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The Piemonte Truffle Dinner at Garibaldi’s
Garibaldi's Italian Restaurant

Dear Members,

Our second event for October is part of our gourmand series, where we place equal emphasis on cuisine and wine. To celebrate the autumn season, chef Roberto Galetti of Garibaldi’s presents white truffles from the commune of Alba, in a gourmet menu paired with exquisite Piemonte wines.

Chef Roberto Galetti hails from Brescia, Italy and brings with him twenty years of culinary experience having graduated from the prestigious Culinary Institute Caterina De Medici in Italy. Roberto has since made Singapore his home after opening his own restaurant, ‘Garibaldi Italian Restaurant’ in 2003. Named in honour of the general who is a hero to the Italian people for effecting the reunification of Italy in the 19th century, the restaurant is arguably one of the finest Italian restaurants in Singapore. The numerous awards it wins supports this statement. It has recently celebrated its 8th anniversary and is well-known for maintaining the consistent high quality of its cuisine. The restaurant and bar have also been recently renovated and are now looking at their best.

The wines of Piemonte, particularly Barolo, are among those laying claim to that title of wine of kings and king of wines. Barolo does have a better claim than most to this, having been closely associated, not least through geographical proximity, to the Kings of Savoy. The first king of Italy, Victor Emmanuel II (unusually!), had a hunting lodge with estates in Castiglione Falletto where he kept his mistress.

The Piemontese Nebbiolo wines (Barolo, Barbaresco) when on song are like nothing else that you can swirl around a glass. Nowhere else does Nebbiolo thrive as on the sorì (hillside slopes) around Alba. Nebbiolo with some age on it is unique and memorable, principally for an ethereal definition arising out of a restrained power giving shape to aromas of tar and roses, supported by herbs, spice, potpourri, slightly medicinal notes, wrapped around a core of dark and red berry fruit. There is enough variety, between traditional producers still using their large Slovenian oak bottes and modern producers using 225-litre French barriques, between the lighter, balanced wines of La Morra and the bigger-boned, austere wines of Serralunga to keep up the intrigue about the next wine to be poured.

At this dinner, we've chosen a comparative tasting of 2000 Barolos, moving from the very south of Monforte d'Alba with the Ginestra vineyard to Bussia closer to the town of Barolo and up north to Manzoni in La Morra, The traditional vs modern style will also be highlighted, from the very modern Grasso through Conterno-Fantino to the rather more traditional (albeit with some modern touches) Aldo Conterno. Alongside this, we also showcase a pair of classic Barbarescos from a decade earlier, and show also how Italian wines can work all the way throughout a meal from the aperitif through to dessert.

The Society proudly presents ….

The Piemonte Truffle Dinner at Garibaldi’s

Date: October 22nd 2011 (Saturday)
Venue: Garibaldi's Italian Restaurant
Address: 36 Purvis Street, Singapore
Time: 7:30 pm (Aperitif Reception), 8:00 pm (Dinner)

Price: Member (S$250) Guest (S$280)
Dress Code: Smart casual

Limited to 40 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment
is received by 17th October 2011.

Menu Selection:
*For non-meat & vegetarian options, a special menu can be arranged upon request.

Aperitif -Montenisa Franciacorta Brut NV

“Amuse Bouche”
Soft Piedmont ‘Polenta’ with Pork Sausage Ragout

Fegato d’Oca , Frutti di Bosco & Pistacchi
Pan Seared Foie Gras with Berries Sauce & Pistachio
Prunotto Moscato 2010

*Casoncelli di Zucca, Fonduta di Taleggio e Fondo Bruno
Homemade Pumpkin ‘Casoncelli’ with Taleggio Fondue & ‘Veal Jus – with Alba’s white Truffle
Dante Rivetti Barbaresco Riserva 1989
Dante Rivetti Barbaresco Riserva 1990

Morbida Guancia di Vitello, Purea di Sedano Rapa e Cipolline
Slow Cooked Veal Cheek with Celery Root Puree & Caramelized Pearl Onion
Silvio Grasso Barolo Ciabot Manzoni 2000
Conterno Fantino, Barolo Sori Ginestra 2000
Aldo Conterno Barolo Gran Bussia Riserva 2000

Semifreddo al Cioccolato Bianco, Nocciole e Tartufo Bianco d’Alba
White Chocolate Parfait, Hazelnut, Scented with Alba’s White Truffle
Fattoria Aldobrandesca Aleatico 2008


Joyce Chang
IWFS of Singapore





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