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Nostrana Announces Cucina Povera Series
$15 two-course lunch with wine, $25 three-course dinner

Portland, ORE. (July 21, 2010) - Chef Cathy Whims and her team are offering two menus that pay tribute to the age-old Italian tradition of cucina povera, meaning "the poor man's kitchen," during lunch and dinner service.

The cucina povera style of cooking is simple: it's about making use of what is already available in the pantry and growing in the garden to prepare deliciously simple, flavorful and satisfying dishes.

"Italy's home kitchens are the natural place to look for simply ingenious preparations," says Cathy Whims, executive chef/owner of Nostrana. "Because we've developed such strong relationships with our local farmers, following the cucina povera philosophy means simply stepping into our walk-in every morning for inspiration," adds Whims. "Best of all, this is an affordable option for guests craving complex flavors."

Cucina Povera at Nostrana

During lunch, Nostrana is offering two-courses with a glass of wine for $15 available Monday through Friday. Guests may enjoy menus such as:

  • Summer vegetable minestrone with pesto and prosciutto
  • Zucchini bread lasagne
  • A glass of rosé from the Marche (or house soda, draft beer or Spella espresso drink)

Nostrana's $25 three-course Farmhouse Dinner is available Tuesday and Wednesday nights and features menus such as:

  • Chilled buttermilk and Ayers Creek Farm wheat soup
  • Maria Bertuzzi's lemon chicken braised with tomato and cloves
  • Loganberry jam crostata with vanilla gelato

Nostrana serves lunch weekdays from 11:30 a.m. - 2 p.m. and dinner Sun - Thurs from 5 p.m. to 10 p.m. and Fri - Sat 5 p.m. to 11 p.m. Farmhouse Dinners are offered every Tuesday and Wednesday nights during dinner service. Both prix-fixe menus are offered in addition to Nostrana's regular menu. For more information and to see up-to-date menus, please visit www.nostrana.com.

 

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About Nostrana:
Nostrana - literally 'ours' in Italian - serves classic Northern Italian cuisine built on simple preparations, fresh, local ingredients, and the traditional method of cooking with fire. Nostrana was founded in 2005 by Executive Chef and Owner Cathy Whims and in 2006, Nostrana was named Oregon's Restaurant of the Year by The Oregonian. Cathy Whims was a 2009 and 2010 James Beard "Best Chef: Pacific Northwest" finalist and continues to be a long-standing advocate of the Slow Food Movement.

Media Contact:
Watershed Communications
Katie Burnett / 503.827.6564 / katie@watershedcom.com