Oh What A Night!

I wanted an opportunity to check out the newly revamped wine list at Rocca Pizzeria. I chose my sister’s birthday to make this happen and planned a party. The guest were her daughter and several of our sisters. Since my son Sean recently upgraded the wine list at Rocca, I reached out to him and Cara Peterson, the chef, and they made it happen.

I didn’t even look at a wine list or a menu. I let them do what they do best. We showed up and sat at a table for five and let the magic begin and that it did.

We started out with a bottle of Caneva Da Nani, a Proseca from Veneto, Italy and peppadew peppers stuffed with goat cheese and an order of the citrus olives.

Our second wine Chinon Rive Rose form the Loire Valley was served with Fried Burrata - a triple-breaded burrata cheese over arrabbiata sauce with fresh basil & olive oil.

The third bottle of wine was a Muscat from Teutonic Wine Co. out of Oregon made in an Alpine style. The next course of food was sent out by Chef Cara . It included a Smokey Eggplant Caponata - a smokey eggplant spread with fried capers, onion agrodolce, focaccia, grissini breadsticks. The star dish was the Tuscan Kale salad with a feta vinaigrette, Louisiana peaches, pickled red onion, corn. This salad we all talked about until morning.

Can you say Uber? Our fourth bottle of wine was a Pinot Noir Refugio, "Valle de Casablanca" 2019, Chile. The chef brought out everyone’s favorite the Garlic Knots with Whipped Provolone and also the Roasted Brussel Sprouts with Cubes of Pancetta.

Now, for the main course-How could I eat another bite, but oh I did. I also drank another serving of wine. Bottle number five was a Trebbiano - Malvasia La Staffa “Conestabile” Bianca, 2017, Umbra, Italy

A multitude of pizzas started showing up at out table. The Turchino- Prosciutto cotto, blue cheese crumbles, shaved zucchini, mozzarella pizza. This one stole my tastebuds and my heart!

The Verona Pizza - goat cheese, chicken, red grapes, oregano, mozzarella, onion agrodolce .The agrodolce - name comes from "agro", Italian for sour, and "dolce", Italian for sweet, and it's made by combining vinegar with sugar, honey, or syrup, then adding fruit, nuts, vegetables, herbs and spices. It can go on so many dishes.

The Prosciutto- burrata, mozzarella, arugula pizza was so beautifully presented. It was salty and creamy at the same time.

The next time you have something special to celebrate call the dream team at Rocca and book your own wine and food pairing.

We did have plenty of to go containers but not a drop of wine was left behind.