Chef Luigi Diotaiuti with members of his team in the Beard House kitchen
Pecorino Moliterno with Wild Honey
Fava Bean Purée with Sautéed Chicory on Endive
Sheep’s Milk Ricotta Bocconcini on Olive–Parmesan Bread
Spring Herb and Grilled Vegetable–Filled Torta Salata
Mashed Salt Cod with Sun-Dried Sweet Peppers and Broccoli Coulis
Handmade Foglie d’Olivo Pasta with Bread Crumbs and Caciocavallo-Filled Ravioli with Butter and Sage
Behind the scenes in the Beard House kitchen
Maratea-Style Stuffed Calamari with Polenta and Escarole
Chef Luigi Diotaiuti plating sorbetto
Slow-Roasted Baby Goat with Early Spring Carrot, Onion, and Potato Medley
Fennel, Olive, and Orange Salad
Maria’s Sweet Chestnut–Filled Ravioli with Warm English Custard
Dinner

The Beauty of Basilicata

Luigi Diotaiuti

Al Tiramisu, Washington, D.C.

Nestled between Apulia and Campania in Southern Italy, Basilicata is a mountainous region known for its vibrant food culture. Luigi Diotaiuti, an Italian native and D.C. superstar with a personality to match his bold cooking, has designed a phenomenal menu in homage to the cuisine of this beautiful and beloved area.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Pecorino Moliterno with Wild Honey
    • Fava Bean Purée with Sautéed Chicory on Endive
    • Sheep’s Milk Ricotta Bocconcini on Olive–Parmesan Bread
    • Spring Herb and Grilled Vegetable–Filled Torta Salata
    • Gemin Prosecco di Valdobbiadene NV
    • iGreco Filù Bianco 2011
    • iGreco Catà Rosso 2011
  • Dinner

    • Baccala Montecato Lucano
    • Mashed Salt Cod with Sun-Dried Sweet Peppers and Broccoli Coulis
    • Castellucimiano Miano Catarratto 2011
    • Foglie d’Olive con la Mollica e Ravioli al Caciocavallo
    • Handmade Foglie d’Olivo Pasta with Bread Crumbs and Caciocavallo-Filled Ravioli with Butter and Sage
    • Feudi di San Gregorio Greco di Tufo 2011
    • Calamari Ripieni di Maratea
    • Maratea-Style Stuffed Calamari with Polenta and Escarole
    • Azienda Agricola COS Cerasuolo di Vittoria 2009
    • Sorbetto di Luigi
    • Capretto di Primavera al Forno
    • Slow-Roasted Baby Goat with Early Spring Carrot, Onion, and Potato Medley
    • Paternoster Don Anselmo 2005
    • Insalata di Finocchi, Oliva, e Arance
    • Fennel, Olive, and Orange Salad
    • Panzerotti di Maria
    • Maria’s Sweet Chestnut–Filled Ravioli with Warm English Custard
    • Librandi Le Passule 2005

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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