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.

Read the newsletter