Ultimate Gift for Your Inner-Chef

What's it like to work in a restaurant kitchen? That question can be answered with Sotto Sopra Restaurant's Chef-for-the-Day Program under the tutelage of Executive Chef Bill Crouse. For $100 you will work hard through the day and after evening service, enjoy a good meal.

If Executive Chef Bill Crouse of Sotto Sopra has been asked once, he has been asked a hundred times about life in a restaurant kitchen by clientele, many of whom are talented home cooks. Proof of this fascination can be found in the success of television's reality kitchen programming: Top Chef, Hell's Kitchen and 2009 entrée into the kitchen reality programming, Chopping Block with the ultimate kitchen tyrant, Chef Marco Pierre White. Chef Crouse has started his own chef reality program at Sotto Sopra Restaurant with Chef-for-the-Day allowing a patron to come work in the restaurant kitchen for a full day. Chef-for-the-Day starts early, is expected to be on their feet all day, maneuver narrow stairwells, work through evening service and will wrap their day in the kitchen with dinner.

Prior to coming into Sotto Sopra's kitchen, Chef Crouse assesses the Chef-for-the-Day's skill level and also offers up an additional challenge of creating a menu promoting them as the Chef-for-the-Day at the restaurant.

Here is what Jackie Knipp had to say about her and her daughter, Megan's experience of working in the kitchen and preparing a prefix menu for friends and Sotto Sopra's guests:

"Megan and I had an amazing experience at Sotto Sopra. It was a true Italian gathering - great food, wine and fellowship in a friendly atmosphere. Everyone who came said that they had so much fun. Many had never been to the restaurant before. They loved the friendly atmosphere and excellent food. I always recommend Sotto Sopra because it is authentic Italian and not the Americanized Italian. It reminds me so much of restaurants we visited in Italy."

For more information on becoming Chef-for-the-Day or buying a Chef-for-the-Day gift certificate for a friend or family member please call Monika Pawlak-Bosio at 410 625 0534.

Uova al Pomodoro - Tomato & Eggs

Uova al Pomodoro
Tomato Eggs

Here is another way to use late summer’s tomato bounty

2 Tablespoons Olive oil
2 each Very ripe tomatoes – cut in 8ths
Kosher or sea salt & pepper to taste
4 large Eggs

Heat a small frying pan (approximately 10 inches) over medium head and add the olive oil. Add the tomatoes, salt and pepper and cook for approximately 10 minutes. Break in the eggs into the pan, careful not to break the yolks. Add another pinch of salt and peppers. Keep over the heat until the whites have set. Serve hot.

Serves 2

September Cooking Class

Chef Bill Crouse Opens His Kitchen

Cooking Class
Sunday, September 14, 2008
Rustic Italian Dishes
$65 per person

1 p.m. to 4 p.m.

Join executive chef Bill Crouse in the Sotto Sopra Kitchen for our first cooking class of the season featuring rustic Italian cooking.

The class is demonstration with optional hands-on for those who wish to participate. After class is completed everyone sits down and enjoys the food prepared in class along with wine.

Classes are limited in size and require guaranteed reservations at 410 625 0534.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

A Taste Tour of Italy's Wine Regions with Michael Mohammadi

Wine Tasting

A Taste Tour of Italy’s Wine Regions
Thursday, September 11th
5:30 to 7:00 p.m.
Limited to 18 guests

$25 per person*

(plus tax and gratuity)

Reservations Required – 410 625 0534

It is with great pleasure that Sotto Sopra would like to introduce Michael Mohammadi as your host for this evening’s wine tasting. Michael is Sotto Sopra’s very own wine superman, by day he is a medical researcher working on his Phd in Physiology and at night, a food and wine journalist, check out his very popular http://www.foodandwineblog.com/.

Michael with the vines of Fuligni: one of the premier producers of Brunello di Montalcino

For his first tasting at Sotto Sopra, Michael wants to take you on a tour of Italy through their wines from Tuscany, Piedmont, Friuli-Venezia Giulia as well as a selection from Southern Italy.

Come taste 7 Italian wines, meet the gregarious and knowledgeable Michael Mohammadi, and enjoy a couple lite bites during the tasting. Stay for dinner and pay ½ price for any bottle of wine sampled during that evenings tasting.


About Michael Mohammadi

Michael Mohammadi has a passion for cooking and once dreamed to graduate from culinary school. He keeps recipes simple and tries to highlight the flavors of the main ingredient. He loves the challenge of pairing the right wine with any dish.

His culinary influences are vast, ranging from German, to Persian (his heritage) to traditional American or Mediterranean. Michael would define his cooking style as “simple with a twist” and almost always make a dish with a wine pairing or experience in mind.

He has traveled Italy and has a love and passion for Italian wines. His other passions include writing, spending time with his three dogs, and watching the Lions, Red Wings, Tiger’s, or Michigan Football. He loves to run and hike and especially likes cold weather mountaineering and camping, as well as back country skiing.

FoodandWineBlog.com

Michael is focusing on the Baltimore area wine and food scene, but will include reviews and information from his travels around the world. The whole point of this site is to make wine and fine dining informal and fun. For information on how Michael rates wines and his personal tastes, see the “Wine Ratings” page.

Cost per person
$25.00 (plus tax and gratuity)*
Reservations Required: 410 625 0534
Limited to 18 guests

*no other promotions or discounts apply

Opera Night - Sunday September 28th

The new fall season of Opera Night begins on Sunday, September 28th at 5:30 p.m. Come relish an evening of a 6 course Italian gourmet dinner and vibrant, live performances of your favorite arias.

Our Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Ms Alice Mikolajewski, Piano

Menu

Fall Pear Salad
with Gorgonzola cheese, pecans and honey vinaigrette

Roasted Squash Soup
with shitake mushroom confit

Mint Risotto
served with lamb ragu

Spiced Apple Sorbetto

Crispy Seared Sea Bass
with zucchini, yellow squash, caponata and oregano oil

Fig Frangipane Tart
with vanilla bean gelato

Enjoy live opera performances and a 6-course gourmet Italian dinner

$57 per person
(excludes beverages, tax and gratuity)

FOR RESERVATIONS & INFORMATION:

Call (410) 625-0534 or email Monika at: mailto:pawlak_monika@hotmail.com

Upcoming Opera Nights: October 26th, November 23rd, December 14th

A Little Night Music at Sotto Sopra's Opera Night

Enjoy a small clip of performances by Soprano Diane Able and Tenor Paul McIlvaine at one of our monthly Opera Nights.

September's First Thursday Moving to 2nd Thursday

Due to the Labor Day holiday week we are postponing our First Thursday wine tasting to Thursday, September 11th from 5:30 to 7:00 p.m. Your wine host for the evening is Michael Mohammadi, editor of the Food and Wine Blog. Michael is planning the wine tasting as we type and we will post the information as soon as it is available.

Michael Mohammadi

Dinner with Daniela - Now Monthly

Effective immediately, our lovely Daniela will be preparing her dinners for you on the 2nd Tuesday of every month. The next dinner is September 9th.

Making Pasta for Two

$35 4-Course Chef-for-the-Day Dinner

Chef-for-the-Day Dinner
Thursday, August 21st
Open Reservations

Megan & Jackie Knipp in Rome

Sotto Sopra’s Chef-for-the-Day program is growing and expanding. Our next Chefs-for-the-Day are the mother and daughter team of Jackie and Megan Knipp. They both talked with our executive chef Bill Crouse and he has accessed their skill level and created a menu they will be preparing on Thursday, August 21st that will be available for everyone to enjoy. This four course dinner is $35.00 with a complimentary shot of limoncello with the dessert.

When making your reservations, please advise us that you are coming for the “Chef-for-the-Day” dinner. Call us at 410 625 0534. Guests will have the option of ordering from our regular dinner menu.

Chef-for-the-Day

Tasting Menu
created by Executive Chef Bill Crouse and prepared by Jackie and Megan Knipp


1st Course
Grilled Eggplant and Mint Bruschetta
finished with a Tuscan Olive Oil

2nd Course
Spinach Pappardelle
spinach pasta with tomato and basil ragout and fresh mozzarella

3rd Course
Crispy Red Snapper Fillet
with crab, bell peppers and grilled zucchini

4th course
Roasted Peaches
stuffed with walnut mascarpone cheese and crème anglaise
accompanied with a complimentary shot of limoncello

Cost per Person
$35.00*
(excludes beverages, tax and gratuity)

*No other special events, promotion or discounts are applicable with this dinner.

Family Night at Sotto Sopra
Thursday, August 21st

open reservations

Sotto Sopra is kicking off their Family Night Dinners where children 10 years of age and younger dine for just $5.00 (cheaper than a babysitter). Our first family dinner will be on Thursday, August 21st. We Italians love to have everyone at our tables, the joys of family and sharing a good meal.

PLEASE let us know you are bringing the family when you are making reservations 410 625 0534

Children’s Menu
$5.00*
(children 10 years or younger)

Entrée – choice of

Macaroni & Cheese Italian Style
penne pasta with mozzarella and cheddar cheese

Breaded Chicken Parmigiano

Spaghetti & Meatballs

Fried Fish Fillet

Side Dish – choice of

Broccoli
French Fried Potatoes

Dessert – choice of

Fruit Salad
Gelato

Let us know what you think about Family night at Sotto Sopra ~ we are open to suggestions.

*no other promotions, special menu or discounts apply

applicable with our regular dinner menu

How to Cook Branzino

This is an excellent video that shows you how to cook branzino in parchment. Enjoy.

You Really, Really Like Us

Forgive me for quoting from Sally Field's acceptance speech - I can't resist. It is that time of year when the ballot comes out for the City's Paper "Best of" and hope if you really, really like us you will vote for Sotto Sopra as your favorite Italian Restaurant. Link in HERE for the ballot.

If you want to vote for us as your favorite restaurant as well, we won't stop you.

August's Italian Language & Culture Dinner Club

Sotto Sopra's

Italian Language & Culture Dinner Club

Monday, August 18th - 7:00 p.m.

Reservations Required ~ Limited Seating

My how our Italian Language and Culture Dinner Group is growing and what fun we’ve all been having. Chef Crouse will surprise us with summer-centric Italian cuisine to be shared family-style.

Do you have your own Victory garden and the bounty is overwhelming why not share with you other dinner guests. Bring in your tomatoes, zucchini, cucumbers, peppers, fresh herbs and any other gems from your garden.

We are open to suggestions for future gatherings of the Italian Language and Culture Club - please send them to ciao@sottosopra.us

Speaking Italian is part of the fun though optional.

Cost per person: $51.00

(price includes food, wine, non-alcoholic beverages, tax and gratuity)

~Family Style Service ~ Communal Dining~

The Italian Language and Culture Club meets the 3rd Monday of every month

FOR RESERVATIONS: Call Monika Pawlak-Bosio at 410 625 0534

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

Cold Herb Marinated Green Beans

Cold Herb Marinated Green Beans
Serves 6

2 Tb Fresh parsley
2 Tb Fresh chopped basil
1 ts Fresh oregano
5 Tb Red wine vinegar
2 Tb Finely chopped onion
2 Garlic cloves-peeled & crushed
1 lb Green beans
1/3 cup Extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste

Choose a large bowl enough to accommodate the green beans later and put In the parsley, basil, oregano and vinegar. Let steep for 10 minutes. Add the onion and garlic, mix and let steep for at least 30 minutes. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salt water. Drain the string beans while still very firm. Add the warm green beans to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve the beans at room
temperature, adding the olive oil and salt/pepper to taste before serving.

Suggestions:
You can serve on a bed of radicchio or with sliced summer tomatoes. In the spring substitute the green beans with asparagus

Initial recipe by Marcella Hazan recipe from Marcella's Kitchen

Dinner with Daniela ~ Tuesday, August 5th

Dinner with Daniela

Tuesday, August 5, 2008

open reservations 5:30 to 9:00 p.m.

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian “Sardinian” Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Menu.

Read Daniela's story in July 30th's Baltimore Sun or click HERE

Menu

Antipasto

Cozze alla Marinara
Mussels sautéed in marinara sauce, sun dried tomatoes, Italian parsley,
garlic and crushed pepper

Il Primo ~ La Pasta

Lasagne Verdi
Homemade spinach lasagna layered with smoked bacon, portabella mushroom, Italian cream, fresh Mozzarella and Parmigiano Reggiano Cheese

Il Secondo ~ Pesce

Tonno alla Carlofortina
Fresh Tuna Steak marinated in fresh tomato, garlic and white wine sauce, served with mushrooms and radicchio carpaccio

Il Dolce
Ciambella al cioccolato e Rum
Chocolate flavored round shaped “Pan di Spagna” dough with Rum, hazelnut and walnut

$35.00 per person *

(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.Call 410 625 0534 or visit http://www.opentable.com/ to reserve your table.

*other promotions and discounts are not applicable to this dinner

We're Extending Summer Restaurant Week

Summer Restaurant Week Extended
Dinner Only
Monday, August 4th through Sunday, August 10th

Sotto Sopra will be offering it's regular dinner menu and Tuesday's Dinner with Daniela along with the Restaurant Week's dinner menu.

Reservations are highly recommended ~ 410 625 0534

Restaurant Week Dinner Menu*

Dinner ($30.08)

Antipasti ~ Choice of

Zuppa del Giorno
Chef’s soup of the day

Grilled Caesar Salad
Grilled romaine, Caesar dressing with house made seasoned croutons

Prosciutto e Melone
Fresh melon wrapped with Prosciutto

Roasted Beet Salad
Roasted red beets with Gorgonzola, arugula and lemon-olive oil dressing

Carpaccio di Manzo
Thinly sliced lemon-cured beef served ith celery, shaved Parmesan cheeseand
lemon-truffle oil dressing

Fried Calamari
Served with a light zesty tomato sauce and lemon aioli

Pasta, Pesce, Carne ~ Choice of

Pappardelle Sotto Sopra
Hand-made pappardelle pasta with fresh mozzarella and tomato sauce

Ravioli dell’Amore
Hand-made spinach and ricotta ravioli sauteed in butter and sage served with fresh tomato sauce

Gnudi ai Funghi
Hand-made mushroom and ricotta gnudi with porcini reduction sauce

Agnolotti di Vitello
House-made veal stuffed agnolotti sautéed with butter and sage served with veal reduction sauce

Saltimbocca di Vitello
Thinly sliced veal topped with Prosciutto and sage served with potato gratin and veal demi glaze

Pollo alla Milanese
Tender chicken breast lightly breaded topped with fresh tomatoes, fennel, arugula and shaved Parmesan with a lemon-truffle oil dressing

Coriander Crusted Salmon
Served with avocado and sweet potato

Risotto del Giorno
Chef’s special risotto of the day

Dolci ~ Choice of

Pistachio Chocolate Crème Brulee

Gelato or Sorbetto of the day

Tiramisu

Vanilla Panna Cotta

Apple Strudel with Vanilla Ice Cream

*Menu is subject to change

No other discounts or promotions are applicable

Pricing does not include beverages, tax or gratuity

Opera Night - Sunday, August 24th

Join the fun and the excitement and relish great food at Opera Night at Sotto Sopra on Sunday, August 24th starting at 5:30 p.m. Enjoy the acoustics of our historic townhome as the voices of our performers regale you with song.

Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Fresh Mozzarella

with basil, tomato and extra virgin olive oil

Cucumber and Dill Gazpacho
with crème fraiche

Lemon Risotto
with smoked salmon mousse

Mint Sorbetto

Involtini di Vitello
Rolled veal stuffed with spinach and Fontina
served with sweet potato puree and olivata sauce

Key Lime Torte

with blueberry compote

Enjoy live Opera performances and 6 courses of exceptional Italian cuisine
for only

$57 per person

(excludes beverages, tax & gratuity)

FOR RESERVATIONS & INFORMATION

contact Monika Pawlak (410) 625-0534 or email : mailto:pawlak_monika@hotmail.com

Upcoming Opera Nights ~ Save the Dates: September 28th and October 26th

Join the Fun!

Will and Monika

Yes, that is Eric McCormack from "Will and Grace" with his arms around my beautiful wife, Monika. Eric dined with us a couple of evenings this past week as well as the star of Studio 60 and Wings, Steven Weber the week before that. Both actors were in town for the filming of the movie focused on George Hamilton's mother.

Restaurant Week - July 26 to August 3, 2008

CALL FOR RESERVATIONS - 410-625-0534

Restaurant Week Menu

(these will be the only menus served during restaurant week)

Lunch ($20.08)*
Saturday, July 26th thru Saturday, August 2nd, 2008

Antipasti ~ Choice of

Zuppa del Giorno
Soup of the day

Carpaccio di Manzo
Thinly sliced lemon-cured beef served with celery, shaved parmesan
and lemon-truffle oil

Roasted Beet Salad
Roasted red beets with Gorgonzola, arugula and lemon-olive oil dressing

Fried Calamari
Served with a light zesty tomato sauce and lemon aioli

Entrée ~ Choice of

Grilled Chicken Panino
Chicken breast, Prosciutto, provolone, sautéed mushrooms, fresh herbs and lemon-basil aioli

Bucatini all' Amatriciana

Bucatini pasta with bacon, Vidalia onion, crushed red pepper
and fresh tomato sauce

Penne alle Zucchine
Penne pasta served with roasted zucchini, roasted garlic, in an olive oil sauce with shaved Pecorino

Risotto del Giorno
Chef’s special vegetable risotto of the day

Pollo alla Milanese
Tender chicken breast lightly breaded topped with fresh tomatoes, fennel, arugula and shaved Parmesan with a lemon-truffle oil dressing

Honey Glazed Salmon
Served with grilled zucchini and mint spaghetti

Dolci ~ Choice of

Fresh mixed fruit served with Vanilla ice cream

Vanilla Panna Cotta

Grand Marnier cheesecake with graham cracker crust and a trio of sauces

Gelato or Sorbetto of the day

********************
Restaurant Week Menu

Dinner ($30.08) *
Saturday, July 26th thru Sunday, August 3, 2008

Antipasti ~ Choice of

Zuppa del Giorno
Chef’s soup of the day

Grilled Caesar Salad
Grilled romaine, Caesar dressing with house made seasoned croutons

Prosciutto e Melone
Fresh melon wrapped with Prosciutto

Roasted Beet Salad
Roasted red beets with Gorgonzola, arugula and lemon-olive oil dressing

Carpaccio di Manzo
Thinly sliced lemon-cured beef served ith celery, shaved Parmesan cheese
and lemon-truffle oil dressing

Fried Calamari
Served with a light zesty tomato sauce and lemon aioli


Pasta, Pesce, Carne ~ Choice of

Pappardelle Sotto Sopra
Hand-made pappardelle pasta with fresh mozzarella and tomato sauce

Ravioli dell’Amore
Hand-made spinach and ricotta ravioli sauteed in butter and sage
served with fresh tomato sauce

Gnudi ai Funghi
Hand-made mushroom and ricotta gnudi with porcini reduction sauce

Agnolotti di Vitello
House-made veal stuffed agnolotti sautéed with butter

and sage served with veal reduction sauce

Saltimbocca di Vitello
Thinly sliced veal topped with Prosciutto and

sage served with potato gratin and veal demi glaze

Pollo alla Milanese
Tender chicken breast lightly breaded topped with fresh tomatoes, fennel, arugula and shaved Parmesan with a lemon-truffle oil dressing

Coriander Crusted Salmon
Served with avocado and sweet potato

Risotto del Giorno
Chef’s special risotto of the day


Dolci ~ Choice of

Pistachio Chocolate Crème Brulee

Gelato or Sorbetto of the day

Tiramisu

Vanilla Panna Cotta

Apple Strudel with Vanilla Ice Cream

*Menus are subject to change

No other discounts or promotions are applicable

Pricing does not include beverages, tax or gratuity

Dinner with Daniela

Join us for another traditional Italian 4 course dinner prepared by Daniela Useli. Daniela is from the island of Sardinia and is passionate about cooking. Come, enjoy this wonderful meal. Sotto Sopra's regular dinner menu is available as well.

Tuesday, July 15

5:30 p.m. to 9:00 p.m.

open reservations

MENU

Antipasto

Verdure Grigliate
Finely sliced eggplant and peppers marinatedin a special pesto sauce and grilled to perfection

Primo

Vellutata di Carote e Piselli
Spring peas and carrot soup, flavored with onions and served with brushetta topped with Reggiano Parmigiano cheese.

Secondo

Involtini di Pollo al Vino Bianco
Chicken breast strips rolled with Italian prosciutto, rosemary leaves, and sautéed in a dry white wine sauce. Served with rosemary flavored roasted potatoes.

Dolce

Saccottini di Pasta Sfoglia
Puff pastry shells filled with bananas and chocolate cream.

Cost per person: $35.00

(excludes beverages, tax and gratuity)

Reservations are suggested - Call 410 625 0538

Let us know you are coming for Daniela's dinner

Dinner with Daniela
Italian Home Cooking

4 Course Dinner - $35*
Tuesday, July 8th

open reservations: 5:30 p.m. to 9:00 p.m.

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. Daniela, a native Sardinian, loves to cook and entertain so we bring her to Sotto Sopra once a week to cook her Italian specialties. We hope you enjoy. Both Daniela's and Sotto Sopra's dinner menu are available on Tuesdays.

Antipasto
Carciofi alle Erbe
Fresh artichokes sautéed in a lemon and dry white wine sauce, flavored with fresh mint, parsley, and anchovies

Primo
Melanzane alla Parmigiana
Sweet sliced eggplants slowly cooked in tomato sauce, layered and topped with mozzarella cheese

Secondo
Arrosto di vitello al latte
Veal filetto, sautéed in an extra virgin olive oil, butter, black pepper, and Cognac sauce, oven baked in a milk sauce. Served with steamed carrots

Dolce
Millefoglie
Puff-pastry sheets layered and filled with candied fruits, and “crema pasticcera”.

Let us know when placing your reservations that you will be partaking of Daniela's special menu - call 410 625 0534

*no other promotions or discounts are applicable to this dinner

Dinner with Daniela

Dinner with Daniela
Italian Home Cooking

4 Course Dinner - $35*
Tuesday, July 1st

open reservations: 5:30 p.m. to 9:00 p.m.

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. Daniela, a native Sardinian, loves to cook and entertain so we bring her to Sotto Sopra once a week to cook her Italian specialties. We hope you enjoy. Both Daniela's and Sotto Sopra's dinner menu are available on Tuesdays.

Antipasto
Frittatine al Sedano
Fried dough flavored with French brandy liquor, filled with celery, corn, walnuts, Gorgonzola cheese and cream cheese

Primo
Fettuccine in Salsa di Gamberi
Hand made egg-fettuccine, topped with a red-pepper, shrimp tomato sauce

Secondo
Sogliola alla Parmigiana
Oven baked flounder, sautéed in a butter and white dry wine sauce, and sprinkled with Parmigiano Reggiano cheese. Served with a mix of grilled eggplant and zucchini.

Dolce
Diplomtiche
Puff-pastry and “Pan-di-Spagna” sheets layered and filled with “crema pasticcera”


Let us know when placing your reservations that you will be partaking of Daniela's special menu - call 410 625 0534

*no other promotions or discounts are applicable to this dinner

Our Top Toque

As executive chef at Sotto Sopra I am keenly aware of the spirit and soul of this restaurant. It’s important to me that it is true to you as well as itself, presenting a slice of contemporary Italy with style and sense of excitement.

My passion for food began in Havre de Grace, at my family’s table, which offered the bounty of the local woods, the Susquehanna river, and a family garden. There, I developed a healthy appreciation for good, fresh food. I graduated top-of-my-class at the Pennsylvania Culinary Institute (PCI) with three associate’s degrees: culinary, pastry, and restaurant and hotel management. I’ve received the Medal of Excellence from Chaines des Rotisseurs and the Award for Professionalism from PCI.

I love to share my culinary knowledge, whether with my staff in the Sotto Sopra kitchen, the culinary students from Carver Center’s ProStart program, or our clientele at my monthly cooking classes. This sharing of culinary ideologies and techniques is the core to our world of food.

Each month, I create a new chef’s three-course tasting menu, available every Wednesday night, which offers multiple selections from our seasonal dinner menu for just $38.

Bill Crouse, Executive Chef
Sotto Sopra Restaurant

Italian Language & Culture Club -July 21st

Sotto Sopra's
Italian Language & Culture Dinner Club

Monday, July 21st - 7:00 p.m.
Reservations Required ~ Limited Seating

We had a wonderful group this past month, great fun had by all. As our Italian Language and Culture dinner group grows, we too evolve. For July our executive chef, Bill Crouse along with our Italian homecooking expert, Daniela Useli, will create wonderful family style platters of delicious Italian food. Daniela is from Sardinia, so let's make that our theme for the month.

We are open to suggestions for future gatherings of the Italian Language and Culture Club - please send them to ciao@sottosopra.us

Speaking Italian is part of the fun though optional.

Cost per person: $48.00
(price includes food, wine, non-alcoholic beverages, tax and gratuity)

~Family Style Service ~ Communal Dining~

The Italian Language and Culture Club meets the 3rd Monday of every month

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

Summer Sizzles with July's Opera Night

Opera Night

Sunday, July 20th 2008

5:30 pm

Get out of the summer heat, away from the grill and let Sotto Sopra Restaurant transport your mind and spirit to Italy with great performances of opera's most recognizable arias and a delicious 6-course gourmet Italian dinner.

Our Featured Performers:

Ms. Kathleen Dougherty, Soprano

Ms. Meredith Lawler, Soprano

Joe Haughton, Tenor
Mr. Tom Hetrick, Piano

Menu

Watermelon and Goat Cheese Salad
with cracked black pepper and olive oil

Roasted Zucchini, Squash and Mint Soup

Arugula Pesto Risotto
with fresh peas topped with grilled shrimp

Lemon Sorbetto

Agnello con Caponata
grilled lamb with roasted eggplant, red pepper and
pine nut caponata and rosemary demi-glaze

Roasted Peaches
stuffed with mascarpone and walnuts with crème anglaise

Cost Per Person

$57.00

(excludes beverages, tax and gratuity)

FOR RESERVATIONS & INFORMATION PLEASE CALL (410) 625-0534 or email ciao@sottosopra.us

Save the dates: August 24th and September 28

Dinner with Daniela - Tuesday, June 24th

Dinner with Daniela
Italian Home Cooking

4 Course Dinner - $35*
Tuesday, June 24th

open reservations: 5:30 p.m. to 9:00 p.m.

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. Daniela, a native Sardinian, loves to cook and entertain so we bring her to Sotto Sopra once a week to cook her Italian specialties. We hope you enjoy. Both Daniela's and Sotto Sopra's dinner menu are available on Tuesdays.


Antipasto
Rotolini di Spinaci e Ricotta, o di Prosciutto e Formaggio
Pasta brisé rolls filled with ricotta cheese and spinach, or with cooked ham and mozzarella cheese

Primo
Gnocchetti alla Campidanese
One of the Sardinian signature dishes, hand-made by Daniela. Thin gnocchi pasta served with a traditional sausage and saffron flavored tomato sauce

Secondo
Cotolette Impanate con Contorno di Insalata alla Marcella
Sliced beef tenderloin lightly breaded and deep-fried, served with freshly made Marcella salad

Dolce
Sebadas
A true Sardinian dessert! Home made crispy dough filled with fresh pecorino cheese sprinkled with a touch of honey.

Let us know when placing your reservations that you will be partaking of Daniela's special menu - call 410 625 0534

*no other promotions or discounts are applicable to this dinner

Chef for the Day

Love to cook, always wanted to work in a restaurant kitchen then you can become "Chef for the Day" at Sotto Sopra

Chef for the Day will come to work on a day that is mutually agreeable with Sotto Sopra's executive chef, Bill Crouse. Chef Crouse will access the skill set of the Chef for the Day and assign him/her tasks. Chef for the Day must be able to be on their feet all day and evening, they must be able to maneuver narrow stairways and be willing to work hard. Chef for the Day should wear rubber soled shoes and washable clothing.

Chef for the Day will enjoy a meal at the end of evening service.

Please contact Monika Pawlak at 410 625 0534 to purchase your Chef for the Day certificate.

"Chef for the day" will be required to sign a liability release form

Cost is $100 for a "chef for the day".

Tuesday June 10th-Dinner with Daniele

Dinner with Daniela

Italian Home Cooking at its Best

Four Course Dinner

Tuesday, June 10th

5:30 p.m. to 9:00 p.m. ~ open reservations


Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. Daniela, a native Sardinian, loves to cook and entertain so we bring her to Sotto Sopra once a week to cook her Italian specialities. We hope you enjoy. Both Daniela's and Sotto Sopra's dinner menu are available on Tuesdays.

Antipasto
Verdure Grigliate
Mix of finely sliced eggplant and peppers marinated in a special pesto sauce and grilled to perfection

Primo
Lasagne Verdi ai Funghi
This hand made spinach lasagna will melt in your mouth with their delicate combination of portabella mushrooms, fresh mozzarella, cream, Parmigiano Reggiano cheese and ground nutmeg.

Secondo
Involtini di Pollo al Vino Bianco
Chicken breast strips rolled with Italian prosciutto, rosemary leaves, and sautéed in a dry white wine sauce. Served with rosemary flavored roasted potatoes.

Dolce
Panna Cotta
Made from slowly cooked dairy cream, Panna Cotta is a traditional Italian dessert topped with freshly made raspberry sauce.

$35.00 per person *

(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be
partaking of Daniela’s dinner.

Call 410 625 0534

*special promotions and discounts do not apply to this dinner

Chef's 3-Course $30 Wednesday Night Tasting Menu

Wednesday Night's

Three Course Chef's Tasting Menu

for

June

$30.00 per person *

Get out of your cucina (kitchen) and beat the inflation heat with Sotto Sopra's Wednesday nights $30.00 three course chef's tasting menu. Each month Chef Crouse offers up a selection of dishes from our regular dinner menu for you to sample. Listed below is his menu for the Wednesday night tastings in June. Guests can choose the tasting menu or from the regular dinner menu.

June Menu

Primo (choice of Appetizer)

Insalata di Barbabietola e Gorgonzola

Roasted red beets and Gorgonzola cheese with arugula dressed with lemon, olive oil and coarse sea salt from Trapani

Zuppa del Giorno

Soup of the Day

Cozze all Marinara

Prince Edward island mussels sautéed with garlic and tomatoes and white wine broth

Secondo (choice of Entrée)

Mushroom Ravioli

House-made mushroom stuffed ravioli sautéed in butter and sage with a porcini reduction sauce

Spaghetti Aglio e Olio con Gambi

Spaghetti tossed in olive oil, garlic and crushed red pepper with sautéed shrimp

Pappardelle Sotto Sopra

House-made pappardelle with fresh mozzarella and tomato sauce

Chicken Milanese

Tender chicken breast lightly breaded topped with tomatoes, fennel, arugula and shaved parmesan in a lemon truffle oil dressing

Grilled Salmon

Salmon grilled accompanied with horseradish studded mashed potatoes
and julienne vegetables with a blackberry balsamic reduction

Terzo (choice of Dessert)

House-made Gelato or Sorbetto of the Day

Key Lime Panna Cotta

with white chocolate mousse

Seasonal Fruit Tart

Open Reservations - call 410 625 0534 or use OpenTable.com

*excludes beverages, tax and gratuity

Release Form

SOTTO SOPRA RESTAURANT

GENERAL RELEASE/HOLD HARMLESS AGREEMENT


PLEASE COMPLETE ONE FORM PER PERSON AND BRING TO THE CLASS

This release is executed this __________day of _________2008, by __________________________, (herein referred to as “Releasor”) to Riccardo Bosio and Sotto Inc. its agents and employees, (herein collectively referred to as “Releasee”). The Releasor is requesting entry into a cooking class sponsored and instructed by Releasee. While the Releasee shall operate the program with their expertise, it is understood that acts and incidents may occur which could cause bodily injury or damage to the Releasor. As a consideration for the Releasee to admit Releasor into the class, Releasor shall affirmatively release Releasee from any and all claims, occurrence, damage or cause of action of every kind and nature, which may result from Releasor’s participation in the class, whether foreseeable or not foreseeable. This General Release/Hold Harmless Agreement is binding on all parties. I understand that Riccardo Bosio or Sotto, Inc. cannot be held responsible for any conduct, even gross negligence, and that such conduct and any resulting damages are specifically released by me. I hold Riccardo Bosio and Sotto, Inc. harmless from any and all liability and shall indemnify both from any and all claims, which might arise from my participation in the cooking instruction program or in pursuing any claim purportedly released. The amount of each class is final and non-refundable.

I____________________________________________ do affirm that I have carefully reviewed and understood the conditions of the General Release/Hold Harmless Agreement.

Releasor_____________________________Witness_____________________________









Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore, Maryland 21201

Tuesday, June 3rd ~ Dinner with Daniela

Dinner with Daniela

Italian Home Cooking at its Best

Tuesday, June 3rd

5:30 p.m. to 9:00 p.m. ~ open reservations

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Spring Menu.

Menu

Antipasto

Cocktail di Gamberi

Delicious hand-made “pasta brise” bowls filled with shrimp in a delicate cocktail sauce

Il Primo ~ La Pasta

Fregula con cocciulas
From one of the oldest Sardinian traditions, this pasta is one of Daniela’s signature dishes. Made with semolina flower and Sardinian saffron, the Fregula is slowly cooked with clams, Italian parsley, sundried tomatoes and garlic.

Il Secondo ~ Pesce

Calamari Ripieni al Vino Bianco

Fresh stuffed calamari sautéed in a white wine sauce

served with a side of home made potato's cake

Il Dolce

Baba’ al Rum

Delicious traditional Italian hand-made pastries, dipped in rum syrup

and topped with “crèma pasticcera”

$35.00 per person *

(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.

Call 410 625 0534

*other promotions and discounts are not applicable to this dinner

First Thursday Wine Tasting - July 3rd

First Thursday Wine Tasting
July 3rd
5:30 p.m. to 7:00 p.m.

The weather is getting warmer and the wines of spring and summer are clamoring to be tasted. Join us Thursday, July 3rd to discover the delicious flavors of sunshine, vacation and fun as we taste 5 wines. Enjoy a lite munch with our antipasti and if you are still feeling peckish, stay for dinner and receive 20% off.

Wine Tasting
$25.00 per person*
5 wines & antipasti

Stay for dinner after the wine tasting and receive 20% off


Please call and let us know you are coming at 410 625 0534 or e-mail at ciao@sottosopra.us

(*tax and gratuity not inclusive )

Italian Language & Culture Club - June 16th

Sotto Sopra's

Italian Language Dinner Club

Monday, June 16th - 7:00 p.m.

Reservations Required ~ Limited to 14 guests

The island of Sicily is our theme of our June Italian Language and Culture Dinner Group. Chef Bill Crouse will prepare dishes from Sicily for all to enjoy. So bring your pictures from Palermo, Marsala, Paterno and other Sicilian cities along with your stories. Speaking Italian is optional.

Cost per person: $48.00

(price includes food, wine, non-alcoholic beverages, tax and gratuity)

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

What is Growing Faster Than Jack's Beanstalk?

Childhood Hunger!

Sotto Sopra is proud to participate in Share Our Strength - Baltimore's Taste of the Nation on Monday, June 2nd - We hope you will help the local restaurant industry raise money to help alleviate childhood hunger. My friend, Dara Bunjon (aka Dining Dish) has already started a ground swell to sell tickets and can enlighten you. - here is her post:

Where do you start when you know children are going hungry in this city? Some statistics I gleaned showed that 29% of the hungry in Baltimore are children under 18. Another statistic that is shocking, 81% of the food insecure in the city are families with children. Nearly 185,000 children are facing hunger in Maryland. What do you say to a child who is hungry and there is no food?

Irony at Its Best – Eat Well and Help End Childhood Hunger


Mark your calendar for Monday, June 2 as Baltimore’s best chefs and restaurants cook to end childhood hunger at the American Visionary Art Museum from 6:00 to 9:30 p.m. for Share Our Strength’s (SOS), Baltimore’s Taste of the Nation which raises critical funds needed to support SOS’s efforts to end childhood hunger in Baltimore and across America.The area charities that will benefit from this year’s event include Baltimore’s Garden Harvest, Maryland Committee for Children, and Advocates for Children and Youth.



More than 20 of the city’s finest restaurants will participate in this gastronomic event including (in no particular order):

Jack’s Bistro

Inn at Perry Cabin

Jordan’s Steakhouse

VIN

Sotto Sopra

Indigma

Pierpoint

Red Maple

Lebanese Taverna

The Capital Grille

Ixia Restaurant

Trapeze

Cabot Creamery

Lindt Chocolate

Corks

Kali’s Court

Roy’s Hawaiian Fusion Cuisine

Karma’s Cupcakes…and many others

Guests will enjoy the city’s finest foods paired with beverages by Finlandia Vodka, Herradura Tequila, Woodford Reserve Bourbon and Southern Comfort.

Tickets for Baltimore’s Taste of the Nation are $75 (100% tax deductible) and $125 for VIP admission (VIPs receive seating, champagne and surprise perks). Tickets can be purchased by calling 1-877-26-TASTE or visiting http://www.tasteofthenation.org/. The evening will be fun, fulfilling and filling.


Show your local restaurateurs and chefs that you can support their childhood hunger relief fundraiser as they have consistently and without waiver, supported all our charities year-after-year, day-after-day.

More About Share Our Strength


SOS has been working with the culinary industry for 20 years to create engaging, pioneering programs like Taste of the Nation, Great American Bake Sale, Operation Frontline and A Tasteful Pursuit.


Generous support from presenting sponsor American Express, national sponsors SYSCO Corporation and Food Network, Brown-Forman, S.Pellegrino Sparkling Natural Mineral Water, the National Pork Board and OpenTable ensure that 100 percent of ticket proceeds go to Baltimore’s Taste of the Nation’s efforts to end childhood hunger.


Can We Fix Childhood Hunger?


Do I think childhood hunger is going to get better? I hope so, though I think it will get worse before it does. With utilities sky rocketing and gas prices growing faster than Jack’s beanstalk, families who were just getting by last year face the lack of food for their families.


The children need your support….gather your friends and join us Monday, June 2nd at The Visionary Art Museum for Baltimore’s Taste of the Nation.

Dara Bunjon-Dining Dish


P. S. Unable to make the event but you have a great auction item, do reach out and let the organizers know (tasteofthenation@strength.org).

Wednesday June 4th - Polish Home Cooking with Monika's Mama

Polish Home Cooking with Monika’s Mama
Wednesday, June 4th ~ 7:30 p.m.
Communal Dining – Family Style
Limited to 30 guests
$39.00 per person*

Yes, Polish home cooking at an Italian restaurant…you are reading correctly. Many of you are aware my wife, Monika, is from Poland. Her parents are visiting the US and while they are here, I have convinced her mother to prepare a traditional Polish dinner. Her mother is such a wonderful cook; you must taste her periogies before you die.

The dinner will be communal seating and family-style service and we are limiting it to 30 guests.
Call 410 625 0534 for reservations. When making your reservations please advise that you are making them for the Polish dinner. You don’t have to be Italian or Polish to enjoy good food (but it helps).

Menu

Przystawki
Polish Mixed Appetizers
a selection of sausages, assorted cheeses and pickles.

Barszcz z Pierogami
Red Beet Soup "Borscht" and Cabbage & Mushroom Periogies

Golabki oraz Wieprzowe Zrazy z Grzybami
Stuffed Cabbage and Braised Pork Cutlets with Polish Porcini Mushrooms
accompanied with a selection of traditional Polish vegetables

Sernik z Rodzynkami
Homemade Cheesecake with Raisins

Cost per person
$39.00 *
(*excludes beverages, tax and gratuity)

Reservations required - 410 625 0534

Dinner with Daniela

Dinner with Daniela
Italian Home Cooking at its Best
Tuesday, May 27th
5:30 p.m. to 9:00 p.m.
open reservations

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Spring Menu.

Menu

Antipasto
Cocktail di Gamberi
Delicious hand-made “pasta brise” bowls filled with shrimp in a delicate cocktail sauce

Il Primo ~ La Pasta
Saltimbocca
Traditional hand-made balls of ricotta cheese, spinach, mint and saffron
served with a flavorful tomato sauce and topped with Parmigiano Reggiano cheese

Il Secondo ~ Pesce
Calamari Ripieni al Vino Bianco
Fresh stuffed calamari sautéed in a white wine sauce
served with a side of steamed green beans and aioli sauce

Il Dolce
Baba’ al Rum
Delicious traditional Italian hand-made pastries, dipped in rum syrup
and topped with “crèma pasticcera”

$35.00 per person *
(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.
Call 410 625 0534

*other promotions and discounts are not applicable to this dinner

Dinner with Daniela-Tuesday, May 20th

Join us on Tuesday, May 20th for another authentic, Italian home-styled meal prepared by Daniela Useli.

DINNER WITH DANIELA

served through out the evening - open reservations

Frittelle di Melanzane e Carciofi.
Delicious sweet eggplants and artichokes dipped in pastella dough and lightly fried.

Maccaruin alla Carlofortina.
Traditional pasta served with a flavorful tomato sauce mixed with home-made Genoa pesto

Scaloppine di Vitello al Limone
Tenderful veal scaloppine doubled sautéed in butter sauce and in an Italian parsley-lemon sauce, served with Marcella’s salad

Fruttini
Home-made pasta-frolla tarts filled with Italian “crema pasticcera” and fresh seasonal fruit covered with a pineapple gel

Cost per person

$35.00

(does not include beverages, tax or gratuity)

When placing your reservations, do let them know you are coming for Dinner with Daniela.

Call 410 625 0534

Opera Night - Sunday, June 22nd

A Little Night Music for Dad for Father's Day

Opera Night
Sunday, June 22nd 2008 ~ 5:30pm

Enjoy an evening of live Opera performances intertwined with

a gourmet 6-course Italian dinner.

Performances will Feature:
Ms. Kathleen Dougherty, Soprano

Diane Abel, Soprano

Mr. Joe Haughton, Tenor

Mr. Tom Hetrick, Piano

6-Course Italian Dinner

Menu

Fresh Cucumber and Mozzarella Salad

with white balsamic-dill dressing

Roasted Red Pepper Soup
with fried ricotta dumpling

Spinach Risotto

served with seared scallop and chive oil

White Peach Sorbetto

Pancetta Wrapped Beef (Teres Major)

served with truffle potatoes and roasted asparagus

Key Lime Panna Cotta

Cost Per Person
$57.00

(excludes beverages, tax & gratuity)

OPERA CAN BE FUN

For information and guaranteed reservations please call Deborah Puopolo at 410.625.0534 or e-mail debpuopolo@aol.com


Future Opera Nights-Save the Dates: July 20th and August 24th

Modena, Bologna & Siena - Oh My!

Monika and I had a wonderful time in Italy in March, it was a great time to reconnect with my roots, visits friends (you all remember our chef friend from Siena, Stefano) and family (my mother and father).

I thought I would post our photos for those of you who have asked to see them.

We started in Modena, the home town of Pavarotti. Modena is famous for it's balsamic vinegars. We moved on to Bologna, an education hub in Italy and of course is known for Bolognese sauce.

On to Siena where we visited a pasta factory. The woman you see is the only one who still make tortellini by hand, she is 75 years old. There was lots of good salumi and you'll see me hamming it up under some Prosciutto di Parma.

Monika and I got some time on the ski slopes and then it was time to come home.

I know I'm not Rick Steves and this is a pretty quick tour but then again Rick Steves can't cook.

Italian Language & Culture Club - Every 3rd Monday

Sotto Sopra's
Italian Language Dinner Club
Monday, May 19th - 7:00 p.m.

Reservations Required
Limited to 14 guests

The Campania region will be the theme of our May Italian Language and Culture Dinner Group. Chef Bill Crouse will prepare dishes from the southern coastal region of Italy for all to enjoy. So bring your pictures of the Amalfi Coast, Capri, Sorrento and other Campania cities along with your stories. Speaking Italian is optional.

Cost per person: $48.00 inclusive of food, wine, non-alcoholic beverages, tax and gratuity

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

How to Cook Cool During the Summer

Cooking Class

Sunday, June 8th ~ 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for a cooking class getting you ready with recipes for those hot summer months. The class is a demonstration class with some optional hands-on participation. At the end of the class students will sit down to a family-style meal with wine and taste the recipes taught in class.

$65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

Daniela's Tuesday May 13th Menu

Daniela’s

Italian Home Cooking Tuesday, May 13th, 2008
Open Reservations

A taste of the sea, Daniela treats you to seafood, a mainstay of her island home, Sardinia.

Antipasto

Frutti di Mare
Tantalizing appetizer of fresh clams, mussels, calamari, shrimp and octopus served in extra virgin olive oil, vinegar, Italian parsley and garlic marinade

Il Primo

Fregula e Cocciulas
This recipe is from one of the oldest Sardinian traditions
as well as one of Daniela’s signature dishes. Made with semolina flour and Sardinian saffron, the Fregula pasta is slowly cooked with clams, Italian parsley, sun-dried tomatoes and garlic.

Il Secondo

Zuppa di Cozze
Mussels cooked in a delicate marinara sauce with fresh tomatoes
served on a bed of bruschetta

Il Dolce

Sebadas
(A traditional Sardinian dessert)
Hand-made crispy dough filled with fresh pecorino cheese
finished with a touch of honey

$35 per person *
with a complimentary glass of Prosecco
(excludes all other beverages, tax and gratuity)

*not applicable with other promotions or discounts

Mia Madre (in honor of Mother's Day)

In honor of Mother's Day I thought I would introduce you to my madre. She's a beautiful woman, inside and out - and can she cook! Amo mia madre con tutto il mio cuore

Italian Home Cooking with Daniela-Tuesday Evenings

Tuesday Evening’s
Italian Home Cooking with Daniela
Inaugural Dinner
Tuesday, May 6th

Ciao,

Let me introduce myself, I am Daniela Useli and I want to share with you the traditional foods of my Italy and my home, Sardinia, where meals are prepared with simple and locally-grown, fresh ingredients.

As a child, I would spend much time in the kitchen with my mother, a culinary artist in her own right, as she prepared wonderful meals and beautiful, delicious pastries. I learned at my mother’s apron strings and she at her mother’s apron strings and so on, this way the traditional Sardinian and family recipes continue to live.


My Passion

It has been many years since my 8th birthday when I was given my first recipe book, even then, at such an early age, my passion for cooking was apparent. I have prepared all the recipes in that treasured book, many times over and the pages are well-worn with love.

There is no greater joy then to have family and friends alike to my table and see their eyes close and their head nod upon the first bite. I revel in throwing parties and I have been known to have up to 100 guests. For these types of occasions, I will be in the kitchen from early dawn and through the night preparing, with love, the foods of my home country.

An Idea is Born

Any cook worth their salt, continues to work and refine their recipes whether a pinch more of this or a little less of that and I too was doing the same with my Spinach Lasagna. The results of this recipe have been unanimous among our best friends, Alberto, Nancy, Jim, Marilu and Massimo: it is a delicate, light, fabulous dish. At that point, I thought it could be time to submit my creativity to the attention of restaurants and my friend Alberto agreed and wrote to Riccardo Bosio at Sotto Sopra.

When Riccardo replied saying that he was really willing to give my recipes a try, I was shocked and started immediately to organize myself for making the best food out from my recipes. That night, I only slept three hours. When Riccardo tasted my hand-made pastries and my famous Spinach Lasagna he told me I had to cook for him.

My initial idea of selling pans of lasagna has grown to cooking for you, one night a week, every Tuesday evening at my favorite restaurant, Sotto Sopra. Please accept my invitation to my Italian table - my menu for this coming Tuesday is listed below.

Buon Appetito!

Daniela

Inaugural
Daniela’s Traditional Italian 3-Course Dinner
Tuesday, May 6th ~ Open Reservations

To celebrate Daniela’s first Traditional Italian Dinner at Sotto Sopra, this dinner will have four (4) courses instead of three (3) and a complimentary glass of Prosecco for $35.00. Bookmark this LINK to Sotto Sopra’s Blog where we will update Daniela’s weekly menu.

For those of you who like a contemporary Italian menu we will be offering our Sotto Sopra ‘Spring Dinner’ dinner menu as well.

Everyone should taste the love and passion that is in Daniela’s food. This is the heart of what Italy is all about and we are excited to be able to offer you Daniela’s rustic and home styled cuisine

Tuesday, May 6th
Daniela’s Menu

Antipasto

Funghi Trifolati
Delicious hand-made “pasta brise” bowls filled with portabella mushroom cooked to perfection in a sauce of Vernaccia wine, smoked pancetta, Italian parsley, sun-dried tomatoes, garlic and extra virgin olive oil

Il Primo

Lasagne Verdi
One of Daniela's newest Sardinian recipes, this hand-made spinach lasagna will melt in your mouth with the delicate combination of prosciutto, fresh ground nutmeg, mozzarella, cream and Parmigiano-Reggiano cheese

Il Secondo

Roast Beef
The beef is slow roasted on a bed of rosemary, smoked pancetta, fresh ground black pepper and dry white wine. This lean cut roast beef will surprise you with its tenderness and flavorful taste.

Il Dolce

Panna Cotta
Made from slow-cooked dairy cream this light, silky eggless custard is a traditional Italian dessert and will be topped with a raspberry sauce


$35.00* per person with a complimentary glass of Prosecco
(excludes all other beverages, tax and gratuity)

Reservations Requested - Call 410 625 0534

*promotions and discount do not apply to this dinner