Tre Rivali chef de delicacies creates household specialties like Easter pie

Kristine M. Kierzek

As of April 1, brunch is served every day at Tre Rivali on the Kimpton Journeyman Lodge, precisely the place govt chef Brian Cripps simply launched a brand new menu.

1 highlight of the menu additionally comes about to be 1 of Tre Rivali’s most typical dishes, ravioli with “Nona’s Sunday Gravy,” which can come proper from chef de delicacies Alexa Faia’s Italian grandmother and her household’s Sunday suppers.

Identical to when Nona would make the sauce, it’s a collaborative effort and onerous work. Anybody within the cafe kitchen who walks by should stir the pot, making certain all people has a portion within the meal.

Faia, who now lives in Riverwest, gives an extra of her household’s Italian traditions to the menu this thirty day interval: Easter pie. It’s a widespread Northern Italian specialty, often known as pizza rustica. Faia has by no means had an Easter with out this dish.

By way of her to begin with Easter at Tre Rivali on April 17, she’s sharing relations recipes for Easter pie and Easter Bonnet Soup (tortellini) with Milwaukee diners.

Household meals roots

I grew up in a big Italian American family members, all individuals lived very shut to each single different. We ended up all so hectic, completely different ages, completely different athletics and pursuits. Sunday everybody arrived collectively and went to my grandmother’s residence and we’d attempt to eat alongside each other.

My grandmother, my aunts and my mom would make this unfold. Ninety-5 per cent of the time it was pasta. That was a bit of one thing unique to all of us. Which is how I began out to adore foodstuff, it introduced us with one another.

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