In his review, Namendorf comments on some of the most popular dishes at Undici including house made pastas, pizza, fresh grilled seafood, Osso Bucco and more.  Beginning with the appetizer salads, which Namendorf refers to as the “perfect prelude to your meal,” Namendorf gracefully goes through the select items from the menu of authentic Italian cuisine available at Undici restaurant.

Namendorf uses phrases like “sublimely delicious”, “perfectly roasted”, and “pristinely fresh” to describe a sampling of the menu items at Undici.  Namendorf also notes the all-Italian wine list at Undici, which has won them the Wine Spectator Best of Award of Excellence. Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

Read Art Namendorf’s full review of Undici on NJ.com

To learn more about Undici Italian restaurant in Rumson and their delicious all-Italian menu, visit their website at www.undicirestaurant.com

This event is only the most recent New Jersey wine tasting held at Undici Taverna Rustica.

The evening featured a special tasting and pricing of several wines including the Tenuta San Guido Sassicaia 2006, which scored an 97 points in Robert Parker’s Wine Spectator.

The featured wine of the evening was the Tenuta San Guido Le Difese 2007.

Tenuta San Guido “Le Difese” is exclusive to Victor Rallo’s restaurants and cannot be found anywhere else in New Jersey.

Guests of the event enjoyed hors d’ouvres and sampled Le Difese and the other vintages while mingling with Sebastiano, who gladly shared his first-hand wisdom about wine making.

Anthony Verdoni, “The Professor,” a guest at the event, shared his own thoughts on Le Difese.

Verdoni makes several astute points about Le Difese. He noted that Le Difese is an incredible value because the wine is made with the same barrels and by the same wine makers, as the Sassicaia, but it is available at a fraction of the cost. For its taste and for its value, Anthony whole-heartedly recommends Le Difese.

Learn More about the Best NJ Wine Restaurant

For more information about upcoming events and to view the best NJ wine list, visit: http://www.undicirestaurant.com/

Undici proudly welcomes

Dottore Sebastiano Rosa

of the Legendary

Tenuta San Guido Sassicaia

for an unbelievable, one time only

meet and greet event.

This complimentary meet and greet event will feature a special tasting and special pricing of:

Tenuta San Guido Sassicaia 2006
The famous first Super Tuscan wine that scored an amazing 97 points in Robert Parker’s Wine Spectator.

“The One That Started It All…You’ve heard it before, Sassicaia is the most collectible Italian wine to come out of the Boot. The now historic wine is single-handedly responsible for launching the Super Tuscan movement and remains one of the most sought-after wines in the world.” -Italian Wine Merchants

Because of our relationship with the producer, signed bottles of Tenuta San Guido Sassicaia 2006 will be available for the incredible price of just $180

Tenuta San Guido Guidalberto 2007
Specially priced signed bottles available for just $50

**Tenuta San Guido “Le Difese” Toscana IGT2006
Specially priced bottles available for $25, 6-pack available for $150

**Tenuta San Guido “Le Difese” is EXCLUSIVE to our restaurants and cannot be found anywhere else in New Jersey!

The meet and greet wine tasting events at Undici are complimentary and the April events featured tastings of two outstanding wines from each producer, as well as the opportunity to purchase these wines in bottles that have been signed by the producer.  In a dimly lit setting in front of Undici’s cozy fireplace, guests of the meet and greet events were also treated to intimate conversations with the three famed wine makers on 2 separate occasions in April. 

Victor Rallo with Italian winemaker Dario Pieropan

The Accademia del Vino classes, also offered at Undici, offer guests a comprehensive wine tasting experience where they can taste outstanding wine, learn about the culture from which it is derived, and taste authentic Italian cuisine.  Guests are immersed in the background of each wine, understanding more about the region of Italy/winery that they were produced in.  An authentic Italian entrée which is specifically paired to compliment each wine is served while the wine is being tasted.  The classes, which cost $39.00 plus tax and 10% gratuity, are offered throughout the year.  

Learn more about Undici’s Accademia del Vino classes.

Undici has long been hailed for their intriguing and impeccable menu of Italian wine.  Most recently, the famed Italian restaurant announced that they had been selected to receive the Wine Spectator Best of Award of Excellence.  Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

View our entire Italian wine menu.

The lecture and seminar series being offered by Undici, called Accademia del Vino, was developed to bring together NJ wine enthusiasts and aspring connoisseurs.  Victor Rallo, owner of Undici, states that “These events are part of our ongoing quest to bring our passion and knowledge of Italian wine, cuisine, and culture to the consumer.”

The Accademia del Vino classes consist of three main parts:  a dinner, lecture and wine tasting.  The classes, which cost $39.00 plus tax and 10% gratuity, are offered throughout the year.  

Along with our calendar of wine tastings, classes and seminars, Undici also will be offering a complimentary “Meet and Greet” with renowned Piermonte Italian winemaker, Andrea Sottimano on April 1st, 2010.  With a cozy setting in front of the fireplace, Sottimano, who’s been praised by The Wine Advocate, will be answering questions and talking about the world of wine producing from 7pm – 9pm. 

Learn more about Andrea Sottimano and the April 1st Wine event.

Undici is well noted for our intriguing and impeccable menu of Italian wine.  Most recently, we were selected to receive the Wine Spectator Best of Award of Excellence.  Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

See the full menu of Italian wines at Undici Restaurant in NJ.

Jersey Shore Restaurant Week

April 16 – 25, 2010

Saturday Nights Until 7pm

3 Course Pre-Fixe Dinner $30.10

Choose one:

Antipasti

Caesar – romaine hearts, ciabatta croutons, homemade Caesar dressing, Parmigiano twill

Misticanza – hand picked baby greens, Trevisano, gorgonzola,

pignoli nuts, garbanzo beans, balsamic vinaigrette & grilled ciabatta

Prosutto e Formaggio – 18 month aged Prosciutto di Parma, Parmigiano Reggiano and Cerignola olives

Cozze Marinara – fresh black shell mussels, pomodoro fresco,

extra virgin olive oil and ciabatta bread

Spiedini alla Romana – egg battered fresh mozzarella and ciabatta bread golden brown with capers, anchovies, garlic and olive oil

Choose one:

Primi

Papalina – house made “chittara” guitar string pasta, Prosciutto di Parma,

cremini mushroom, fresh peas, light cream and Parmigiano sauce

Gnocchi Toscani Fresca – house made ricotta and spinach gnocchi

with fresca sauce

Mafaldine Bolognese – house made mafaldine “ruffled fettuccine”

slow braised meat sauce with veal, beef, pork, topped with ricotta cheese

Polletto Scarpariello – fresh baby chicken, pan sautéed

with white wine, garlic, and bay leaf served with sauté spinach and fingerling potato

Costata di Maiale Agro Dolce – grilled 14 ounce center cut Hatfield pork chop, sweet peppers, cherry peppers, fingerling potato, olive oil, garlic and red wine vinegar

Salmone – grilled fresh wild salmon filet, baby fennel, orange segment, and gaeta olive salad drizzled with extra virgin olive oil

Sogliola Livornese– fresh hand cut filet of sole, fresh tomato, capers, olives and extra virgin olive oil with homemade spaghetti

Choose one:

Dolce

Torta di Cioccolato e Polenta – bittersweet chocolate tart,

crispy polenta crust, served warm with vanilla gelato

Gelotoni – pistachio, vanilla and cherry vanilla gelato between homemade chocolate cookies

Biscotti Misto – a mixed assortment of Italian homemade biscotti with cannoli cream.

No substitutions

Gratuity added to parties of 6 or more

Menu subject to change without notice

SFOGLIATELLA FROLLA

Frolla dough

3 ¼ cups a.p. flour

1 cup sugar

Pinch salt

9 oz. unsalted butter (cold, cut into small pieces)

2 whole eggs

2 egg yolks

Combine flour, sugar & salt in a mixing bowl. Add butter and using paddle attachment, mix until butter is thoroughly combined with flour mixture. Add eggs and yolks slowly until mixture comes together and forms a ball around paddle. Remove from bowl and wrap in plastic. Refrigerate for at least 4 hours or overnight.

Filling

10 oz. water

4 oz. semolina

10 oz. ricotta

6 oz. sugar

2 eggs

4 oz. chopped candied fruit

Pinch cinnamon

Pinch salt

Boil water, sugar and salt. Add semolina and cook, whisking constantly for about 4-5 minutes. Take off heat and add eggs, ricotta, fruit and cinnamon.

Roll frolla dough into 5 inch circles, approximately ¼ inch thick. Sit each circle in a muffin tin and place 2 tablespoons of filling in center. Fold the dough over filling to make a dumpling. Sit pastries with edges facing down, and wash with 1 beaten egg.

Bake for about 18 minutes at 350.

Sprinkle with powdered sugar and enjoy!

This Sfogliatella Frolla recipe was inspired by Victor Rallo’s recent trip to Attanasio Pastry Shop in Naples, Italy. Take a look as Victor pops into the kitchen to see the magic behind the pastry.

La Lista Stagionale (Seasonal Special List)

Vini Bianchi (White Wines)

977 Allegrini Soave 2007 (Veneto) $26
(80% Garganega 20% Chardonnay)

981 Zenato Lugana 2007 (Veneto) $40
(100% Trebbiano)

630 Villa Martina Tocai Friuliano 2007 (Friuli) $26
(100% Tocai Friuliano)

562 Instituto San Michele Riesling 2008 (Trentino) $48
(100% Riesling)

730 Bisci Verdicchio di Matelica 2007 (Marche) $38
(100% Verdicchio)

736 Ciu Ciu “Le Merlettaie” Vino Pecorino 2007 (Marche) $45
(100% Pecorino)

255 Rocca delle Macie Vernaccia 2008 (Toscana) $35
(100% Fiano)

1651 Feudi di San Gregorio Greco di Tufo 2007 (Campania) $49
(100% Greco di Tufo)

1657 Feudi di San Gregorio Fiano di Avellino 2007 (Campania) $52
(100% Fiano di Avellino)

676 Ermes Pavese Nathan Blanc de la Morgex et de la Salle 2007 (Valle d’Aosta) $64
(100% Prie Blanc)

1934 MandraRossa Fiano 2008 (Sicilia) $30
(100% Fiano)

1935 Tasca d’Almerita Regaleali Bianco 2007 (Sicilia) $38
(34% Inzolia 33% Catarrato 33% Grecanico)

1945 Donnafugata Anthilia Bianco 2007 (Sicilia) $41
(50% Ansonica 50% Catarrato)

1732 Tormaresca Chardonnay 2007 (Puglia) $35
(100% Chardonnay)

Vini Rosati (Rose Wines)

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $39
(100% Nerello Mascalese)

2111 Feudi di San Gregorio Rosato 2007 (Campania) $40
(100% Aglianico)

Vini Rossi (Red Wines)

500 San Pietro Lagrein 2005 (Trentino) $40
(100% Lagrein)

505 Lechthaler Pinot Nero 2006 (Trentino) $40
(100% Pinot Nero)

506 Cantina Rotaliana Teroldego 2006 (Trentino) $42
(100% Teroldego)

507 Marzemino Battistotti 2007 (Trentino) $55
(100% Marzemino)

19 Sassetti La Querciolina Montecucco 2005 (Toscana) $40
(100% Sangiovese Grosso della Maremma)

56 San Polo Rosso di Montalcino 2005 (Toscana) $50
(100% Sangiovese Grosso della Maremma)

20 Val delle Rose Morellino di Scansano 2004 (Toscana) $42
(100% Sangiovese di Maremma)

5 Fattoria dei Barbi Brusco 2006 (Toscana) $40
(100% Sangiovese)

143 Reneiri Brunello di Montalcino 2003 (Toscana) $120
(100% Sangiovese Grosso)

160 Col di Bacche Cupinero 2005 (Toscana) $120
(100% Merlot)

182 Tenuta San Guido Guidalberto 2006 (Toscana) $125
(60% Cabernet Sauvignon 40% Merlot)

1204 Cantine Ciolli Silene 2004 (Lazio) $40
(100% Cesanese)

1208 Principe Pallavicini Amarasco 2005 (Lazio) $48
(100% Cesanese)

1200 Falesco Vitiano 2006 (Lazio) $40
(34% Sangiovese 33% Cabernet Sauvignon 33% Merlot)

1701 Li Veli Salento Passamante Rosso 2007 (Puglia) $35
(100% Negroamaro)

1705 Candido Salice Salentino Riserva 2001 (Puglia) $40
(50% Negroamaro 50% Malvasia Negra)

1715 Castel del Monte “Melograno” Santa Lucia 2005 (Puglia) $41
(100% Uva di Troia)

1710 La Corte Negroamaro 2004 (Puglia) $40
(100% Negroamaro)

996 Castello di Luzzano Bonarda Oltrepo Pavese Carlino 2008 (Lombardia) $42
(100% Bonarda)

301 Renato Rati Torriglione Barbera d’Alba 2008 (Piemonte) $40
(100% Barbera)

304 Seghesio Barbera d’Alba 2006 (Piemonte) $45
(100% Barbera)

370 Azelia Barolo 2004 (Piemonte) $105
(100% Nebbiolo)

452 Sottimano Mate 2007 (Piemonte) $40
(100% Brachetto)

701 Le Terrazze Rosso Conero 2005 (Le Marche) $38
(100% Montepulciano)

611 Rossorosso Pignolo 2004 (Friuli) $42
(100% Pignolo)

605 Marco Felluga 2005 (Friuli) $49
(100% Merlot)

2004 Sella & Mosca Cannonau Riserva 2005 (Sardegna) $40
(100% Cannonau)

2002 Mesa Buio 2005 (Sardegna) $47
(100% Carignano del Sulcis)

1050 Argillae Sinuoso 2006 (Umbria) $40
(50% Merlot 50% Cabernet Sauvignon)

1053 Le Velette Rosso di Spicca 2007 (Umbria) $28
(80% Sangiovese 10% Merlot 10% Lanaiolo)

1211 Falesco Montiano 2003 (Umbria) $90
(100% Merlot)

900 Giuseppe Campagnola Merlot – Corvina 2004 (Veneto) $38
(50% Merlot 50% Corvina)

910 Mastino Valpolicella Ripasso 2003 (Veneto) $42
(34% Corvina 33% Rondinella 33% Molinara)

919 Zenato Merlot 2004 (Veneto) $39
(100% Merlot)

1449 Tenuta Le Querce Il Viola Aglianico 2004 (Basilicata) $38
(100% Aglianico)

1600 Fattoria Selvanova Aglianico Vigna Antica 2005 (Campania) $38
(100% Aglianico)

1609 Molettieri Irpinia Aglianico 2005 (Campania) $55
(100% Aglianico)

1800 Terre Borboniche Ciro Brigante 2005 (Calabria) $40
(100% Gaglioppo)

1802 Odoardi Savuto 2004 (Calabria) $36
(45% Gaglioppo 15% Greco Nero 15% Nerello 15% Magliocco 10% Sangiovese)

1811 Librandi Gravello 2004 (Calabria) $70(
60% Gaglioppo 40% Cabernet Sauvignon)

1892 Caruso & Minini Nero d’Avola 2007 (Sicilia) $32
(100% Nero d’Avola)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $33
(100% Nerello)

1915 Baglio di Pianetto Ramione 2004 (Sicilia) $36
(50% Nero d’Avola 50% Merlot)

1914 Baglio Del Sole Nero d ‘Avola 2006 (Sicilia) $39
(100% Nero d’Avola)

1890 Cusumano Benuara 2006 (Sicilia) $40
(50% Nero d’Avola 50% Syrah)

1891 Colosi Nero d’ Avola 2007 (Sicilia) $40
(100% Nero d’Avola)

Vini Dolci (Dessert Wines)

2307 Principe Pallavicini Stillato 2006 (Lazio) 500ml $48
(100% Malvasia)

2316 Fattoria Lavacchio Vin Santo del Chianti Rufina Riserva 2001 (Toscana) $70
(80% Malvasia 20% Trebbiano)

Vini al Bicchiere (Wines By the Glass)

Vini Bianchi (White Wines)

256 Bibi Graetz Bianco di Casamatta 2008 (Toscana) $8.5

(100% Vermentino)

977 Allegrini Soave 2007 (Veneto) $8.5

(80% Garganega 20% Chardonnay)

630 Villa Martina Tocai Friuliano 2007 (Friuli) $8.5

(100% Tocai Friuliano)

1732 Tormaresca Chardonnay 2007 (Puglia) $9

(100% Chardonnay)

1935 Tasca d’Almerita Regaleali Bianco 2007 (Sicilia) $9

(34% Inzolia 33% Catarrato 33% Grecanico)

1934 MandraRossa Fiano 2008 (Sicilia) $10

(100% Fiano)

979 Bertani Pinot Grigio 2007 (Veneto) $10

(100% Pinot Grigio)

982 Anselmi San Vincenzo 2007 (Veneto) $10

(80% Garganega 15% Chardonnay 5% Soave Trebbiano)

1146 Salviano Orvieto Classico Superiore 2007 (Umbria) $10

(30% Trebbiano Toscano 30% Grechetto 20% Chardonnay 20% Sauvignon Blanc)

536 Terlano ‘Classico’ 2008 (Trentino) $12

(Sauvignon Blanc, Pinot Blanc, Chardonnay)

249 Teruzzi & Puthod Terre di Tufi 2007 (Toscana) $12

(80% Vernaccia 7% Chardonnay 7% Malvasia 6% Vermentino)

637 Vigna Traverso Sauvignon Blanc 2007 (Friuli) $12

(100% Sauvignon Blanc)

Vini Rossi (Red Wines)

6 Bibi Graetz Casamatta 2008 (Toscana) $8.5

(100% Sangiovese)

53 Di Lupo Chianti 2007 (Toscana) $8.5

(100% Sangiovese)

1400 Di Majo Norante Cabernet Sauvignon 2007 (Molise) $9

(100% Cabernet Sauvignon)

309 Pasquale Pelissero Dolcetto d’Alba 2008 (Piemonte) $9

(100% Dolcetto)

905 Villa Rocca Pinot Nero Pinot Nero 2007 (Veneto) $10

(100% Pinot Nero)

902 Rallo Valpolicella Ripasso Classico Superiore 2006 (Veneto) $10

(70% Corvina 30% Rondinella)

700 Le Terrazze Rosso Conero 2008 (Le Marche) $10

(100% Montepulciano)

301 Renato Ratti Torriglione Barbera d’Alba 2008 (Piemonte) $11

(100% Barbera)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $11

(100% Nerello)

54 Donna Laura Bramosia Chianti Classico 2006 (Toscana) $12

(80% Sangiovese 20% Merlot)

8 Salviano Turlo 2007 (Umbria) $12

(50% Sangiovese 30% Cabernet Sauvignon 20% Merlot)

6 Bibi Graetz Casamatta 2008 (Toscana) $8.5

(100% Sangiovese)

53 Di Lupo Chianti 2007 (Toscana) $8.5

(100% Sangiovese)

1400 Di Majo Norante Cabernet Sauvignon 2007 (Molise) $9

(100% Cabernet Sauvignon)

309 Pasquale Pelissero Dolcetto d’Alba 2008 (Piemonte) $9

(100% Dolcetto)

905 Villa Rocca Pinot Nero Pinot Nero 2007 (Veneto) $10

(100% Pinot Nero)

902 Rallo Valpolicella Ripasso Classico Superiore 2006 (Veneto) $10

(70% Corvina 30% Rondinella)

700 Le Terrazze Rosso Conero 2008 (Le Marche) $10

(100% Montepulciano)

301 Renato Ratti Torriglione Barbera d’Alba 2008 (Piemonte) 1$1

(100% Barbera)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $11

(100% Nerello)

54 Donna Laura Bramosia Chianti Classico 2006 (Toscana) $12

(80% Sangiovese 20% Merlot)

8 Salviano Turlo 2007 (Umbria) $12

(50% Sangiovese 30% Cabernet Sauvignon 20% Merlot)

Vini Rosati (Rose Wines)

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $9

(100% Nerello Mascalese)

Vini Dolci (Dessert Wines)

2300 La Gaminella Moscato D’Alba 2007 (Piemonte) $10

2305 Marenco Brachetto D’Acqui 2007 (Piemonte) $10

2318 Diecigrani Zibbibo N/V (Sicilia) $10

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $9

(100% Nerello Mascalese)

Vini Dolci (Dessert Wines)

2300 La Gaminella Moscato D’Alba 2007 (Piemonte) $10

2305 Marenco Brachetto D’Acqui 2007 (Piemonte) $10

2318 Diecigrani Zibbibo N/V (Sicilia) $10

2310 Maculan Dindarello 2004 (Veneto) $14

Vini Spumanti (Sparkling Wines)

2225 Zonin Prosecco N/V (Veneto) $12

Cooked in an all wood burning oven, the recipe for Undici’s pizza Napoletana was created with the help of pizza guru Anthony Mangieri. In a matter of a few short weeks, the best pizza in NJ was created in Rumson – pizza Napoletana.

The authentic pizza Napoletana is a huge success at Undici, with fans coming from all over NJ to get a taste of the Bianco, Margherita, Originale, or Filetti and Arugula e Prosiutto pizza. Each is made with fresh, authentic, all Italian ingredients and cooked in the all wood burning oven.

Here’s just a taste of what our customers are saying about our pizza Napoletana, the best pizza in NJ:

“Can I just say WOW about their pizza? Yes, it is WOW. The crust is pure perfection, cooked in a brick oven. Has just the right consistency, thin crust, with that great slight charred taste to it. I want to eat every bite of the crust each time!”
-Laura G., Woodbridge, NJ

“I was absolutely blown away by the superb flavor and terrific toppings. The pizza didn’t even have any cheese on it and its one of the best I’ve ever eaten, and I know pizza. I’ve worked in the past for five years as a pizza chef at another Italian restaurant. The entire pizza was delectable down to the crust, fresh with a hint of zesty spice, and best of all a great smokey flavor from the oven. Undici’s pizza is one of a kind and a must try!”
-Brian W., Lavellette, NJ

“It’s hard to find a pizza that has healthy, fresh ingredients, and is delicious too. At Undici, I had the most perfect Marguerita pizza ever.Thin crusted, perfect amount of basil and just enough mozzarella so it wasn’t overbearing.”
-Robin H., Rumson, NJ

We are pleased to welcome the head of Grappa Poli Distillerie and renown grappa producer Jacapo Poli to Undici Taverna Rustica for a meet & greet, and bottle signing on

February 10th from 7-9pm.

Join us by the fireplace of Undici for this special meet and greet event with signed bottles of Jacapo Poli’s famous grappa on sale.

Click here for directions to Undici Taverna Rustica

Click here to RSVP on Facebook!

About Jacopo Poli

Tickets for the Accademia del Vino Wine Lecture Series must be purchased over the phone, and cannot be purchased online in any way.

Because of the tremendous demand for Accademia del Vino seats, reservations cannot be made for groups of more than four people.  The price per ticket is $39, plus tax and 10% gratuity.  Confirmation requires a credit card number that will be charged upon confirmation of your ticket purchase.  There will no refunds, however if you are unable to attend the session you purchased tickets for, we can apply your ticket purchase to a future session.

By our count, the average temperature in the first two weeks of 2010 falls somewhere around 24.4°F.  And while that is still above freezing, we know some of you have the wintertime blues, especially considering most of you haven’t seen Victor since the last Accademia del Vino tasting in December, and probably miss him greatly by now.  Victor and the Accademia del Vino Winter Session will be back in February, but until then, we have a special little event to melt away those wintertime blues.

This Monday, January 18th, we will be hosting a free, informal wine tasting of Di Lupo Chianti around our fireplace from 5 to 7pm.  And to keep you warm long after the tasting, we will be selling cases of the Di Lupo Chianti for the special one-time price of $90 a case.  We have only 25 cases, which will be sold on a first-come, first-served basis.  As always, Victor Rallo, Jr. and Anthony Verdoni aka “The Professor” will be there to share a glass with you, talk wine, and visit during this cold, wine lecture-less month.

RSVP to this event and share it with friends on Facebook!

Anthony Verdoni “The Professor” on Di Lupo Chianti

Chianti, like Bordeaux, is not one wine but 1,000 wines. Vintage varies from hillside to hillside. Quality, price, and style range from the moderate to the ultra. The DOCG zone for Chianti is vast, skirting the important Tuscan cities of Florence, Siena, Pisa, Arezzo, and Prato, as well as the hillside hamlets of Montalcino, Montepulciano, and Montespertoli.

So where does Di Lupo Chianti fit in? It was born on the sunny hills of Pisa within sight of the Tyrrhenian Sea. The pleasant maritime effect, in the area where the Maremma and Chianti meet, softens and sweetens the fruit, yielding a dry yet round red wine. No international varietals are used — only 90% Sangiovese and 10% Canaiolo Rosso. The oak is large Slavonian, not small French, and the wood aging is short term, fewer than 6 months. The result is a fruity, traditional Chianti, where you feel the varietal character of the Sangiovese minus its power and grandeur.

Di Lupo is a typical Chianti, true to its Tuscan code. You can drink it often with a great range of food, from pizza and pasta to steaks and chops. Enjoy it young and fresh. You may just choose to howl like the wolf on the label.

San Valentino

Primi

Zuppa di Gamberri

A “classic creamy shrimp soup”

with sherry wine and mascarpone

$10

Carciofi Ripieni

Stuffed jumbo artichoke, focaccio bread, pignoli nuts, Gaeta olives,

garlic, parsley, Romano cheese and Umbrian olive oil

$14

Cozze

Fresh black shell mussels sauté with Italian plum tomato,

ceci beans, garlic, parsley, hot chili flakes and toasted ciabatta

$14

Secondi

Ravioli

House made ravioli filled with sheeps milk ricotta, mascarpone and

fresh mozzarella with a sauce of fresh tomato and crispy basil

$28

Salmone

Grilled “Loc Duarte” salmon filet, celery root puree,

roasted winter mushrooms and imported saba

$32

Aragosta alla Diavola

Two five ounce lobster tails, pan sautéed with pomodoro fresco,

hot pepper flakes, garlic, extra virgin olive oil served with house made chitarra pasta

$39

Vitello Milanese

Center cut veal chop pounded thin, with house made bread crumbs, pan sautéed in

extra virgin olive oil, topped with aruguala salad and shaved Parmigiano Reggiano

$34

Costoletta di Vitello

16 ounce Frenched center cut veal chop, served with

sauté Swiss chard and cannellini beans, and potato croquette

$52

Bistecca

18 oz 21 day dry prime aged sirloin with coastal sea salt and

extra virgin olive oil with sauté spinach and spaghetti pomodoro

$49

When Rallo opened his NJ Italian restaurant 2 years ago, he rounded out his authentic Italian menu with piping hot, oven fresh pizza.  Contrary to the way pizza is cooked in Italy, Rallo reluctantly made his pizza in a wood/gas burning oven, not a customary all wood burning oven.   “Although I knew this was not the traditional Naples way, I also knew that I had no training in using only wood fire.  And because the oven never reached the high temperatures of 800-850 degrees Fahrenheit of a solely wood fired oven, I had to tweak the ingredients because the pizza needed more time to cook. In Naples a pizza cooks in 2-3 minutes.”

A few months ago, an opportunity presented itself for Rallo to work with renowned pizza guru Anthony Mangieri, the man behind Una Pizza Napoletana, a famous pizza destination in NYC.  Mangieri had just sold his NYC landmark and was getting ready to move to San Diego to open another.  Before he moved, Rallo seized the opportunity to have Mangieri show him the ropes of a wood burning oven. 

In a matter of a few short weeks, Rallo converted his combination gas/wood oven to an all wood burning oven and began testing recipes.  According to Rallo, it was no small change fine tuning the formula for his new pizza.  “We started on a Monday and it was almost a disaster, but we quickly learned from our mistakes and were back at it on Tuesday.  After about two weeks and 500 pizzas, we were ready to make the change and were confident everyone would appreciate our new authentic Pizza Napoletana.”

The authentic pizza Napoletana is a huge success at Undici, bringing in people from all over NJ who want to try New Jersey’s best pizza Napoletana.  Undici’s  pizza menu now consists of five Naples style pizza choices; Originale, Bianco, Margherita, Filetti and Arugula e Prosciutto.  Each is made using authentic, all Italian ingredients.

To learn more about Undici’s pizza menu, visit http://www.undicirestaurant.com/menus/dinner_menu.php

Tony Mangieri Comes to Undici

Some might say that Undici Italian Restaurant in Rumson ‘wood’ go to any length to make the state’s best Napoletana Pizza.

The famed Italian pizza maker spent the better part of the last few months tearing apart their kitchen and building an authentic, Naples style, wood fired oven.

The new oven is part of Pizza Guru’s Anthony Mangieri’s recipe for the perfect Pizza Napoletana.

Undici’s owner, Victor Rallo, envisioned making the state’s best, authentic Pizza Napoletana. To help make that dream a reality, he hired Anthony Mangieri as his exclusive pizza consultant.

Pizza Napoletana is extremely rare in NJ, and in most states in the US. The authentic Naples style pizza calls for a demanding recipe and difficult cooking process. For starters, only a wood fired stove, using very particular types of wood at different phases of the cooking process can be used.

Additionally, all ingredients are imported direct from Italy, including dough made from all Italian ‘00’ flour, San Marzano tomatoes, extra virgin olive oil, and bufala mozzarella. The special mozzarella is made with the milk from water buffalo raised in the marshlands of Campania and Lazio.

According to Victor Rallo, owner of Undici, the art of crafting authentic Pizza Napoletana is so delicate, he wanted the expert guidance of legendary pizza guru, Anthony Mangieri.

Mangieri is the culinary master behind New York City’s famous Una Pizza Napoletana, which closed its doors earlier this year after five phenomenal years in business and will reopen in San Francisco early next year. He has since become world famous for his unrelenting passion for hand crafted pizza, and as one of the best pizza makers in the country.

Best Pizza in New Jersey

Come out to Undici for New Jersey’s Best Pizza.

Undici Restaurant

11 West River Road

Rumson NJ 07760

732-842-3880

http://www.undicirestaurant.com

Anthony Mangieri has been hired as Undici’s pizza consultant for our new Pizza Napoletana.  What kind of pizza needs its own pizza consultant?  The kind that is made in wood burning only oven with no gas used and is made from only the freshest, hand selected ingredients.  The kind that has to be practiced and perfected for years before you reach that perfect balance.  The kind that you’re going to have to taste to understand what we’re talking about.

“You can’t make, in my opinion, the same flavor with coal or with gas,” says Mangieri. “There’s nothing beautiful about it.  The heat from a coal oven is not gentle.  It’s very dry, it’s very overpowering.”  Wood only burning ovens require a higher level of attention and finesse, but the rewards for such efforts (the pizza) are well worth it. “To make pizza in a wood over good, there’s so much attention that needs to be payed.”  Anthony has spent countless hours with us fine tuning the ingredients, the oven, and even the wood that’s burned.  The end result is Pizza Napoletana at its finest, and according to Mangieri, the best pizza in New Jersey.

View the whole set of pictures on our Flickr page here.

Our Zagat rated Undici Restaurant in Rumson is already taking reservations for corporate and holiday parties. Undici is a favorite holiday destination of many for their festive holiday décor, lively music and private rooms that can accommodate up to 50 people.

Guests can enjoy their carefully crafted menu of homemade Italian food featuring pasta, prime meats, fresh fish and produce, sauces and desserts. Undici also boasts the largest selection of all Italian wine in New Jersey, featuring 30 wines by the glass. We were recently awarded the ‘Wine Spectator 2 Glass Award’ and the ‘Best of Award of Excellence’.

Customers who are interested in learning more about the limited holiday party pricing can call Susan at 732-842-3880.

Welcome to Undici Taverna Rustica in Rumson, New Jersey! Undici provides authentic Italian cuisine from the best ingredients and the largest all Italian wine selection in New Jersey in a truly Tuscan atmosphere. This short video will give you an inside look at Undici Taverna Rustica.

Undici’s Famous Broccoli Rabe
Serves 4-5 people

Ingredients

• 4 fresh bunches of Broccoli Rabe
• 4-5 cloves of Garlic (one clove for each person being served)
• Chili Pepper flakes
• Extra Virgin Olive Oil

Before you start you’ll also need…

• A pot of water for boiling
• Bowl of ice water

Fill your pot with water and bring it to a boil. Then start by de-stemming the broccoli rabe and removing most of the leaves. After you have just the broccoli rabe flowers, place them directly in the pot of boiling water. Sprinkle some salt (we recommend sea salt) into the water. You want to parboil or blanch the flowers, so cook them for around 3-4 minutes being extra careful not to overcook them. Submerge lightly and stir them around in the pot until they are soft, but not mushy. Scoop them out and place them directly into a bowl of ice water to shock them and stop them from cooking. Place the broccoli rabe on a plate and peel your cloves of garlic. Crush the cloves lightly with a knife, and use one clove of garlic for however many people will be enjoying the dish.

Next, coat the bottom of your pan in extra virgin olive oil (we use Ranieri or Coltibuono). Add the garlic to the pan and cook until the cloves are a golden brown to make sure all the flavor is extracted. After they are a golden brown, add the chili pepper flakes and simmer before adding the broccoli rabe right on top. Sauté for a few minutes and mix the oil and flavor of the garlic and chili flakes in with the broccoli rabe. Add salt and fresh black pepper to taste.

This dish can be eaten by itself as a side, tossed with pasta, or even used as filling for an omelet. The dish can be prepared ahead of time up to the sauté step, making it easy to parboil ahead of time and quickly sauté to serve guests or yourself before a meal.

Buon Appetito!

We encourage you to share your thoughts and experiences at Undici via our listings on these review sites.  We thank you in advance and will continue to bring you the best authentic Italian food and dining experiance.  Buon Appetito!

Friday Nights from 4-6pm is Happy Hour at Undici Taverna Rustica in lovely Rumson, NJ.

• Discount drinks
• Buffet with homemade pasta
• Grilling station
• Complimentary meats, olives, and pasta

Come relax after a long work week and warm up in front of our fireplace as the weather gets colder!

This week, we take a look at Re Manfredi Bianco with Anthony Verdoni (AKA “The Wine Professor”) & Victor Rallo Jr. (“The Tasso”).

Anthony Verdoni (AKA “The Wine Professor”)
Overall quality: A
Value: B+

On Re Manfredi Bianco Basilicata 2008: “This delicious dry white hails from the foothills of an extinct volcano, Mt. Vulture, in the rugged Lucanian Apennines. This is the South; but it is not hot. Altitude and breezes make the area one of Italy’s coldest. Basilicata is famous for the red Aglianico wine, which has thrived in the black soil of the region since at least 650 B.C. More recently, however, there have been a few white varietals that have exhibited a lot of promise and class.

Re Manfredi Bianco is a blend of Müller-Thurgau and Traminer, two varieties more closely associated with points farther north. Müller-Thurgau is a cross varietal, consisting of Riesling and Chasselas. The wine shows an abundance of pineapples, melons, and mangos. It also exhibits rich body and a complex fragrance, which beautifully masks the tasty, almost biting, minerality. This Bianco is a fresh, original winner with personality and charm. It is perfect with seafood, white meats, or by itself. Thank you, Re Manfredi.”

Victor Rallo, Jr. (“The Tasso”)
Overall quality: A
Value: A

“When this distributer asked us to taste some of his Italian portfolio, I thought to myself not another Tuesday Tasting with Tony (TTT) with average mundane wines. Maybe that is not the mindset to walk-in to a tasting with, but that’s me and I tell the truth.

This is the first wine we tasted and could have been the last it was that good. Italian white wines need to be fresh, crisp, and mildly acidic and still be true to the varietal character of the grape. Well Re Manfredi Bianco has all that and more. The fruit is so abundant in the nose, yes tropical fruit that makes the wine sweet with its first splash on your tongue and yet finishes dry and crisp. Perfetto!!! A grilled piece of Branzino drizzled with good extra virgin olive oil a squeeze of lemon and some sautéed greens with a glass of Re Manfredi Bianco and I guarantee a beautiful experience.”

Our first fresh batch of videos include reviews and videos from Italy with Undici owner, Victor Rallo.  “Victor has a passion for wine and food and his recent trip to Italy confirms that passion.”

Here’s Victor’s video review of Il Vecchio Mulino in Sardenia, Italy.  Don’t forget to visit YouTube.com/UndiciRestaurant for more videos.

Buon appetito!

Undici Italian Restaurant in Rumson will be among the Jersey Shore’s most popular restaurants to be featured in this year’s Jersey Shore Restaurant Week. Restaurant Week offers diners a chance to experience the area’s finest restaurants at a fraction of the price. This year Jersey Shore Restaurant Week™ takes place November 6-15, 2009.

During Restaurant Week, participating restaurants will offer a three course meal with three appetizer, three entrée and three dessert choices for either $20.09 or $30.09. Undici is known for their authentic Tuscan style cuisine which is served in a romantic atmosphere set in Italian stone, wood and tile.

Undici will also be sponsoring the Restaurant Week kickoff event on November 12, 2009 from 12-3pm. Undici will offer Italian Wine and cheese tasting during the event for $15 per person. The kickoff event will also feature over 50 wines from all of the major regions in Italy plus regional Italian cheeses.

Jersey Shore Restaurant Week™ is presented by BestWeekends.com.

Victor Rallo Jr., co-owner of Undici’s in Rumson is excited about the weeklong event. “Any event that promotes dining out and offers guests a chance to experience our cuisine and what it’s like to dine at Undici is a great thing!”

For more information on the Jersey Shore Restaurant Week™ visit www.jerseyshorerestaurantweek.com

“Rispasso” means “to pass through a second time, to overhaul.”  It implies polishing up, perfecting.  When applied to Valpolicella wine, Ripasso signifies that the wine has been refermented in contact with Amarone, the region’s most prestigious red.

“I knew what I was looking for in my first Rallo wine: quality, value, a wine to enhance my food, a wine to please my customers,” Rallo said.  He went on to add, “I even knew the specific type of wine, but I had to find the right partner in Italy to make it to my specifications.”

“It has the power of Amarone and the grace of Valpolicella,” according to Mr. Rallo.  “It is made from Corvina and Rondinella grapes.  These are two important varietals, very local, very Italian.  My wine is aged for at least 18 months in large oak casks, also very traditionally Italian.”

To find the right supplier, Victor traveled to the Lessini Hills, just east of the Lake Garda near the fabled city of Verona.  He interviewed several wineries.  When he met Mara Castellani and her father, Sergio, of the Corte Mary Estate in Marano di Valpolicella, Mr. Rallo knew that he had found the right associates.
“This is an exciting wine.  It is concentrated, intense, and flavorful.  It will age well, but I like it as it is, young and very lively.”

Rallo Valpolicella Classico Superione Ripasso will be available at Undici and Basil T’s Restaurants in September.  You can enjoy this full, warm, rich, dry red with roasts, cheeses, or pasta dishes.

Soon to follow will be Victor Rallo, Jr’s dry white wine selection and an ultra premium red.  We will keep you posted.

To see the full wine list for Undici, visit http://www.UndiciRestaurant.com

Contact:

Preston Porter

prestondporter@gmail.com