Get acquainted with Italy's culinary regions through Zafferano's Festival della Pasta menu, served up every Saturday until January 30. Executive chef Marco Guccio puts together a meal of five pasta dishes and a dessert ($85) that travels from the peninsula's southern coasts, where zitoni tubes are mixed in with light and spicy Pachino tomatoes, ricotta and purple eggplant, then further up north until the palate hits a richer oxtail agnolotti.
Each plating is accompanied by an explanation of the pasta shape's history and a primer about the region it comes from. Wine pairings featuring vintages from the pasta's homeland are also available for a $75 add-on.
