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POSTPONED – Cena Ragusana: Sicilian Dinner With Chef Adriano Cappuzzello
March 27 @ 6:30 pm - 10:00 pm$85
Tonight’s sit-down dinner event is our first collaboration with Chef Cappuzzello, who was born and raised in Sicily, trained in various restaurants across Europe, before recently moving to Toronto.
Adriano has put together a menu of beloved dishes from his home province of Ragusa, a picturesque Baroque town in Southern Sicily. He’s excited to share his own regional variations of classic dishes like arancine and ravioli, and lesser known ones like farsu magru.
He’s also looking forward to finally settling the age-old debate about who makes Italy’s best parmigiana – Campania or Sicily. Join us to find out!
Arancina di spinaci e prosciutto cotto – Sicilian-style rice balls with spinach, scamorza and prosciutto cotto
Parmigiana di melanzane alla siciliana – Made with fried eggplant, boiled eggs, provolone, pecorino canestrato, plum tomato and basil.
Crostata d’alici marinate con agrumi – Crostata with marinated white anchovies, citrus, olive oil and herbs
Ravioli di ricotta con sugo di maiale e cavatelli – A specialty dish of Adriano’s home province of Ragusano, consisting of two types of handmade pasta: ravioli (stuffed with ricotta) and cavatelli, served with slow cooked pork ragù.
Secondo e Contorni
Farsu Magru – A classic Sicilian dish that literally means “false lean” because its hearty decadence. Stuffed Veal roll with pancetta, minced meat, eggs, cheese, herbs and breadcrumbs, baked in tomato sauce.
Biancomangiare – Literally meaning “white dish”, a traditional creamy dessert made with whole milk, spices and citrus, topped with warm pistacchio crema and almond crumble.
WINE / CORKAGE
A selection of wines will be available for purchase during the dinner. Or bring your own wine with a $15 corkage fee.
ABOUT THE CHEF
Adriano Cappuzzello is a classically trained chef from Ragusa, Sicily, who cooked at top restaurants across Italy and Europe before returning home to work at 2 Michelin Star restaurant Locanda Don Serafino. Shortly after his path took a surprising turn when he met Nicole Pisarenko, a visiting student from Toronto. After a stint together at Don Serafino, the two decided to marry and come to Toronto, where they continue to collaborate on culinary projects – Adriano heading the culinary side of things, while Nicole takes care hosting events.
- We will do our best to accommodate dietary needs – please contact us before booking
- No refunds after purchase. Exchanges permitted up to 3 days prior to the event.
- Tickets to Cucinato events are transferable