LaRina Pastificio & Vino

Lasagna layered with basil pesto, green beans, béchamel and parmigiano, pine nuts

spaghettini, warm tomato sauce, tuna tartare, colatura di alici

one tortellino key chain made in Italian leather in collaboration with Double trouble Bologna

Pojer e Sandri’s single-fruit vinegars are not your typical fruit vinegars, which are usually made by infusing wine vinegar with fruit flavors or essences. Instead, Pojer e Sandri start with locally sourced blackcurrants from the Martello Valley grown by the winery’s neighboring farmers. The fruit is gently pressed and its juice is inoculated with yeast to ferment. When the fermented fruit juice achieves the right sugar content, it is transferred to oak barrels with some “mother” vinegar—a process known as the trucciolo lento method—and aged for 18 to 24 months.

With a body reminiscent of a great Pinot Noir, this red wine vinegar is robust and tangy with notes of late-harvest raisins and dried apples, and a subtle woodsy finish. Pojer e Sandri's Red Wine Vinegar is produced from a blend of local Blaufränkisch, Zweigelt, Negrara, Groppello, and Pinot Nero grapes that reflect the ephemeral, cool mountain environment of the Dolomites. After spending a minimum of 18 months aging in oak barrels, this vinegar is elegant, balanced and versatile.

The Eastern panettone, dove shaped, is made with Italian flour, candied lemon, orange peels, butter, eggs, vanilla, with an almond glazed