“Tenuta di Capezzana” Maker’s Dinner
Date April, 22nd (WED)

Wine jars and tasting cups found in Etruscan tombs dating to approximately 1000 BC show that vines have been cultivated in Carmignano since Pre Roman times. 
More specifically, a parchment rent contract conserved in the Florence State Archives, dated 804, reveals that vines and olives were cultivated at Capezzana for the production of oil and wine as early as 1200 years ago.
In the early Renaissance, Monna Nera Bonaccorsi built the first ‘Nobleman’s house’ and nine farmhouses together with wine-making buildings at Capezzana. Numerous generations and families followed: the Cantucci, relations of the Medici, and the Marchesi Bourbon del Monte. In the Eighteenth century the wife of Marquis Bourbon, née Cantucci, enlarged the estate and increased the number of farms; her greatest achievement, however, was to introduce exemplary administrative practices, evidence of which can be found in the estate’s historic archive.
After the Bourbons the property passed to the Adimari Morelli and then to the Franchetti.
Sara de Rothschild, widow of Baroni Franchetti, sold it to the Contini Bonacossi.

19：00/Door Open 19：30/Dinner Start
Price ¥13,500- (Course, Wine, Tax all including.)

Menu

Stuzzichino / Amuse 

Polpo Stufato Nell olio Extra Vergine di Oliva al profumo di Timo
con Crema di Patate
Octopus slowly oil Stewed, Thyme scented over a Potato Cream

Antipasti / 1st Appetizer 
Gaspacho di Verdure Primaverili con Capesante Affumicate della Casa
Spring Vegetables Gaspacho Soup with Home Smoked Scallops
with
Ferrari Maximum Brut
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Antipasti / 2nd Appetizer  

Calamaretti Gratinati Ripieni di Fave,
Pane Aromatico con Composta di pomodoro
Baby Squid Roasted Rolled up with Broad Beans and Aromatic Bread
served on Tomato Compote
with
Chardonnay Bianco Toscana 2006
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Pasta / Pasta Dish
Ravioli Ripieni d’Anatra stufata in salsa di Morellini Toscani
Ravioli Pasta filled up with Stew Duck, Laying over a Hearty Artichoke sauce
with
Capezzano Rosso NV
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Secondo / Main Dish 
Coscia di Agnello Arrosto con Patate Cipolle e Flan di Spinaci
Roasted Lamb Leg served with Potatoes, Onions and Spinach Flan
with
Villa di Capezzana 2005
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Dolce / Dessert
Sorpresa di AMEDEI
AMEDEI’s Surprise
with
Vinsanto di Carmignano Reserva 2000