Considering that our lead story today is about a Bartolotta in Vegas, it makes sense to point out a few local Bartolotta events at the same time. I'm partially moved to do so by the fact that two of the three events reflect two-thirds of my Italian heritage, too.

Starting Thursday, the Tosa Ristorante Bartolotta celebrates "Naples Week" in honor of St. Joseph's Day, which is a big event in Southern Italy. And as it begins to warm up in Milwaukee, it's the perfect time to conjure up the sun-washed Campanian shore, Limoncello and pizze served al fresco with a cold beer or some Greco di Tufo.

The event runs March 15-20 and Chef Juan Urbieta and his staff will serve special pizze and three- and four-course Campanian meals that come matched with appropriate regional wines. Reservations are likely recommended.

On Tuesday, April 17 at 6:30 p.m. Lucia Raimondo of Villa Monteleone in the northweastern Veneto region of Italy (that's where Venice is, as well as Padova, Verona and Vicenza), comes to the Ristorante for one of Bartolotta's "Italian Winemaker Dinner" series events. Urbieta and company will dish up a Veneto meal that showcases the quality of Raimondi's Amarones, Valpolicellas and Reciotos. Seating is limited, so you definitely want to call ahead for this one and for the following one...

It's no secret -- unless you don't know me, I guess -- that I'm passionate about Piemonte, where I can see, smell and feel my roots in the soil of the Monferrato, so I'm especially excited about the arrival on Sunday, May 6, of Federico Ceretto, whose family's winemaking history is deep in the soil of the Langhe, where his family has made Barolos, Barbarescos, Arneis and Moscatos for generations. Urbieta will serve up a Piemontese menu in celebration. Dinner is at 5:30 p.m. at the Ristorante.

I'm imagining vitello tonnato, pepperoni alla bagna caoda, agnolotti del plin with sage and butter, a meaty stew or roast, some polenta with truffles or even just a spezzatino of sausage and tomatoes or mushrooms and gravy, maybe some bunet and torta di nocciole. But that's just my imagination, Bartolotta hasn't actually announced the menu.

Now, if they do a Ligurian mountain dinner with chestnut soup, mes-ciua, trofie al pesto, focaccia, some wild boar, farinata and homemade grappa, I'll feel complete! Heck, I'll even bring the grappa.

Call (414) 771-7910 for reservations.