Experience the jewels of Barolo’s terroir in a five- course dinner curated by Head Chef Emanuele Faggi at Zafferano together with wine pairings from Damilano Wine Company

pan roasted venison oven baked quince apple broccoli with wine


On  26 July and  for  one night  only,  experience  the jewels  of  Barolo’s  terroir  in a five- course dinner  curated by Head Chef Emanuele  Faggi  at Zafferano together with wine pairings from Damilano Wine Company. The journey through  the heritage wines will also be led by Thomas Cuni, Brand Manager of Damilano Barolo.

The exclusive evening begins with a selection of pass-around canapés served with the refreshing young white, Roero Arneis Capural 2016, at the Terrace Lounge overlooking the breathtaking Marina Water Front.

Whet the appetite with the intricately sliced cold veal served with tuna and pickled vegetables. The antipasto is paired with Barbera d’Asti 2016, a young red boasting fruity and light spicy notes. For the primi, savour the flavoursome veal tongue ravioli served with tobacco and laurel sauce, and candied lemon, enjoyed with Barolo Lecinquevigne
2013, a highly acclaimed red wine with intense bouquet and tertiary notes of rose, leather and tobacco.

Experience the jewels of Barolo terroir

Indulge in the well-executed pan roasted venison served with oven-baked quince apple and broccoli. The sublime main dish matches perfectly with Barolo Cannubi 2012. The remarkable Grand Cru of the Barolo is an epitome of style and elegance embracing the palate with a harmonic, pleasantly dry flavor with soft tannins.

Ending the epicurean experience on a sweet note is the delightful oven-baked pineapple, chocolate and amaretto biscuit, and the divine pairing of the light and fruity Moscato d’Asti 2017.

The Damilano Wine Dinner is available on 26 July 2018 from 7pm at $98++ per person.

Winemaker Dinner Series
Thursday 26 July 2018

DAMILANO Barolo – Piedmont


a selection of Chef’s canapés butler passed
Roero Arneis Capural 2016


vitello – tonno – sottaceti
thinly sliced cold veal with tuna, pickles vegetables
Barbera d’Asti 2016

raviolo – vitello – tabacco – alloro – limone
veal tongue “raviolo”, tobacco and laurel sauce, candied lemon
Barolo Lecinquevigne 2013

capriolo – mela – carciofi cinese
pan roasted venison, oven baked quince apple, broccoli
Barolo Cannubi 2012

ananas – amaretto – cioccolato
oven baked pineapple, chocolate, amaretto biscuit
Moscato d’Asti 2017


Head Chef Emanuele Faggi

price is subject to 10% service charge and prevailing government taxes

Ocean Financial Centre
10 Collyer Quay
Level 43
Singapore 049315

T +65 6509 1488
E info@zafferano.sg


Opening Hours
Monday – Friday:
11.30am – 3.00pm (last order 2.30pm)

Monday – Friday:
5.30pm till late (last order for food 10pm) Saturday:
6:30pm till late (last order for food 10pm)

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