The Katana Café was the location for the Amici dell’ Enotria wine club meeting this past Sunday.
 
David Chapman, (owner of Katana) and I co-hosted the event.
The focus of the lunch was to feature several of our premium Italian olive oils.
 
David prepared a five course Italian lunch that featured pinzimonio, Tuscan kale and bean soup, salad Caprese, wild mushroom risotto and olive oil ice cream. Check out our featured “recipe” for pinzimonio and check out the olive oil ice cream in our recipe section.

 
We taste tested and used the following oils at our lunch:
Peppoli  from Antinori in Tuscany, drizzled over  the soup.
 
Poggio  Antico  drizzled over the salad caprese featuring our buffalo milk mozzarella.
 
Tenimenti  from Cortona  - drizzled over the risotto
 
The Oli from Sicily  we served with bread.
 
Fonte di Foiano  served with the pinzimonio which is basically a raw vegetable antipasto platter.