Stagioni

After twelve wonderful years we have decided it is time to put our beloved Stagioni to rest. It has been and exciting ride to say the least.
It has been an honor to serve you and your families over the years. There have been countless birthdays, monumental celebrations of careers, engagements, weddings, graduations and new babies. We have hugged and toasted to amazing people that we have known and lost. We rediscovered our friendships and fondness for one another after years apart.

Words can not describe the amount of gratitude we have for all of you. For letting us be a part of your big days and your little ones. For helping us keep the lights on when things were dark and dreary. For telling a friend about us. For voting for us as one of your favorites. For letting us fix something we did wrong. For listening to me complain about the weather or brag about how cute our kids are.

Our last dinner service will be on Friday, June 24th. We hope this is ample time to get in as many hugs and kisses as humanly possible before my tear ducts completely exhaust themselves. Our schedule will remain the same, Thursday through Sunday until that date. A couple things that will be different however is beginning the first week of June we will launch our new menu which we are fondly calling “Stagioni’s Greatest Hits.” At that time we will discontinue offering take away service. This also means that if you haven’t tried our pizza or other current menu offerings you may want to stop in for a visit. We will continue to accept take out orders until the launch of the new menu.

Much love,

Cara Mia

Our Fried Chicken Meal Kit Is Back! Whole fried chicken, mac & cheese, coleslaw and banana puddin for $55. Pick ups are from 3-6 this Sunday. Get some!

This week’s pasta special is Pasta con Sarde!

Caramelized fennel, golden raisins, capers, sardines, and parsley all come together for this Sicilian classic.

This week’s featured is one of our favorite- rotolo!

We start with a super long sheet of fresh pasta. Then we spread a thin layer of ricotta and spinach, add another thin layer of speck [smoked&cured pork from Alto-Adige]. Then we roll it up and wrap it to rest. Then we cut slices, put it in a baking dish and top with some Grana Padano and bake! Almost like your own, individual lasagna baked just for you and you get all the crispy bits to yourself!

Pro-tip: a lot of pastas don’t work well for takeout but this one definitely does!

This week’s feature pasta is gnocchi alla romana.

We begin by stirring semolina flour into warm milk and simmering until the flour is cooked and thickened.  We then enrich with Grana Padano, a little butter, and a few egg yolks.  Then it’s poured out into a pan to cool, and cut into dumplings that are ready to bake.  For our version, we start with a layer of béchamel and spinach.  Next a layer of Roman gnocchi, sprinkled with a little more Grana Padano and baked until golden brown.  We finish the pasta by sprinkling some crispy pork bits on top for a little more flavor and some texture.

Over the years we have added quite a few pastas to our repertoire. Some are inspired by tradition, some are inspired by beautiful seasonal ingredients and our own creativity. Pasta can definitely be a very labor intensive endeavor, often requiring time, patience, skill, and always passion. We find the biggest obstacle to featuring a lot of the pastas we know comes down to incorporating into an a la carte service where they can be prepared at a moment’s notice. Being open at a limited capacity we decided to use this to our advantage and are beginning to feature a pasta of the week!

This week’s feature is Spaghetti all’umbriaco- translated as “drunken spaghetti”

There are many variations on making this pasta but the constant is to cook the pasta in wine so it takes on a rich, ruby color and absorbs the wine while creating a sauce at the same time.

For our version we begin the sauce by sautéing garlic and a few hot peppers in olive oil, add wine and let it reduce to intensify the flavor. We then add a veal & porcini stock to add a deep savory flavor. The pasta is then cooked in this liquid while being constantly stirred and using the starch from the pasta to thicken the liquid and create the sauce. Once the pasta is cooked and the sauce becomes silky and velvety we finish the dish with Grana Padano and serve in a warm bowl.