Hi! Welcome to “So, what’s new?” our latest editorial focused on bringing you up-to-speed on what’s new in openings around the world from restaurants to resorts. For a first-person review on whether it’s worth your time to check out, search “worth it” in our search bar. So, what’s new you ask?
Tradition is kind-of everything especially when it comes to food. The remarkable thing about a good meal is that it’ll literally haunt you for the rest of your life. Notably so when it comes to recipes that mom and grandma execute every time. It’s about the only competition a James Beard nominated chef will always lose.
So, when you get two guys like Matteo Ferdinandi, CEO of Factory Place Hospitality Group and Chef Angelo Auriana whose passion is to not only celebrate and honor authentic, generational Italian recipes passed down exclusively with Italian families, but also sharing those generational traditions with globetrotting tongues.
This is a bromance I can definitely “stan” behind.
Auriana and Ferdinandi’s Italian upbringing, and the generational recipes they’re bringing directly from Italy to America, is how their most recent venture, The Factory Kitchen, was born. Cool, eh?
“Exclusive, generational Italian food. Cool. But what about the wine?” you impatiently ask. First, chileee wino. Secondly, same.
Well perk up because I’ve got news for you.
“Director and Sommelier Francine Diamond-Ferdinandi has created a wine list which reflects the essence of the wines distinctive regions. Though Italian wines will be prevalent at The Factory Kitchen, additional wines from neighboring Western European countries and beyond are served,” says The Factory Kitchen camp.
You can find The Factory Kitchen at The Venetian Resort on the corner of please invite me.
Photo Credit: Jesus Banuelos
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