Ballaro to Host a Six-Course Dinner with Petrussa Winery on 21 October

On 21 October, Ballaro will team up with Petrussa Winery and Le Barbatelle for a six-course dinner, with Gianni Petrussa joining as a special guest. His family winery is based in Colli Orientali del Friuli, a region known for its distinctive local grape varieties.

Giacomo Carreca, Ballaro’s chef and owner, likes to play with different culinary traditions and isn’t afraid to experiment. For this dinner, he’ll put together six courses designed to work particularly well with the wines, bringing his usual mix of technical precision and creative combinations to the table.

The wine pairing will focus on the character of Friuli and its local grape varieties. Among them is Schioppettino, an indigenous red grape closely associated with the Prepotto area, known for its peppery edge and wild berry notes. Two different expressions of the variety will feature in the evening’s pairing.

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The menu:

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- Friulano DOC – thornback ray cheek, grapes, brown butter, capers and nasturtium

- Pinot Bianco – saffron milk cap mushrooms, hazelnut and sorrel

- Chardonnay Sant’Elena – stone bass, Jerusalem artichoke, rennet apple and Tellicherry pepper

- Schioppettino di Prepotto – lamb, cabbage and cranberry

- Schioppettino Santa Elena – wild duck, chicory, beetroot and cubeb pepper

- Pensiero – Fourme d’Ambert, figs and walnut

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21 October 2026, 19:00

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550 PLN per person. Reservations required.

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Ballarò, Śniadeckich 18,  Warsaw