Maialino Restaurant, Gramercy Park Hotel, NYC

A good-sized contingent of Nebbiolo Knights gathered for a long-planned vertical of Cappellano. Many, if not most of the bottles were brought by Jamie Wolff or purchased from his store, Chambers Street Wines. The food at Maialino is superb and matches very well with mature Nebbiolo. The waitstaff and wine staff are excellent as well.

All the reds were double-decanted around 4pm, except for the 1995's and the 1996.

For more on the wines, vineyards, and history of Cappellano, check out the Fine Wine Geek's Cappellano page.

Click on any photo for a larger view of that photo.
Most larger photos contain more image as well as
much higher resolution and are typically 3-4 MB.

The Entrance to Maialino.
Greg, Kelly, Bob, Henry, Liz, Jamie.
The staff sets the private room. Tom & Kelly look on.
The Menu.

With a variety of wonderful appetizers.
Thin sliced radish with Bottarga & Butter.
Prosciutto Crochet.
Fish? I don't recall.
Great service.
Figs and ???
Salumi Misti: Prosciutto di Parma,
Mortadella, Soppressata Piccante.

Flight 1: 1935 & 1947 Barolo
Greg and Bob and Flight 1
with three fabulous Antipasti.
Bresaola (House-Cured Eye Round,
Apples, Fennel & Parmigiano).
Crostini di Fegato (Filone,
Chicken Liver Mousse & Balsamic Vinegar.
Polpo all Piastra
(Seared Octopus & Chilled Scafata).

Flight 2: 1958 Barbaresco, 1958 & 1964 Barolo
With Tortelli di Zucca (Pumpkin, Sage & Parmigiano Reggiano).

Flight 3: 1967 Barolo Riseva, 1970 & 1974 Barolo

Flight 4: 1978, 1979, 1980, & 1982 Barolo
With Maialino al Forno (Roasted Suckling Pig & Potatoes). This namesake dish is amazingly delicious and is a great match with mature Nebbiolo. Click on the right-hand picture to get a good look at the skin!

Others had Coniglio (Whole Roast Rabbit & Spinach):

Funghi Trifolati (Mushrooms, White Wine, Anchovy):

Fagiolini (Pan Roasted String Beans & Garlic):

Flight 5: 1989 Barolo Otin Fiorin & 1990 Barolo

Flight 6: 1995 Otin Fiorin, 1995 Barolo Franco, & 1996 Barolo Franco
With Cheese Course: Pecorino Gregoriano (Abruzzo), Robiola Enrico Rossello (Piemonte), Casatica di Bufala (Lombardia), & Sunflower Honey.

Digestive & Dessert
Tartufo: Chocolate Gelato &
Poached Sour Cherries.
Crostata: Pear Tart &
Maple Bourbon Gelato.
Torta di Cioccolato: Flourless
Chocolate Cake & Buttermilk Gelato.
Torta di Olio d'Oliva: Olive Oil
Cake & Vanilla Bean Mascarpone.

Just a great evening of great wines, great food and great friends. What more could one want?

Notes posted from CellarTracker

You can find Greg dal Piaz's notes on this dinner here.

People Photos
Click on any photo with a border for a larger view of that photo.
Most larger photos contain more image as well as
much higher resolution and are typically 3-4 MB.
Greg goes all technological on us!
Jamie, Tom, and Kelly chat with Naomi Rosen
of Rosenthal Wine Merchants
(who imports Cappellano to the US).
Again with the technology.
Greg and Bob.
Joe, Dan, Henry.
Greg, Steve, Bob.
Liz pours.
Steve & Tom.
The Last Supper?
The whole gang.
Jamie & Liz.

Greg loses it:

Luckily my car was waiting back at the hotel:




All original content © Ken Vastola