I grew up in Italy, where eating was a crucial and meaningful part of my childhood. The family would sit together with cured meats, aged cheeses, fresh and dry pastas, regional wines and coffee,” said Executive Chef Fabio Flagiello.
BOULDER, COLO (PRWEB) April 06, 2012
Boulder’s PastaVino blends executive chef Fabio Flagiello's 30-year culinary career in Italian, French and American fine-dining with a rich tradition of food as a cultural experience. PastaVino uses only the best organic and fresh ingredients both locally sourced as well as direct from Italy. The diverse menu harvests dishes from regions across Italy and features an array of salads, soups, antipasti, pizza, and distinctive first and second course entrees. PastaVino will be open for lunch and dinner.
Most entrees range in price from $10 to $14, and include menu options such as a thin spaghetti pasta sautéed with clams in a white wine and extra virgin olive oil sauce, to pan-roasted pork scaloppini wrapped with prosciutto and sage then drizzled with a parmigiano cream sauce. The pasta and pizza dough, with gluten-free options available, are organic and made in-house daily.
“I grew up in Italy, where eating was a crucial and meaningful part of my childhood. The family would sit together with cured meats, aged cheeses, fresh and dry pastas, regional wines and coffee,” said Executive Chef Fabio Flagiello. “I wish to share this experience with my Boulder friends and family.”
PastaVino’s kitchen pays homage to the Italian traditions of healthy cuisine and Sunday family gatherings through the perfect execution of classic Italian dishes combined with a nurturing around-the-table, family-style environment. Sundays feature a set menu for lunch beginning at 11:00 A.M. with Il Pranzo Della Domenica (lunch) and Pizza Con La Famiglia e Gli Amici (Pizza with Family and Friends) starting at 5:00 P.M. The full menu is also available on Sundays.
PastaVino will also have an extensive list of over 250 wines, including organic, biodynamic and affordable selections from Italy, the United States, and around the world. Vineyards invited to PastaVino's tables must meet strict qualifications for taste and menu pairing as well as have a sustainable, balanced relationship with the land, the grape variety, and the individual wine maker.
The restaurant interior, completely remodeled and designed by Jodi Perdue of Dallas, Texas-based Dezelan-Perdue Interiors, is a mix of modern and rustic Italian. The original building's historic brick walls, previously hidden beneath layers of plywood and sheet rock, combine with the hardwood floors to create a rustic, cozy, dining experience. The mosaic tile wood-fired pizza oven is encased by a wood counter reclaimed from Juanita's, and a coat rack fashioned from hand-forged, century-old nails from the building's original construction adds a historic touch. The brand creation was done by Boulder-based TONIC Marketing. Creative direction was overseen by Julia M. Wieck, and graphic design was produced by Taylor Carpenter & Ixtla E.M.K. Vaughan.
PastaVino will be open for business from 11:00 A.M. to 10:00 P.M. Sunday through Wednesday, with late night hours until midnight on Thursday through Saturday, and a daily Happy Hour Monday through Friday from 4:00 P.M. to 6:00 P.M. In addition to dining in, delivery, and takeout, PastaVino is available for private events and catering.