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
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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