What’s Happening

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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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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