Of all the great meals and memories of our 2014 winter
vacation the dinner at Il Gallo Cedrone was on the top of the list.
The food is truly amazing.
Each preparation is a work of culinary art. Each mouthful is to be savored. Each sip of wine, paired perfectly with each
course, is unforgettable. I wish this
place was closer to home.
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| Giuseppe Greco,Wine Director & Expert Sommelier of Il Gallo Cedrone
Giuseppe Greco is a picture perfect sommelier. If you ever want to see how this job is done go and watch him work and it will make you want to follow in his footsteps. We watched him go back and forth between tables, offering distinctive wines for each dish, decanting big Tuscan reds, coating each glass with the wine before each pour, then pouring without dropping a drop, using the service table, leaving the corks for the clients, just everything you’re suppose to do, right. He puts so much care into every pour and is truly a wine aficionado. He’s also very nice, with a great warm mischievous smile. Bravissimo!
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| A local after dinner digestive drink |
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| a wine I dream of someday drinking |
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| some super Tuscans |
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| Giuseppe doing what he does best |
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| some special bottles |
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| some vintage wine in the red wine cellar |
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| details of the Private Room |
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| a little pink grapefruit granita palate cleanser |
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| details of the cellar
After dinner he took his time to take us on a tour of the 2 cellars, downstairs were the whites and upstairs were the reds, along with a desert wine room in process. What a collection there was! Ok, if I were to be locked into a room I wouldn’t mind being locked in there.
In my opinion a true sign of a really serious wine list is when there is a choice of vintages available. This means a “COLLECTION”. Many Italian wineries have been scrutinized for not building a wine library. It is really important to do this so that you have a reference point of the evolution of each wine.
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| homemade bread |
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| a souvenir of a wonderful evening |
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| back label |
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| The Wine we choose, which was also the suggested pairing on the well thought out menu I noticed that Giuseppe asked which vintage would you prefer? What a wonderful option. These days commonly in restaurants and Enotecas’ the choice is the current vintage and that’s it. If you can afford to build a collection, do it by all means. It’s important and shows a sign of growth and patience. I’m working on practicing what I preach. |
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| sugary details |
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| a desert tasting |
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| Private Table |
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| Giuseppe in his office |
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| Private Table |
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| First Course |
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| Presentation of the first course |
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| Pureé |
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| Black Cod Skin |
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| Black Cod Platter |
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| The Stairs to the Red Wine Cellar |
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| Main Room |
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| welcome appetizer |
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| Aperitivo to start...a simple Billecart Salmon Rosé |
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| Decor Details |
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| Looks like a great tasting! |
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| Dinning Room |
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| the Menu |
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| the writing is on the wall...in dialect |
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| The Bar |
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| Appetizer |
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| Place Setting |
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| Hunting Decor |
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| more writing on the wall |
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