per person

Our Menu for the Evening

1. Bocconcini di Pizza e Calzone

Calzone literally meaning “trouser” or “stocking.” It originated in Naples during the 18th century. It is prepared using ingredients akin pizza, gaining the shape of a crescent by being folded before cooking.

English: cubes of Pizza & Calzone

2. Pasta

al Pesto

Speaking of pesto, the region of Liguria immediately comes to mind: it is in this splendid region that, with wise care, this sauce is born that is even said to be aphrodisiac. We find the first traces of pesto in the 1800s.

English: Pasta with Pesto

3. Pasta alla


Origin: Rome, 1945, in a popular restaurant called “La Scrofa”. It looks like it was the result of joining the ingredients available to American soldiers and the imagination of a Roman cook. Take a dip in the popular Rome of post-World War II.

English: Pasta Carbonara

4. Penne alla


“Penne alla vodka” is one of the tastiest ways to revisit a great classic of the 1970s cuisine. Its origins: mid-seventies in a restaurant in Bologna, the "Dante", where flambé was prepared in front of the guests.

English: Penne with Vodka Sauce

5. Pollo alla


"Pollo Marsala" is a classic restaurant dish, that dates to the early of the 19th century. It is so called because flavored with mushrooms and Marsala. Marsala is a wine that comes from the part of Sicily that surrounds the city of Marsala.

English: Chicken Marsala

6. Scaloppe di Vitello ai Funghi

The dish originated in the north-west part of Italy (Piedmont, Valle d’Aosta), but it is now prepared in numerous variations throughout the “Belpaese.” The name “scaloppini” originates from “escalope”, a French word meaning slice of meat.

English: Veal Escalopes

with mushrooms

7. Salsiccie,

Peperoni, Patate

The name “salsiccia” comes from the Latin "salsus" (salty) and "insicia" (finely chopped meat). In what is now the region of Basilicata (central-southern Italy), excellent quality sausages were already produced at the time of the Roman Empire.

English: Sausages, Peppers

and Potatoes

8. Insalata


The Romans called it the “acetaria” because it was mainly seasoned with vinegar. The term salad, present in the Italian language from the 14th century, comes from the past participle of the verb “insalare”, that is, sprinkle with salt.

English: Mixed Salad

9. Rollatini di


I“Rollatini di Melanzane” is a typical dish from Sicily. It has an explosion of flavors, alternating the slightly sour taste of the vegetable with the sweeter taste of tomato and basil sauce, up to the heart of melted cheese.

English: Stuffed Eggplant Rollatini


10. Pane


Bread is one of the most consumed food in the world, whose origins are shrouded in mystery. Today we know that Fourteen thousand years ago, and four millennia before the beginning of agriculture, bread was already made.

English: Italian Bread

11. Desserts


Creative variety of Italian Desserts representing different flavor of regions of Italy.

English: Variety of Italian Desserts

12. Hot & Cold


Water and Soda

Hot Coffee and Hot Tea



In order to reserve your ticket(s) for the Italian Cultural Dinner, fill the red form below. Please notice that your reservation, in order to be effective and secure, requires a payment of $30 per ticket (cash or check) to be sent to:

Fr. Flavio Gillio, m.s.

947 Park Street, Attleboro, MA 02703.

If the payment is made through check, the check has to be endorsed to:


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SEPTEMBER 14, 2019

We hope you will join us

for a memorable evening

journeying through Italy with

its flavors, sounds, and humor.


Contact Us

Second Italian Cultural Festival

September 14, 2019

11 am - 9 pm

National Shrine of Our Lady of La Salette

947 Park Street

Attleboro, MA 02703
Tel: 508.222.5410

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Join our mailing list for all the latest updates and lineup changes.
We’ll see you on September 14!

© 2019 Second Italian Cultural Festival. Created by Fr. Flavio Gillio, m.s.

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