Music & Dinner Event: Serata del Sud With Mauro & Marco Ritacca – SOLD OUT

Thursday, 28 March 2019, 6:30 PM – 10:00 PM | $90 + Taxes

Join us for a magical evening of southern Italian music, food and wine, hosted by the talented cousin duo of Mauro and Marco Ritacca!

Mauro, chef-owner of Cucina Mauro, and Marco, musician / founder of The Organetto Project, share a deep passion for the Calabrian traditions they grew up with – the power of food and music to bring friends and family together, and connect us with our heritage.

Mauro has crafted a delicious four-course meal featuring family favourites like Melenzane Sott’Aceto, Riso Ripieno and Ficci al Cioccolato, all made from scratch.

Throughout the meal, Marco will perform a selection of southern Italian songs from tarantelle to canzoni popolari, and even a few contemporary classics thrown in for fun!

Antipasti
 
Salumi Calabrese (assortment of traditional cured meats)
Pecorino Crotonese (sheep’s milk cheese) 
Melenzane Sott’Aceto (preserved, marinated eggplant)
Fresele con Pomodoro (Calabrian crostini with fresh tomatoes, garlic, oregano, and extra virgin olive oil)
 
Primo
 
Riso Ripieno al Forno (traditional layered, baked dish made with rice, ground meat, tomato sauce, mozzarella and hard-boiled eggs)
 
Secondo

Braciole di Vitello (Veal cutlets rolled with pancetta, braised in white wine)
 
Contorni

Involtini di Melanzane

Spuma di Patate (roasted whipped potatoes seasoned with parsley and parmigiano)

Insalata verde

Dolci

Fichi al Cioccolato (Dried Calabrian figs, stuffed with roasted walnuts and dipped chocolate)
Mostaccioli (traditional spiced biscotti)

Vini / Wines 

A selection of Calabrian wines will be available for purchase by glass or bottle. You can also bring your own wine for a $15 corkage fee 

GET TICKETS

Please note:

  • 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.

Chef Mauro Ritacca

Braciole di vitello al pomodoro

Pecorino calabrese