Come celebrate Festa Italiana
We'll have cooking demos, fun activities, savings and more!

When & Where

Thurs, 10/3 • 2 - 6pm
2501 W Schaumburg Rd,
Schaumburg
Come Join Us
Sat, 10/5 • 12 - 4pm
2940 N Ashland Ave,
Chicago
Come Join Us
Sat, 10/12 • 12 - 4pm
370 N Des Plaines St,
Chicago
Come Join Us
Sat, 10/19 • 12 - 4pm
7342 W Foster Ave,
Chicago
Come Join Us

These fun filled celebrations include

Cooking demonstrations by culinary experts
Meal solutions from 25+ brands
Live performances
A caricature artist
Special savings, prizes and more!

Special Guests

Scott Brown

Chef

With 27 years of culinary experience, Chef Scott Brown has cultivated a remarkable career that began at the age of 11 where he washed dishes and made salads at a local restaurant. Scott's early passion for cooking led him to train with some of the finest chefs in France, Italy, and Spain before moving to New York City. His journey has led him to some of the most prestigious kitchens in the country including the renowned Tin Building by Jean Georges, Aquavit, and Dovetail. He believes that food should be simple, approachable, and comforting with an emphasis on using the finest ingredients available. Scott's approach to cuisine showcases his technique, but also reflects his commitment to inspiring others through the love of food. Chef Scott now brings his experience to Carbone Fine Foods in hopes of making thoughtful, healthful, and high quality food available to the masses.

Thursday, 10/3

Mario Rizzotti

Italian Culinary Expert

An Italian culinary expert dedicated to educating and fostering a true understanding of authentic Italian foods and ingredients. True Italian cuisine is built with love and enjoyed with the people you care about most. From there, everything from the proper ingredients to tasteful presentation is of the highest priority. These standards are what separate Chef Mario from the rest of the herd. His abilities have been sought out by major corporations, non-profits, trade shows, women’s groups, organizations as a reflection of his expert knowledge in Italian Culture and Cuisine. He always thrives to deliver a memorable, one of a kind experience.

Saturday, 10/5
Saturday, 10/19

Rossella Martinello

Chef

Rossella's dream is to bring her Italian background into the homes of families so they too can enjoy quality time together while eating a delicious yet healthy meal. Along with preparing high-quality dishes, she wants to share all of Italy’s rich history, art and romantic ambiance. Her cooking style is simple, colorful, and full of flavor. She only cooks with the best, freshest quality ingredients that will add nutritious value to the meal.

Saturday, 10/12

Musical Guests

Musician Stevie Swing

Appearing:
Thursday, 10/3
Saturday, 10/5
Saturday, 10/12

Chris Minardi Duo

Appearing:
Saturday, 10/19

DJ Beats

Appearing:
Thursday, 10/3
Saturday, 10/5
Saturday 10/12
Saturday 10/19

See What's In Store

Check out the fun from our previous events! Guests got to experience samples from over 25 authentic Italian brands like Carbone, Gastone Lago, Buitoni, BelGioioso, Stella Rosa, and more! Plus, they got to enjoy professional, live cooking demonstrations from Italian Culinary Experts or Chefs, raffle prizes, exclusive same-day savings, and live Italian music sponsored by La Panzanella!

Shoppers stopping at our Welcome Table for coupons, freebies, and a preview of all featured brands!

A caricature artist adds extra excitement with portraits for shoppers to take home!

Professional cooking demonstrations take place at every event!

Entertainers like Stevie Swing set the tone for the event with live and fitting music for shoppers to enjoy!

Chicago Classic V. Formusa Company and Marconi Foods Celebrate 125 Years!

Marconi Brand Giardiniera is a staple across Chicago land and the cornerstone of The Italian Beef Sandwich. The original sandwich topper, Marconi Giardiniera has exploded in popularity alongside the Chicago Beef. Now available in Retailers all across North America, Marconi Giardiniera along with so many other Marconi items have gone from specialized local favorites to mainstream necessities.

Featured Recipes

Learn how to make our recipes featured from past events

Choose a Recipe keyboard_arrow_down

  • Pasta with Tomato Sauce
  • Caprese Pasta Salad
  • Rigatoni ALLA NORMA with herbed ricotta
  • One Skillet Tortellini Marinara
  • Buitoni Three Cheese Tortellini with Roasted Brussels Sprouts, Bacon and Pesto
  • Buitoni Three Cheese Tortellini with Basil Pesto and Sun-Dried Tomatoes
  • Weeknight Extra-Cheesy Mac & Cheese
  • Cacio E Pepe Tortellini
  • Pork Pappardelle Puttanesca with Basil and Pecorino Cheese
  • Straccetti di Pollo with Balsamic Vinegar and Evoo
  • Pennette Gamberetti E Zucchine
  • LavAzza Affogato
  • Velvety Pumpkin Soup with Crispy Prosciutto
  • Strawberries with Monini Balsamic Glaze
  • Gelato with Monini Balsamic Glaze
Pasta with Tomato Sauce
Pasta with Tomato Sauce
Ingredients
  • 3 tbsp of extra virgin olive oil
  • 3 cloves of garlic - minced 24oz Botticelli Tomato Sauce
  • 1 lb DeCecco Rigatoni Pasta
  • 1/2 cup grated Parmesan Cheese Fresh Basil finely sliced salt & pepper
Directions
  • Add olive oil in a large skillet on a low heat.
  • Saute the minced garlic and stir for a minute a minute until soften.
  • Immediately add the tomato sauce and cook for about 10 minutes on low heat.
  • Add salt & pepper and fresh basil.
  • Meanwhile cook the pasta until al dente in salted boiling water according to packet instructions.
  • Once cooked, drain the pasta.
  • Tip the pasta into the pan with the tomato sauce and toss, mixing well, so all the pasta is coated in sauce.
  • Add fresh basil, Parmesan cheese and enjoy.
Courtesy of
Caprese Pasta Salad
Caprese Pasta Salad
Ingredients
  • 1 lb of pasta (penne, farfalle, fusilli)
  • 16 oz mozzarella balls (ciliegine or pearls) or fresh log 3 cups cherry tomatoes
  • 1/2 cup fresh basil
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons of balsamic glaze salt & pepper
Directions
  • Bring a pot of water to boil and season generously with salt.
  • Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
  • While the pasta is cooking, drain the mozzarella balls then cut in half.
  • Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and basil.
  • In a small bowl, add the extra virgin olive oil, balsamic glaze, salt & pepper.
  • Mix well and drizzle over the pasta. Toss to coat and taste for seasoning.
  • The salad is best after about 30 minutes.
Rigatoni ALLA NORMA with herbed ricotta
Rigatoni ALLA NORMA with herbed ricotta
Ingredients
  • De Cecco Rigatoni Mezzi no. 26 8oz
  • Medium Eggplant, peeled diced into ½” cubes
  • Olive Oil 3 tbl + more for frying
  • Garlic Cloves, peeled, crushed 6 cloves
  • Carbone Arrabbiata Sauce 12oz
  • Sicilian Oregano 2tsp
  • Fresh Ricotta Cheese ½ cup lightly salted
  • Fresh Basil Leaves torn ¼ cup
  • Kosher Salt to taste
Directions
  • Cook the pasta in salted boiling water according to the package cooking directions or until al dente.
  • Meanwhile in a large skillet, heat olive oil until almost smoking, add the eggplant and saute until golden browDrain on a paper towel and season with kosher salt while still hot. Set aside.
  • In a separate sauté pan over medium heat, gently heat 3 tbsp of olive oil. Crush the garlic cloves and cook in the oil until just lightly golden. Remove the garlic.
  • Add half of the fried eggplant and Carbone Arrabbiata Sauce. Crush the eggplant and allow it to cook in the sauce while slightly reducing it.
  • Remove the sauté pan from the heat and add the Sicilian oregano.
  • When ready to add the pasta, bring the sauce to a boil.
  • Add the cooked, drained pasta to the sauté pan tossing everything to coat the pasta. Remove from the heat.
  • Add the remaining fried eggplant with the heat turned off.
  • Taste and adjust seasoning with salt.
  • Finish with a dollop of fresh ricotta cheese mixed with fresh chopped basil.
Courtesy of
One Skillet Tortellini Marinara
One Skillet Tortellini Marinara
Ingredients
  • 1 container BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.)
  • 1 1/4 cups water (can substitute 1/4 cup white wine for 1/4 cup of water)
  • 2 cups fresh spinach leaves
Directions
  • PLACE sauce, pasta and water in large skillet. Bring to a boil; reduce heat to medium-low. Cover; cook for 9 to 11 minutes or until pasta is tender. Stir in spinach. Serve with Parmesan cheese, if desired.
Courtesy of
Buitoni Three Cheese Tortellini with Roasted Brussels Sprouts, Bacon and Pesto
Buitoni Three Cheese Tortellini with Roasted Brussels Sprouts, Bacon and Pesto
Ingredients
  • 4 cups brussels sprouts, trimmed of outer leaves and halved
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • 5 bacon slices, chopped
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
  • 3 garlic cloves, thinly sliced
  • 1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
Directions
  • PREHEAT oven to 400◦ F.
  • TOSS brussels sprouts with olive oil, salt and pepper. Spread out on cookie sheet and roast in oven, tossing occasionally, for 8-10 minutes until lightly browned.
  • COOK bacon in a large skillet over medium heat, turning occasionally until crisp, about 5-8 minutes. Remove from pan and reserve bacon drippings.
  • PREPARE tortellini according to package directions. Drain and reserve 2 tablespoons of the pasta water.
  • ADD garlic to skillet with bacon drippings, and sauté over medium heat until almost browned.
  • ADD roasted brussels sprouts and chopped bacon to the pan and turn heat to low.
  • ADD tortellini, pasta water, and pesto to the pan. Toss to coat.
Courtesy of
Buitoni Three Cheese Tortellini with Basil Pesto and Sun-Dried Tomatoes
Buitoni Three Cheese Tortellini with Basil Pesto and Sun-Dried Tomatoes
Ingredients
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
  • 1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
  • ½ Cup BUITONI Freshly Shredded Parmesan Cheese
  • ¼ Cup Sun-Dried Tomatoes
  • 3 leaves of fresh basil
Directions
  • PREPARE tortellini according to package directions. Drain.
  • TOSS with pesto, cheese, sun-dried tomatoes and basil.
  • SERVE hot or at room temperature.
  • Cooks Tip: Top with more Parmesan cheese
Courtesy of
Weeknight Extra-Cheesy Mac & Cheese
Weeknight Extra-Cheesy Mac & Cheese
Ingredients
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
  • 1 package BUITONI Refrigerated Alfredo Sauce (15 oz.)
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup BUITONI Freshly Shredded Parmesan Cheese (5 oz.)
  • Breadcrumbs, toasted (optional)
Directions
  • PREPARE tortellini according to package directions. Reserve 1/2 cup pasta water before draining.
  • HEAT alfredo sauce and reserved pasta water in skillet. Add cheddar, mozzarella and 1/4 cup parmesan cheese to the alfredo sauce mixture; whisk until combined. Simmer for 1 minute.
  • ADD tortellini to skillet and toss to combine.
  • TOP with remaining parmesan cheese and breadcrumbs (optional) when serving.
Courtesy of
Cacio E Pepe Tortellini
Cacio E Pepe Tortellini
Ingredients
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
  • 1/2 container BUITONI Refrigerated Alfredo Sauce (15 oz.)
  • 1 teaspoon cracked black pepper
  • 2 tablespoons butter
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions
  • COOK tortellini for 5 minutes. Reserve 3/4 cup pasta water. Drain pasta.
  • BRING alfredo, reserved pasta water, and black pepper to a boil; add tortellini and simmer 1-2 minutes until it’s slightly thickened, stirring occasionally.
  • ADD butter and stir to melt. Once melted, add parmesan cheese and more black pepper, if desired.
  • REMOVE from heat and toss to incorporate. Serve and enjoy!
  • Chef’s Tip: Add bacon and peas, roasted cherry tomatoes, mushrooms or other toppings of your choice to add your own unique flavors.
Courtesy of
Pork Pappardelle Puttanesca with Basil and Pecorino Cheese
Pork Pappardelle Puttanesca with Basil and Pecorino Cheese
Ingredients
  • 4 lb. boneless pork shoulder roast (trimmed)
  • 2 tsp. kosher salt (plus more to taste)
  • 1 tsp. black pepper
  • 5 cloves garlic
  • 4 Tbsp. extra-virgin olive oil (plus more for serving, optional)
  • 2 carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 yellow onion (chopped)
  • 2 Tbsp. anchovies (in oil, drained and finely chopped)
  • 2 Tbsp. red chile flakes (plus more to taste)
  • 28 oz. tomatoes (peeled whole, in juice, coarsely chopped, juice reserved)
  • 1 sprig fresh thyme
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 3 Tbsp. capers (drained and rinsed)
  • 9 oz. cherry tomatoes (halved)
  • 1/2 cup kalamata olives (pitted)
  • 17.6 oz. pappardelle
  • 12 fresh basil leaves (large, torn into small pieces)
  • 1/2 cup pecorino romano cheese (freshly grated, plus a chunk of Romano for serving, optional)
Directions
  • Liberally rub pork shoulder with salt and pepper. Cut 2 garlic cloves into 16 slivers. Make sixteen 1-inch incisions and insert a sliver in each. Cover and refrigerate for 6 to 12 hours.
  • In a Dutch oven or large ovenproof casserole, heat 2 tablespoons of oil over medium-high heat.Add pork and brown on all sides. Transfer pork to a platter. Pour out all but 2 tablespoon of fat and return Dutch oven to medium-high heat. Chop 2 more garlic cloves.Add carrot, celery, onion, and chopped garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 tablespoon of anchovies and 1 1/2 teaspoons chili flakes and stir until fragrant, about 1 minute. Add tomatoes with their juices, thyme, and bay leaf to Dutch oven and bring to a boil, scraping up browned bits on the bottom with a wooden spoon. Return pork with any juices to the Dutch oven.Add enough hot water to almost cover the pork and return to a boil. Tightly cover Dutch oven and bake in 375 degrees F. oven, turning pork occasionally, adding hot water as needed if liquid reduces, until pork is very tender, about 3 hours. Remove from oven and let pork cool in sauce until easy to handle, 1 to 2 hours. Discard the thyme branch and bay leaf.
  • Transfer pork to a carving board and shred with fingers or two forks. Set aside half of pulled pork for another use (see note below). Skim off fat from surface of sauce. Stir half of the pork into the sauce. Keep warm over low heat. In large sauté pan, preferably nonstick, heat the remaining 2 tablespoons of oil over medium heat. Chop the remaining garlic. Add the garlic with the capers and remaining 1 tablespoon anchovies, and 1/2 teaspoon chili flakes and cook, stirring often, until garlic is lightly browned, about 1 minute. Add the cherry tomatoes and olives and cook, stirring occasionally, until tomatoes soften, about 2 minutes. Set aside.
  • Boil pappardelle in a large pot of salted water until al dente, according to box directions. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain well and return to the pot. Add sauce, cherry tomato mixture, and half of the basil, and the Romano cheese. Mix well. If the sauce seems thick, stir in some of the reserved pasta water. Return the sauté pan to medium heat. Add the reserved pasta and cook until hot, about 2 minutes. Serve the pasta in bowls, topped with the pork and remaining basil. Pass additional oil for drizzling and with more Romano shaved from a chunk of cheese with a vegetable peeler, if desired.
Courtesy of
Straccetti di Pollo with Balsamic Vinegar and Evoo
Straccetti di Pollo with Balsamic Vinegar and Evoo
Ingredients
  • Thinly pounded chicken breast 25oz.
  • Extra Virgin Olive Oil Monini Originale 2oz.
  • Garlic one clove
  • Fine sea salt to taste
  • Black pepper to taste
  • Balsamic Vinegar of Modena Monari Federzoni 100
  • Parsley to taste
  • Flour as needed
Directions
  • To prepare the chicken strips, start by cutting the chicken breast into strips pound it thin; pass the strips obtained in the flour until they are evenly covered then remove the excess flour. Now heat a pan with Monini Originale Extra Virgin Olive Oil and brown a whole peeled clove of garlic (so it will be easier to remove it) over low heat, then add the floured chicken strips season with salt and pepper and sauté for 3-4 minutes over high heat, stirring often so you will not burn the strips. Add Balsamic Vinegar Monari Federzoni almost towards the end of the cooking.
  • Sprinkle with chopped parsley to taste and turn off the heat. Your chicken strips are ready to be served. Before you serve finish with Monini Originale Extra Virgin Olive Oil and Monari Federzoni Balsamic Vinegar of Modena.
  • We suggest to consume the chicken strips at the moment. If necessary, they can be stored in the refrigerator for a day in a hermetically sealed container. Freezing is not recommended.
  • Buon appetito
Courtesy of
Pennette Gamberetti E Zucchine
Pennette Gamberetti E Zucchine
Ingredients
  • 1 box of penne pasta
  • 2 medium size zucchine
  • ½ onions(thinly chopped)
  • 12 ozfresh or frozen shrimps
  • Monini Originale Extra Virgin Olive Oil to taste
  • Balsamic Vinegar of Modena Monari Federzoni 100
  • Salt up to taste
  • Parsley to taste
Directions
  • In a large pan, brown the chopped onion with a drizzle of Monin Originale Extra Virgin Olive Oil. Add the zucchini cut into thin slices and let them brown for a couple of minutes over high heat.
  • Now add the shrimps and let them cook for 5 minutes, adjusting with a pinch of salt according to our tastes. The pasta sauce is ready
  • In the meantime, cook the penne in plenty of salted water, then drain them al dente directly into the saucepan. Take the pasta rightout of the water and mix it in the pan where you are cooking the shrimp and the zucchini.
Courtesy of
LavAzza Affogato
LavAzza Affogato
Ingredients
  • Talenti vanilla gelato
  • 1 Shot of freshly brewed Lavazza Espresso Coffee
Directions
  • Put Talenti vanilla gelato into a serving bowl.
  • Pour in Lavazza espresso.
  • Enjoy!
Courtesy of
Velvety Pumpkin Soup with Crispy Prosciutto
Velvety Pumpkin Soup with Crispy Prosciutto
Ingredients
  • 3 1/3 cup of vegetable broth
  • 1 pinch of nutmeg
  • 1/2 cup of leeks
  • 3.5 oz of heavy cream
  • 4 cups of clean pumpkin (about 2.2 lbs)
  • 2 slices of prosciutto Italiano
  • 1.4 oz of Monini orignale extra virgin olive oil
  • 1.4 oz of Monini balsamic glaze
  • Salt & pepper to taste
Directions
  • To prepare the pumpkin soup, start by cleaning the leek and cutting it into slices. Heat the Monini olive oil in a large saucepan, then add the leek and sauté them for a few minutes, over a low heat, making sure it does not burn but are lightly browned. This sauté will give a good roasted aftertaste to the velvety soup. If necessary, blend with a little vegetable broth.
  • Thinly slice prosciutto and sauté. While the prosciutto sautés, clean and cut pumpkin. When prosciutto becomes crispy, remove from heat. When crispy, remove from fire and set on a separate plate. Add the cubed pumpkin to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered. Stir often. After 15-20 minutes the pumpkin should be very soft. Season with nutmeg, salt and pepper to taste. Now add the cream, set aside a small amount for the final garnish of the dishes, and blend thoroughly with the immersion mixer.
  • To finish the soup, pass through a narrow mesh strainer to make it velvety. Finally portion it, top with your crispy prosciutto strips, garnish with Monini olive oil and balsamic glaze to taste and enjoy your very hot pumpkin soup with an Italian touch!
  • Suggestion: The pumpkin soup can be kept in the fridge covered for 2-3 days. It can be frozen for 1 month if you have only used fresh ingredients.
Courtesy of
Strawberries with Monini Balsamic Glaze
Strawberries with Monini Balsamic Glaze
Directions
  • Take your fresh strawberries and slice it into quarters. Drizzle with Monini balsamic glaze and enjoy!
Courtesy of
Gelato with Monini Balsamic Glaze
Gelato with Monini Balsamic Glaze
Directions
  • Pick your favorite gelato flavor (strawberry, chocolate, vanilla or pistachio). Scoop and drizzle.
Courtesy of

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