DETAILS: Make a reservation this week to enjoy a glass of the delicious 2022 Sono Montenidoli, Canaiuolo Rosato from San Gimignano, Tuscany with Chef Paolo Laboa's divine Gnocchi alla Toscana made with local rabbit liver sugo and Parmigiano-Reggiano. This mouth-watering combo is worth the trip! Reservations highly recommended.

PRICE: $60 (tax and gratuity not included)

LINK: Solo Italiano

About the winemaker: Elisabetta Fagiuoli is a pivotal figure in Tuscan winemaking, making highly appreciated terroir-driven wines for nearly 50 years, on a mountain above the appellation of San Gimignano. In 1965 she fell in love with the Montenidoli estate which she was able to purchase with the help of some money from her grandmother. The estate was in total disrepair. She began working towards restoring the property to its former glory. Her debut vintage was 1971. Still today, she makes everything naturally, by hand.

Chef Paolo Laboa’s journey started in his mother's kitchen, where he learned the secrets of real Genovese cooking, the pinnacle of Northern Italian cuisine. Every ingredient Chef Paolo touches is fresh from the farm and sea to his kitchen to your table. Some of his favorite farms are Stonecipher Farm, Dandelion Springs Farm, Valley Farm, Olivia’s Garden for greens, vegetables, basil, and herbs, and Northspore for foraged mushrooms. Fresh fish is brought in each day through Upstream, Harbor Fish Market, or Browne Trading Co. Also sourcing other proteins like wild rabbit from Sumner Valley Farm and lamb and pork from Two Cove Farm, while dairy comes from a variety of these local farmers. “Cooking is what I love and I want each ingredient to sing. Simplicity is my goal. If there are five ingredients, I want you to taste all five of them.” Bread and pasta are all made in-house from scratch using traditional Genovese recipes. “It is very important–the food that you eat,” says Laboa.

Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.