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
  • 212.627.2308
 
 
 

June 2013

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Greenhouse Gallery Wed, 05.01.2013
 
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Nantucket, MA Sun, 06.02.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Spring Sake, Global Flavor Mon, 06.03.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sophisticate Tue, 06.04.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Lovely Provençal Lunch Fri, 06.07.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Southern Comfort Redux Sat, 06.08.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
San Francisco Sun, 06.09.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Willamette Wine Country Mon, 06.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Eclectic Italian Tue, 06.11.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Heart and Soil Mon, 06.17.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sizzle Tue, 06.18.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Hip Italian Wed, 06.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chilies and Chocolate Thu, 06.20.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Vintage Sat, 06.22.2013
 
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Vegetable Barbecue Mon, 06.24.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Japanese Thu, 06.27.2013
 
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JBF Kitchen Cam