Gaetone Arnone

Otto Enoteca and Pizzeria

Chef Demonstration

Monday, October 28
6:00 PM - 8:30 PM


Gaetano Arnone moved to Italy after high school, studied with master butchers (including Dario Cecchini at the Antica Macelleria Cecchini in Panzano, Italy), and then worked his way up the ranks to become chef de cuisine at Babbo, followed by becoming executive chef at Otto Enoteca and Pizzeria, where he’s in charge today. For his inaugural class, he’ll be showcasing his unique take on classic Italian dishes, including but not limited to pizza.



Tuscan Pork Tonnato- Pork leg cured and slow-poached in olive oil.


First Course


Cucumber Salad with Goat Yogurt- Shaved Cucumber and Fennel with Goat Yogurt.


Second Course

Rigatoni alla Gricia- House cured Guanciale, Red Onion, Pecorino Romano


Third Course

Peposo dell’ Impruneta- Beef Short Ribs Braised in Chianti and Black Pepper over Polenta



Canolli with Caputo Brother’s Fresh Ricotta

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