B&B Ristorante at The Venetian will host a first for Las Vegas: a multi-course feast centered around the first pressing of extra virgin olive oil from the Medici-era villa, Tenuta di Capezzana.
Guiding guests through this journey will be Beatrice Contini-Bonacossi, whose family owns Capezzana, the 345-acre farm that has produced olive oil and wine since the times of Charlemagne (742 – 814). During the dinner, she will discuss the unique history of the estate, as well as the oil-making process.
Join us for a six-course menu featuring Tenuta di Capezzana oils as well as wine pairings.
Wednesday, January 25th at 7PM
$165 per person, exclusive of gratuity
For more information and to purchase tickets to the dinner, click here!
Trio of crostini-chicken liver, cavolo nero and traditional “Fett’unta”
Tordelli with Swiss chard and ricotta
Dry aged Bistecca Fiorentina carved tableside with fagioli a la fiasco and sautéed mixed baby kale
Schiacciata alla Fiorentina and Olive Oil Gelato
About Tenuta di Capezzana
Located in Carmignano, Tuscany, at Capezzana, olives are picked before the first frost. Within 24 hours of the harvest, they are immediately crushed, which reduces the possibility of oxidation of the picked fruit. Continuous cycle olive processing is Capezzana’s extraction technique of choice. The mash is then put through a double centrifugal decanting, a milder means of separating the solids from the oil. The oil is then stored for a few weeks to decant naturally. Capezzana’s processing produces an extra virgin olive oil remarkably low in oleic acid, rarely exceeding 0.2 percent. The unfiltered, estate-grown oil is then bottled and sold. Its tasting notes include an aroma of fresh-cut grass and almond. A buttery, mild, fruity beginning fills the mouth with a delicate flavor of herbs and green olive with a delightful spicy note at the finish.