Articolo disponibile anche in: Italian
The Osteria di Passignano restaurant turns 20.
It’s set in one of the most picturesque hamlets in the Chianti Classico territory, next to the medieval abbey of Badia a Passignano.
The restaurant was born in 2000, thanks to an encounter between Marcello Crini – a great connoisseur of Tuscany’s wine and food heritage and chef of the JRE group – and the Antinori family, that own the vineyards surrounding the abbey.
Throughout the year – From 30th October 2019 to 30th October 2020 – the Osteria di Passignano, together with the Antinori family, will offer a varied series of events, dedicated to all its new and loyal customers, and friends to celebrate this important milestone.
The events will include two dinners prepared together by Nicola and Luigi Portinari from La Peca in Lonigo (Vicenza) and Gennaro Esposito from La Torre del Saracino in Vico Equense.
And two Charity Dinners served inside the Passignano Abbey, to celebrate the restoration of the monastic complex and its fresco by Renaissance Master Ghirlandaio.
These Charity Dinners will be organised in collaboration with Dario Cecchini of the Antica Macelleria Cecchini and with the participation of Carlo Giusti, the first producer of Pigeon Ham in Italy.
“Incontriamoci” is an event dedicated to young people (under 35) who, throughout the year of celebrations, will have the chance to enjoy a limited edition tasting menu, including wines from the Antinori winery, at a special price of 50 euros per person.
There will be various tasting dinners dedicated to important Maisons de Champagne, and a program of cooking classes in collaboration with the Scuola di Arte Culinaria Cordon Bleu.
Among many events promoted during the year, the Osteria will take part in the event “Ristoranti contro la fame”, with a signature dish by chef Nicola Damiani, to raise funds for the campaign against world child hunger.
The year of celebrations will start on October 29th 2019 and will end on October 30th 2020, with two exclusive dinners.
“Come eravamo”, scheduled for next October 29th, will see the return of the two chefs who together won the Michelin Star in 2007: Nicola Damiani, currently at the helm of Osteria di Passignano’s kitchen, and Matia Barciulli, now working as ‘Sviluppo Enogastronomia’ at Marchese Antinori.
They will propose a series of dishes that made the restaurant’s history, accompanied by a tasting of the Badia a Passignano’s old wine vintages.
The “Come Siamo” dinner, scheduled for 30th October 2020, will close the celebratory year. It’ll be dedicated to the spirit of the Osteria and its kitchen staff.
Here’s the full program 30/10/2019 – 10/30/2020, to which more events will be added throughout the year 2019-2020
- “Come eravamo” (29th October): tasting dinner with the extraordinary collaboration in the kitchen of the two chefs who together won the Michelin Star in 2007: Nicola Damiani, current chef of the Osteria di Passignano, and Matia Barciulli, now “Sviluppo Enograstonomia” at Marchese Antinori , for a journey through the dishes that made the Osteria di Passignano what it is today. The dishes will be accompanied by a tasting of Badia a Passignano’s old vintages.
- “Incontriamoci” (from 30th October 2019 to 30 October 2020) is dedicated to the under 35s, with three tables reserved (both at lunch and dinner) for this special offer, throughout the whole year. It offers a limited edition tasting menu consisting of a ‘Benvenuto della cucina’, three courses from the Menu, paired with three Marchese Antinori wines offered for tasting, at a special price (50 euros), with the aim of bringing young people closer to the culture of fine dining.
- The Portinari brothers from La Peca at Osteria di Passignano (19th November): Nicola and Luigi Portinari from La Peca di Lonigo will cook side by side with chef Nicola Damiani and the brigade de cuisine of Osteria di Passignano.
- Gennaro Esposito from La Torre del Saracino at Osteria di Passignano (2nd March 2020): the chef from Vico Equense will be in the kitchen together with the chef Nicola Damiani and the brigade de cuisine of Osteria di Passignano. They will offer a menu that rediscovers the historic dishes of the two Michelin starred restaurants.
- Cooking classes for food enthusiasts, organised by Osteria di Passignano in collaboration with the Scuola di Arte Culinaria Cordon Bleu (from February). At the end of the course all participants will be offered a dinner at the Osteria di Passignano (complete program and “lesson packages “ will be available shortly).
- The kitchen of Osteria di Passignano and the great Maisons de Champagne (December: Moon Import – March: Perrier Jouet): tasting dinner with a menu especially designed and dedicated to pairing with the Champagnes. Tasting led by the Maitre of Osteria di Passignano, Simone Caccia.
- Charity Dinner for the Badia di Passignano, to support the ongoing restoration work of the monastic complex and the Ghirlandaio fresco which is situated in the interior. In collaboration with Dario Cecchini of the Antica Macelleria Cecchini and the participation of Carlo Giusti, first producer of Pigeon Ham in Italy.
- Dinner in the ancient kitchen of the Badia (December 2019): an exclusive dinner for a limited number of guests (max 20 people) will be served in the beautiful ancient kitchen that dates back to the 11th century.
- Dinner in the cloister of the Passignano Abbey: dinner served in the atmospheric ancient cloister of the Passignano Abbey.
- “Come siamo” (October 30th 2020): this dinner, that will close the year of celebrations, is dedicated to the identity and current brigade de cuisine of the Osteria, with tasting of the latest vintages of the Badia a Passignano wines.