What’s Happening

Newsletter: May 2017

During May a Cena is celebrating Weddings, Graduations, Proms and of course, MOTHER’S DAY. Spring is in full-swing and the essence of our Italian Cuisine is flourishing.

This edition of the newsletter will bring a Cena Ristorante will take advantage of our local harvest with authentic Italian recipes throughout the spring season.

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Newsletter: April 2017

During April a Cena is celebrating spring and the essence of Italian Cuisine—Featuring Asparagus.

This edition of the newsletter will bring you a couple of recipes from Chef Gabe. a Cena Ristorante will take advantage of our local harvest with the authentic Italian recipe Asparagus with Vin Santo Vinaigrette, and Torta Pasqualina (Ligurian Easter pie). Lamb is also a feature this month.

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Newsletter: March 2017

During March we are celebrating the cuisine of Northern Italy with the regions of Aosta Valley and Lombardy.

About 10 million people, forming one-sixth of Italy’s population, live in Lombardy and about a fifth of Italy’s GDP is produced in the region, making it the most populous and richest region in the country and one of the richest regions in Europe. Milan, Lombardy’s capital, is the second-largest city and the largest metropolitan area in Italy.

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Newsletter: February 2017

During February, we are celebrating the cuisine of Veneto one of the Northern Regions of Italy. From the mountains to the lakes to the sea, Veneto sees it all.

Veneto is one of the twenty regions of Italy. Its population is about five million, ranking fifth in Italy. The region’s capital and largest city is Venice. Chef shares a couple wonderful Veneto recipes. San Valentino is upon us, a Cena will be celebrating on February 14th. What is happening throughout Italy this time of year until February 28th (Fat Tuesday)? Carnevale!!

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Newsletter: January 2017

During January we are celebrating the cuisine of two of the far Northern Italian Regions

a Cena’s featured regions in January Friuli-Venezia Giulia and Trentino-Alto Adige will be celebrated. Chef shares two of his favorite recipes from these region. Lasagne ai Semi di Papavero (Fresh Pasta with Poppy Seeds and Sugar) and Strudel di Mela (Flaky Apple Strudel)

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Newsletter: December

The Story of Lobster Agnolotti

a Cena Ristorante is widely lauded for one of Chef Gabe’s wonderful pasta dishes it has served for many years—that is the Lobster Agnolotti.

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Newsletter: November

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, charcuterie, local mushrooms and of course, Holiday Desserts. Join us and partake in many of his specialties. His family traditions and later culinary experience are something that he will share with us throughout the holidays. Please come and enjoy this experience at a Cena.

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Newsletter: October Blast

The October Wine Blast

This month a Cena is celebrating its Wine List.

a Cena has an extensive wine list, reserve wine list and wine by the glass. Each of these lists brings a great variety from most of the important wine growing regions of Italy. In October we are featuring the region of Piedmont. From the Red Wine of Piedmont list below you might guess that the variety of this region is awesome. The pairing of our wines with our authentic menu items and the seasonal and vintage changes are coordinated by our executive chef and our sommelier.

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Newsletter: September Blast

a Cena’s September Blast

a Cena is devoted to helping with emergency funds and the future rebuilding
of the most beautiful towns of Amatrice.

We are serving Bucatini alla Amatriciana–famous from Amatrice, Italy. Sugo or salsa all’amatriciana is a traditional Italian pasta sauce made with Sweetbriar Farms pancetta, San Marzano tomato, pecorino.

a Cena will donate 50% of the Bucatini sales to the Italian Red Cross.

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Newsletter: July & August


a Cena celebrates the summer with Carciofi and Tomatoes.

From Chef Gabe’s recipe book is Peperoni alla Griglia: Grilled Peppers. Very easy to do, and they add immeasurably to a cookout or picnic. What’s more, if you make a big batch, you can enjoy them for several days.

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