Cannoli con Granchio e Aragosta: Crab Cannoli, Lobster Sauce, and Lobster Medallion paired with Terlano, Müller-Thurgau, Alto Adige, 2011; and Sella & Mosca, Torbato Terre Bianche, Sardinia, Italy, N.V.
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Cannoli con Granchio e Aragosta: Crab Cannoli, Lobster Sauce, and Lobster Medallion paired with Terlano, Müller-Thurgau, Alto Adige, 2011; and Sella & Mosca, Torbato Terre Bianche, Sardinia, Italy, N.V.
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Bietole con Crema di Ricotta: Chilled Roasted Red and Yellow Beets, Sherry Vinaigrette, Candied Toasted Hazelnuts, and Roasted Garlic Ricotta paired with Lahoma Vineyards Riesling, Finger Lakes, New York; and Honig Sauvignon Blanc, Napa Valley, California, 2011
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Bietole con Crema di Ricotta: Chilled Roasted Red and Yellow Beets, Sherry Vinaigrette, Candied Toasted Hazelnuts, and Roasted Garlic Ricotta paired with Lahoma Vineyards Riesling, Finger Lakes, New York; and Honig Sauvignon Blanc, Napa Valley, California, 2011
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Bietole con Crema di Ricotta: Chilled Roasted Red and Yellow Beets, Sherry Vinaigrette, Candied Toasted Hazelnuts, and Roasted Garlic Ricotta paired with Lahoma Vineyards Riesling, Finger Lakes, New York; and Honig Sauvignon Blanc, Napa Valley, California, 2011
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Pappardelle al Sugo d'Anatra: Home-made Wide Noodles and Slow-cooked Duck Ragout paired with Refosco/Schioppettino/Sacrisassi Rosso, Le Due Terre Colli Orientali del Friuli, Estate Bottled, Friuli-Venezia Giulia, Italy, 2007; Langhe-Estate Nebbiolo, Paitin di Pasquero Elia, 2009; and Negroamaro/Malvasia Nera, Paolo Leo Riserva Salice Salentino, Puglia, Italy, 2007
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Pappardelle al Sugo d'Anatra: Home-made Wide Noodles and Slow-cooked Duck Ragout paired with Refosco/Schioppettino/Sacrisassi Rosso, Le Due Terre Colli Orientali del Friuli, Estate Bottled, Friuli-Venezia Giulia, Italy, 2007; Langhe-Estate Nebbiolo, Paitin di Pasquero Elia, 2009; and Negroamaro/Malvasia Nera, Paolo Leo Riserva Salice Salentino, Puglia, Italy, 2007
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Pappardelle al Sugo d'Anatra: Home-made Wide Noodles and Slow-cooked Duck Ragout paired with Refosco/Schioppettino/Sacrisassi Rosso, Le Due Terre Colli Orientali del Friuli, Estate Bottled, Friuli-Venezia Giulia, Italy, 2007; Langhe-Estate Nebbiolo, Paitin di Pasquero Elia, 2009; and Negroamaro/Malvasia Nera, Paolo Leo Riserva Salice Salentino, Puglia, Italy, 2007
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Vitello Mandolese: Thinly Pounded Veal Medallions Stuffed with Prosciutto and Fresh Mozzarella, Porcini Mushroom Sauce, and Truffle Butter paired with Nebbiolo, Rivella Serefino Barbaresco, Montestefano, Barbaresco DOCG, Italy; and Sangiovese, Antinori Pian Delle Vigne, Brunello Di Montalcino, Tuscany, Italy, 2007
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Vitello Mandolese: Thinly Pounded Veal Medallions Stuffed with Prosciutto and Fresh Mozzarella, Porcini Mushroom Sauce, and Truffle Butter paired with Nebbiolo, Rivella Serefino Barbaresco, Montestefano, Barbaresco DOCG, Italy; and Sangiovese, Antinori Pian Delle Vigne, Brunello Di Montalcino, Tuscany, Italy, 2007
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Vitello Mandolese: Thinly Pounded Veal Medallions Stuffed with Prosciutto and Fresh Mozzarella, Porcini Mushroom Sauce, and Truffle Butter paired with Nebbiolo, Rivella Serefino Barbaresco, Montestefano, Barbaresco DOCG, Italy; and Sangiovese, Antinori Pian Delle Vigne, Brunello Di Montalcino, Tuscany, Italy, 2007
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Chef Rosario Romano of Ristorante Panorama – Philadelphia, PA
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Chef Rosario Romano of Ristorante Panorama – Philadelphia, PA
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Sommelier Bill Eccleson of Ristorante Panorama – Philadelphia, PA
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Sommelier Bill Eccleson of Ristorante Panorama – Philadelphia, PA
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Ristorante Panorama – Philadelphia, PA
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Ristorante Panorama – Philadelphia, PA
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Ristorante Panorama – Philadelphia, PA
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Ristorante Panorama – Philadelphia, PA
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Ristorante Panorama – Philadelphia, PA
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Chef Rosario Romano and Sommelier Bill Eccleson of Ristorante Panorama - Philadelphia, PA
Photo: Shannon Sturgis | November 2012
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