The Extraordinary Italian Taste – ITA, IMBA, Italian Embassy

The Week of Italian Cuisine a.k.a “The Extraordinary Italian Taste” is an initiative organized by the Italian Trade Agency in collaboration with the Italian Embassy and the support of the Italy-Malaysia Business Association (IMBA).

Taking place from the 22nd to 28th of November 2021,  Sapore will join “The Extraordinary Italian Taste” campaign with the aim of promoting the Italian agri-food industry and quality cuisine, outstanding examples of the “Made-in-Italy” Brand.

We would also like to be involved in the support and promotion of Italian culture, cuisine and lifestyle in Malaysia.

22 – 28 November 2021 – The Extraordinary Italian Taste by Sapore

  1. 1.1 KG DRY AGED T-BONE STEAK RM258+

Dry aging process is how beef was aged during olden days, when human rely on preserving the meat without fridge. How does dry aged process work, really? The meat is left on the bone for a period of time in a temperature and humidity controlled room, allowing the enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Dry-aging concentrates and develops the ultimate flavor of beef. It could take several weeks till months to develop a flavorful, tender and fresh steak.

We bring in the premium 1100 gram Australian Grain-fed dry aged T-bone broiled to perfection, served with Rosemary Oil, Roasted Potato and Salad, Tuscany style. Sapore’s chef will grill the 1.1kg dry-aged T-bone steak medium rare, with the last part of meat fully cooked, this is due to the grilling method, also most of us will be sharing the 1.1 kg (800g if pure meat without the weight of the bones), as some will prefer well-done steak meat.

2. Cold Cut Charcuterie with a bottle of red/ white house wine RM150+

At Sapore, the preserved, dry-cured cold cut platter are savory and aromatic. All our cold cut fine meats imported from Spain and Italy, either come and buy these ready-to-eat meats, or allow us to traditionally served in slices for you.

3. Pesto Spaghetti Prawn RM36+

Originally from Liguria, Genoa, pesto is one of the most popular pasta toppings in Italy. This flavorful sauce is made of basil, extra-virgin olive oil, parmesan cheese, pecorino cheese, pine nuts, garlic and salt, traditionally ground in a ceramic or marble mortar. 

Once all the ingredients are thoroughly combined, chef sautéed fresh prawns to enhance the flavor of pasta and to make them more appetizing.

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We will also promote the special menu [The Extraordinary Italian Taste by Sapore] 22 – 28 November 2021.

For more info, please call/ whatsapp Sapore at +603-42666362

[EVENT] Tuscany Wine and Food Pairing (Steak & Suckling Pig)

sapore menu (2)

Located in central Italy, Tuscany is home to some of the world’s most notable wine regions. The main three Tuscany’s agriculture – grape vines, olive trees and wheat, were able to be all planted together in the same fields.

For example, Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with the Sangiovese grape, whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano.

Sapore presents you this finest Tuscany wine along with its signature food pairing this coming August 2018.

Tuscany Wine and Food Pairing (Steak & Suckling Pig)
Time: 7pm – 11pm
Date: Fri – Sun (17, 18, 19 August 2018)
VenueSapore – Italian Spanish Restaurant Bar

Package:
• 1 btl Terzuoli SassodiSole Brunello di Montalcino + T-bone steak RM520 nett (NP: RM708+)
• 1 btl Terzuoli SassodiSole Rosso di Montalcino and Half pig RM320+ (NP RM468+)
• 1 btl Terzuoli SassodiSole Rosso di Montalcino and with full pig RM420+ (NP RM598+)
• Terzuoli SassodiSole Brunello di Montalcino by glass RM48+
• Terzuoli SassodiSole Rosso di Montalcino by glass RM38+

Special appearance on 19 August 2018 night: Exclusive wine Tasting guided by Dr. Alexander Biasutti, export manager of SassodiSole wines.

RSVP/ Table booking: Sapore 03-4266 6362, or book your table through Facebook or website.

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ABOUT SAPORE T-BONE STEAK
We bring in the premium 1100 gram Australian Grain-fed dry aged T-bone broiled to perfection, served with Rosemary Oil, Roasted Potato and Salad, Tuscany style. Sapore’s chef will grill the 1.1kg dry-aged T-bone steak medium rare, with the last part of meat fully cooked, this is due to the grilling method, also most of us will be sharing the 1.1 kg (800g if pure meat without the weight of the bones), as some will prefer well-done steak meat.

ABOUT SAPORE SUCKING PIG
Roasted Suckling Pig: “Porchetta style”. We marinate the whole pig over night with all herbs, and our secret recipe.we cook the suckling pig 65 degrees for 12 hours. We remove the pig from the oven and leave it outside for 2-3 hours until it is dry.
Before we serve to the people, we cook for 215 degrees until the skin become very crispy.

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ABOUT THE WINE

1) Terzuoli SassodiSole Brunello di Montalcino
Type: Red
Maturation: 12 months in stainless steel tanks, 36 months in Slavonia oak barrels, 12 months in bottle
Production region: Montalcino (SIENA) – Tuscany – Italy
Alcohol content: 14,5% Vol
Type of bottles: Bordolese lt 0,750 – Magnum lt 1,5
Organoleptic notes
Colour: intense ruby red with garnet reflections.
Perfumes: intense, persistent, fine, flowery, fruity, spicy.
Taste: dry, warm, soft, quite fresh, tannic, sapid, with body, balanced, intense, persistent, fine.
Service notes
Suitable accompaniment for red meats, game, seasoned cheeses.
Serving temperature: 18°C

2) Terzuoli SassodiSole Rosso di Montalcino

Type: Red
Maturation: 12 months in stainless steel tanks, 12 months in Slavonia oak barrels, 8 months in bottle
Production region: Montalcino (SIENA) – Tuscany – Italy
Organoleptic notes
Colour: intense ruby red.
Perfumes: intense, persistent, fine, flowery, fruity.
Taste: dry, warm, soft, quite fresh, tannic, balanced, intense, persistent, fine.
Service notes:
Suitable accompaniment for Tuscan entrées, white and red meats, cold cuts, medium seasoned cheeses.
Serving temperature: 18°C

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ABOUT SASSODISOLE
Sassodisole winery is a family own business. It is situated in a peculiar area within north-eastern side of Montalcino council and the Natural Artistic Park of Orcia’s Valley, which has been recently nominated UNESCO World Heritage Site.

The 8 ha vineyard is located 300 metres above the sea level and it is south and south-west facing. Native Sangiovese vine constitutes our entire vineyard, which is grown in low cordon sparrows and following the authentic techniques of Montalcino agronomic tradition.
Terzuoli family has always wanted to achieve the best quality for its own products according to the key-principles of Montalcino community. To this extent the family is proud to conduct a careful manual selection of grapes, ageing in 35-50 Hl Slavonia oak barrels rigorously.
Sassodisole Historical Hints
Since the XVII century, Terzuoli family has always been involved in agricultural field.
Bruno and Graziella were able to build a new winery business combining their country origins and their love during the 1970s.
In the beginning, the newborn Terzuoli family started to plant the vineyard for the first time although their main activity remained grain and leguminous growth.
They have educated their own child Roberto following the principles of passion and respect for nature and ground.
Roberto’s knowledge has been built up since high school, which was focused on agricultural studies. He has worked with some of the most important wineries of Brunello di Montalcino for more than 10 years. Thanks to these experiences Roberto could achieve and improve professional skills on Montalcino’s wine-producing world.

Wine Awards winning and prizes: http://www.sassodisole.it/en/riconoscimenti-premi