Next week marks the first day of spring (can you believe it?). To welcome the lovely season (and its scrumptious bounty of veggies), North Scottsdale’s romantic Italian restaurant, Sassi, has debuted a slew of new spring menu items and wine selections.
Cavatelli ~ fresh house-made pasta, wild boar ragu, Pecorino
Pappardelle Verde (pictured) ~ hand-made spinach-colored pasta, ragu of local organic vegetables, Parmigiano
Pork Braciole (pictured)~ pine nuts, currants, breadcrumb, spicy braised local organic greens, heirloom carrots, Pecorino
Braised Cauliflower ~ garlic, chiles, capers, anchovy, Parmigiano
Wood-Oven Baked Rapini ~ lemon, garlic, chiles, ricotta, Parmigiano
Roasted Asparagus ~ extra virgin olive oil, shaved Parmigiano, black pepper
Veneto Bianco San Vincenzo, Anselmi 2010 W.S. Top 100 smoke, straw, tropical fruit
Etna Rosso, Scilio 2009 organic native Sicilian grapes; fresh & floral
Barbaresco, Produttori del Barbaresco 2007 elegant rose petal, rose, red fruit and earth
Barbera Camp du Rouss, Coppo 2010 vibrant dark fruit, herbs & chocolate, mild tannins
For more info or to view Sassi’s entire bill of fare, visit www.sassi.biz.
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