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Guest chef dinners at Le Virtu
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Guest chef dinners at Le Virtu
Each month, Joe Cicala, chef at South Philly’s Le Virtu (1927 E. Passyunk Ave.) shares his kitchen one of his Italian mentors. The second in a series of these guest chef dinners goes down Wed., March 30 at 7 p.m. with Domenico Cornacchia, chef and owner of Assaggi Mozzarella Bar in Bethesda, Maryland. Cicala and Cornacchia worked together previously at D.C.'s Cafe Milano, and the pair is planning to rekindle that chemistry with seven dishes inspired by Cornacchia’s hometown of Valle Castellana, in the Teramo province of Abruzzo. The feast is so full of spring harbingers — lamb liver, fava beans — it makes us want to pull up a premature chair on Virtu’s Passyunk patio (it opens May 5). It’s $70 a head, including Teramo wines. Full menu after the jump.
Cena Teramana
Four courses, seven dishes, each paired with Teramo wines
Wednesday, March 30
7-9:30 pm
$70 (excluding tax and gratuity)
Antipasti:
I polipi in Purgatorio di Martinsicuro
Stewed baby octopus, with tomato, parsley and chili peppers
Mazzarelle teramane
Braised lamb liver and spring greens with olive oil, garlic and white wine
Primo:
Ceppe di Civitella del Tronto
Short hollow pasta from Civitella with guanciale, black pepper and pecorino
Secondo:
Zampone di mare di Giulianova
Stewed scampi-stuffed calamari with mashed fava beans
Capra alla neretese
Slow-cooked goat with herbs, fresh tomatoes and spring vegetables
Dolci:
Castagnaccio
Chestnut, pinenut and raisin cake
Pepatelli con vin cotto
Teramo pepper cookies with vin cotto
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