Chef Joe Cicala with members of his team in the Beard House kitchen
Bruschetta with L’Aquila Saffron–Infused Sheep’s-Milk Ricotta
Gnocchi Affumicati al Ragù d’Agnello > Juniper-Smoked Potato Gnocchi with Lancaster County Lamb Ragù and Abruzzese Pecorino Canestrato
Shaving Abruzzese Pecorino Canestrato on Juniper-Smoked Potato Gnocchi
Polenta e Salsiccia > Soft Polenta with Abruzzese-Style Sausage and Pioppini Mushroom Ragù
Arrosticini > Marinated Lamb Skewers
Affettati Misti> House-Cured Prosciutto, Capocollo, Lamb Cacciatorini Salumi, and Anversa degli Abruzzi Artisanal Sheep’s-Milk Ricotta with Assorted Condiments
Zuppa di Farro, Ceci e Castagne Farro> Chickpea, and Chestnut Soup with Toasted Bread and Housemade Lardo
Plating in the Beard House kitchen
Taccozzelle all’Aquilana> Rhombus-Shaped Pasta with L’Aquila Saffron, Black Truffles, Porcini, and Sausage
Coniglio in Porchetta> Roasted Porchetta-Style Rabbit with Santo Stefano di Sessanio Lentil Ragù
Star Anise–Pine Nut Semifreddo with Montepulciano d’Abruzzo–Poached Pears and Toasted Pine Nuts
Dinner

Treasures of Abruzzo

Award Winner

Joe Cicala

Le Virtù, Philadelphia

A charming, medieval city in Italy’s Abruzzo region, L’Aquila is known for a vibrant, rich cuisine crafted from humble ingredients. Joe Cicala, the executive chef at Le Virtù in Philadelphia and an alum of Del Posto and Roberto Donna’s Galileo, will showcase L’Aquila’s bold culinary tradition at this spectacular Beard House dinner.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Bruschetta with L’Aquila Saffron–Infused Sheep’s-Milk Ricotta
    • Gnocchi Affumicati al Ragù d’Agnello > Juniper-Smoked Potato Gnocchi with Lancaster County Lamb Ragù and Abruzzese Pecorino Canestrato
    • Polenta e Salsiccia > Soft Polenta with Abruzzese-Style Sausage and Pioppini Mushroom Ragù
    • Arrosticini > Marinated Lamb Skewers
    • L’Aquila Saffron Cocktails
    • Cataldi Madonna Pecorino Giulia Terre Aquilane 2011
  • Dinner

    • Affettati Misti
    • House-Cured Prosciutto, Capocollo, Lamb Cacciatorini Salumi, and Anversa degli Abruzzi Artisanal Sheep’s-Milk Ricotta with Assorted Condiments
    • Cataldi Madonna Trebbiano d’Abruzzo 2011
    • Zuppa di Farro, Ceci e Castagne
    • Farro, Chickpea, and Chestnut Soup with Toasted Bread and Housemade Lardo
    • Cataldi Madonna Cerasuolo Montepulciano d’Abruzzo 2011
    • Taccozzelle all’Aquilana
    • Rhombus-Shaped Pasta with L’Aquila Saffron, Black Truffles, Porcini, and Sausage
    • Cataldi Madonna Montepulciano d’Abruzzo 2010
    • Coniglio in Porchetta
    • Roasted Porchetta-Style Rabbit with Santo Stefano di Sessanio Lentil Ragù
    • Cataldi Madonna Malandrino Montepulciano d’Abruzzo 2010
    • Star Anise–Pine Nut Semifreddo with Montepulciano d’Abruzzo–Poached Pears and Toasted Pine Nuts
    • Cataldi Madonna Tonì Montepulciano d’Abruzzo 2007
    • Assorted Traditional Biscotti
    • Traditional Abruzzese Digestivi
    • Wines generously provided by Cataldi Madonna.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 02.25.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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