The meal began with a house made Crostino of chicken liver served on toasted bread. The velvety smooth chicken liver was paired with the aromatic white Vermentino by Poggio Morino.
The next course consisted of a hearty vegetable bread soup called Ribollita, which was a perfect companion for the stormy island weather beating at the garage doors. The soup was served with a traditional Tuscan style bread, which is made without using salt. While it is uncertain why the Tuscans did not use salt in their bread, many believe that it is because of a high salt tax. Either way, the end result is a wonderfully crisp crust with a dense, surprisingly sweet interior. This course was paired with a Prima Strada favourite, a classic Chianti by Castiglioni Frescobaldi.
The soup was followed by what was, in my opinion, the best dish of the evening. Pappardelle alla lepre e chanterelle is house made pasta with braised rabbit and chanterelle mushrooms for those of you not fluent in Italian. The tenderness of the rabbit and the meaty quality of our local chanterelles created an unbelievable dish. And not to be overshadowed, the meal was paired with a knockout wine. The Bolgheri DOC from Tenuta Argentiera Donoratico was simply outstanding. After decanting for hours, this wine was one of the smoothest reds I have ever tried.
And finally, the dessert course was a Panforte Senese. Unlike any other cake I have ever had, this can only be described as a pepper cake done Siena style. Full of hazelnuts, candied orange zest and spices, it was both crunchy and chewy with a rich caramel taste. Served with a scoop of gelato, it was the perfect way to end our Tuscan tribute.
The Tuscan dinner was our last Long Table of 2011. But have no fear, the Long Table Dinner series will resume on January 25 & 26, 2012! You don't have to wait until January for another special meal at Bridge Street. We are putting the finishing touches on a very special multi-course Italian New Years Eve menu. Details soon.To stay updated on all of our events, visit http://pizzeriaprimastrada.com/ to subscribe to our newsletter. It takes only a few seconds and guarantees that you will be the first to know about Prima Strada news and events.
The region of the month was Umbria and the food was phenomenal. Also, in cooperation with BC Hydro, we reduced our energy consumption and lit the dining room with only candles!
To kick off the dinner, we started with a Piatto di Salumi. On the plate was house-made bread and butter pickles, oven roasted roma tomatoes, house-made dried fig mostarda, house-made quince paste, spicy cappicollo and lomo from Choux-Choux Charcuterie, with lardo salami and cacciatore from The Whole Beast. A good salumi plate really is a thing of beauty. Paired with this lovely mix of goodies was the wine Est!Est!!Est!!! Di Montefiascone by Falesco. A great wine with a great name!
Next on the menu was what most people considered to be the best dish of the night, the Trota e Funghi. It was an elegant presentation of rainbow trout with chanterelle mushrooms and fingerling potatoes. Served with the trout was a white wine some loyal customers might remember, the Orvieto Classico from Ruffino. 
The third course was a Minestra di Farro, which is a house cured ham and spelt stew complete with braising greens. A nice hearty dish for the cold weather outside. It was paired with a wonderful Merlot by Falesco.
And last, but certainly not least, dolci! The dessert of the evening was a Zuccotto which is a sponge cake dome soaked in liqueur and filled with chocolate and hazelnut ice cream. And yes, it is as delicious as it sounds.
Next month will be our last Long Table Dinner of 2011 as we will not be doing one in December. But have no fear, we saved one of the best regions for last. The November Long Table Dinner Series region will be Tuscany! Known for its great wine and amazing food, it will surely be a great meal. Also, because we want to showcase some of the outstanding wines Tuscany has to offer, November's dinner will cost $60 before tax/tip. To book your place for the Tuscany Long Table please email 
