March 28th, 2012 by Olivia Marshall
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More than a few years ago, we got a call from Carol Field, a great Italian cookbook & culture writer. She wanted help in finding some farro from the Garfagnana, because, as she put it, “it’s the best farro”. The Garfagnana is a region within the province of Lucca, in Northwest Tuscany. It borders the Alps, and the Apennines, is mostly forest, very beautiful, and ….
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March 21st, 2012 by Olivia Marshall
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Lombardia, one of the northern most regions in Italy, encompasses the edge of the Alps, rolling hills and large plains interrupted by many rivers and tributaries stemming from the large Po river. At the southern edge of Lombardia is Pavia, an ancient town. When Chef Jonah received ….
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March 7th, 2012 by Maggie Blyth Klein
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Chef Jonah has long wanted to do a dinner with these beautiful Jones’ Farm rabbits as the center of the meal; the family-style format gives him the opportunity.
We’ll start with an assortment of wood-grill-toasted crostini and local Cannellini beans with pancetta,…
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January 23rd, 2012 by Bob Klein
Tuesday, February 7, through Friday, February 10
SEE MENU
Our thirteenth annual Whole Hog event will soon be here. Over the past twelve years Oliveto’s Whole Hog dinners have become a spectacular array of pork preparations, a delicious extravaganza, but also somewhat excessive, and in recent years much copied and well…very 2007. So Chef Jonah’s decision to [...]
January 23rd, 2012 by Chef Rhodehamel
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Five-course special menu. $85 per person. Wine pairings available. SEE MENU
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January 4th, 2012 by Maggie Blyth Klein
DINNER FOR NEW TUSCAN OLIVE OIL––OLIO NUOVO––AND PANEL DISCUSSION ON OLIVE OIL WITH OLIVE OIL PRODUCER ROBERTO STUCCHI, AUTHOR TOM MUELLER, AND HOST MAGGIE BLYTH KLEIN
Saturday, January 14, 2012
Discussion: 4:30 Dinner: 5:30 throughout evening
Athena smiled on us when the schedules of two internationally known olive oil experts enabled us to invite [...]
December 10th, 2011 by Bob Klein
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The panini tartufati of Procacci, Florence’s beautiful old food shop, are little brioche sandwiches filled with truffle butter. This became the starting point from which Chef Jonah began to devise a menu. To the panini he added risotto alla Milanese, and, of course, if you’re going to serve risotto alla milanese, then you’ve got to serve osso buco….
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November 8th, 2011 by Maggie Blyth Klein
Saturday, November 12, 2011
World-famous cookbook author and expert on French cooking Patricia Wells will be dining at Oliveto at 6:30 on Saturday, November 12, 2011, as she celebrates her latest book, Simply Truffles. A precursor to our own white truffle dinners, which will commence on November 16th and continue through the 19th, the dinner [...]
November 7th, 2011 by Bob Klein
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Aldo Vacca from Produttori del Barbaresco was taught that proper truffle shaving meant completely covering the dish. Here he demonstrates. This was a block-buster truffle. We ‘re at Trattoria Antica Torre in Barbaresco, famous for their hand-cut tajarin, that is made with only flour and egg yolks….
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October 25th, 2011 by Catherine Meng
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Oliveto co-owner Bob Klein and General Manager Shane Walker depart in less than a week for Italy in pursuit of truffles for our upcoming dinners. We’ve already heard some preliminary reports about the start of the season from a few of our contacts. Bad news first: Our friend Aldo Vacca in the Piedmont says…
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