Rumson Italian Restaurant - Red Bank Italian Restaurant » undici restaurant

Our Seasonal Special Wine List

PrestonP — Tue, 28 Jun 2011 15:25:43 +0000

La Lista Stagionale (Seasonal Special List)

Vini Bianchi (White Wines)

La Scolca Gavi di Gavi 2008 (Piemonte) 46
(100% Cortese)

Castello d’Albola Pinot Grigio 2009 (Friuli) 28
(100% Pinot Grigio)

Edi Keber Collio Bianco 2008 (Friuli) 60
(70% Friuliano 15% Malvasia Istriana 15% Ribolla Gialla)

Gravner Ribolla Gialla ‘Anforna’ 2002 (Friuli) 150
(100% Ribolla Gialla)

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

Alois Lageder Pinot Grigio 2007 (Trentino) 32
(100% Pinot Grigio) Unique Oak Aged

Vinosia Falanghina 2008 (Campania) 35
(100% Falanghina)

Niedermayr Gewurztraminer 2008 (Trentino) 52
(100% Gewurztraminer)

Argiolas Vermentino 2008 (Sardegna) 40
(100% Vermentino)

Salviano di Salviano 2007 (Umbria) 45
(50% Chardonnay 50% Sauvignon Blanc)

Vini Rossi (Red Wines)

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

Domus Vitae Brunello di Montalcino 2004 (Toscana) 110
(100% Sangiovese Grosso)

Donatella Cinelli-Columbini Brunello di Montalcino 2004 (Toscana) 100
(100% Sangiovese Grosso)

Avignonesi Desiderio Cortona 2005 (Toscana) 130
(85% Merlot 15% Cabernet Sauvignon)

Tenuta Sette Ponti Oreno 2007 (Toscana) 190
(50% Sangiovese 25% Cabernet Sauvignon 25% Merlot)

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

Tolaini Picconero 2006 (Toscana) 160
(65% Merlot 30% Cabernet Sauvignon 5% Petit Verdot)

Colle dei Venti Barbaresco 2006 (Piemonte) 75
(100% Nebbiolo)

Michele Chiarlo ‘Tortoniano’ Barolo 2006 (Piemonte) 120
(100% Nebbiolo)

Cavalier Bartolomeo Barolo 2005 (Piemonte) 110
(100% Nebbiolo)

Ceretto Monsordo 2000 (Piemonte) 90
(50% Cabernet Sauvignon 27% Merlot 15% Syrah 8% Nebbiolo)

Michele Chiarlo Montemareto Countacc 2000 (Piemonte) 90
(40% Barbera 30% Cabernet Sauvignon 30% Shiraz)

Sottimano ‘Bric del Salto’ Dolcetto d’Alba 2008 (Piemonte) 35
(100% Dolcetto)

Dolcetto Langhe ‘Visade’ Clerico 2007 (Piemonte) 40
(100% Dolcetto)

Gillardi Dolcetto di Dogliani Cursalet 2006 (Piemonte) 48
(100% Dolcetto)

Feudo Maccari ReNoto 2006 (Sicilia) 28
(85% Nero d’Avola 15% Syrah)

Ceuso Ceuso 2004 (Sicilia) 90
(50% Nero d’Avola 30% Cabernet Sauvignon 20% Merlot)

Terradora Aglianico 2007 (Campania) 39
(100% Aglianico)

Feudi di San Gregorio Rubrato 2006 (Campania) 42
(100% Aglianico)

Terre Del Principe Pallagrello Nero Ambruco 2006 (Campania) 105
(100% Pallagrello)

Damijan Rosso Prelit 2004 (Friuli) 130
(70% Merlot 30% Cabernet Sauvignon)

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

Corte Dei Papi Cesanese del Piglio 2007 (Lazio) 40
(50% Cesanese di Affile 50% Cesanese Comune)

Provenza Fabio Contato 2004 (Lombardia) 100
(25% Barbera 25% Sangiovese 25% Marzemino 25% Gropello)

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

Colli di Serrapetrona “Collequanto” 2007 (Le Marche) 35
(100% Vernaccia Nera)

Ars Poetica Agliainico del Vulture Riserva 2000 (Basilicata) 50
(100% Aglianico)

Basilisco Aglianico 2004 (Basilicata) 95
(100% Aglianico)
Vini Dolci (Dessert Wines)

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

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

Undici Now Offering Casanova di Neri Tasting Flight

PrestonP — Tue, 31 May 2011 16:27:53 +0000

The response to the tasting with Giacomo Neri at Undici was outstanding, with many guests asking if there were be another one down the road. Our guests enjoyed the Casanova di Neri wines so much, that we’re now proud to offer a superb tasting flight of Neri’s wines. The Casanova di Neri flight will be $36 and offers diners a 2 ounce tasting of four wines that were handpicked by Neri.

The flight which will be available through June 2011 includes:

2006 Cabernet Sauvignon Peitradonice comes from the land where the wine is planted, which is very rich in onyx. It is a wine which uses exclusively Cabernet and Sauvignon grapes: almost a challenge, to achieve a product which fully returns the flavor of the earth and its stone. If we add very low yields per plant and the climatic factor, we can see it – and we say this with a touch of conceit – as the wine which most tangibly represents Casanova di Neri. Pietradonice succeeds in reconciling international flavor with local tradition and, in the end, all the personality of Montalcino floods out.

2005 and 2006 Brunello Etichetta Bianca (renamed White Label for the American market) Brunello di Montalcino Casanova di Neri is characterized simply by its white label, to the point where it has now been renamed “White label” on the American market. This “Etichetta Bianca” is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level, very close to our cellar. The main characteristics of this wine are elegance, finesse and longevity. It matures in big old barrels for about 42-45 months and perfectly represents the desire to express a product distinguished by character and tradition.

2008 Rosso Casanova di Neri is possibly the wine that best represents the attempt to marry innovation and tradition. It is the synthesis of the strong personality and character conveyed by Sangiovese, together with the immensely drinkable quality of Colorino, a typically autochthonous grape, which makes it particularly well suited to drinking with meals every day.

So if you find yourself in our neck of the woods, stop by and request this limited edition Casanova di Neri wine flight.

Giacomo Neri knows wine and anyone who has the opportunity to talk with him will quickly see what differentiates him in the wine world. Passion, family and tradition are synonymous to him which I quickly learned during our time together at this year’s Vinitaly. The chat at Vinitaly fueled our next meeting – a meet and greet wine dinner at my restaurant Undici in Rumson, New Jersey. The sold out event brought local wine aficionados together in one room to hear from Neri and I, taste 6 of his choice wines from Casanova di Neri which we paired with classical Italian cuisine, and share on his vision for his vineyards. The next day found Neri and I together again to support our good friend James Suckling at his “Bellisimo Brunello’s” event which was held at City Winery in New York City with the support of wine merchant, Zachys. Neri has received much notoriety for his wines, including earning 100 points from James Suckling for his 2006 Tenuta Nuova.

Before the sold-out wine dinner at Undici, Victor Rallo had time to catch up and talk with Giacomo Neri, Mr. 100 pointer himself. Great vineyards in Montalcino, tradition, and a little bit of luck has made Casanova di Neri wines a powerhouse in Italian Brunello.

Click here to view the photo gallery from the event

Meet and Greet with Dottore Sebastiano Rosa

Tue, 27 Apr 2010 15:04:55 +0000

On Sunday May 2nd from 5-7pm

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!

Meet and Greet with Jacopo Poli Head of Poli Distillerie

Thu, 28 Jan 2010 15:48:05 +0000

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

Since 1898, the Poli family has been distilling pomaces to make Italy’s best grappa. The spirit and family tradition of making grappa has been passed down for generations in the Poli family. Now, over one hundred years later, Jacopo Poli continues the tradition of producing authentic grappa that his great-grandfather GioBatta Poli started.

“The actuality of the Poli style, a refined balance of character and elegance, is due to a modern use of the ancient copper pot still, composed by steam cauldrons working at discontinuous cycle, among the very few still existing in Italy.”

Click here to read more about the roots of Grappa Poli Distillerie

What is Grappa?

Although grappa may be unknown to some people in the United States, it is a beloved drink to the people of Italy. According to Istituto Nazionale Grappa, (National Grappa Institute) grappa is defined as “the spirit produced from grape marc (i.e. from the skins of the grapes after they have been separated from the must or the wine) possibly with a percentage of wine lees. Raw materials must be obtained from grapes produced and processed in Italy, distilled in plants located in Italy and complying with well-defined requirements, as set forth by the regulations in force.”Grappa is rumored to have started when a soldier in ancient Rome used equipment smuggled from Egypt (Crisiopea Cleopatra) to distill grape marc.

So join us at the best restaurant in Rumson for everything authentically Italian from wine to cuisine, Undici Taverna Rustica.

The Wine and Cheeses of Italy at Undici in Rumson

Thu, 05 Nov 2009 17:25:32 +0000

Undici Taverna Rustica in Rumson, New Jersey is proud to host The Wines and Cheeses of Italy event for Jersey Shore Restaurant Week on November 14th from 12-3pm. Come and sample over 50 Italian wines, Italian meats from Salumeria Biellese, chocolates by Antoine Amrani, and delicious Italian cheeses courtesy of Sickle’s Market.

Tickets are just $20 and space is limited. Tickets can be purchased on the Jersey Shore Restaurant Week website by clicking here or for $25 at the door.

Victor Rallo Jr., co-owner of Undici’s in Rumson is excited about the week-long 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!”

Jersey Shore Restaurant Week™ is a wonderful opportunity to re-visit your favorite restaurants and try new ones. Scheduled for November 6-15, 2009 … after the summer and before the Holidays … it’s the perfect time to gather your friends and enjoy the Jersey Shore ‘s great restaurants.

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

How to Make Broccoli Rabe – Full Recipe with Video

Thu, 08 Oct 2009 19:37:23 +0000

Undici Taverna Rustica in Rumson boasts one of the most popular broccoli rabe around. We constantly receive emails and letters from intrigued costumers asking how we make it or if we have any special ingredients. For the first time, Undici invites you into our kitchen to take a look at how we make our famous broccoli rabe, and a written recipe to help you make your own!

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!

Happy Hour Comes to Undici Taverna Rustica!

Thu, 01 Oct 2009 16:52:20 +0000

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!

Undici Brings Italian Flavor to YouTube

Mon, 14 Sep 2009 19:11:21 +0000

Undici, the most authentic Italian dining experience in Rumson now brings the taste of Italy even closer with our new YouTube Channel! Like everything at Undici Taverna Rustica, our videos are all home made with only the finest, hand picked ingredients. Subscribe and get updates to our video content including wine reviews, coverage of upcoming events, video tours and more.

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!