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The Roman senate justified naming the eighth month August with the following resolution:
"Whereas the Emperor Augustus Caesar, in the month of Sextillis . . . thrice entered the city in triumph . . . and in the same month Egypt was brought under the authority of the Roman people, and in the same month an end was put to the civil wars; and whereas for these reasons the said month is, and has been, most fortunate to this empire, it is hereby decreed by the senate that the said month shall be called Augustus."
While Little Venice hasn't triumphed over foreign powers or put an end to a civil war, we have come up some fun drink specials for your enjoyment this month, including an upside-down pineapple cake martini that is absolutely delicious. Also in this issue, Peppino tells you a little bit about mozzarella and Alberto introduces you to wine from the Calabria region of Italy. We hope that everyone is enjoying their summer!
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August Cocktails
special cocktails

Wild Sandy Martini
Finlandia Wild Berries vodka, Chambord. Creme de casis and white creme de cacao
Pineapple upside down cake Martini
Vanilla vodka, pineapple juice and a splash of grenadine
Bellini Martini
Vodka and Bellini |
Mozzarella Napoleon August appetizer special
Grilled sliced tomato brushed with extra virgin olive oil and garlic, stacked with fresh mozzarella and basil and then drizzled with extra virgin olive oil |
| Wines
monthly wine introduction
Birillo Maremma Tuscany
The ultimate objective to develop a unique blend of the very highest quality and great individuality does not end with Marsiliana.
After 10 months of barrique aging, the best barriques (wines) are selected and go back into barriques for another eight-month aging session.
The rest is taken aside, blended and then bottled under the name Birillo di Marsiliana. The name comes from the nickname used by the Corsini's to identify those special wine tanks in use in the old wine shops around Tuscany (mescite); so a total fantasy for what is, in fact, the second wine from Marsiliana Estate.
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Peppino's Kitchen
Mozzarella is a generic term for several kinds of Italian cheeses that are made using the spinning and then cutting method (hence the name; the Italian verb mozzare means "to cut"). Types: -Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk -Mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk -Low-moisture mozzarella, which is made from whole or part skim milk -Smoked mozzarella Fresh mozzarella, usually rolled in the shape of a ball of 80 to 100 grams, is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella also is used for most types of pizza and lasagna, or served with sliced tomatoes and basil in Insalata Caprese.
Enjoy!
If you have a question about mozzarella, or if you want to share your own recipe, please e-mail me at Questions for Peppino. | |
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Alberto's Wine Talk understanding wine
In the next few months we will learn about wine varietals from all Italian regions. Last month, we went to Sicily; this month we will visit Calabria's. Enjoy!

History and tradition The very first name of this region was surprisingly enough, Italia. The name was either derived from the Italic tribes who first inhabited the region or from the land's geography, wood rich mountains full of vituli or caves. In later times the area was known as Brutium before being colonized by the Greeks and then re-named Magna Grecia or "Great Greece." The name was eventually changed to Calabria in 7th century A.D., when the Byzantine rulers politically joined the region with the Salentine Peninsula, which already bore that name.
Traces of ancient colonization tell a story of subsequent cultures and civilizations that lasted centuries. In addition to such ancient ethnic groups as the Achaeans, the Locris and the Brutians, there are traces of Arabs, Berbers and Gypsy tribes along with the Indo-European people. Other cultures that left visible traces of thire passages through this southernmost tip of Italy (identified as the toe of the Italian "boot") includes Vandals, Goths, Longobards, Slaves, Bulgarians, Armenians, Dalmatians, Normans, Bourbons, Catalans, Spanish and Jews. The Romans, of course, ruled on improving the territory by organizing agriculture, building roads and founding cities such as Cosenza. At the same time though, the Romans contributed enormously to the decline and decimation of natural resources by claiming whole forests ship construction.
Almost bringing history alive, the Grecanici are a people still living today in small communities spread along the slopes and the fiumare (dry rivers) of the Aspromonte. They are very protective of their ancient language and traditions and trace their roots to the Esicasti and the Speleoti monks or alternatively to the heirs of Odysseus and the survivors of the Trojan war.
The wines As in other southern areas, the Greeks were the first to introduce many grape varieties and winemaking techniques to Calabria. The indigenous people became so adept in the art of vine cultivation and fermentation that soon the wines produced in the colony were considered better than the ones made in Greece. The area was called Enotria or Land of Wine, a definition that later was extended to much of the Italian Peninsula. The Cremissa, a wine from Kremisi, a center between Sibari and Crotone, was used to toast the victorious athletes at the ancient Olympic games. Though it might be impossible to prove Cirò, a wine produced in the place with the same name in the red, white and rosé type, is believed to be the oldest wine produced in the world. Archeological findings in the area include an ancient "vinoduct," a system of pipes that carried wine from the production area to the Sybarites dwellings.
Today, Cirò is the major DOC produced in Calabria both for quantity and quality. Other notable wines include Melissa that comes in white and red varieties and the Greco di Bianco, an amber-colored sweet dessert wine produced around the town of Bianco.
Greco is the most used grape in the region and finds its way into the nine white DOC varietals in either significant or predominant quantity along with two other almost ever-present Trebbiano Toscano and Malvasia Bianca.
If you have questions or comments, or would like to share your wine interests with me, please e-mail me at Alberto's Wine talk.
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Wine Tasting and Art Exhibit
Tuesday, August 18, 2009
6:30-8 p.m.
$40 per person
Italian wines
and
You are cordially invited to a wine tasting and art exhibit on August 18, 2009, at Little Venice. Come enjoy some great Italian varietals, feast on excellent food prepared by our very own chef Peppino, and see art by Richmond artist Anne Chaddock.
RSVP by Wednesday, August 12, 2009 (804) 741-6022
(Ask for Alberto) |
Gift Certificates Available
Little Venice gift certificates are available in any amount and make a fantastic gift. |
Hours of Operation
Lunch
Wednesday-Friday, 11:30 a.m.-1:30 p.m.
Dinner
Monday-Saturday, 5-10 p.m.
Closed Sunday
Call (804) 741-6022 for reservations
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Please share this newsletter with your friends. If someone has forwarded this issue to you and you do not want to miss any news about your favorite restaurant, please join our mailing list by signing up using the link to the left. Please keep supporting your local family restaurant. We look forward to seeing you at Little Venice!
Sincerely, |
Alberto Mastromano
Peppino Mastromano Little Venice Restaurant & Bar
(804) 741-6022 |
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