• 4 South 28th Street, Colorado Springs, CO 80904
  • (719) 344-8119

Chef Franco's Taste of Italy

Regions Tour

From the Alpine Heights of Northern Italy, to the sun drenched island of Sicily, take a tantalizing culinary tour around “the boot” as Chef Franco prepares his interpretation of Italian cuisine and culture. This three week dining experience will be hosted at Sopra Antipasto and Wine Bar on March 6th, 13th and 20th.

Begin your journey on Wednesday, March 6th in the southern Italian regions where Chef Franco’s people hail from; Campania, Abruzzi, Calabria, Puglia and Sicily. A part of Italy known for its peasant’s seafood recipes, be prepared to be immersed in authentic and imaginative presentations of traditional southern Italian dishes.

Your next stop through your tour of Italy is on Wednesday, March 13th. Central Italy is comprised of four main regions; Tuscany, Umbria, Le Marche, and Rome. This special part of the country hosts cuisine heavily influenced by savory tomato based dishes, meats and stews.

Your final destination will be reached on Wednesday, March 20th. A delightfully rich menu has been prepared just for you with inspiration from the Northern regions of Italy; Liguria, Valle d’Aosta, Piedmont, Lombardia, Trentino-Alto Adige, Veneto, Giulia, and Emilia-Romagna.

This customized, one-of-a-kind, three week event starts at 6:30 and is $50 per person, per dinner ($150 per person total). Each evening will feature five courses with wine pairings for each. For more information on how to reserve your tour today, contact Stacey Doucette at 719-471-8200, Monday through Friday from 8am to 4pm. Don’t wait! Availability and seating are limited!

Week One – Southern

Italian Menu – Wednesday, March 6th

First Course

Antipasto Freddo All Calabrese Cured Italian meats including Capocollo, Soppressata, and Salametti Secchi all paired with rich Italian cheeses like Pecorino Romano, Provolone, Burrata on a board dressed with assorted peppers, olives, and pickled vegetables.

Second Course

Insalata Frutti di Mare Italian seafood salad with clams, shrimp, calamari, mussels, scallops, octopus, and scungilli.

Third Course

Orchiette with Italian Sausage and Broccoli Rabe Authentic ear-shaped pasta from Pugila served Italian sausage& broccoli rabe.

Fourth Course

Lamb Caponata Chef Franco’s twist on a traditional Sicilian dish featuring stewed lamb, eggplant, capers, tomatoes, onions and garlic served over polenta.

Fifth Course

Chicken Thighs in Marsala Chicken thighs roasted in a mushroom Marsala sauce made with a sweet Marsala.

Finish the evening the Sicilian way with a traditional Sicilian Cannoli and Limoncello.


Week Two – Central

Italian Menu – Wednesday, March 13th

First Course

Pasta E Fagoli Hearty and herbaceous tomato based soup with pasta and Tuscan cannellini beans.

Second Course

Polenta di Fungi E Salsiccia Locally sourced, grilled Italian sausage and chianti caramelized onions with a creamy parmesan and mushroom polenta.

Third Course

Bucatini all’Amatriciana Classic, spicy pomodoro and Italian salt-cured pork sauce with black pepper and dried chiles.

Fourth Course

Stuffato di Vitello Veal cutlets slow simmered for hours and served with a porcini mushroom risotto.

Fifth Course

Tuscan-Style Cortana Game Hen Cage-free game hens from the Italian region of Cortona slow roasted and served with braised Tuscan lacinato kale.

Wind down the evening with a luscious slice of lemon and vanilla custard filled Torta della Nonna.


Week Three

Northern Italian Menu – Wednesday, March 20th

First Course

Antipasto di Nord Italia A generous plate of Stonefire Original Piadina, Italian sausages and cheeses including zampone, cotechino, prosciutto, and mortadella, grana padana di parma, fresh mozzarella, buratta, and gorgonzola with basil pesto.

Second Course

Risotto Ala Finocchi Rich, chicken broth based soup with rice and fresh fennel.

Third Course

Paradella Pasta Sugo alla Bolognese Egg noodles with a savory tomato based sauce with beef, pork and veal.

Fourth Course

Brasato al Barbera Slow simmered beef braised in a hearty Barbera wine sauce.

Fifth Course

Pork Tenderloin Tenderloin cutlets roasted with fresh herbs, hot and sweet peppers, and potatoes.

Say arrivederci to your Italian culinary adventure with a tradition and authentic panna cotta.