new year's eve dinner.

Please join us for New Year's Eve dinner!

5 courses

Wine Pairing

(not including gratuity)
parties of 5 or more will be seated in
our event space

please call for reservations:

Excited to ring in the new year with you.

on it's way!...

Once again, we will be carrying the Pandoro and Panettone from Pasticceria Biasetto!

Stone milled flour by Molino Quaglia

Natural mother yeast, lovingly “nurtured” by Mr. Biasetto for 16 years
Fresh eggs from local corn-fed hens
Italian DOP Acacia honey from the Italian Alps
Pure high altitude butter
Organic Vanilla from Tahiti

In addition for panettone:
Untreated orange peel from Sicily

Organic raisins
Organic Vanilla Bourbon from Madagascar

Biasetto's masterpiece of elegance and balance, is achieved following a traditional recipe and by applying maniacal care to all the steps of raising and baking. Rustic home-made appearance with delicate fresh butter aroma, a soft and silky consistency, a perfectly round and rich taste, make Pandoro Biasetto a clear choice for fans of this delicious Italian tradition.

Multiple winner of Best Italian Pastry Chef Award, chef Luigi Biasetto achieves a Panettone which tops the world’s best panettone lists year after year.

Cloud-like soft, elastic and velvety, Panettone by Pasticceria Biasetto egg-laden bright yellow dough immediately jumps to the eye; a first bite reveals a perfectly balanced freshness, a clean flavor with delicate notes of honey and vanilla, enlivened by pulpy raisins and candied orange .

Please let us know via email or phone if you'd like to be put on the list to notify upon arrival!

(They are in transit now and should arrive the week before christmas.)

Our visit with Marco Cordani.

"I started working in the vineyards when I was born and I still do it today. I was born here, and after awhile you begin to live in symbiosis with the plants; and your own timeframe becomes the same as your plant’s. I plant new vines and I see them growing and eventually they become part of you."

"In the cellar I work as my grandfather used to: without yeasts or strange alchemies.
Of course the tools and machines have changed. Once you had to pick up the copper with a bucket all the way at the bottom of the hill and then walk your way up to spray the vines.
Since the very beginning, here in this land, we make wines naturally fermented in the the bottle. Not many still make wine following this method.
Most of the producers follow what the market wants and are making more and more standardized products, without personality.
I firmly believe that we should not forget about the ancient methods of producing wine. These methods belong to our history and culture and are true to our land, they have a personality.
The wine cultivation in the Piacenza area is ancient. Here fossils of grape pips and vine roots were found. They dated back from 2000 to 700 B.C. Ancient Roman books talk about wines from the Piacenza area, Cicero talks about them. The person encharged of pope Paul’s III cellar, Mr Sante Lancerio in 1500 also praises the wines of this region."

more information here.
we are so happy to be serving his Malvasia at Luce!