Meet and Greet with Jacopo Poli Head of Poli Distillerie

Jacopo Poli

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

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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

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

How to Make Broccoli Rabe – Full Recipe with Video

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


  • 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!