of garlic and rosemary, then roasted in the oven, with a sprig of rosemary attached. Pan-roasted garlic and rosemary potatoes were also added. The Vegetable Tart was made with Swiss chard, endive, leeks, ricotta and Parmesan Cheese. All this made for a spectacular presentation of the main course. The decanted Chianti mellowed a bit, and worked wonderfully with all the mix of flavors presented on the plate before us. This wine was picked as the top Chianti in the Wine Spectators top 100 list from 2010. What a great value.
We ended the evening in traditional Tuscany style...with Cantucci, roasted figs with honey, and Villa Vetrice Vin Santo 1990. The Cantucci are basically almond biscotti. Ours were homemade, and the perfect size for dipping into our aged Vin Santo wine. The oxidised/carmelized, sweet flavors of the Vin Santo worked nicely with the figs and the cantucci. If I did it over again, I might go with a bit younger Vin Santo, as this one was pretty oxidized...but still nice.
So, we didn't visit Tuscany, but our dinner, got us as close to it as we could, while still staying in California. Hopefully this will inspire you to try your own themed dinner experience. If you would like recipes, or pairing advice, just add your comments below.