A Night in Sardinia
A Five-Course Wine Dinner with Agricola Punica
Wednesday, May 13, 2026 | 6:30 PM
Sardinia is known for its rugged coastlines, wild fennel growing in the hills, and a food culture that hasn't been rushed by anyone. On May 13, we're bringing a taste of that island to Lucca Osteria with a five-course wine dinner in collaboration with Agricola Punica, one of Sardinia's most celebrated estates.
Guiding us through the evening is Salvatore Santus, Market Director for Agricola Punica, who will share the story behind each wine as the courses unfold. This is the kind of dinner that earns its place in your food memory.
Seats are limited. Reserve yours.
$125 per person++
The Menu
Welcome
Caposaldo Prosecco Arrive, settle in, let the evening begin.
Antipasto
Calamaro Ripieno Shellfish and spring vegetables stuffed squid, pappa al pomodoro sauce, fava beans, herbed breadcrumbs
Tender squid filled with sweet shellfish and seasonal vegetables, served over a silky slow-cooked tomato sauce with bright fava beans and a crispy herbed crumb finish. It's a coastal opener — clean, satisfying, and unmistakably Italian.
Primi
Risotto al Limone, Vongole e Branzino Organic aged Carnaroli rice, organic lemon jam, clams, Stracciatella cheese, Branzino tartar, pistachio-infused oil
Paired with: Samas Vermentino — Agricola Punica
This risotto is both rich and bright. Aged Carnaroli rice, lifted with lemon, layered with briny clams and silky raw branzino, finished with a ribbon of creamy Stracciatella and a drizzle of pistachio oil. The Samas Vermentino — crisp, aromatic, with a saline minerality native to Sardinia's coast — is its natural companion.
Fusilloni, Colorado Lamb Ragù, Asparagus, Mushrooms, and Pecorino
Paired with: Montessu — Agricola Punica
Rustic and deeply satisfying. Wide spiral pasta holds onto a slow-cooked Colorado lamb ragù, balanced by earthy mushrooms and spring asparagus, finished with aged Pecorino. Montessu is Agricola Punica's Sardinian interpretation of a bold Mediterranean red — dark fruit, warm spice, and enough structure to stand up to every bite.
Secondo
Maialetto — Berkshire Pork Medallion in Porchetta Roasted fennel, cipollini onions, Vermentino reduction
Paired with: Barrua — Agricola Punica
Porchetta is an art. Pork that is herb-crusted, slow-roasted, and carved into a beautiful medallion. Sweet roasted fennel, caramelized cipollini, and a delicate Vermentino reduction round out the plate. Barrua, Agricola Punica's flagship red, brings depth and elegance: Carignano-forward with notes of ripe dark fruit, tobacco, and a long, mineral finish that mirrors the Sardinian terroir from which it comes.
Dolce
Ravioli Fritti Sheep milk fried ravioli, Mirto sauce, wildflower honey
Paired with: Mirto
A dessert that feels like a best-kept secret. Pillowy fried ravioli filled with rich sheep's milk cheese, drizzled with wildflower honey and a sauce made from Mirto — the island's signature liqueur, distilled from myrtle berries. We close the evening the way Sardinians do: with Mirto in hand.
Reserve Your Seat
Date: Wednesday, May 13, 2026
Time: 6:30 PM
Price: $125 per person ++
Location: Lucca Osteria: 1415 W 22nd Street, Oak Brook, IL
About Agricola Punica
Agricola Punica was born from an unlikely but inspired partnership: the Tenuta San Guido Group — the Tuscan estate behind Sassicaia — joined forces with Sardinian winery Cantina di Santadi, its President Antonello Pilloni, and legendary winemaker Giacomo Tachis. It was Tachis who saw the potential in Sardinia and persuaded everyone to bet on it.
In 2002, Agricola Punica acquired two estates — Barrua and Narcao — in the Basso Sulcis region of southwestern Sardinia. After the first harvest, the verdict was unanimous: this was going to be a fantastic wine. Two decades later, that promise has been more than kept.
