La Festa dei 7 Pesci at San Lorenzo Ristorante

"The Feast of the 7 Fishes" is one of the most cherished Italian-American traditions.  Because seafood is so abundant in Italy and Catholicism encourages abstinence from meat on the eve of some religious holidays, dining on 7 types of fish (or two types of fish prepared 7 different ways) became a Christmas Eve tradition.  Although not widely celebrated in Italy, this custom dates back to early 20th-century America, when Italian immigrants in the United States wanted to pay tribute to their homeland, and is still carried on by Italian-American families today.   

This year, San Lorenzo Ristorante will honor this Italian-American ritual.  The restaurant is offering a pre-fixed menu on December 23rd and 24th for those who want to take part in this tradition. The menu is listed below, featuring many dishes that will make their debut during this event. Click here to reserve now! 

LA FESTA DEI SETTE PESCI (FEAST OF THE 7 FISHES)

Sunday, December 23

Monday, December 24

4 COURSE ~ $65 per person

ANTIPASTI (choice of)

ZUPPA DI ASTICE

Lobster Bisque, Bay Scallops, Fregola, Sherry, Chives

POLIPO

Grilled Octopus, Shaved Fennel, Artichoke, Fingerling Potatoes, Pancetta Vinaigrette

TONNO

Tuna Carpaccio, Blood Orange, Hearts of Palm, Osetra Caviar

PASTA (choice of)

RAVIOLI DI ASTICE

Maine Lobster, Roasted Fennel, Ginger, Lobster Jus

CHITARRA

Manila Clams, Squash Blossoms, White Wine, Calabrese Peppers

RISOTTO DI GRANCHIO

Lump Crab, Burrata, Chives, Black Garlic Aioli

SECONDI (choice of)

BRANZINO

Sea Bass, Baby Vegetables, Roasted Tomatoes, Olives, Acqua Pazza

SALMONE

Salmon, Asparagus, Shaved Beets, Basil Crema, Crushed Potatoes

CAPESANTE

Scallops, Sunchokes Purée, Baby Kale, Prosciutto, Parsley Pesto

DOLCI (choice of)

TORTA CAPRESE

Traditional Italian Dark Chocolate and Nut Holiday Cake, Whipped Mascarpone, Cranberry-Orange Coulis

TORTA DI RICOTTA e EGGNOG

Nutmeg and brandy-infused Ricotta Cheesecake, Caramel Sauce, Butter Cookie

SORBETTO

Sorbet of the Day served with Italian Wafer Cookie

Italian-American Celebrity Chef/TV Host Pioneer, Mary Ann Esposito Chats with CiaoDC on Her Lifelong Food Adventures in Italy!

CiaoDC Publisher, Alyssa Ciccone, chats with friend, Celebrity Chef/TV-Host and renowned author, Mary Ann Esposito on being the pioneer of Italian TV food shows; a family business; and her love letter to Italy, Ciao Italia: My Lifelong Food Adventures in Italy!  Be a part of the conversation here.

"Food is the glue of every family."
-Mary Ann Esposito, Italian Celebrity Chef/TV Host/Renowned Author

CiaoDC followers will receive an autographed book at a 10% discount!  Purchase your order here. use promo code CIAODC.

Enjoy Mary Ann's delicious "Deconstructed Cannoli" recipe below.  Learn the story behind this recipe in her book and CiaoDC Chat. 


Here is an unconventional way to make cannoli without having to wrap dough around a tubular form. Instead of wrapping the dough around a tubular form, roll and cut the dough into round disks and fry them. Sandwich the rich ricotta filling between the disks.

Deconstructed Cannoli

Cannoli Decostruiti

Serves 8

Ricotta Cheese Filling

1-1/2 cups whole-milk ricotta cheese, well drained*

3- tablespoons Confectioners sugar

2- teaspoons cinnamon

½ -cup heavy cream

1-1/2 cups coarsely chopped semi sweet chocolate

½- cup natural pistachio nuts, minced

1 cup whipped cream

Cannoli Dough

1-cup unbleached all purpose flour

1-tablespoon sugar

1-tablespoon butter

4 to 5 tablespoons Marsala wine

To fry

2 cups vegetable oil

Colored sugar sprinkles

Confectioners' sugar

In a bowl, whip the cheese, sugar, cinnamon and heavy cream and beat together until smooth. Stir in half the chocolate and half the nuts and cover and refrigerate.

To make the dough, place the flour in a bowl or food processor. Add the butter and sugar and mix with a fork or process until the mixture resembles coarse meal. Slowly add the wine and process until a ball of dough forms. Add additional wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 3 minutes. Wrap the dough and refrigerate it for 45 minutes.

Place the chilled dough on a floured work surface and divide in half. Work with one piece of dough at a time; keep the remaining dough covered. Roll the dough out into a very thin long rectangle about 14 inches long and 4 inches wide, either by hand or using a pasta machine set to the highest setting. Cut the dough into 3-inch circles. Place them on a towel lined baking sheet.

Heat the vegetable oil to 375ºF. n a heavy-duty pot and fry the disks a few at a time until golden brown. Remove them with a slotted spoon and drain them on absorbent paper. Cool to room temperature.

To serve, lay one disk on an individual dessert plate and spread about 2 tablespoons of the ricotta filing over the disk. Top with a second disk and spread 2 more tablespoons of the ricotta mixture. Top with third disk and add a doll-up of whipped cream and sprinkle the cream with a few of the reserved nuts and chocolate. Dust with confectioners' sugar over the top

Serve at once.

·       It is difficult to find sheep’s milk ricotta but if you can, use it.

Recipe from CIAO ITALIA (My Lifelong Food Adventures in Italy) Mary Ann Esposito

Pizza Workshop at Pizza University

Pizza University is hosting a Global Pizza Workshop on December 12th, from 6:30-9:30pm.  This workshop will show students how to combine "traditional inspiration and gourmet innovations," teaching about the history of Neapolitan pizza, wine-and-pizza pairing, and more! 

Tickets must be purchased by tomorrow, December 5th.  Click here to RSVP!