dante

Jus

sauce made by reducing meat drippings with liquid such as wine or broth. Used to enhance meat of veggies

Brodo

an italian broth made from simmering bones with veggies. served alone or as a base for soups or sauces

sugo

italian word for sauce. typically refers to tomato based sauces

glaze

thick coating added during cooking to add flavor and shine. made from reduced juices, fruits, or sauces

confit

food is slowly cooked in fat to enhance tenderness and flavor

risotto

creamy rice dish made by slowly stirring in hot broth. uses short grain rice

polenta

boiled cornmeal used in meatballs

grana podano

hard, aged cow's milk cheese from northern italy. similar to parmegiano-reggiano but with a slightly milder/nutty taste

taleggio

semi-soft cheese. strong aroma and fruity/tangy flavor. pinkish orange rind

provolone

stretched curd cheese with a mild to sharp flavor great for melting and slicing

fontina

creamy, semi-hard cheese with nutty and earthy flavors. ideal for melting

burrata

fresh cheese with mozzarella shell and creamy center of stracciatella and cream. best served on salads or pizzas

pecorino romano

sharp salty bold cheese made from sheep's milk. commonly grated over pasta

salata

grated dried ricotta

gorgonzola

a blue cheese originating from northern italy

guanciale

cured pork jowel with a rich, fatty flavor. traditional in roman dishes such as carbonara

mortadella

finely ground italian sausage with pork fat, pistachios and spices. smooth texture and mild flavor

soppressata

dried cured salami often spicy and seasoned with chili and garlic

proscuitto

dry-cured ham served thinly slices. delicate, savory-sweet flavor. typically served uncooked as an antipasta

coppa siciliano

dry-cured italian sausage made from the shoulder and the neck of the pug. seasoned with sicilian peperonicini and wild oregano

'ndyja (en-DOO-ya)

spicy, spreadable italian sausage. originated in calabira

fennel

crunch, slightly sweet vegetable with a mild licorice flavor.

ramp

wild spring onion with a bold flavor between garlic and leek.

leek

a vegetable with a mild onion flavor

shallot

a small allium with a slightly sweet flavor, commonly used in salads and dressings

cipollini

small sweet italian onion ideal for roasting and carmelizing

fava beans

large green beans. nutty and creamy when cooked.

sunchokes

earthy, sweet tubers with a crisp texture similar to water chestnut or potato

fingerling potatoes

small, slender potatoes with a waxy texture. excellent for roasting or warm salads

fergola sarda

pasta made from emolina. similar in shape to couscous with a nutty flavor and firm bite

gnocchi

small dumplings made from potato, flour, and eggs. tender and soft. often served with rich sauces

arancini

fried ricotta balls, typically filled with mozzarella, meat sauce, or peas

calabrian chilis

small, spicy, red peppers from Calabria. fruity and slightly smokey. staple in southern italian cuisine

porchetta

traditional roast pork seasoned with herbs and slow cooked to achieve tender meat and crispy skin

Where does Dante get its greens and veggies?

Nishnabotna Naturals

Where does Dante get its morel mushrooms?

Foods in Season

Where does Dante get its chicken and eggs?

Plum Creek Farms

Where does Dante get its honeycomb?

Fruit of Levine

Where does Dante get its beef?

Connolly Angus

Where does Dante get its cured meats?

Incontro

Where does Dante get its cheeses?

Shadow Brook farm and Dutch girl creamery

Valpolicella

• simple fermentation

• light bodied, bright, fruit forward

• notes of cherry, red berries, and herbs

• red

DOC

Denomincazione di Origine Controllata, certification applied to italian wines that meet certain quality standards and are produced within a defined region

DOCG

Denominazione di Origine Controllata e Garantita, like DOC but certifies higher quality

2023 Dante Rosato

• sangiovese grapes

• delicate floral notes

• crisp acidity

• fruity finish reminiscent of strawberries

• certified organic grapes

2023 Dante Gavi

• cortese grapes

• aged in stainless steel tanks

• fine minerality

• bright acidity

• notes of fruit and white flowers

• certified organic and demeter biodynamic

Demeter biodynamic

farmers strive for the health and resilience of their farming practices and the environment

2020 Dante Barolo

• nebbiolo grapes

• from Serralunga d'Alba (northwest italy)

• aged in slavonian oak and bottle aged for extra depth

• aromas of spices, rose, and licorice

• firm tannins and refined structure

• certified organic

Montepulciano

• d'Abruzzo (east central Italy) is most common variety

• balancing acidity

• notes of dark cherry, plum, brambly berry

• red

Sangiovese

• majorly in Tuscany

• dominant grape in Chianti blends

• notes of cherries, sage, rosemary, leather, and tobacco

• elevated acidity and assertive tannins

• red

Nebbiolo

• piedmont region of Italy (Northwest)

• Barolo and Barbaresco are most common varieties

• cherry, rose, leather

• dry, tannic, acidic

VPN

Associazone Verace Pizza Napoletana, certifies that pizzerias uphold the traditions of Neopolitan pizza making

VPN certified ingredients

• 00 flour

• sauce made from crushed tomatoes

• cheese must be fresh buffalo or cow milk mozzarella

VPN certified oven

• wood burning

• valorini style

• mungaini oven

• 800 degrees

VPN certifies technique

• kneaded by low speed mixer

• proofed for 48 hours

• stretched by hand

• baked for 90 seconds