FYI: an ongoing event that may be of interest...
Bacco Ristorante in Noe Valley S.F. is offering a special menu of the food and wines of Sardegna (Sardinia) now through Nov 6th. It's a four course meal for $50, or $70 with wine pairings from the Argiolas winery (one of Sardenga's finest, according to Gambero Rosso at least). The wines are also available by the glass for about $8 each.
They did something similar to this last year but I missed it. Anybody go? I've never been to Sardenga, but I did a bit of research and learned that the traditional foods of that island are actually mostly pastoral/terrestrial dishes developed in the inland areas; seafood is only a recent development as few inhabitants have historically lived along the coast due to the constant threat of invaders. But half of this menu is seafood, and a bit repetitive with the saffron. Last year the flyer noted that a guest chef was cooking, but it doesn't say anything this year, so I'm wondering if the regular Venetian chef is doing the cooking instead. I'm also a little confused by the same wines apparently being repeated throughout the meal. But I'm probably going, despite those reservations.
Here's the menu, retyped from the paper copied I pick up:
Insalata di Finocchi con Olive e Pecorino Stagionato
Fresh fennel salad with black olives, oil cured sun
dried tomatoes, and shaved imported Sardinian pecorino
(Vermentino di Sardenga Cosamolino)
Cozze alla San Gavino
Saute mediterranean mussels with tomato, white wine,
basil, and saffron
Malloreddus alla Campidanesa
Small Sardinian pasta shells with tomato, Sardinian
spicy sausage, saffron, and grated pecorino cheese
(Monica di Sardegna Perdera)
Sa Fregula con le Arselle
Toasted Sardinian semolina with fresh clams, white
wine, saffron, and clam broth
(Vermentino di Sardegna or Rosato)
Filetto di Dentice in Bottaggio
Saute filet of gulf snapper with white wine, onion,
almonds, golden raisins, and saffron
(Vermentino di Sardegna)
Agnello ai Carciofi
Braised lamb with fresh artichokes
(Connanau di Sardegna Costera)
Panna Cotta alla Saba
Eggless custard with imported Sardinian saba syrup
(Vin Cotto di Cannonau)
Pecorino Maturo con Miele di Castagno
Aged Sardinian pecorino cheese drizzled with
imported chestnut honey
I remain unbiased regarding Bacco, though since I talk about it often I will go ahead and describe my relationship with them. I have eaten there several dozen times over the past six years, so I would consider myself a "regular." I refer to and speak to a few of the waiters by their first name. I occasionally get extras when I dine there--e.g., a free glass of wine or dessert--due in part, I'm sure, to generous tipping. But I have no relationship with anyone at the restaurant that extends beyond the few hours I spend eating there, nor do I have any financial interests. As far as I know, they are not aware that I read or post to Chowhound.