Join us on Wednesday, December 6 for a festive celebration of Italy's rugged and stupendous Trentino-Alto Adige. Paolo leaves his native Tuscany behind to share the joy of our favorite family vacation destination—but it's not that much of a stretch when you consider that his ancestors hail from the Mugello region, north of Florence, an area dominated by the Apuan Alps. The inimitable and amiable Bruce Bauer of Vino Wine Shop in Southeast Portland will pair wines from the region in what promises to be a truly special evening of camaraderie and unique Italianality. This'll be a rich, stick-to-your-ribs, hunker-down-for-the-long-cold-winter sort of affair, so a brisk clamber over Mt Tabor or a few hours chopping wood beforehand is recommended.


Merenda in malga

a classic cow-herder’s snack of speck, Alta Badia cheese and Schüttelbrot


Tortino di polenta con finferli

polenta flan, sautéed herbaceous pioppini mushrooms


Canederli con “mortandella” su fonduta

bread dumplings flecked with mortadella, Stelvio fondue


Capriolo in umido con cavolo alla tirolese

stewed venison fit for mountain folk

with alpine-style cabbage



classic apple  - a Tyrolean favorite


~ Wines from the region paired with each course ~


$125 per person includes all wine & gratuity

seating is very limited and spots fill up fast!

advance ticket purchase only:

email or use contact form on reservations page

Wednesday, December 6 ~ 6:30pm at Burrasca


Il Cacciatore Toscano - The Tuscan Hunter : a feast in celebration of wild things

Mark your calendars! On Wednesday, December 14th at 6:30pm, we're rejoining forces with the inimitable Bruce Bauer of Vino Wine Sho to bring you a festive dinner of Tuscan-style game. Some of you may remember our collaborations from our food cart days: we'd cook four-course Florentine feasts and hustle them next door to Bruce's shop where he'd pour out perfectly-paired wines to accompany. 

Paolo's family hails from the mountainous, forested Mugello region just north of Florence, which is prime hunting ground: boar, deer, fowl: you name it, they shoot it and eat it. We'll be featuring venison "in dolceforte", which is a preparation for game meat very rarely seen these days even in Tuscany. Literally meaning "sweet and strong", this sauce dates back to the noble palazzos of Renaissance Florence, where it was served to an elite whose palates were used to now-bizarre combinations of spices and flavors influenced by New World and Far East conquests. The venison will be slow-stewed till tender with cocoa, red wine vinegar, clove, cinnamon, pine nuts, and candied fruit. Unusual, delicious, and remarkably subtle, it's a great gastronomic counterpoint to your typical Tuscan cucina povera.

Il Cacciatore Toscano - The Tuscan Hunter: a feast in celebration of wild things. Four courses with wine pairings, $95 per person including gratuity. ($25 deposit required) Reserve your spot now by emailing Elizabeth at mangia@burrascapdx.com

Tuscan Wine Dinner, May 5

Join us for a wonderful evening of Tuscan food and wine!

Elia Pellegrini, from his Super Tuscan estate Aia Vecchia, and Davide Redondi from the Vino Nobile de Montepulciano estate Poliziano, will be chatting vino and pouring five delicious wines to go along with chef Paolo's three-course menu of pure Tuscan comfort food:

Polenta lardo e funghi (fried polenta with lardo & mushroom compote) 

Lasagne del Mugello

Panna cotta con frutti di bosco (mixed berries)


Price: $75 per person all-inclusive (includes gratuity)

6:30 pm Thursday, May 5

Burrasca, 2032 SE Clinton St., Portland

For reservations: please contact Elizabeth via email at mangia@burrascapdx.com

Ravioli Class!

Join us on Sunday, March 6 from 2:00 - 4:00pm and learn how to make our delicious ravioli delicati: fresh pasta filled with ricotta, spinach and herbs. Cost: $55 per person; 10 spaces available. You'll taste the finished product and take your ravioli home with you, along with the recipe.

Please email Elizabeth at mangia@burrascapdx.com to sign up.

Come celebrate olio nuovo!


Join us and Oregon Olive Mill at Red Ridge Farms in a Tuscan-style celebration of the season's freshly-milled olive oil.

From 5:00pm - 7:00pm on Tuesday, November 24th, Oregon Olive Mill's olive oil ambassador will be on hand at the restaurant, offering tastes and talking everything olive oil, and we'll be featuring traditional dishes and nibbles like fettunta, zuppa lombarda and pinzimonio that highlight the glorious qualities of this excellent, locally-produced, earthy, peppery, green-gold goddess. Don't miss it!

Handmade Pasta and Ragù Class - November 15


Join us Sunday, November 15 from 2:00-4:00pm at the restaurant, where Paolo will help you channel your inner nonna, teaching you his down-home secrets to making fresh tagliatelle and a rich, flavorful Tuscan-style beef ragù (a dish the Willamette Week recently named among the city's best pasta). Learn something new or sharpen your skills just in time for all those upcoming holiday dinner parties and family celebrations.

Cost is $55 per person. Class is hands-on and includes pasta and ragù to take home, as well as recipes. Space is limited to 10 people; reservations required, contact Elizabeth: mangia@burrascapdx.com