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Adelaide Pizza Party - NEW Third Night Added Due to Popular Demand!
Milano Cucina, 80 Hutt Street, Adelaide, SA 5000 from 6.30pm
Book Today - Call Milano Cucina 8227 0961, email@example.com
Tuesday 24th March - NEW date added due to popular demand!
Wednesday 25th March - SOLD OUT
Thursday 26th March - SOLD OUT
Joe and the team are taking a trip into town; celebrating Primo Estate's 36th vintage with two fabuous evenings at Hutt Street's Milano Cucina.
Our annual dinners at Milano Cucina have become an institution and as always Paolo and his team will lay on a feast of great dishes perfectly matched to our wines. The vineous highlight of the evening will be our Italy vs Australia taste test as we pour our two Shiraz Sangiovese, Il Briccone (grown and made in McLaren Vale) and The Tuscan (grown and made in Italy). Poured side by side this unique comparative tasting allows you to vote for Italy or Australia; which wine will you prefer?
Invite your friends to share the fun at Adelaide's best value pizza evening. We look forward to seeing you there.
Just $59 for eight dishes plus wines - book now!
Call Paolo at Milano Cucina on: 8227 0961
Milano Cucina Menu
2014 Primo Estate
La Biondina Colombard
White Anchovy Bruschetta
2014 Primo Estate Merlesco Merlot
Tris di Arancini
Gorgonzola, Ragu e Piselli &
Mozzarella e Funghi
Cured Pork Belly
with Duck Fat Roasted Potatoes
2013 Primo Estate Il Briccone
2013 Primo Estate The Tuscan
Pizza Bianca Portabello Mushrooms, Porcini, Truffle Oil & Provolone
King Prawns, Tomato Puree, Zucchini
& Fior di Latte
Tomato, Mozarella, Anchovies, Olives, Capers, Fennel, Basil, Oregano & Chilli
Pizza Salumi e Buffola
Marino's Capocollo, Bresaola, Rocket & Mozzerella di Buffola
Coffee, Tea & Zeppola
The Primo Favourites Club offers you the most convenient and best value way to purchase our wines, every time - guaranteed. As a Member you will enjoy a dozen of your favourite Primo Estate wines automatically delivered to your door every March and September. We will reward your loyalty with the following unbeatable benefits:
Every bottle of 2012 JOSEPH Moda sold by us in cellar door, at one of our wine dinners, over the 'phone or online earned one entry into our prize draw. Thank you everyone who entered. With 1,297 entries the lucky winner was David Macnaught of Queensland with runners up Rodney Miller, David Lewis and Kevin McDermott each winning a magnum of 2012 JOSEPH Moda.
We can't wait to celebrate David's win with a very special lunch!
Join us for a wonderful evening of great wine and delicious Italian food in the heart of Sydney on Monday 2nd & Tuesday 3rd March from 6.30pm
Just $75.00 per person
La Rosa The Strand, Shop 133, Level 2, The Strand Arcade, 193 Pitt St, Sydney 2000
To book call La Rosa The Strand: 02 9223 1674 or email firstname.lastname@example.org
2014 Primo Estate La Biondina Colombard
Misto di Olive
Sicilian Soda Cured Green Olives, Black Olive Puree, Pane di Casa
2014 Primo Estate Merlesco Merlot
Salumi Misti di Casa
House cured Mixed Salumi Plate
Pomodoro e Olive Con Ricotta Salata Bruschetta
Tomatoes, Black Olive & Ricotta
Fried Port Lincoln Calamari with Fried Onion and Sage, Potato & Chickpea Puree, Olives & Rocket
2013 Primo Estate Il Briccone
2013 Primo & Co The Tuscan
Pizza Bianca with Porcini Puree, Portobello Mushrooms & Mozzarella
Roasted Capsicum, Nduja, Salame
Gamberi e Zucchine Pizza
Spencer Gulf King Prawns & Zucchini
2013 JOSEPH La Magia
Botrytis Riesling Traminer
Cinnamon Doughnut with Gelato
Torta di Ricotta
Ricotta Neapolitan Cake
Coffee, Tea & Biscotti
1.00 kg calamari (squid) tubes and tentacles, cut into bite sized pieces
1 cup of JOSEPH Cold Pressed Extra Virgin Olive Oil
2 cloves of garlic, crushed
3 tablespoons flat leaf parsley, chopped
2 cups fresh breadcrumbs
salt and freshly cracked black pepper
skewers (pre-soak in water if using wooden skewers)
In a bowl, drizzle JOSEPH oil on the calamari along with 1 tablespoon of chopped parsley, salt, pepper and garlic. Mix and set aside for at least 15 minutes.
In a seperate bowl combine the remaining 2 tablespoons of parsley with the breadcrumbs.
Roll the calamari through breadcrumbs and skewer. Grill for 2 to 3 minutes on each side and serve immediately with a final drizzle of oil and a squeeze of lemon juice.
A massive grin and more awards than he can hold - Joe's face tells it all!
We were thrilled to see our 2014 JOSEPH Extra Virgin Olive Oils scooping up a host of awards at Fleurieu Fiesta Olive Awards.
Our newly released 2014 JOSEPH Cold Pressed Extra Virgin Olive Oil won:
- Gold Medal
- Punter's Pick Award at Willunga Farmer's Market
- Punter's Pick Award at Victor Harbor Farmer's Market
'Complex nose of green banana, salad leaves and earthy notes. Excellent fruit length, fleshy mouthfeel with robust yet balanced bitterness and pungency. A classic robust style that has it all.' - Judges' Tasting Note from the 2014 Fiesta Olive Awards
Meanwhile our 2014 JOSEPH First Run Extra Virgin Olive Oil won a silver medal with the judges describing it as:
'Fragrant floral, artichoke and salad leaves. Moderate fruit intensity, balanced bitterness and pungeny and nice peppery spice. Fresh and versatile robust style.'
We were thrilled to see our 2014 Merlesco Merlot singled out for the Adelaide Review Hot 100 list. With 1,400 wines entered in the tasting our 'little Merlot' made the final selection with a fabulous note from the judges: 'Bright, complex aromatics with vibrant red and black forest berry fruit underneath. Has slinky, satiny texture with a subtle spritz that ebbs away. Vibrant, youthful, bouncy and pretty. Dangerously drinkable and wonderful young wine expression' said the judges.
Winemaker Daniel Zuzolo was delighted to be called on stage to collect the 5th place award in the 2014 Adelaide Review Hot 100 Wines, beating 1,395 other wines to make the top five in this prestigious list. The judges wrote: 'A beautifully sweet dessert-style wine. Super bright green and gold hue that shows the virility of youth juxtaposed with complexity, spice and wisdom of a wine beyond its age.'
1 loaf of ciabatta bread
300 g fresh shelled peas
300 g peeled broad beans
100 ml goats curd
100 ml natural yoghurt
50 ml JOSEPH First Run Extra Virgin Olive Oil
1 handful of mint leaves
2 pinches of sea salt
1 clove of garlic, peeled and cut in half
Blanch peas and broad beans for 30 seconds in saltrd boiling water. Strain and rinse in cold water to refresh.
Pound peas, broadbeans, mint and sea salt in a mortar and pestle (aiming for a rough mixture rather than a smooth paste). Add goats curd, olive oil and yoghurt, stirring through until everything combines and a vibrant green colour is acheived. Season with salt and pepper to taste.
Cut ciabatta into 1cm slices and grill (if you are a perfectionist use a griddle to get diagional charred stripes). Glently rub the grilled bread with half a cut clove of garlic, drizzle with olive oil and add the topping before serving with one last drizzle of JOSEPH oil over the top, because as Joe says 'too much olive oil can only be good for you!'.
With thanks to our friends at La Dolce Vita Catering for sharing their delicious recipe.
Join our 'Amici Primo' and enjoy:
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