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LUNCH
-SINFONIA DI PASTE-
$20.95. Our renowned, unlimited table side service of Executive Chef William Gallagher's Three Daily Pasta Preparations (please check our website for daily pasta preparations)
- Insalata CesareBecco's version of the classic Caesar salad
- Antipasto MistoAn assortment of marinated & grilled vegetables with assorted seafood
-INSALATA-
- Insalata CesareBecco's version of the classic Caesar salad with croutons & Grana Padano
- 7
- Insalata MistaBaby greens, Tuscan beans, red onion, sunchokes, oven-dried tomatoes tossed with extra virgin olive oil & shallot vinaigrette
- 8
- Insalata di Barbabietola Con CaprinoRoasted golden & red baby beet salad with apples, crispy beet tops & goat cheese dressed in aceto & extra virgin olive oil
- 12
-ZUPPA-
- Zuppa di ManzoHearty beef & farro soup with mixed vegetables
- 9
- Zuppa del Giorno
-ANTIPASTI-
- Polentina con SpeckSoft white polenta with melted Montasio cheese & crispy prosciutto
- 12
- Cozze alla TriestinaMussels in white wine, garlic, onions, green beans & scallions topped with savory breadcrumbs (available in spicy red sauce)
- 14
- Fried Mozzarella "in Carrozza"House-made mozzarella sandwiched between slices of bread, fried & served with fresh pesto & oven-dried tomato puree
- 12
- Antipasto Caldo - for two or more, $10 per personBaked Clams Casino topped with bacon, breadcrumb stuffed mushroom caps, eggplant rollatini, Lidia's crispy baked shrimp
- 10
- Tonnato di VitelloThinly sliced roasted veal tenderloin with shaved fennel & capers drizzled with tuna aioli
- 14
- AranciniSaffron rice balls with smoked mozzarella with house made tomato sauce
- 9
- Mozzarella di CasaHouse made mozzarella with roasted red peppers & E.V.O.
- 12
- Lidia's GamberiCrispy baked shrimp with Lidia's spicy tomato sauce
- 15
- Calamari Frittiwith spicy tomato sauce
- 21
- BresaolaCured filet mignon, sliced paper thin with white endive, celery leaves, thinly sliced button mushrooms & crumbled Grana Padano frico
- 13
- Prosciutto con Grana PadanoThinly sliced prosciutto from San Daniele with 18 month aged Grana Padano Reserva
- 14
- CarpaccioBeef carpaccio drizzled with E.V.O. with shaved Grana Padano, arugula & black cracked pepper
- 16
-ENTREE-
A 'mid' course featuring the three pastas of the day may be added to each individual entrée for $9 (per person)
- Spaghetti al Pomodoro con Grana PadanoSpaghetti with fresh tomato & basil, drizzled with E.V.O. & finished table-side with fresh Grana Padano cheese
- 15
- PaillardGrilled pounded chicken breast with arugula tossed with sunchokes, oven-dried tomatoes & drizzled with lemon vinaigrette
- 17
- Pollo al LimoneSauteed chicken breast with lemon, Cerignola olives, Selina caper berries & spinach
- 24
- Parmigiana di PolloPan fried breaded chicken breast topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil
- 25
- Trancio di SalmonePan seared salmon with roasted Brussel sprouts drizzled with E.V.O.
- 25
- Zuppa di Pesce MistoSauteed day boat seafood in "lobster brodo" on a bed of soft white polenta
- 25
- Peperoni RipieniCubanelle peppers stuffed with beef, pork & veal braised in tomato sauce with crispy spinach spaetzle & Grana Padano
- 24
- Bistecca di ManzoHanger steak grilled rare or medium rare with buckwheat polenta & roasted root vegetables with fried leeks & red wine reduction
- 29
- SalsicceHouse-made pork & fennel sausage grilled with broccoli rabe & gigante beans
- 23
- Lasagna alla BologneseHouse-made pasta layered with classic bolognese & bechamel sauces
- 17
- Insalata di Gamberi alla Griglia di StagioneGrilled shrimp over mesclun greens, farro, black currents, toasted pumpkin seeds & butternut squash tossed with apple cider vinaigrette
- 19
- Galletto 'al Forno'Bell & Evan's Organic Chicken with wild mushroom risotto & roasted garlic
- 24
- FegatoPan seared calf's liver with caramelized onions, bacon & crispy polenta drizzled with aceto balsamico & E.V.O.
- 23
- Pesce SpadaGrilled & lightly breaded swordfish with spaghetti squash, stewed cherry tomatoes, toasted pumpkin seeds & pumpkin seed oil
- 25
- Pesce Intero del GiornoWhole roasted fish with broken potatoes & braised leeks, finished tableside with E.V.O. & sea salt
- Tagliata di Manzo con Grana PadanoBeef tenderloin grilled rare & sliced over arugula with freshly shaved Grana Padano & E.V.O.
- 30
- Osso Buco alla BeccoBecco's signature braised veal shank with farro risotto tossed with braised cauliflower & scallions
- 42
-CONTORNI-
A vegetarian assortment of All Contorni $20
- Funghi Trifolati
- 9
- Roasted Root Vegetables
- 9
- Broccoli
- 9
- Scaffata
- 9
- Spinach
- 9
- Broken Potatoes
- 9
DINNER
-SINFONIA DI PASTE-
$25.95. Our renowned, unlimited table side service of Executive Chef William Gallagher's Three Daily Pasta Preparations (please check our website for daily pasta preparations)
- Insalata CesareBecco's version of the classic Caesar salad
- Antipasto MistoAn assortment of marinated & grilled vegetables with assorted seafood
-INSALATA-
- Insalata CesareBecco's version of the classic Caesar salad with croutons & grated Grana Padano
- 7
- Insalata MistaBaby greens, Tuscan beans, red onion, sunchokes, oven-dried tomatoes tossed with extra virgin olive oil & shallot vinaigrette
- 8
- Insalata di Barbabietola con CaprinoRoasted golden & red baby beet salad with apples, crispy beet tops & goat cheese dressed in aceto & extra virgin olive oil
- 12
-ZUPPA-
- Zuppa di ManzoHearty beef & farro soup with mixed vegetables
- 9
- Zuppa del Giorno
-ANTIPASTI-
- Polentina con SpeckSoft white polenta with melted Montasio cheese & crispy prosciutto
- 12
- Cozze alla TriestinaMussels in white wine, garlic, green beans, onions & scallions topped with savory breadcrumbs (available in spicy red sauce)
- 14
- Fried Mozzarella "in Carrozza"House-made mozzarella sandwiched between slices of bread, fried & served with fresh pesto & oven-dried tomato puree
- 12
- Antipasto Caldo- for two or more, $10 per personBaked Clams Casino topped with bacon, breadcrumb stuffed mushroom caps, eggplant rollatini & crispy baked shrimp
- 10
- BresaolaCured filet mignon, sliced paper thin with white endive, celery leaves, thinly sliced button mushrooms & crumbled Grana Padano frico
- 13
- Prosciutto con Grana PadanoThinly sliced prosciutto from San Daniele with 18 month aged Grana Padano Reserve
- 14
- CarpaccioBeef carpaccio drizzled with E.V.O. with shaved Grana Padano, arugula & black cracked pepper
- 16
- Mozzarella Lavorata in CasaHouse made mozzarella with roasted red peppers & E.V.O.
- 12
- Lidia's GamberiCrispy baked shrimp with Lidia's spicy tomato sauce
- 15
- Calamari FrittiCrispy, tender rings of fried squid with spicy tomato sauce
- 21
- Polpette di ManzoChef Gallagher's classic all beef meatballs in "Sunday Sauce", finished table-side with freshly grated Grana Padano
- 13
- Tonnato di VitelloThinly sliced roasted veal tenderloin with shaved fennel & capers drizzled with tuna aioli
- 14
- AranciniSaffron rice balls stuffed with smoked mozzarella with house-made tomato sauce
- 9
-SECONDI-
All entrée prices include Becco's classic Caesar salad, served as a separate course. A 'mid' course featuring the three pastas of the day may be added to each individual entrée for $9 (per person)
- Pollo al LimoneSautéed boneless, sliced chicken breast with lemon, Cerignola olives, Selina caper berries & sautéed baby spinach
- 26
- Trancio di SalmonePan seared salmon with roasted Brussel sprouts drizzled with E.V.O.
- 27
- Zuppa di Pesce MistoSautéed day-boat seafood in "lobster brodo" served on a bed of soft, white polenta
- 28
- Peperoni RipieniCubanella peppers stuffed with beef, pork & veal braised in tomato sauce, dusted with Grana Padano & served on a bed of cripsy spinach spaetzle
- 25
- FegatoPan-seared calf's liver with caramelized onions, bacon & cripsy polenta drizzled with aceto di balsamico & E.V.O.
- 27
- Porterhouse d'AgnelloGrilled domestic porterhouse lamb chops with scaffata, a medley of fresh fava beans, peas, and mint
- 33
- Costoletta di Vitello alla Joe"Joe's Veal Chop" grilled with garlic mashed potatoes, shallots & braised escarole with prosciutto, drizzled with aceto di balsamico & E.V.O.
- 45
- Bistecca alla BeccoGrilled Black Angus rib eye, dry-aged & rubbed with porcini mushrooms & served with Tuscan fries & sautéed broccoli
- 44
- SalsicceHouse-made pork & fennel sausage grilled with broccoli rabe & gigante beans
- 25
- Galletto 'al Forno'Bell & Evan's Organic Chicken with wild mushroom risotto & roasted garlic
- 26
- Pesce SpadaGrilled & lightly breaded swordfish with spaghetti squash, stewed cherry tomatoes, toasted pumpkin seeds & pumpkin seed oil
- 27
- Pesce Intero del GiornoWhole roasted fish with broken potatoes & braised leeks, finished tableside with E.V.O. & sea salt
- Maiale AristaTender pulled pork roasted for 24 hours in Krombacher Pilsner, served with smashed new potatoes, matchstick Granny Smith apples & salsa verde
- 29
- Costolette di Maiale alla Maniera dello ChefBrined double cut pork chop grilled & served alla pizzaiola (green, red yellow peppers, green peperoncini, sweet & hot cherry peppers, onions, tomato & extra virgin olive oil)
- 32
- Osso Buco alla BeccoBecco's signature braised veal shank with farro risotto tossed with braised cauliflower & scallions
- 44
- Parmigiana di VitelloPan fried breaded veal chop topped with tomato sauce, house made mozzarella, Grana Padano & fresh basil
- 45
- Bistecca di Manzo GrigliaHanger steak grilled rare or medium rare with buckwheat polenta & roasted root vegetables with fried leeks & red wine reduction
- 31
PER DUE
- Bistecca di Manzo Per DuePorterhouse steak for 2, grilled rare or medium rare with Tuscan fries & sauteed broccoli
- 108
- Costoletta di Vitello Per DueVeal Chop for 2 grilled with garlic mashed potatoes, shallots & braised escarole with prosciutto, drizzled with aceto di balsamico & E.V.O.
- 90
-CONTORNI-
A vegetarian assortment of All Contorni $22 (Insalata Cesare not included with All Contorni)
- Funghi Trifolati
- 9
- Garlic Mashed Potoatoes
- 9
- Spinach
- 9
- Broken Potatoes
- 9
- Scaffata
- 9
- Roasted Root Vegetables
- 9
- Broccoli
- 9
DESSERT
-DOLCI-
- Torta di Zabaglione e CioccolatoChocolate mousse cake with Amarena cherries & chocolate sauce
- 9
- RicottinaItalian cheesecake with strawberries & strawberry sauce
- 9
- Zabaglione di Sangue di GiudaFreshly whipped Italian custard with seasonal fruit
- 9
- Sorbetti di StagioneAn assortment of house-made sorbet
- 9
- Biscotti Per DueHouse-made Italian cookies for two
- 6
- Strudel di MeleApple strudel with house-made cinnamon gelato
- 9
- Panna CottaEggless vanilla cream custard with seasonal fruit
- 9
- Gelati MistiAn assortment of house-made gelati
- 9
- Piatto di FormaggiAn assortment of cheeses featuring: Fresh Ricotta, Parma, Milk: Cow; Parmigiano-Reggiano, Parma, Milk: Cow; Gorgonzola Mountain, Lombardia, Milk: Cow; Robiola Incavolato, Piemonte, Milk: Goat
- 14
- Vin Santo 2007, Castello di Ama (Toscana)Served with a complimentary biscotti for dipping
- 15
DESSERT SAMPLER (for 2 or more)
$8.00 per person. Featuring:
- Torte di Zabaglione e Cioccolato
- Panna Cotta
- Ricottina
- Budino di Pane
-ESPRESSO ITALIANO-
- Espresso
- 5.50
- Latte
- 6.50
- Cappuccino CorettoFlavored with your choice of dessert liquor
- 8.50
- Espresso Corettoflavored with you choice of dessert liquor
- 7.50
- Cappuccino
- 6.50
-DESSERT LIQUOR-
- Amaretto, Lazzaroni
- 10
- Cointreau
- 10
- Bailys Irish Cream
- 10
- Limoncello, Caravello
- 10
- Coretto, Coffee Liquor
- 10
- Frangelico
- 10
- Kahlua
- 10
-VINO DOLCE-
- Moscato Reale "Apianae" 2009, Di Majo Narante(Molise)
- 12
- Moscato d'Asti 2017, Brandini(Piemonte)
- 12
- Brachetto d'Acqui 2017, Ca'Bianca(Piemonte)
- 12
- Vin Santo 2010, Crociani(Toscana)
- 15
-GRAPPA, AQUAVITE & DISTILLATE-
- Calabrone, Bastianich
- 20
- Aqua di Cedro, Nardinidistilled with lemon
- 12
- Traminer di Poli
- 19
- Grappa da Barolo 10 year, Berta
- 30
- House-Infused Fruit Grappa FlightSampling of 4 fruit infused grappa of your choice: featuring fig, golden raisin, pineapple, papaya, black currant, cranberry, cherry, peach or pear
- 25
- Aquavite, Nardini
- 10
- Sarpa di Poli
- 15
- Il Moscato di Nonino Grappa Monovitigno, Nonino
- 16
- House-Infused Fruit Grappa
- 9
-DIGESTIVI-
- Aperol
- 10
- Borsci, Marzani
- 10
- Ferner, Branca
- 10
- Luxardo Bitter
- 10
- Montenegro Amaro
- 10
- Nonino, Amaro
- 10
- Amaro FlightSampling of 4 amaro of your choicing
- 25
- Averna
- 10
- Capo Amaro
- 10
- Braulio
- 10
- Mirto, Argiolas
- 10
- Nardini, Amaro
- 10
- Ramazzotti
- 10
-SCOTCH-
- Balvenie 12 year old "Doublewood"
- 14
- Balvenie 21 year old "Portwood"
- 30
- Laphroig "Quarter Cask"
- 15
- Chivas 12 year old
- 13
- Johnny Walker Blue Label
- 45
- Balvenie 15 year old "Single Barrel"
- 19
- Glenlivet 12 year old
- 15
- Lagavulin 16 year old
- 18
- Dewars White Label
- 13
- Johnny Walker Black Label
- 14
-BOURBON-
- Jim Beam
- 13
- Blanton's
- 18
- Marker's Mark
- 13
-COGNAC-
- Courvosier VS
- 13
- Courvosier XO
- 30
- Courvosier VSOP
- 21
- Grand Marnier
- 12
-PORT-
- Churchill's 10 year old tawny
- 10
- Cockburn 20 year old tawny
- 12
- Cockburn 10 year old tawny
- 10
$35 WINE LIST
All Selections $35
Vini di Bastianich
Vino Frizzante
- Prosecco NV, Flor (Veneto)
- Brut Rosé NV, Flor (Veneto)
Vino Bianco
- Sauvignon Blanc, Vini Orsone 2017 (Friuli)
- Friulano, Vini Orsone 2017 (Friuli)
Vino Rosso
- Sangiovese, I Perazzi 2016, La Mozza (Toscana)
Vino Bianco Frizzante Italiano
- Prosecco NV, Flor (Veneto)
- Moscato d'Asti 2017, Il Pavone (Piemonte)
- Brut Rose NV, Flor (Veneto)
- Pignoletto NV, Battigliola (Emilia-Romana)
Vino Bianco Italiano
Light Bodied
- Verdicchio di Matelica Ylice 2016, Pod. Mattioli (Marche)
- Vernaccia di San Gimignano 2017, La Lastra (Toscana)
- Chenin Blanc 2014, Tonnino (Sicilia)
- Soave 2017, La Formica (Veneto)
Medium Bodied
- Sauvignon Blanc, Vini Orsone 2017, Bastianich (Friuli)
- Orvietto Classico 2017, Villa Barbi (Umbria)
- Falanghina Guiscardo 2018, Coppi (IGT, Puglia)
- Vermentino di Sardegna 2017, Nuraghe Crabioni (Sardegna)
- Satrico 2016, Casale del Giglio (Lazio)
- Trebbiano d'Abruzzo 2018, Marramiero (Abruzzo)
- Muller Thurgau 2014, Cembra (Trentino)
- Vermentino, Terre Fenicie 2017, Sardus Pater (Sardegna)
- Grillo 2016, Stemmari (Sicilia)
- Roero Arneis 2017, Deltetto (Piemonte)
- Greco di Tufo 2016, Tenuta Ponte (Campania)
- Grechetto, Grecante 2017, Arnaldo Caprai (Umbria)
- Ribolla Gialla 2016, Villa Russiz (Friuli)
Full Bodied
- Friulano, Vini Orsone 2017, Bastianich (Friuli)
- Pecorino 2017, Marramiero (Abruzzo)
- Fiano Salentino Etra 2018, Masseria Pastorelli (Puglia)
- Trebbiano di Lugana 2017, Famiglia Olivini (Lombardia)
- Fiano di Avellino 2017, Tenuta Ponte (Campania)
- Gavi di Gavi 2017, Villa Sparina
Vino Rosato Italiano
- Rosato di Refosco 2016, Bastianich (Friuli)
- Ciro Rosato 2018, Ippolito (Calabria)
- Rosato di Sangiovese 2018, Val di Toro (Toscana)
- Garda Rosato 2018, Olivini (Lombardia)
Vino Rosso Frizzante Italiano
- Sangue di Giuda, Paradiso 2017, Bruno Verdi (Lombardia)
- Lambrusco 2017, Battigliola (EmiliaRomagna)
- Brachetto d'Acqui NV, Vite Colta (Piemonte)
Vino Rosso Italiano
Light Bodied
- Lagrein 2018, Elena Walch (Veneto)
- Valpolicella Classico 2015, Villa Spinosa (Veneto)
- Dolcetto d'Alba 2015, Olivera (Piemonte)
- Refosco 2017, Bastianich (Friuli)
- Dolceacqua 2016, Az. Anfosso Lorenzo (Liguria)
- Rosso di Montepulciano 2017, Crociani (Toscana)
- Ciro 2015, Tenuta del Conte (Calabria)
- Cannonau 2017, Moro & Meno (Sardegna)
- Sangiovese, I Perazzi 2016, La Mozza (Toscana)
Medium Bodied
- Sangiovese 2015, Val di Toro (Toscana)
- Negroamaro Ninella 2015, Trullo di Pezza (Puglia)
- Montefalco Rosso 2014, Bocale (Umbria)
- Maremma Toscana 2015, Montecucco (Toscana)
- Nebbiolo 2015, Deltetto (Piemonte)
- Nero d'Avola 2017, Pioppo (Sicilia)
- Piedirosso 2017, Cantine Farro (Campania)
- Barbera d'Asti 2014, Castello Montegrosso (Piemonte)
- Carignano del Sulcis, Is Solus 2017, Sardus Pater (Sardegna)
- Ripasso di Valpolicella 2015, Solane Santi (Veneto)
- Montepulciano d'Abruzzo 2015, Valori (Abruzzo)
- Syrah 2016, Firriato di Bordanaro (Sicilia)
- Cesanese 2018, Marcella Giuliani (Lazio)
- Barbera d'Asti 2015, Sor Angela (Piemonte)
Full Bodied
- Zizzolo 2016, Le Fornacelle (Toscana)
- Duo 2016, Enrico Marcato (Veneto)
- Primitivo Gota Nera 2015, Mass. Pastorelli (Puglia)
- Barco Reale 2014, Tenuta di Capezzana (Toscana)
- Montepulciano d'Abruzzo 2017, Marramiero (Abruzzo)
- Barbera d'Asti 2015, Damilano (Piemonte)
- Aglianico del Vulture 2015, Tenuta i Gelsi (Basilicata)
- Nebbiolo 2016, Il Principino (Piemonte)
SIGNATURE COCKTAILS
Becco's Classic Seasonal Cocktail Menu
- Bellini alla Becco"Flor" Prosecco, Fresh White Peach
- 12
- Chef Gallagher's Spritzer for All SeasonsAperol, Bastianich Sauvignon, Flor Prosecco & a splash of soda garnished with a slice of orange & served in a chilled reserve wine glass
- 13
- Becco SourOttoz Ebo Lebo Amaro, fresh lemon juice, splash of club soda & bitters
- 12
- White Peach MartiniVodka, Moscato d'Asti & Fresh White Peach served straight up
- 13
- Negroni SpritzAged Negroni No. 21 with a splash of Flor Rosé Prosecco garnished with a slice of orange & served in a chilled reserve wine glass
- 13
- Becco's Signature Old FashionedMichter's Rye whiskey served on the rocks with muddled cherris, oranges & Amaro
- 13
WINE BY THE GLASS
All of our wines that we serve by the glass can also be purchased as a full bottle.
Sparkling Wine by the Glass
- Prosecco NV, Flor(Veneto)
- 11
- Moscato d'Asti 2017, Il Pavone(Piemonte)
- 12
- Prosecco Rosé NV, Flor(Veneto)
- 11
White Wine by the Glass
- Friulano, Vini Orsone 2017, Bastianich(Friuli)
- 12
- Greco di Tufo 2018, Tenuta Ponte(Campania)
- 12
- Gavi di Gavi 2017, Villa Sparina(Piemonte)
- 12
- Sauvignon Blanc, Vini Orsone 2017, Bastianich(Friuli)
- 12
- Etra, Fiano Salentino 2018, Masseria Pastorelli(Puglia)
- 12
- Vespa Bianco 2016, Bastianich(Friuli)
- 15
Red Wine by the Glass
- Sangiovese, I Perazzi 2016, La Mozza(Toscana)
- 12
- Montefalco Rosso 2015, Bocale(Umbria)
- 12
- Cabernet Sauvignon 2016, La Mozza(Toscana)
- 14
- Baby Amarone Testal 2012, Nicolis(Veneto)
- 20
- Barolo 2015, Gianfranco Bovio(Piemonte)
- 30
- Montepulciano d'Abruzzo 2016, Valori(Abruzzo)
- 12
- Aglianico delle Vulture 2015, Tenuta I Gelsi(Basilicata)
- 12
- Aragone 2011, La Mozza(Toscana)
- 15
- Amarone della Valpolicella 2008, Villa Spinosa(Veneto)
- 30
- Brunello di Montalcino 2014, Castello di Martinozzi(Toscana)
- 30
Rose Wine by the Glass
- Rosato di Refosco 2017, Bastianich(Friuli)
- 12
GLOSSARY OF ITALIAN WINE
A quick tutorial on the language of Italian wine.
- AmaroneWine from the Valpolicella area in the region of Veneto whereby a portion of the grapes are raisoned before fermentation to creat a richer, more robust wine. Corvina is the main varietal.
- BaroloKnown as the King of Italian wines. 100% Nebbiolo from Piemonte. The wine is named after the commune of Barolo
- Chianti Classico75% - 100% Sangiovese from the Chianti Classico area, about 100 square miles between Florence & Siena in the region of Toscana. Recognized as Chianti Classico by the iconic black rooster.
- DOCGDenominazione di Origine Controllata e Granitia - Both quality assurance labels given by the Italian government to specify wines. They guarantee that the wines have a specific bled of grapes & are aged a specific amount of time. DOCG is the more prestigious of the two labels
- "Super Tuscan"Wines from the Toscana that do not fall under DOC/G regulation. Typically made from both local & international varietals.
- Vino Nobile di Montepulciano80% - 100% Sangiovese & a favorite of 17th Century Tuscan nobility, from the Montepulciano area of the Toscana region.
- BarbarescoThe Queen to Barolo's King. 100% Nebbiolo from Piemonte, less the 100 miles from Barolo. The wine is named after the commune of Barbaresco.
- Brunello di Montalcino100% Sangiovese from the area of Montalcino in the region of Toscana, about 75 miles South of Florence.
- DOCDenominazione di Origine Controllata (controlled by the destination of origin)
- Soave Classico70% - 100% Garganega harvested from the oldest vineyards in the Soave area of the Veneto region.
- ValpolicellaNamed after the area of Valpolicella in the Veneto region, a red wine from the same blend as Amarone, but aged for a shorter amount of time, producing a lighter bodied, lower alcohol product.