La Montina Wine Dinner at Obicà

Last week, five of us attended the La Montina Wine Dinner held at Obicà in Santa Monica. In case you have not heard of Obicà Mozzarella Bar in Santa Monica and in Century City, it is time you drive up to one of these locations and have their amazing Mozzarella di Bufala. It is the best you'll ever have as it is flown twice a week directly from Napoli.

As soon as we entered the room for the event, we were all handed a glass of the La Montina Franciacorta Brut. This very drinkable sparkling wine is made from 85% Chardonnay and 15% Pinot Noir. The wine spends at least 24 months on the lees. The 4 course dinner included sampling of Caviar.  Paolo and his wife Elisabetta, the distributors of the wine and caviar, came around and had us sample the Calvisius Caviar Tradition, Siberian and the Oscietra. Michele was the representative for La Montina Wine who explained the history of La Montina which is located in territory of Franciacorta, a section of the province of Brescia in the Italian region of Lombardy. The other sparkling wine served which we all loved was the Franciacorta Rosé Millesimato 2009 Extra Brut. It has 85% Pinot Noir and 15% Chardonnay; spends at least 30 months on the lees. There was no shortage on refilling our glasses to which ever you preferred.

Our first course was the Burrata con Bottarga Sarda, Ricci di Mare e Salmone. Translated: Burrata with Sardinian mullet roe, sea urchin and wild-caught salmon. These buttery and creamy burrata went very well with the various toppings. The second course was the Carpaccio di Branzino; Italian Sea Bass carpaccio with citrus, extra virgin olive oil; delicious.

The main entree was a Ravioli d'Astice; Maine Lobster Homemade Ravioli, with lemon zest, fresh thyme, lobster bisque and crispy zucchini. The ravioli was aldente and the lobster was excellent. Nothing overpowered the lobster. All the flavors came together beautifully. Dessert was a very light and a bit tangy Panna Cotta al Frutto della Passione; panna cotta with fresh passion fruit. A great way to end the meal; with a fruit.

Alesssandra, the regional manager of Obicà came to chat with us and introduced us to Vincenzo the restaurant manager. By the time we left the restaurant, we all felt we acquired new Italian friends. We all thank Alessandra, Vincenzo, Michele, Paolo and Elisabetta for everything. Grazie per una bella serata.