La Tana will be open all Easter long weekend, starting with a Good Friday menù fisso tomorrow ~ the final day for the featured Spaghetti Nero with Manila clams! ~ followed by an extra day of weekend bomboloni and brunch on Monday for Pasquetta.
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Lunch from eleven am to three pm weekdays…with the wine bar open for afternoon apertivio and evening service as usual.
{Weekend/holiday brunch from ten am to three pm.}
Featured on this week's menù fisso...
For the first course, Arancini alla Bolognese 〰️ fried Sicilian risotto balls filled with house made Bolognese sauce, Pecorino & Grana Padano, served in marinara sauce and finished with Parmigiano Reggiano and arugula
&
For the fresh pasta option, fresh-extruded Spaghetti Nero 〰️ with Manila clams, jalapeño, garlic, white wine, and parsley.
#pastafresca
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Weekly menu ~ three courses for $39 from eleven am until three pm, Monday to Friday ~ in highlights & on our website.
{caffelatana.ca}
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“The design directive was clear: conceive a label that is modern, fresh, and distinctly Italian in its essence. Inspired by the oil itself and its culinary pairings, Glasfurd & Walker embarked on a visual journey. Drawing from the oil’s flavor profile, they channeled the spirit of abstract impressionism and the avant-garde dynamism of Italian graphic artist Bruno Munari.
The result? A custom-painted artwork, geometric and playful, where each shape symbolizes flavor and balance. Every stroke is a dance of geometry, a visual symphony resonating with the essence of the oil. It’s a testament to the artistry of restraint – minimalist yet pulsating with energy. Amidst the bustling ambiance of a busy restaurant, it commands attention and admiration.”
~ ‘Volpi’s Bruno Munari-Inspired Olive Oil Infuses Modern Art Chic Into Everyday Dining’
by Sarah Fonder
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Bravo, @glasfurdwalker !
Grazie for the feature, @thedieline .
#VolpieEVOO in used in all the @bandavolpi kitchens ~ Savio Volpe, Caffè La Tana, Pepino’s, and Elio Volpe ~ and is also available for retail for use in yours.
Featured fresh pasta…
Fresh-extruded Spaghetti con la Bottarga 〰️ with garlic, Calabrian chili, lemon, parsley, and pangrattato.
#pastafresca
…available on the weekday menù fissu for lunch until three pm and alla carta at the wine bar from five to ten pm.
A gathering in the garden.
Botticelli’s ‘Primavera’ and a salad of beets, citrus, Macedonian feta and pickled shallots, in a pistachio vinaigrette with mint.
On the current wine bar menu.
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Felice equinozio!
Our daily bread, the House Focaccia.
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Served with #VolpiEVOO & aged balsamic ~ on the Pepino’s menu and complimentary with the weekday menù fisso — set menu — for lunch at La Tana!
On #CommercialDrive in Vancouver’s #LittleItaly .
On this weekend’s fresh sheet for brunch…
Whiskey Apple bomboloni and Piadina ~ Italian flatbread typical of the Romagna region ~ with fior di latte, wild arugula, mortadella, a fried egg and Sicilian pistachio…
As well as Tagliolini 〰️ with dungeness crab in a creamy ‘bisque’ sauce, finished with pangrattato and lemon zest
&
Spaghetti Cacio e Pepe.
#pastafresca
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…served until three pm, Saturday & Sunday.
{while quantities last}
A clean, natural wine and unique variety from a legendary producer…
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Est.1901, Elisabetta Foradori's father Roberto began working in the @agricolaforadori winery in 1960. After her father’s passing in 1985, a young Elisabetta took over the estate and began to replant her vineyards using ‘massal selection’ ~ the “old way” of propagating vineyards whereby new vineyards are replanted with cuttings from the same, or nearby, property ~ not because of any overriding grand plan, but because it felt right.
It is largely thanks to these efforts by Elisabetta, her husband Rainer Zierock, and a few other dedicated growers in the Mezzolombardo area of Trentino-Alto Adige, that the Teroldego grape has survived.
The Foradori Teroldego Vigneti delle Dolomiti is 100% Teroldego:
“Deeply coloured and profusely perfumed, with alpine freshness. Notes of blackberry, purple violets, and wet forest floor. Delicious!”
~ @kristi_linneboe
Kristi recommends pairing it with the Beef Striploin Carpaccio with Lambrusco-pickled shallots, arugula, Parmigiano, and aged Balsamic.
On the wine bar menu from five to ten pm daily.
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Featured on the week’s menù fisso…
For the first course, a Roasted Squash & Apple Salad 〰️ in a garlic and anchovy ‘bagna càuda’ dressing, finished with fried sage and toasted walnuts
&
For the fresh pasta option, hand-cut Tagliolini 〰️ with dungeness crab in a creamy ‘bisque’ sauce, finished with pangrattato and lemon zest.
#pastafresca
🌿
Weekly menu ~ three courses for $39 from eleven am until three pm, Monday to Friday ~ in highlights & on our website.
{caffelatana.ca}
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Cousin Elio’s coming to town…
Not averse to whiling the day away at the table, Elio Volpe ~ the fox whose moniker means sun ~ will be welcoming guests for dinner starting Thursday, March 14th, with weekend brunch to come shortly thereafter.
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Reservations now open at the @elio.volpe link in bio!
#eliovolpe
Alla luce del giorno…
For brunch today, fresh-extruded Spaghetti Bolognese 〰️ with Parmigiano, salsa verde, and a fried egg.
…just the thing to lose track of time on a dark day with spring on the way.
Today’s Chocolate Espresso bomboloni will help too.
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{Pasta del giorno in stories!}