Swine and Dine is going Italian! Chef Keoma Franceschi will treat patrons to a four-course Albertapork-infused menu when Massimo’s Cucina hostsEdmonton’s next Swine & Dine event on Thursday May 8, 2014.

It is no secret that Italians have a longstanding culinary affair with all things pig (prosciutto, carbonara, porchetta, mortadella….) and I can’t wait for Chef Keoma to share his passion forAlbertapork with us. This event is open to any and all who enjoy pork and are open to the experience of a chef’s menu; no ordering required, you just need taste buds with a sense of adventure.

Cost for the four-course meal is $55 per person, + GST & grat. Dinner starts at 6:30 and there are space for 40 people. Contact Massimo’s Cucina at (780) 439-4869 to book your reservations. Check out the menu below – with ingredients like double smoked candy bacon on the menu this is sure to sell out quickly.

Antipasto

 

Burger Patties – Baked & marinated w/ Italian spices, served w/ romana salad, red onion jam & ricotta mousse.

 

Pasta

Gnocchi – Home-made from corn-meal, w/crispy ginger pork, creamy squash & taleggio cheese.

Secondo

Prosciutto Pork Tenderloin ­– Served w/ mushroom flan, mashed potatoes, green alfalfa sprouts & balsamic pork cubes.

 

Dessert

Nutella Crêpes ­– Home-made, served warm w/ coconut milk & double smoked candy bacon.