|Photo by Alessandro Moggi|
For the first time ever, Italy’s Osteria Di Passignano will be featured at Halekulani for an epicurean experience.
Osteria Di Passignano’s Michelin-star Executive Chef Nicola Damiani, along with renowned Sous Chef Nearco Boninsegni will be bringing its Tuscany restaurant exclusively to Halekulani’s Hau Terrace the evening of Friday, February 19.
Halekulani is collaborating with Osteria Di Passignano, which is located in the Abbey of Passignano within the Chianti Classico region of Tuscany. The osteria is owned and operated by one of Italy’s most historic wine and food royalty, the Antinori Family, a name that captures the quintessence of Tuscan wine and cuisine.
The Osteria Di Passignano at Halekulani culinary event on Friday, February 19 starts at 6 p.m. with special cocktails followed by a decadent, five-course dinner which will be served at 6:45 p.m.
Specialty menu items and wine pairings for this authentic, Italian meal include Redfish Cacciucco Soup with Cuttlefish “Noodles” and Crispy Quinoa, Lemon Potatoes Gnocchi with Fennel, Squid and Clams, paired with Osteria Di Passignano’s signature Badia a Passignano Chianti Classico D.O.C.G. “Gran Selezione” (2009); Fresh Pasta Tortelli Stuffed with Papa al Pomodoro on Basil Sauce and Rustic Breaded Veal Sirloin in a Crust of Bread, Red Peppers Fondant, Eggplant Quenelle and Zucchini is featured with the Tenuta Guado al Tasso Bolgheri (2010) and Marchesi Antinori Solaia (2012).
For dessert, Chocolate Clafoutis with Cream of Cantuccini will be served and paired with Tenuta Marchesi Antinori, Vinsanto del Chianti Classico D.O.C. (2010).
The dinner event is priced at $270 per person inclusive of tax and gratuity. Seating is limited.