Raffaele Ronca in the Beard House kitchen.
Arancini > Fried Risotto Dumplings with Four Cheeses and Saffron
Carciofi > Crispy Organic Baby Artichokes with Garlic, Olive Oil, and Gorgonzola
Prosciutto e Grissini al Parmigiano > Homemade Parmigiano Grissini with 24-Month-Aged Gran Riserva Prosciutto di Parma
Pan-Seared Long Island Scallops with American Caviar and Fava Bean Purée
Searing scallops in the Beard House kitchen.
Wild King Crab Tortino with Salsa Verde
Homemade Stracciatella and Italian Chicory–Stuffed Raviolo with Butter–Sage Sauce
Plating in the Beard House kitchen
Lamb Porchetta > Pork, Currant, Pine Nut, and Italian Herb–Stuffed Rolled Leg of Lamb with Soft Polenta and Braised Fennel
Behind the scenes in the Beard House kitchen
Whole cheesecakes await their fate
Ricotta di Bufala Cheesecake with Shaved Chocolate
Midwinter bounty at the Beard House
Lunch

Italian Winter Luncheon

Raffaele Ronca

Ristorante Rafele, NYC

L’appetito viene mangiando—Italian for “food that makes you want more”—is the mantra espoused by Raffaele Ronca at his rustic and soulful trattoria, Ristorante Rafele. Join us as he delivers on that promise at the Beard House with a menu of his transporting Italian fare.

Event photographs taken by Lisa​ Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Arancini > Fried Risotto Dumplings with Four Cheeses and Saffron
    • Carciofi > Crispy Organic Baby Artichokes with Garlic, Olive Oil, and Gorgonzola
    • Prosciutto e Grissini al Parmigiano > Homemade Parmigiano Grissini with 24-Month-Aged Gran Riserva Prosciutto di Parma
    • Ca’ del Bosco Franciacorta Brut Cuvée Prestige NV
  • Luncheon

    • Pan-Seared Long Island Scallops with American Caviar and Fava Bean Purée
    • Monchiero Carbone Roero Arneis Recit 2011
    • Wild King Crab Tortino with Salsa Verde
    • Marramiero Abruzzo Pecorino Superiore 2011
    • Homemade Stracciatella and Italian Chicory–Stuffed Raviolo with Butter–Sage Sauce
    • Benanti Rosso di Verzella Etna Rosso 2009
    • Lamb Porchetta > Pork, Currant, Pine Nut, and Italian Herb–Stuffed Rolled Leg of Lamb with Soft Polenta and Braised Fennel    
    • Petra Quercegobbe Merlot 2006
    • Ricotta di Bufala Cheesecake with Shaved Chocolate
    • Pellegrino Passito di Pantelleria 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.01.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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31
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2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam