THANK YOU FOR VISITING OUR SITE. WE ARE SOLD OUT OF TICKETS FOR THIS EVENT! Please call and ask to speak with a manager if you would like to be placed on a wait list.

She’s written for the New York Times, Wall Street Journal, Food & Wine, Saveur, Condé Nast Traveler, Bon Appetit and more. She’s appeared on the Travel Channel, the History Channel, the Food Network and Vice. She’s written and edited more than 20 books on Italian food, wine and travel. For more than a decade, her award-winning blog has inspired thousands to explore the backstreets of Italy, and her tours celebrate the unsung local haunts of Rome.

She’s Katie Parla, Italy-based journalist and award-winning cookbook author, and on March 29 she is joining the team at Enoteca La Storia-Downtown to dish on her latest book, “Food of the Italian South: Recipes for Classic, Disappearing and Lost Dishes.”

Learn more about Katie here:

We couldn't be more excited for this evening event, and have created a menu inspired by Katie’s new book, to be complemented with wines selected by owner/sommelier Michael Guerra and our partners in Italian wine, Girasole Imports. So, if you love the regions of Molise, Basilicata, Campania, Calabria, and Puglia, this meet-the-author event cannot be missed!

Price: $90 Members/$110 General (includes author meet & greet, five-course dinner and signed copy of “Food of the Italian South”). Price excludes gratuity & tax. Paired wines will be available at additional cost.

Please reserve your seat by purchasing a ticket for the cost of the signed book (below). You will be presented with a bill for balance due for dinner & drinks at conclusion of the event. Tickets for this event are non-refundable.

Additional signed copies of “Food of the Italian South,” as well as signed copies of Katie’s first book, “Tasting Rome,” will be available for purchase the night of the event.


Cured Meats & Artisan Cheese Board

Focaccia Pugliese - Olive & Tomato Flatbread (page 178)

Peperoni Imbottit all Beneventana - Bread-stuffed Peppers (page 45)

Sicchie d’a Munnezza - “Garbage Can” Spaghetti (page 113)

Spezzatino all’Uva - Pork with Red Wine & Grapes (page 146)

Crostata di Rotonda - Jam Tart with Rustic Crust (page 213)

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