Bevande
Guest Arrival/Cocktail
A Bellini is a refreshing. lightly fruity flavored cocktail that is perfect for enjoying at a relaxed summer picnic. Made with chilled prosecco (Italian sparkling wine) and peach puree, the Bellini was invented in 1948 at the famous Harry's Bar in Venice Italy.
When the weather warms up, its a good idea to offer your guests a variety of drinks that include a non-alcoholic thrist quencher such as a refreshing glass of homemade lemonade. We also suggest having a variety of waters both sparkling and still on hand. Be sure to have plenty of ice to keep beverages cooled and refreshing.
Bellini
1 ounce white peach puree
5 ounces chilled prosecco
Pour peach puree into a champagne flute, then add the prosecco. The peach puree can either be made from ripe fresh peaches that have been peeled and pureed or you can use a commercial peach puree.
Fresh Lemonade
8 cups cold water
2 cups freshly squeezed lemon juice
2 cups crushed ice cubes
1 to 1-1/2 cup sugar
10-12 fresh lemons for slicing
fresh mint sprigs
COMBINE 4 cups water with lemon juice and ice in a blender. Add sugar to taste. Pulse until blended.
TRANSFER to a large pitcher or glass container.
SLICE lemons and add to pitcher along with additional ice as desired.
REPEAT above process with remaining water , lemon juice and ice.
SERVE immediately or chill until ready to serve.
POUR into tall glasses over ice. Garnish with fresh mint sprigs.
TIP: To make an alcoholic version, add chilled vodka to pitcher before serving.
Sparkling and Still Water
Especially during the summer months when the weather really heats up, we recommend having a selection of sparkling
and still water on hand for guests. It's a good idea to make sure you have plenty of ice to keep your drinks cool and refreshing.
Chef Lorenzo Boni designed our Italian Picnic menu and we asked Jenni Heim, and Italian wine expert from Sam’s Wine & Spirits in Chicago, Illinois (
www.samswine.com), to assist us in selecting Italian wines to pair perfectly with each dish.
Jenni's recommedations are:
Planeta Segreat Bianco, a white blend from Sicily, Italy for our Rotini Pasta Sald with Capers and Olives
Cavalchina Bianco di Custoza, a white blend from near Verona, Italy for the Pomodorini Gratinati
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Bucci "Pongelli" Rosso Piceno, a fantastic red blend of Montepulciano and Sangiovese grapes from the Adriatic coast of Marche for the Zucchini and Eggplant dish
Bertani "Secco Bertaini" Valpolicello Ripasso, ab older style of Valpolicella, made near Verona, Italy for the Piadini and Assorted Meats and Cheese tray
Vietti Moscato d'Asti for the fruit course
