Celebrate Ferragosto with Wine and Upscale Italian Cuisine at New York City's I Trulli Enoteca e Ristorante

August 15 Barone Fini wines partner with this authentic restaurant to honor the Italian harvest

Fresh pasta dishes include the cavatelli with broccoli rabe.

Italian food, wines, and charity — what’s not to like? Barone Fini wines, which date back to 1497, is partnering with I Trulli Enoteca e Ristorante in honor of a special holiday you may not have heard of: Ferragosto.

Ferragosto originated as a celebration of the Italian harvest. Today this festival is celebrated annually on Aug. 15, with parties, abundant feasts, and fireworks.

Barone Fini, currently ran by a 15th generation family member, the charming Giovanni Bonmartini-Fini, is collaborating with the famed New York City landmark of fine Italian dining to commence the Ferragosto celebration. There’s no better establishment to work with than I Trulli Enoteca e Ristorante, where the pasta remains authentically hand-rolled daily by matriarch Dora Marzovilla.

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This indulgent menu consists of four courses. Along with each course comes a $10 wine pairing; moreover and most importantly, for every glass of Barone Fini wine poured, 100 percent of the proceeds will be donated to the Food Bank For New York City.

Both red and white wines will be featured throughout the feast. The meal starts off with a Val d’Adige pinot grigio, with its fruity melon and apple notes, and an Alto Adige pinot grigio, both of which pair well with seafood, pasta, and heavy sauces. A Trentino merlot is offered during the main course, with its hints of cherry and plum, pairing well with meats.

The traditional Italian fare featured on this special menu includes chef’s choice of appetizers for the table, ranging from classic meatballs with marinara and octopus potato salad to burrata with heirloom tomatoes and panzerotti (a cheese-filled pocket of doughy excellence).

The next course — the primi piatti — offers a flavorful frutti di mare full of fresh seafood tossed in a light tomato sauce. The secondi piatti is a choice of local black bass with sautéed summer vegetables; wagyu flatiron steak with cialledda; and a chicken cutlet Milanese with Dora’s giardiniera.

As the last and sweetest course, the dolci of the meal is a creamy, tropical panna cotta with coconut, mango, and pineapple.

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