• Gelato

• Cannoli and "Solo Italia" desserts
• Wine and Beer
• Soft drinks and water
• Italian Sausages, peppers

• Holy Rosary Church: Pizza
• Holy Rosary Holy Name Society: Beverages
• Holy Rosary Sodality: Bake Sale

Regina's Pizzeria

• Two varieties of pasta  
• Freshly baked bread (on site!)

MEET OUR CHEFS AND THEIR SIGNATURE  DISHES

This year, to honor the world's most celegrated cuisine, La Festa Italiana welcomes chefs featuring delectable specialties that celebrate the tastes of Italy.

Chef Daniele Catalani
of Toscana Cafe

Chef Liliana Dumas

Chef Daniele Catalani, of Toscana Café, will be roasting a porchetta (pig), which he hand picked himself from a farm in Leesburg. Stuffed with fresh herbs and served with delicate sauces, this delightful dish typifies the cuisine of Central Italy. Daniele, who hails from Pistoia Italy (in Toscana) describes Toscana Café as an authentic Italian restaurant with a huge personality which serves five star food in a casual, traditional Italian family atmosphere. He has appeared on the Iron Chef and enjoys hosting wine dinners, truffle dinners and beer dinners at his D.C. restaurant. Toscana Café has been recognized in the City Paper as best sandwich place in D.C., in the Washington Post, Washington Times, The HillRag and Zagat's for great sandwiches and Lasagna and pasta. Visit them at  www.toscanacafedc.com

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Chef  Liliana Dumas of Acacia Bistro & Wine Bar,  grew up in a small village called Casa Carli,  on the western coast of Liguria, and she learned regional cooking from her grandmother and adoptive father. She also trained with Dado Franchiolo, a Parisian pastry chef of Spanish origin. She has been cooking professionally in Washington, D.C. for twenty four years and has always featured traditional Ligurian cuisine.  Acacia Bistro & Wine Bar at 4340 Connecticut Avenue  in the Heart of Van Ness,  features Mediterranean cuisine, including  a variety of small plates, thin and crispy flatbreads and a good selection of  Ligurian entrees, such as  Ciupin and Gnocchi ai Porcini. Visit them at www.acaciabistro.com

For La Festa Italiana, Liliana plans on serving a combination of “cold” summer dishes consisting of :

Cima alla Genovese

Stuffed veal neck served with salsa verde

Torta Verde

Made with Pasta Matta which is a flour, olive oil and water dough filled with swiss chard zucchini, leeks, parmesan cheese and  egg baked till golden

Assortimento di Verdura Ripiena

Assorted baked vegetables filled with ground veal, risotto, minced vegetables, parmesan and eggs

And a delicious dessert

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Chef Antonio Iazzetti of Il Fornaio Reston joins us again this year for a cooking demo featuring a mouthwatering specialty of Molise, La Festa's featured region. In keeping with the Italiaan culinary tradition of his homeland, Iazzetti ensures that the freshest, most authentic ingredients are used at his restaurant. He has the natural warmth and humor that typifies the Italian character and his cooking lessons are a lot of fun as well as a learning experience. Il Fornaio features cooking classes, monthly wine dinners  and a monthly Festa Regionale, presenting  dinner menus highlighting the wonderful diversity of food, wine and bread from one of Italy's 20 unique regions. They have won many awards, including the Wine Spectator Award of Excellence 2009. Visit them at  www.ilfornaio.com