ABOUT Li veli ITALIAN dinner at OFFICINE BRERA
Wednesday / October 18, 2017
1331 E 6th Street
Los Angeles • CA 90021
Dinner & Tasting / 6:30 PM
Salento, Puglia’s finest new import - meet the family - taste the wines with a full dinner by one of LA’s top Italian Restaurants. This will be a multi-course presentation of Chef Angelo Auriana's food combined with some of the top efforts of southern Italy from Li Veli Family - whom will be in attendance.
NOTICE REGARDING ALLERGIES, FOOD RESTRICTIONS/LIMITATIONS, FOOD/REFRESHMENTS, BEVERAGES INCLUDING BUT NOT LIMITED TO WINE
Please review carefully any programs you may be interested in that may involve food/ refreshments and/ or beverages. Unfortunately, Refreshments/ Food & Beverage Substitutions are Politely Declined. We try our best to accommodate food limitations/ restrictions. However, it is our policy is to inform you that we make no promises or guarantees of any particular food/ beverage accommodations, regardless of whether wineLA or our third-party venue is providing refreshments/ food and/ or beverages. We make no promises/ guarantees that if/ any refreshments/ food and/ or beverages are free of any allergens, health restricting products. We will not be held responsible/ liable for if/ any illness that may occur while consuming at his/her own free will and at his/ her own discretion. Tickets for any/ all classes, programs, events, travel, tickets in general are non-refundable. If you have any questions, concerns, please feel free to contact us at TLC@wineLA.com before purchasing any ticket(s).
- TASTING MENU -
about masseria li veli
In 1999 the Falvo family bought a 128-acre property in Salento peninsula, also known as the “heel of Italy”, situated in the Southern-East part of Italy. Their purchase gave new life to a project of winery born in the XIX Century: the original structure of Masseria Li Veli had already been established as a cellar at the time by Marquis Antonio de Viti de Marco, an internationally known Italian economist
and university professor, Radical Party Deputy of the Reign of Italy, whose ambitious project was to transform the Masseria into a model cellar for the entire South of Italy. Today the beautifully restored Masseria covers an area of 33.000sqm, 3750 of which include offices, a reception area, vinification, storage and ageing cellars, and is surrounded by 33 Hectares under vine, mainly cultivated with native alberello trained vines, at a high density planting (5120 vines/ha). Li Veli highlights the Salento region's principal native varietals, including the white Verdeca and the reds Negroamaro, Primitivo, Susumaniello and Aleatico, which are made into powerful, inky-dark wines of great character and elegance. All wines are produced exclusively by cultivating these grapes in the most suitable conditions according to the traditional methods.
ABOUT Chef Angelo Auriana
Looking for other opportunities, Chef Auriana moved to Los Angles in 1984 where he worked at an Italian tapas style restaurant on Pico Boulevard for nine months before joining fellow Italian and restaurateur Piero Selvaggio. After 18 years as executive chef at Selvaggio’s Valentino Ristorante, Chef Auriana ventured to Lake Tahoe where he opened his own restaurant in 2003. Two years later he found himself working at Farina in San Francisco’s Marina District before landing back in Los Angeles in 2013 to partner up with Matteo and Francine Ferdinandi for the opening of The Factory Kitchen. Following the success of The Factory Kitchen, Chef Auriana and Matteo Ferdinandi began to develop officine BRERA, a new restaurant the two had started conceptualizing back in 2012.
ABOUT OFFICINE BRERA
Officine BRERA is a TRATTORIA inspired by the -Cucina Povera- typical of the countryside along the River Po’ Valley in Northern Italy where both Partners Chef Angelo Auriana and Matteo Ferdinandi grew up and have fond memoriesof hearty meals shared with family and friends.
The menu at Officine BRERA displays Chef Auriana’s view on authentic Italian flavors while incorporating his professionalism, personality, experience and intuition into the dishes he creates. At Officine BRERA, Chef Auriana has taken traditional recipes from his heritage and made them accessible to the American public combining contemporary techniques with traditions, Chef Auriana always makes sure to stay true to his Italian lineage by using locally sourced, fresh ingredients.
Ferdinandi’s passion for excellence in service is something that he and the Officine BRERA team consistently strive for, while always showing their guests respect and generosity.