Page 111 - Southern Oregon Magazine Fall 2021

The menu of Northern Italian Cuisine is based solely on what ingredi-
ents they can get fresh every day, which means the menu changes often.
Provisions come from carefully shopping local suppliers and growers’
markets. Ghizzoni knows supporting local is good for everyone. “If
they do well, we do well.”

She partnered with local Griffin Creek Coffee Roasting to create a
specialty espresso roast that compares to what she would normally
ship from Italy. She has enjoyed building the wine list, carefully choos-
ing wines to match the cuisine, which include some Rogue Valley
and Oregon wines. The restaurant makes good use of a full bar with
a tasteful cocktail menu that includes Italian classics like Negronis,
Americanos, and the custom La Briccola’s Spritz (prosecco, grapefruit
bitter, Aperol, and club soda).

With so many great things to choose from, be prepared to get food envy.
Or bring enough friends to share the generous portions. Everything on
the menu, and I mean everything, is scratch made. The herb-crusted cia-
batta bread, the pasta, (made with specialty, fine ground Italian flour),
the sauces and the salad dressings are all made daily. And just wait until
you try dessert! This is not food most people could make at home,
which in Ghizzoni’s opinion, “is the entire point of going out to eat: So
you can enjoy a meal you couldn’t necessarily throw together yourself.”
Starters include a gorgeous burrata of creamy mozzarella, Parma pro-
sciutto, arugula, and fried pumpkin. They also serve a tray of house
cured meats, mozzarella, marinated vegetables, olives, and Parmesan.
We enjoyed a salad of arugula, Belgium endive, caramelized walnuts,

5719 Jerome Prairie Rd, Grants Pass @apricitywines
541-301-4137 | apricityvineyard.com @apricityvineyard

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