What’s Happening

Newsletter: April 2018

During April a Cena is celebrating Spring and one of the essences of Italian Cuisine: LAMB

For many Italians, Easter without lamb on their table is hard to imagine. The tradition of eating lamb at Pasqua (Easter, in Italian)—the most important religious celebration of the year in Italy—is strongly rooted in history. Celebrate this across-region meat by presenting Chef Gabe Gabreski’s familial and recent recipes, including Braised Lamb Shoulder Recipe with Goat Cheese Cavatelli.

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Newsletter: March 2018

During March a Cena is celebrating the Winter-Spring transition and two of the essentials of Italian Cuisine: BREAD and PASTA

Chef Gabe shares three of his favorite recipes: Brioche, Foccacia, and Ciabatta. This edition also features an insight into one of the most influential ingredients to bread making in the “Secrets of Italian Bread Making”

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Newsletter: February 2018

Febbraio e Arrivata. Be mine!

San Valentino is upon us, a Cena Ristorante is having a Special Valentine Menu on Wednesday, February 14th, Thursday, the 15th, Friday the 16th and Saturday the 17th. We’ll be preparing some special menu items along with a lot of our favorite dishes: oysters, scallops, filet and our house-made pastas. Because we firmly believe that ROMANCE does not have a date.

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Newsletter: January 2018

During January a Cena brings the cuisine of the northeastern regions of Italy, featuring a few recipes from Chef’s Recipe Book celebrating Trentino-Alto Adige, Friuli-Venezia Giulia, and Veneto

Chef Gabe Gabreski’s offers downloadable recipes for Cavolo Verza Arrosto con Pancetta Croccante (Roasted Savoy Cabbage with Crispy Bacon), Strudel di Mela (Flaky Apple Strudel), Risotto all’Indivia e Gamberi (Risotto with Endive and Shrimp), and Chocolate Hazelnut Crostata with Bourbon and Amarena Cherries.

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Photo: Bernd Thaller

Newsletter: November 2017

a Cena Ristorante brings you exciting food and wine choices throughout these Holidays from the region of Emilia-Romagna

a Cena wishes to celebrate the holidays with the global foods that Italians use in many recipes throughout Italy. Chef Gabe Gabreski’s familial recipes will be highlighted, presenting wild game and autumn vegetables throughout November and December.

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Newsletter: October 2017

This October newsletter features recipes from throughout Veneto

Chef Gabe Gabreski’s familial recipes will be highlighted, presenting wild game, charcuterie, local mushrooms and of course, Holiday Desserts. His family traditions and later culinary experience are something that he will share with us throughout October and throughout the holidays.

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Newsletter: September 2017

The September blast has been devoted to Allegrini

The Allegrini family has played a leading role in the history of Fumane and of Valpolicella since the 16th century and has passed on the culture of wine-making from generation to generation. a Cena Ristorante is proud to carry two of their historic wines: Valpolicella Superiore and La Grola. Chef Gabreski has prepared September menu with several choices to accompany these treasures.

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Newsletter: August 2017

a Cena’s August Harvest Is In!

This issue of the newsletter brings you tomatoes and other sweet and highly colorful vegetables of summer. Chris, his kids, and crew have picked the walnuts, and have processed them for this autumn’s batch of a Cena‘s own nocino. Chef Gabe makes available to you his recipes for Peperoni alla Griglia: Grilled Peppers, and Melanzane alla Griglia: Grilled Eggplant.

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Newsletter: July 2017

a Cena’s July blast is celebrating an inspiration from the Italian Cuisine that is both delicious and intriguing-the artichoke. Artichokes are also abundant now in America and Chef Gabreski and a Cena Ristorante have used them in several of our recipes.

Artichokes are one of chef’s favorite foods for its uniqueness and versatility.

Carciofi alla giudía (literally “Jewish style artichokes”) is one of the most famous dishes of the Roman Jewish cuisine.

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Newsletter: June 2017

a Cena’s June newsletter is celebrating things — Roman.

The region of Lazio and two products from the Italian Cuisine that are both delicious and intriguing—the baby artichoke and the porcini mushroom. Both are also abundant now in America and are translated into mouth-watering recipes by Chef Gabreski for a Cena Ristorante.

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