Italian fare, wine, and opera are three items that pair perfectly. At Giovanni Rana Pastificio & Cucina in Chelsea Market, an opera festival in partnership with the New York City Opera will feature three special nights from February 28-March 2. Guests will dig into bowls of pasta as classic arias from the likes of Tosca and Madama Butterfly are performed live by NYCO singers. 75 Ninth Ave., 212-370-0975
The fish ‘n chips fried ravioli is one of the new fall additions, and to be honest with you, I thought it sounded a little out there at first. (Even for me!) But whether or not it was my inner Irish shining through, my final verdict was that it’s KIND OF AMAZING; the batter they used to fry the pasta is DELICIOUS, and the flavors and textures of the baccala and potato really work well as a whole. The squid ink fusili is another new menu item I tried, and it was by far my favorite thing of the night; the black pasta (very much on brand with my inner goth foodie aesthetic) was cooked perfectly, and if you’re as big a fan of uni as I am, then it’s a foolproof order. The mushroom girasole, meanwhile, is also a new fall offering, and it’s exactly the kind of warm, hearty thing you want to be eating when the weather is cold. 10/10 would eat again.
The other menu items from my pasta journey of a lifetime are Rana staples for a reason, so I’d for sure suggest mixing and matching old favorites with the new fall items for a nice balance. Also, don’t forget to use the #RanaLovesPasta hashtag if you do test out the new menu, because you’ll be donating a pound of pasta to people in need! Here’s the full scoop on what’s available:
- Fish & Chips Ravioli Fritti: Baccalà & Potato
- Squid Ink Fusili, Octopus, Tomato, Sopressata, Uni
- Roasted Fennel-Apple & Pork Sausage Ravioli Duetto
- Truffle Mushroom Girasole, Black Truffle
- Kale & Quinoa Girasole, Pistachio Sauce
One of Italy’s most renowned pasta producers, Giovanni Rana, has been turning out fresh inventive pasta for over 50 years. The family-owned company began in 1962 in Verona, Italy, where Giovanni Rana first started hand making and creating his own filled pasta for the neighborhood. Now with the Giovanni Rana Pasta Kitchen, the family continues to make the same time-honored pasta recipes with a menu of contemporary Italian cuisine. The rustic full-service restaurant produces 1,000 pounds of fresh pasta every day, sourcing fresh ingredients like basil from Italy and lobster from Maine. Suspended above the bar (which offers happy hour specials on weekdays) is the same vintage red motorbike that Giovanni once used to hand-deliver fresh pasta in Verona over five decades ago. Take some pasta for the road, or stay and get comfortable with a glass of wine — you’ll have to try the chocolate ravioli with raspberry sauce, squid ink linguine with spicy Maryland lump crab, gnocchi gratin with melted taleggio cheese, and pumpkin ravioli with brown butter and sage.
A lot of people love to try new foods – it’s a great activity to do in your hometown or away. It’s something you can do whether you’re looking to spend $10 or $1,000. If you’re living in New York or just there on vacation, there’s plenty to try in this huge, diverse city. The question is, are you brave enough to try some of New York’s weirdest fusion foods? Here’s some of the oddest – yet yummiest – combinations you can find in the Big Apple.
At Giovanni Rana Pastificio & Cucina you can enjoy a pizza prepared not on a bread crust, but as a giant ravioli. They call it the RaviolPizza. It’s filled with cheese, tomato sauce, and basil, and then topped with fresh tomatoes and basil after cooking. Slice it up with some friends or eat the whole thing yourself (we won’t tell!).
Italian-born pasta and sauce company, Giovanni Rana, is like the Willy Wonka of pasta, churning out unexpected flavors like red lentil spaghetti and chili and garlic infused pappardelle daily in its part-factory part-restaurant inside Chelsea Market. The place’s signature dessert — ravioli made with dark chocolate — is a childhood fantasy come true. Freshly made cocoa-infused pasta gets filled with house-made chocolate-hazelnut cream, fried until cracker-crispy, and topped with powdered sugar. You can eat yours with the bright raspberry dipping sauce that comes on the side — or, you can ask for chocolate sauce, which makes for an even more decadent bite.
Italian pastas paired with Italian wines is a no brainer. But if you’re looking to step up your pairings, book a seat at one of Giovanni Rana Pastificio & Cucina’s Italian wine series with master sommelier Kathy Morgan. On September 22 at 7 p.m., Morgan leads a dinner focused on Sicily and will pour bottles such as a 2007 Planeta, Santa Cecilia Nero d’Avola to complement a multi-course menu. 75 Ninth Ave., 212-370-0975
Every year, as August comes to a close, we’re left asking: “Where did the summer go?!” Whether you’ve taken full advantage of the warmer months or have been hibernating to hide from the hottest summer on record, this week offers some New York events that will end the season with a blast. Travel to the Italian coast by way of a wine dinner, or catch some great talent at the AfroPunk Fest Brooklyn. It’s your last chance this season to catch a Warm Up MoMA PS1 or Coney Island Flicks on the Beach. To savor every last moment of summer, head to the beach town of Nantucket to bask in the sun.
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August 25 | Tasting menu
Campania Wine Dinner
If you didn’t get a chance to escape to the Italian coast this summer, then head instead to Giovanni Rana Pastificio e Cucina restaurant in Chelsea Market for a four-course meal with wine pairings from master sommelier Kathy Morgan. The DC-based oenophile is one of only 23 women in the world to have earned the distinction of master sommelier; during this dinner, she will highlight the southwestern Italian region of Campania. Expect dishes like octopus and potato salad paired with a furore bianca, or rabbit ishitana paired with a lovely taurasi.
Giovanni Rana Pastificio & Cucina is a true delight for all the senses. The large industrial space inside Chelsey Market has been transformed into a shrine to pasta: hanging from the ceiling are 400 cheese graters collected from Italian flea markets, hundreds of hand-made pots and pans, and, on the exposed brick wall, Mr. Giovanni Rana’s red vintage motorbike. But, what will really catch your eye are the rows and rows of pasta of all colors, shapes, and sizes. You can take it home or eat it on the spot, since this is a full-service restaurant, and fresh pasta is made daily in its on-site Pasta Studio. They use many imported regional and rare Italian products to give their dishes distinctive, original flavors.