La Cucina Italiana Brings a Taste of Italy to Las Vegas

The Venetian and The Palazzo Las Vegas have unveiled the La Cucina Italiana Food & Wine Festival, a four-day event of Italian epicurean experiences, to be held in Las Vegas Dec. 5 to 8. The event is part of the resort's third annual 49-day "Winter in Venice" holiday celebration, and will feature Italian-inspired tastings, cooking classes, culinary workshops, and more.

The festival features several renowned chefs, including Mario Batali, who also has a major role in planning the festival and will serve as the de facto master of ceremonies. Other celebrity chefs who will make an appearance during the culinary festivities are "Cake Boss" Buddy Valastro, Wolfgang Puck, Roberto Caporuscio, and Anthony Giglio.

During the festival, a series of "how-to" classes will teach attendees the secrets to Italian cooking techniques, such as how to make Neapolitan-style pizza, how to taste olive oil, how to make classic pasta shapes, and more.

One of the other festival highlights is the "The Grand Banquet," a $500 Italian feast held at the Grand Colonnade at The Venetian. The sit-down dinner will be served Tuscan-style — on a long table — and be prepared by Mario Batali and Dario Cecchini, pairing "new and Old World Italy." The menu will feature dishes such as veal carpaccio, 24-month Galardi prosciutto, risotto with white truffle, and a porchetta created by Cecchini that chef Batali refers to as "the porchetta to end all porchettas," according to a press release.

"This format," says chef Batali, "will conjure meals eaten in Italy, where banquets are spread out quite literally in the middle of a street. Though something you often find in a Tuscan or Umbrian village, it is a novelty in this country, especially in the heart of the Las Vegas Strip."

BRERA osteria

BRERA osteria marks a new chapter in Italian cuisine on the Las Vegas Strip. Savor homemade pastas, wood oven-baked breads, cured meats, olive oils, and mouthwatering mozzarella. One of the best places to eat in Las Vegas for lunch or dinner— BRERA is all about enjoying the moment. Find this gem in the heart of St. Mark’s Square in the Grand Canal Shoppes.

No Pretense, Just Good Italian
LA Times food critic Jonathan Gold said chef Angelo Auriana’s “rice dishes are marvelous things.” The Risotto Milanese is creamy and subtle, served with a roasted marrowbone. It’s been described as “magical.” They keep the standout dishes coming with their Dry-aged Ribeye and Porterhouse. For seafood lovers, the Branzino and Calamari are at the top of the list. The best Italian restaurants in Las Vegas have tried-and-true dishes. If you’re craving a classic, their Cacio e Pepe hits the spot.

Happy Hour the Italian Way
Taking a cue from its Italian roots, BRERA offers Aperitivo Hour. As the workday winds down, the bar buzzes with activity. One of the best happy hours in Vegas it’s the most fun way to “warm up” for dinner. Authentic Italian cocktails start here.

Live Simply, But Dine Divinely
Chef Angelo Auriana drew menu inspiration from the Sunday dinners of his childhood. He seeks out fresh and seasonal ingredients to infuse each dish with vibrant flavors. It's all in finding a balance between tradition and innovation. Auriana does that and then some. BRERA honors its Italian heritage while creating new experiences to explore with your taste buds.

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La Cucina Italiana Brings a Taste of Italy to Las Vegas - Recipes

Where you can still reminisce with old friends, while making new ones at IAC. And somehow, IAC brought this all together while maintaining social distancing. NOTE: We are complying with all social distancing & Masks mandates for your safety.

Cocktails - Great Food - Ambient Music!! - Who could ask for anything more??
NOTE: We are complying with all social distancing & Masks mandates for your safety.

Ron Garrett began a Broadcasting Career in Detroit Michigan and was a Disc Jockey in several Cities and States. In 1971 he moved to Las Vegas to take a job in the Marketing Dept. at The Mint Hotel Downtown.

The Italian American Club of Southern Nevada is a non-profit social club that remains the hub of Italian-American community in Las Vegas for more than 50 years. Our restaurant with three dining rooms and bar are open Friday through Sunday from 5:00 p.m.

The IAC of Southern Nevada (in Las Vegas) is a one-of-a-kind place. You never know who may join us, as many well-known celebrities call our club home (to see who may stop by, click here). We always have something going on: Ambient Music, banquets, and Bocce tournaments at our professional Bocce ball courts. Click here for information on lounge show times and performers.
Host Ben Spano. In a well run restaurant you may never know that a host ever exists. Ben is there to ensuring that the connection between kitchen and dining room runs smoothly. Ben Spano is the first person you will see when you walk in the door, and often when reservations are made as well. Whether you're out for a romantic evening, celebrating with a reception or hosting a corporate dinner, the attentive Italian American Club&rsquos (IAC) staff will cater to your every need. Some people come for a special event, an intimate dinner for two, or a gathering of family and friends, but all return for our Italian cuisine prepared by award winning chefs, live music, soft lights, and fond memories. Join us for dinner or a drink and experience the flavor of Old Italian back-home, along with our extensive fine wine list.

Ben knows just how to create a positive and welcoming impression for guests while deciding where on the restaurant floor to seat them.
Executive Chef Memmo
. brings 15 years of experience to classic and contemporary recipes, as well as his innovative signature creations from all regions of Italy. Let IAC prepare an unforgettable meal for you and pair it with a selection from our extensive fine wine list. Whether you're out for a romantic evening, celebrating with a reception or hosting a corporate dinner, the attentive IAC staff will cater to your every need.

Your want old school? The IAC is old school, right down to the formally dressed waiters with New York accents. The Ambient music provides a taste of the Rat Pack era, the menu a delicious blend of old and new. And the best part is the you don't have to be connedted to dine there!!

Located in Boston&rsquos Back Bay area, this neighborhood staple is one of the premier Italian restaurants in the city. Whether stopping to have a drink in the tranquil lounge or enjoy the famous veal chops, Italian steaks and handmade pastas, this little oasis is sure to leave you with a full stomach. Gonna be in Boston for a while? See how many eateries you can try from our list of nine best Italian restaurants.

One of the city&rsquos top toques, James Beard Award-winning chef Sarah Grueneberg heads up the kitchen at buzzy, much-lauded hot spot Monteverde&mdashand with a slate of fresh pastas, delectable sides and decadent desserts, the accolades are more than deserved. It is currently open Thursday through Sunday for pickup and delivery only. If you're hungry on a Monday, you can strike gold on one of the other 15 best Italian restaurants from our full list.


Mark your calendar to celebrate la cucina italiana!

Tuesday, November 14, 6:30-8:30 p.m.

Cultural class on Leonardo da Vinci and the Cuisine of the Italian Renaisssance get tickets!

Wednesday, November 15

11 a.m.-1 p.m. Complimentary class and tasting held with Casa Artusi on fresh pasta dough reserve a seat!

2-6 p.m. Complimentary tasting and demonstration on fresh pasta dough

Friday, November 17, 6:30-8:30 p.m.

Cultural class: Dine like an Aristocrat in Renaissance Italy get tickets!

Italian Cuisine Week is led by The Extraordinary Italian Taste project, which aims to reinforce Italian quality by educating food lovers on how to identify and appreciate authentic Italian products.

A taste of Italy

Pasta tossed with heavily seasoned greens is an Italian classic that lends itself to easy weeknight improvisation.

Pasta tossed with heavily seasoned greens is an Italian classic that lends itself to easy weeknight improvisation.

Whatever ingredients you select, the basic formula is about the same. While the pasta boils, diced onion and minced garlic are sauteed with seasonings (red pepper flakes and anchovies are traditional choices).

Once the onions are lightly browned, greens are added. These can be as hardy (such as kale or even broccoli florets) or tender (baby spinach or chard) as desired.

Once the greens are wilted, the pasta is added to the skillet and tossed. A bit of Parmesan or pecorino is then mixed in, and you have an attractive, delicious meal.

And there are easy ways to add flavor and protein. A bit of bacon, prosciutto or chopped ham could be added at the same time as the onions. Or chopped cooked chicken would be great added along with the greens.

In this version, sweet Italian sausage, lemon juice and zest, Parmesan cheese and a splash of white wine add tons of flavor to this simple dish. Hot Italian sausages could be substituted if you like things spicier.

For a healthier version, use chicken sausages and whole-wheat pasta. Vegetarian sausages can be used for a meatless version, or left out entirely.

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 large yellow onion, thinly sliced

1 pound sweet Italian sausages, cut into small chunks

1 bunch broccolini, roughly chopped

1/2 cup grated Parmesan cheese, plus additional for serving

Zest and juice of 1 lemon

Salt and freshly ground black pepper, to taste

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

Meanwhile, in a large, deep skillet, heat the oil over medium-high. Add the garlic, red pepper flakes and onion. Saute until the onion just begins to brown, about 4 to 5 minutes.

Add about half of the wine and stir to deglaze the pan. Add the sausage and cook until the meat is cooked through and browned. As the pan dries, add remaining wine and continue cooking.

Roughly chop the broccolini and add it to the skillet. Continue to saute until the broccolini has wilted. Add the pasta and toss to combine. Add the grated Parmesan cheese, lemon zest and juice, then season with salt and pepper.

Divide the pasta onto serving plates, then top with shavings of Parmesan cheese.

Start to finish: 30 minutes

Per serving: 605 calories 224 calories from fat 25 grams fat (8 grams saturated 0 grams trans fats) 50 milligrams cholesterol 67 grams carbohydrate 29 grams protein 4 grams fiber 1,047 milligrams sodium.

The Perfect Place For Your Event

Visit Maggiano's Little Italy for Italian food in Las Vegas that's always satisfying. Book a reservation online or visit your local restaurant for lunch for two, dinner with the whole office, or a quick bite at the bar with friends. No matter the meal, the day, or the size of your party, you'll always be treated like a special guest at Maggiano's. Here, every guest is family!

From magnificent soups and salads to scratch-made pastas, we believe that the essence of Italian cooking is simplicity. Our chefs work with only the freshest, seasonal ingredients to bring out the full-bodied, natural flavors at the heart of our authentic recipes. With vegan, gluten-free, vegetarian, and classic Italian options, Maggiano's has a plate for every taste. Order a Chef-prepared pasta entree, refreshing salad, hearty soup, or cheesy flatbread and prepare your tastebuds for an Italian-American treat!

Here at Maggiano's, we think there's more to "eating Italian style" than simply eating. It's about catching up with family and friends, appreciating the flavors in every bite of food, and resting after a long day. It's never rushed and it's always delicious. At our restaurants, your next meal can be memorable, but so can your next event. With wonderfully decorated banquet halls and private dining rooms, plus an experienced, attentive staff to match, Maggiano's is the perfect Las Vegas party venue for any special occasion. Whether you're planning a bridal lunch, rehearsal dinner, or simply want a larger space for a birthday celebration or business meeting, allow our Private Dining Managers to help you plan a get-together that's beautiful, memorable, and delicious.

Call your local Maggiano's today or make a reservation online to see why we're nothing like other Italian restaurants in Las Vegas. Come experience something special at Maggiano's!

Our Top 20 Italian Pasta Recipes

As with most Italian cuisine, each recipe is simple yet sublime the higher the quality of ingredients, the more delicious your final dish will be. Of course, we wouldn't leave you hungry – you can find all of the ingredients for the dishes below at your local Eataly or in our online shop. From the decadent to the everyday staple, here are our best Italian pasta recipes.

20. Tajarin al Tartufo

Tajarin (pronounced <tie-yah-REEN>), is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. Paired with the prized white truffle, they make a decadent primo piatto.

19. Vesuvio al Ragù di Salsiccia

Vesuvio is a short pasta named for the famous volcano of the same name in Campania. The twists and turns of this short pasta make it perfect for catching the chunky bits of tomato and sausage in this Neapolitan-style ragù.

18. Gnocchi con Gorgonzola, Noci, e Pere

Generally associated with northern Italy but beloved by the whole peninsula, pillowy soft gnocchi – meaning "knuckles" or even "little knobs" – become next-level comfort food when paired with creamy gorgonzola, walnuts, and pears.

17. Ravioli di Zucca

Sweet butternut squash ravioli, nutty browned butter, and fragrant sage are a classic, consistently delicious pairing, not to mention the ultimate Fall meal. The secret ingredient? Crushed amaretti cookies give the filling extra depth. Bonus: it will make your kitchen smell amazing!

16. Paccheri al Forno

Typical of Calabria, this recipe for paccheri al forno pulls together quickly and relies on the oven to do most of the work. Look for high-quality cherry tomatoes and fresh mozzarella, plus bronze-extruded, air-dried pasta, whose coarse texture will hold up to the sauce.

15. Pasta alla Carbonara

The recipe for Pasta alla Carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.

14. Bucatini all'Amatriciana

Named for the town of Amatrice, located about an hour northeast of Roma, this simple dish combines sweet and tangy tomato sauce with rich guanciale (cured pork jowl) and sharp Pecorino Romano DOP cheese, with a spicy kick from peperoncini, or dried chili flakes. The best part? The hollow bucatini make each bite extra saucy.

13. Pasta al Tonno

A coastal classic with origins in Calabria, pasta with tuna is a simple yet satisfying main dish that works as well for a quick weeknight dinner as it does for a lazy Sunday feast. With the addition of salty capers and spicy Calabrian chili peppers, this plate has the power to transport you to the Mediterranean seaside.

12. Spaghetti Cacio e Pepe

Rich cheese, bronze-extruded pasta, and freshly-ground pepper — the ultimate comfort food, "cacio e pepe" is a Roman dish that will make you forget all about mac-and-cheese. This dish is simple on paper, but can be difficult to master at home high-quality ingredients and patience will help you achieve the optimum cremina, or cheese sauce.

11. Tagliatelle al Tartufo

The earthy, fragrant truffle is an ideal foil to silky, egg-based tagliatelle in this decadent pasta recipe. Featuring black truffles (a totally different ingredient than the white truffles of the north), they are often grated into warm butter with a touch of garlic, salt, and pepper.

10. Spaghetti alle Vongole

Briny clams, white wine, garlic, and peperoncino create a light yet intensely flavorful sauce in this classic Neapolitan spaghetti dish. Look for the freshest clams possible (check with our fishmongers at your local Eataly for a recommendation), and high-quality, bronze-extruded pasta – the coarse texture will help the sauce cling to each strand.

9. Lasagne alla Bolognese

A traditional dish from Emilia-Romagna, Lasagne alla Bolognese is made with egg pasta, creamy béchamel, and Bolognese ragù. A nearly perfect recipe, this dish has been loved by all for centuries – in fact, there is evidence that even the ancient Romans enjoyed an early version of this dish by the same name.

8. Pasta all'Arrabbiata

Cooked in an "angry" tomato sauce, leave it to the Romans to give us this fiery dish. Quick and classic, this pasta recipe takes all of 30 minutes to throw together and brings an enjoyable kick to the table thanks to crushed red pepper.

7. Pappardelle ai Funghi

Packed with umami flavor and a meaty texture, mushroom ragù pairs perfectly with the thick pappardelle for a classic dish from Toscana. In fact, the name for this pasta comes from a word in Tuscan dialect, "pappare," meaning to eat with pleasure – which you surely will!

6. Lo Spaghetto al Pomodoro

Five simple ingredients, one revolutionary meal. If there is any dish that is truly iconic of Italian cuisine, this is it. For our tenth anniversary, our chefs in Italy spent months testing, tasting, and experimenting with different ingredients from our marketplace in order to create the perfect lo spaghetto al pomodoro – check out the recipe, and the full story behind it.

5. Orecchiette con Cime di Rapa

A traditional pasta from Puglia, these "little ears" are the ideal shape for catching a delightfully bitter, savory sauce of broccoli rabe. Make this when broccoli rabe are in season to get the boldest flavors from your vegetable haul.

4. Agnolotti del Plin

An iconic dish from Piemonte, Agnolotti del Plin gets its name from the regional dialect for “pinch,” which is how you made the pasta. This traditional version is stuffed with a savory mixture of veal and pork, and pairs naturally with a glass of Barolo.

3. Pasta al Pesto

Made with just seven ingredients, pesto alla genovese is one of Italy's finest exports when it comes to pasta sauces. For a truly Ligurian feast, pair your pesto with trofie or croxetti, two traditional shapes of this coastal Northwestern region. Want to take it a step further? Try making your own pesto from scratch!

2. Ziti alla Norma

If there is one recipe that will make you feel like you're eating at nonna's, this is it. Made with eggplant, ricotta, and chunky tomato sauce, this recipe comes straight from beloved Chef Lidia Bastianich's comprehensive cookbook, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook.

1. Tagliatelle alla Bolognese

Our top pasta recipe? It had to be ragù served over silken egg tagliatelle, a signature dish of Bologna, the food-loving capital city of Emilia-Romagna. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it.

Grab life by the fork and try them all! Shop your local Eataly or shop online to find every ingredient you need to make start turning out authentic Italian dishes in your own cucina.

Share All sharing options for: A New Italian Restaurant Brings a Taste of Milan to the Venetian’s St. Marks Square

Lamb chops at Brera Osteria Venetian [Official Site]

Matteo Ferdinandi and chef Angelo Auriana, the team behind Eater 38 member Matteo’s Italian Ristorante at the Venetian, opened Brera Osteria, taking over their Sixth + Mill space at the Grand Canal Shoppes.

The restaurant on the resort’s replica of St. Mark’s Square takes its name from the Brera neighborhood in Milan, Italy, the inspiration for the eatery. Ferdinandi says the artsy-cool sidewalk cafes found in the neighborhood inform the menu, which explores the regions and flavors of Italy, where both Auriana and Ferdinandi grew up. “Chef Angelo is inspired by countryside recipes, and personal culinary identity emphasizes the importance of the highest quality fresh ingredients and the use of cooking techniques that are meant to highlight their true flavors, with food presented in a minimalistic way,” Ferdinandi says.

The restaurant’s location near the convention center made it seem like a destination for post-meeting cocktails and appetizers. The duo decided to swap out Sixth + Mill with Brera after seeing success with the restaurant in Los Angeles, where Brera Ristorante opened in the Los Angeles arts district in 2016. “We knew this concept was destined for Las Vegas, where diners are looking for unique experiences,” he says.

The restaurant serves dishes such as a braised pork shank, cacio e pepe, and lamb chops. Ferdinandi recommends ordering steak tartare, a pizza to share, the risotto alla Milanese, and one of the Brian Flannery steaks. “However, the whole menu is a work of art,” he says.

Ferdinandi says that Milan is the birthplace of the happy hour — known there as the aperitivo hour — and felt the indoor patio reminded him of the experience in the Brera neighborhood in Milan. “Once conventions return to Las Vegas, we think Brera will become a destination for the post-meeting crowd looking for a great experience from the afternoon into the evening,” he says. “At Brea, this was an opportunity to team with chef Angelo to create a concept that feels more like Italy than Las Vegas. This is about our Sunday meals as children, shared plates, and an extensive selection of seafood including branzino, calamari, prime sirloin top steak, warm bread, homemade pastas, and the freshest ingredients complemented by Italian wines and cocktails.”

Did you know?

  • Restaurateur Matteo Ferdinandi and partner Chef Angelo Auriana interject a new story into the Las Vegas dining scene, based on their childhood memories in Italy and take you in a culinary Journey through the Italian Peninsula.
  • The seasonally inspired menu features selections prepared using fresh and locally sourced ingredients, highlighting the simplicity of Italian cuisine with recipes that have been passed down from generations.
  • Chef Angelo’s interpretation is a celebration of gastronomic reinvention that balances tradition and innovation have been passed down from generations, yet Chef Angelo’s interpretation is a celebration of gastronomic reinvention that balances tradition and innovation

Angelo Auriana

Simple flavors are the most difficult to achieve

Angelo Auriana is Chef and partner of Factory Place Hospitality Group, with three restaurants in Downtown Los Angeles, and The Factory Kitchen in The Venetian Resort Las Vegas. Auriana was born in Bergamo, Italy, where he graduated with honos from the prestigious San Pellegrino Hotel School. Chef Auriana masterfully translates Italian recipes from his childhood for the American diner in his approachable, modern restaurants.

After joining FarinaFoods Group, Auriana took over the Executive Chef position at the acclaimed Farina Focaccia e Cucina Italiana Restaurant in San Francisco.

Reconnecting with restaurateur Matteo Ferdinandi and his wife Francine Diamond-Ferdinandi in 2013, the team formed FactoryPlaceHospitalityGroup and opened The Factory Kitchen in Los Angeles’ Arts District.

Following the success of Factory Kitchen, the team opened Los Angeles’ Brera Ristorante in 2016. With the success of both concepts, FPHG brought Factory Kitchen to the Las Vegas Strip, opening the brand’s second location inside of The Venetian Resort in 2018.

Back in Los Angeles, the trio launched sixth+mill pizzeria – bar in August 018, with sixth+mill ristorante - pizzeria – bar at Grand Canal Shoppes at The Venetian Resort following in September 2019.

In 2019. FactoryPlaceHospitalityGroup’s Factory Kitchen & sixth+mill pizzeria – bar in Los Angeles were named Bib Gourmand establishments, while Brera Ristorante received an Award of Distinction for the inaugural MICHELIN Guide California.

Chef Auriana has been part of multiple culinary publications including The Valentino Cookbook, Master Chef Cook Koshers, Old World New, and several charitable cookbooks. He can be found every day in the kitchen, perfecting his craft and continuing the traditions of Italian cuisine.

Watch the video: Local Taste Of Italy Atmosphere (January 2022).