Brigantessa Introduces New Chef de Cuisine

Julia Robinson, chef de cuisine at Brigantessa

Chef/Owner Joe Cicala and Brigantessa are officially welcoming Julia Robinson as chef de cuisine to the East Passyunk restaurant with a  wine dinner. Robinson started at Brigantessa in June after two years as chef de cuisine at the White Dog Cafe in University City and a six-year run at Vivere, a third-generation family-owned Italian restaurant in Chicago.

The Delaware native is showing off her work with a chef’s tasting menu with unusual Italian wine pairings on Wednesday, September 16th. The four-course, three wine and one digestivo dinner is $75 per person.

Robinson has also made her mark on the just rolled out late-summer menu. Recent additions include:

•  Fritti Misti, buffalo ricotta-filled squash blossoms, battered zeppullele di ‘nduja fritters and maitake mushrooms, flash fried and served with peperoncinomarmellata
• Tiger Striped Figs with whipped buffalo ricotta, shaved 24-month Prosciutto di Parma and mosto cotto from Anversa di Abruzzi
• Wood-Grilled Salsiccia al Pezzente, or tramp’s sausage, with charred broccoli rabe and preserved lemon
• Wood Oven-Baked Orecchiette al Tegamino, ear-shaped pasta baked with pork sausage ragu, buffalo mozzarella and basil
• Rrashkatjël al Macellaio, or hand-rolled pasta with butcher’s ragu and Parmigiano Reggiano
• Strascinati di Grano Arso, or “burnt flour pasta,” with Sicilian anchovy, cherry tomato, broccoli rabe, Pecorino Romano, cruschi peppers and mollica di pane

September 16th Wine Dinner

Brigantessa [Foobooz]