Campania: A Tomato Wine Dinner

For one night, we’re heading to Campania—where tomatoes, cheese, and wine are inseparable.

For one night, we’re heading to Campania—the land of San Marzano tomatoes, grown in the shadow of Mount Vesuvius, where volcanic soil and coastal air produce fruit with unmatched sweetness and acidity. It’s the backbone of ragù Napoletano, the brightness in seafood along the Amalfi Coast, and the soul of pizza Margherita.

Our 'Mater Week showstopper—this multi-course dinner follows the full life of the tomato—from its most delicate, raw expressions to slow-cooked sauces developed over hours.

The menu unfolds in stages: We begin with a chilled tomato water and mozzarella amuse—an ethereal take on Caprese—before moving into peak-season tomatoes dressed with anchovy, citrus, and olive oil. A handmade pasta course follows, built around a bright, just-cooked tomato sauce layered with butter, cheese, and basil.

From there, the center of the table: a slow-simmered ragù in the style of Naples—deep, rich, and cooked until the tomato becomes something entirely new.

To finish, a final course that blurs savory and sweet—olive oil cake, mozzarella, and a concentrated tomato preserve—bringing the ingredient full circle.

Each course is paired with wines from southern Italy—crisp Falanghina, textured whites from Irpinia, and structured Aglianico—chosen for the way they meet tomato’s acidity with balance, structure, and lift.

Includes:
– 4-course dinner rooted in Campanian tradition
– 4 wine pairings from across the region