The Italian Mother you Never Had Is Coming to Osteria

How often do you wish for that Italian mother you never had? One to teach you how to mold fresh pasta and make their famous meatballs? Well if you’re like me, pretty often. Lucky for us, we can get a taste of what it would be like by borrowing someone else’s Italian mamma.

On Tuesday, December 11th, the mother-in-law of Osteria’s Chef Michaud, Pina Carrera, is making the trek from Italy to cook up her special holiday dinner. For one night only enjoy her traditional four course Bergamoscan celebration meal. It’ll cost you $175 per person, including wine, tax and gratuity, but for a special occasion like this, it promises to be more then worth it.

Osteria [Official Site]
For tickets [EventBrite]

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  • Latzo

    I’ll go to my moms house for nowhere near $175! Seriously Vetri?

  • bobnewhart1

    is your mom as hot as this broad?

  • bobnewhart1

    kidding, god!?

  • Alimentarian

    $175 is a lot, considering that Osteria is now a chain restaurant like TGI Fridays, Amada and Applebees.

  • Anon.

    Honestly this one is just too easy. The point of serving food from Bergamo is to showcase delicious peasant food of Italy. I get it that the nice lady came all the way from Italy but pretty sure she also came to visit her kid and or grandkids too if she has any. it certainly is a free capitalist country but to prop her up for an Italian dinner that cost $175 a person is greedy as fuck and a huge turn off.

    A 4 count… course dinner of Italian food for $175.
    These Vetri guys are smoking crack.

  • rory

    the $175 includes wine. assuming it’s a full pour for each coure and that there will be a surprise course or two (one would hope) and that the wine is not cheap stuff, 175–which includes tax and tip–isn’t that insane a price compared to osteria’s normal costs*. 75 for food for four courses on average, plus half of a mid-range bottle of wine = 35/40. 105 total. add tax and tip and you’re at 130+ easily.

    *which i find to be too high. but this isn’t much more than that baseline.


    Me and my friends plan on protesting the shit out of this event. These so called celebrity chefs like Vetri need to stop gouging us during this recession. WE NEED TO STOP PUTTING MONEY IN HIS POCKET.

    Were gonna meet at Alla Spina for lunch and drinks and head on over to Osteria about an hour before this starts.

  • JTA

    I never thought I’d have trouble with Poe’s law on a Philadelphia food website, but #4 and #7 got me

  • Nathan Jones

    i love Edgar Allan Poe

  • Suburbanite

    This further epitomizes what COOK has come to be; offering foodie-focused events to the elite, whilst the passionate working man (and woman,) has to live vicariously through blog recaps (who were comped on top of it…) It sounds like an amazing night, but I can just go over my own grandma’s house to get “cucina povera,” fare… for free and with cookies!

  • rory

    @ suburbanite: at least the guest chef at this event will get paid for her efforts.

  • Yeah, OK, it IS alot of money, but for Chrissakes, QuitUrBitchin. Go or Don’t Go, but Please save most of us from your pitiful palaver willYa? Life’s unfair, people/business owners [like COOK] are gonna do things YOU don’t agree with…SFW? Can somebody Please just dazzle us with a bunch of Positive food & drink experiences,tell me about places I Want to go to, instead of flaming on folks to eat $hi+ and die? What happened, no more Farmer’s Cupboard [sic or whatever] personnel to hate on? REALLY getting tired of the same old FROM the same old.

    I’m ready for my beating now, Mr. Gyp Rosetti……

  • neanderthal


    The folks @ COOK are extremely hospitable, as well as, generous to the featured chef. Not only do they give YOU the opportunity to showcase your talents to guests that do enjoy food, are very interested in the how, where and why about YOU and your story, the guests, most wealthy, others industry folks or just people that may have saved their pennies to experience a personal experience with one of their favorite chefs are extremely humble and engaging.
    If networking, meeting new people, gaining experience, having your culinary voice heard, a few glasses of wine and having a some laughs are not enough payment, then the check and cookbook or magazine of your choice at the end or the evening should satisfy your materialistic paradigm.

    I am so thankful that we have a forum like COOK in this city as its a way to look at our industry through a different lens.

    as a disclaimer, since this forum is so in denial of sincere industry professionals, I do not work for COOK, Foobooz or Philly mag