It’s difficult to trace the exact origins of the dish we all know and love as parmigiana. What we do know is that a popular meal called melanzane alla parmigiana (eggplant) has been a long-time staple of Campania and Sicily, both southern regions of Italy. The addition of chicken or veal parmigiana is really an Italian American creation.
Originating in the Italian neighborhoods along the east coast, parmigiana eventually spread to restaurants and published cookbooks of the 1950s. Before long, the dish was everywhere.
As he always does, Chef Rico will bring his unique perspective to this universally loved mea and will also be serving complimentary courses from the southern regions of Italy.
This event is $52 per person, tax and gratuity are not included. Wine, beer, and cocktails are available from our bar at an extra cost.
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Cooking with Rico - Parmigiana at The Duck & Avellino is sold out.