When & Where
Upcoming Dates to be Announced
These fun filled celebrations include
Cooking Demonstrations by Chef Scott Brown
Meal solutions from 15+ brands
Live Music by Monaldi Brothers
A caricature artist
Special savings, prizes and more!
Previous Special Guests
Scott Brown
Chef
With 27 years of culinary experience, Chef Scott Brown has cultivated a remarkable career that began at the age of 11 where he washed dishes and made salads at a local restaurant. Scott's early passion for cooking led him to train with some of the finest chefs in France, Italy, and Spain before moving to New York City. His journey has led him to some of the most prestigious kitchens in the country including the renowned Tin Building by Jean Georges, Aquavit, and Dovetail. He believes that food should be simple, approachable, and comforting with an emphasis on using the finest ingredients available. Scott's approach to cuisine showcases his technique, but also reflects his commitment to inspiring others through the love of food. Chef Scott now brings his experience to Carbone Fine Foods in hopes of making thoughtful, healthful, and high quality food available to the masses.
Monaldi Brothers
Musical Guest
The Monaldi Brothers are a family band with deep roots in Italian music. Based in the Baltimore Metropolitan area, they have been performing classic Italian songs for over 60 years, spanning three generations. The band is known for bringing lively performances to Italian festivals, weddings, and other cultural events across Pennsylvania, Maryland, the Eastern Shore, and more. Their repertoire includes a mix of traditional Italian songs and modern favorites, capturing the spirit and joy of Italian musical heritage.
See What's In Store
Check out the fun from 2024's Feta Italiana! Guests got to experience food tastings from brands like De Cecco, Carbone, Mutti, Botticelli and more!! Plus they got to watch professional, live cooking demonstrations from Chef Scott, drawings from a caricature artist, exclusive same-day savings, raffles, and live music from Monaldi Brothers!
Customers had caricatures drawn and took the portraits home.
The culinary experts served up some fresh Italian dishes!
Monaldi Brothers livened up the event and created a fun atmosphere.
Hot, fresh, and free samples—like rigatoni with marinara topped with burrata cheese—were served.
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There were a variety of the featured brands that attendees could taste and save at the event!
Attendees grabbed raffle tickets for their chance to win gift cards, gift baskets, full-sized products, and more!
Featured Recipes
Learn how to make our recipes featured from past events
Rigatoni ALLA NORMA with herbed ricotta
Ingredients
- De Cecco Rigatoni Mezzi no. 26 8oz
- Medium Eggplant, peeled diced into ½” cubes
- Olive Oil 3 tbl + more for frying
- Garlic Cloves, peeled, crushed 6 cloves
- Carbone Arrabbiata Sauce 12oz
- Sicilian Oregano 2tsp
- Fresh Ricotta Cheese ½ cup lightly salted
- Fresh Basil Leaves torn ¼ cup
- Kosher Salt to taste
Directions
- Cook the pasta in salted boiling water according to the package cooking directions or until al dente.
- Meanwhile in a large skillet, heat olive oil until almost smoking, add the eggplant and saute until golden browDrain on a paper towel and season with kosher salt while still hot. Set aside.
- In a separate sauté pan over medium heat, gently heat 3 tbsp of olive oil. Crush the garlic cloves and cook in the oil until just lightly golden. Remove the garlic.
- Add half of the fried eggplant and Carbone Arrabbiata Sauce. Crush the eggplant and allow it to cook in the sauce while slightly reducing it.
- Remove the sauté pan from the heat and add the Sicilian oregano.
- When ready to add the pasta, bring the sauce to a boil.
- Add the cooked, drained pasta to the sauté pan tossing everything to coat the pasta. Remove from the heat.
- Add the remaining fried eggplant with the heat turned off.
- Taste and adjust seasoning with salt.
- Finish with a dollop of fresh ricotta cheese mixed with fresh chopped basil.
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Gelato Affogato
Ingredients
- Talenti Sea Salt Caramel Gelato
- Illy Espresso Ground Coffee
- San Pellegrino Aranciata Rossa
Directions
- Brew Illy Espresso and let it cool slightly.
- Scoop Talenti Sea Salt Caramel Gelato into small cups and pour the espresso over it for an affogato.
- Serve with San Pellegrino Aranciata Rossa for a refreshing beverage pairing.
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Italian Meatball on Fresh Bread
Ingredients
- Cooked Perfect Italian Style Meatballs
- Botticelli Marinara Sauce
- Parmigiano Reggiano
- Loaf of authentic Italian fresh baked bread
Directions
- Heat the Cooked Perfect Meatballs in a stovetop pan with Botticelli Marinara Sauce until warmed through.
- Place a meatball and a spoonful of sauce on each slice of fresh Italian bread
- Sprinkle with Parmigiano Reggiano.
- Serve as handheld bites for guests.
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Cheese Ravioli with Pomì Tomato Basil Sauce
Ingredients
- Gina Italian Village Cheese Ravioli
- Pomì Strained Tomatoes
- Parmigiano Reggiano
Directions
- Boil the ravioli according to the package instructions.
- In a separate pan, heat Pomì Strained Tomatoes with Basil and other spices for extra flavor.
- Toss the ravioli in the sauce and top with grated Parmigiano Reggiano before serving.
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Pasta Marinara & Meatballs
Ingredients
- 3 ea. Cooked Perfect meatballs
- 1 cup or more Carbone marinara sauce (depending how saucy you like it)
- 1 teaspoon unsalted butter
- 1 teaspoons extra virgin olive oil
- 3 oz pasta
- 2 each leaf fresh basil hand torn
- 1 tablespoon fresh ricotta
- Whole black peppercorn in a grinder (garnish)
- 1 teaspoon extra virgin olive oil (garnish)
- 1 tablespoon parmesan cheese grated (garnish)
- Salt to taste if needed
Directions
- Place sauce, defrosted meatballs, and oil in a sauté pan and turn on medium heat. Drop pasta in a basket in boiling water and stir gently. Cook pasta as needed.
- After slightly reducing sauce, adjust seasoning if needed, and pull basket from water. Drain a touch of water to the pan and pour in pasta. Continue to reduce, if needed, and coat pasta completely.
- Transfer to plate, making sure to place it in the middle with the meatball on top. Garnish with ricotta on top, and black pepper on top of the cheese.
- Place large pieces of torn basil around the cheese on the pasta. Drizzle olive oil on the cheese and around the pasta.
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Rigatoni Aurora & Fresh Burrata in the Parmesan Wheel
Ingredients
- 3 oz pasta
- 1 cup or more Carbone arrabbiata cream Sauce (3/4 cup arrabbiata sauce + ¼ cup heavy cream or Panna Italiana)
- 3 each leaf fresh basil hand torn
- 1/2 each burrata (2oz size cut in half)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon parmesan cheese grated (garnish)
- Salt & pepper to taste if needed
Directions
- Place Arrabbiata Sauce, Heavy Cream and oil in a sauté pan and turn on medium heat. Drop pasta in a basket in boiling water and stir gently. Cook pasta as needed.
- After slightly reducing sauce, adjust seasoning if needed, and pull basket from water. Drain a touch of water to the pan and pour in pasta. Continue to reduce, if needed, and coat pasta completely.
- Transfer to plate, making sure to place it in the middle. Garnish with burrata on top, and black pepper on top of the cheese.
- Place large pieces of torn basil around the cheese on the pasta. Drizzle olive oil on the cheese and around the pasta.
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Caprese Salad Skewer
Ingredients
- 3 ea. Ciliegine Mozzarella
- 3 ea. Cherry tomatoes, or pear tomatoes washed
- 1 teaspoon Cento pesto
- Whole black peppercorn in a grinder (garnish)
- Salt to taste
Directions
- Thread the tomatoes and mozzarella alternately onto skewers, placing 3 pieces of tomatoes and mozzarella on each skewer. Arrange the skewers decoratively on a serving platter.
- Add salt and pepper, drizzle Pesto on top. Arrange the skewers decoratively on a serving platter.
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Chicken Bites Pizzaiola Sauce
Ingredients
- 1 ea. 4oz chicken breast cut in large cubes
- 1 Cup Cento marinara sauce
- 1 ¼ cup cooking white wine
- 1 pinch dry oregano
- 1 teaspoon extra virgin olive oil
- Whole black peppercorn in a grinder (garnish)
- Salt to taste
Directions
- In a sauté pan on medium heat, add oil, after 10 seconds add diced chicken breast.
- Add oregano, salt, and pepper, let it sear for 3 minutes each size.
- Deglaze with the wine, let it evaporate for 10 seconds.
- Add the marinara sauce and let it cook.
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Balsamic Dressing
Ingredients
- 1/3 cup plus 1 tablespoon balsamic vinegar
- 2 tablespoon minced red onion
- 2 tablespoon mustard dijon
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 cup olive oil
- 1 tablespoon fresh basil
Directions
- Keep the oil a side; add the remaining ingredients into the blender.
- Start the blender on medium speed until for 2 minutes.
- Reduce the speed and very slowly drizzle the oil into it until it obtains a smooth and thick consistency.
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LavAzza Affogato
Ingredients
- Talenti vanilla gelato
- 1 Shot of freshly brewed Lavazza Espresso Coffee
Directions
- Put Talenti vanilla gelato into a serving bowl.
- Pour in Lavazza espresso.
- Enjoy!
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Sun-dried Tomato Ricotta Crostini Appetizer
Ingredients
- 20-25 crostini pieces
- 15 oz of Frigo ricotta cheese
- 1 cup of sun-dried tomatoes in oil
- 3 garlic cloves
- 1/2 cup of of fresh basil leaves
- Fresh thyme leaves
- 1/2 tsp of pepper
- 1/4 tsp of salt
- Carapelli extra virgin olive oil
Directions
- Chop sun-dried tomatoes, basil, garlic thinly sliced and add salt & pepper. You can chop it in a food processor if you prefer.
- Spread ricotta over crostini pieces and top with sun-dried tomato mixture.
- Finish it up with a drizzle of Carapelli extra virgin olive oil.
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Pasta with Tomato Sauce and Roasted Eggplant
Ingredients
- 1 medium or large eggplant
- 1 16 oz box of Barilla pasta
- 1 28 oz can of Mutti tomatoes (finely chopped)
- Fresh basil
- 2 garlic cloves
- Salt & pepper
- Fresh thyme leaves
- 5 oz of Frigo shredded parmesan cheese
- Carapelli extra virgin olive oil
Directions
- Lay diced eggplant on a sheet pan and toss with plenty of Carapelli extra virgin olive oil, salt, pepper and fresh thyme leaves.
- Roast at 400°F for 20-25 minutes and flip halfway through. Thinly slice the garlic cloves and place in a pan with 2-3 tsp of Carapelli extra virgin olive oil.
- Sauté on low heat until soft and golden. Then add the Mutti tomato sauce, salt & pepper and cook for 10-15 minutes on a low heat.
- In the meantime, bring a pot of salted water to a boil and cook pasta al dente. Drain pasta and place it in a bowl.
- Then add the roasted eggplant to the tomato sauce and mix all together. Add some shredded Frigo parmesan cheese, fresh chopped basil leaves and enjoy!
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Gnocchi with Tomato, Basil, and Olives
Ingredients
- 1/2 cup of pitted gaeta black olives or pitted cerignola large green olives
- 2 tbsp of unsalted butter
- 1 1/2 cups tomato sauce
- 6 quarts of salted water
- 1 pack of gnocchi
- 5 fresh basil leaves, shredded
- 1/2 cup of freshly grated grana padano cheese
- Salt & freshly ground black pepper
Directions
- In a large, deep skillet, heat the butter over medium high heat until foaming. Add the olives and cook until sizzling about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from the heat and set aside.
- Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi.
- Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated.
- Stir in the grated cheese and basil. Season with salt and pepper if needed, transfer the gnocchi to a platter, and serve immediately.
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Butter and Sage Sauce
Ingredients
- 1 1/2 sticks of butter, or more to taste
- 10 fresh whole sage leaves
- 1/4 tsp of freshly ground pepper or to taste
- 1 cup of hot water from the cooking pot of your pasta of choice
- 1 cup of grana padano cheese, grated
- 8-oz of your favorite pasta
Directions
- Boil your favorite pasta according to package directions.
- Melt the butter in a pan over medium heat until it’s foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up after about a minute.
- Ladle in 1 of cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce.
- Keep the sauce hot over very low heat; return to a simmer just before adding pasta. Finish the cooked pasta by adding to the sauce. Remove from heat and toss in the cheese just before serving.
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Salsa Arrabbiata
Ingredients
- 3 cups (one 28-oz can) of canned San Marzano or other Italian plum tomatoes with juices
- 2-3 tbsp of extra virgin olive oil
- 1-1/2 cups of sliced onions, 1/4 thick “half moons”
- 1 cup (about 6-oz) strips of prosciutto or thick bacon cut in 1/2-inch pieces
- 3 bay leaves
- 1/2 cup of Tuscan-style peperoncini in vinegar, drained, seeded and sliced in strips (from about 8-10 whole pickled peppers), or more, to taste
- Hot water from the pasta cooking pot
- 1/2 tsp of salt or more to taste
Directions
- Boil your favorite pasta according to package directions.
- Dump the tomatoes and juices into a large bowl and squeeze the tomatoes into small chunks with your hands. Pour the olive oil into the skillet, toss in the onion slices and the prosciutto or bacon strips, and set over medium-high heat. Stir well, toss in the bay leaves and cook, stirring and shaking the pan occasionally. If using bacon, start over medium heat and turn it up as the bacon releases its fat.
- After 5 minutes or so, when the onions have softened, drop the strips of peperoncino into a clear part of the skillet and toast them in the hot spot for a minute. Pour the crushed tomatoes into the pan; rinse out the tomato can and bowl with 1 cup of pasta cooking water, and pour it into the skillet too. Add the salt, stir well, and rapidly bring the sauce to a boil, then lower the heat so it is bubbling steadily.
- Cook at a gentle boil for 8 to 10 minutes until the sauce has thickened and reduced by a third or so. The onions and peppers should be cooked through but still retain their shape and texture to the bite.
- Remove bay leaves, then toss and cook the pasta with salsa arrabbiata together. Remove the skillet from the heat and toss in the cheese just before serving.
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Maltagliati with Onion-Tomato Sauce
Ingredients
- 1 lb of dry lasagna, broken into irregular pieces, about 2-inches wide
- 5 tbsp of extra virgin olive oil
- 3 oz of thick-cut bacon, in 1/2-inch pieces ( 1/2 cup)
- 1 medium sliced onion (1-1/2 cups)
- 1/2 cup of diced celery
- 1 tsp of salt or to taste, plus salt for the pasta pot
- 1/2 tsp of peperoncino or to taste
- 3 cups (or a 28-oz can) of canned Italian plum tomatoes
- 1 cup of freshly grated pecorino
Directions
- Pour 3 tablespoons of olive oil in the big skillet and set over medium-high heat. Toss in the bacon pieces and cook, stirring, for a couple of minutes as they sizzle and render their fat. Stir in the sliced onion, cook half a minute, stir in the diced celery and season with 1/2 teaspoon or so of salt and the peperoncino. Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes. Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil. Cook the sauce at a nicely perking simmer for 10 minutes or so.
- Meanwhile, heat 6 quarts of water with 1 tablespoon of salt in large pot and bring to a boil. Drop in the maltagliati, and cook until al dente. Lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
- Toss pasta and sauce together for a minute or two. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the dish is soupy, toss it over high heat until concentrated.
- Turn off the heat, toss in the grated pecorino, and drizzle with remaining olive oil. Serve directly from the skillet, or from a warm serving bowl with additional cheese for garnish.
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Velvety Pumpkin Soup with Crispy Prosciutto
Ingredients
- 3 1/3 cup of vegetable broth
- 1 pinch of nutmeg
- 1/2 cup of leeks
- 3.5 oz of heavy cream
- 4 cups of clean pumpkin (about 2.2 lbs)
- 2 slices of prosciutto Italiano
- 1.4 oz of Monini orignale extra virgin olive oil
- 1.4 oz of Monini balsamic glaze
- Salt & pepper to taste
Directions
- To prepare the pumpkin soup, start by cleaning the leek and cutting it into slices. Heat the Monini olive oil in a large saucepan, then add the leek and sauté them for a few minutes, over a low heat, making sure it does not burn but are lightly browned. This sauté will give a good roasted aftertaste to the velvety soup. If necessary, blend with a little vegetable broth.
- Thinly slice prosciutto and sauté. While the prosciutto sautés, clean and cut pumpkin. When prosciutto becomes crispy, remove from heat. When crispy, remove from fire and set on a separate plate. Add the cubed pumpkin to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered. Stir often. After 15-20 minutes the pumpkin should be very soft. Season with nutmeg, salt and pepper to taste. Now add the cream, set aside a small amount for the final garnish of the dishes, and blend thoroughly with the immersion mixer.
- To finish the soup, pass through a narrow mesh strainer to make it velvety. Finally portion it, top with your crispy prosciutto strips, garnish with Monini olive oil and balsamic glaze to taste and enjoy your very hot pumpkin soup with an Italian touch!
- Suggestion: The pumpkin soup can be kept in the fridge covered for 2-3 days. It can be frozen for 1 month if you have only used fresh ingredients.
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Strawberries with Monini Balsamic Glaze
Directions
- Take your fresh strawberries and slice it into quarters. Drizzle with Monini balsamic glaze and enjoy!
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Gelato with Monini Balsamic Glaze
Directions
- Pick your favorite gelato flavor (strawberry, chocolate, vanilla or pistachio). Scoop and drizzle.
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