Since our late March return from Abruzzo, Chef Cicala's been playing with some dishes inspired…
Read this post
The inspiration for Le Virtù (The Virtues) comes from our experiences at the tables of…
Read this post
Criag Laban, food critic of the Philadelphia Inquirer, had some wonderful things to say about…
Read this post
Here is a wonderful blog post reguarding a recent event sponsored by Le Virtu and…
Read this post
Since our late March return from Abruzzo, Chef Cicala's been playing with some dishes inspired by our trip. Our travels in Abruzzo took us through the southern half of the region, from L'Aquila to the villages of the Parco Nazionale d'Abruzzo, across the...
Read More
Criag Laban, food critic of the Philadelphia Inquirer, had some wonderful things to say about Le Virtu in his live chat this past Tuesday. Here is what he said below. But first, congratulations are in order to the entire staff of the Philly Inq. Great...
Read More
Here is a wonderful blog post reguarding a recent event sponsored by Le Virtu and the Consolato Generale D'Italia. Also, Please enjoy the recipe for one of our most popular menu items "coniglio in porchetta", or, rabbit in the style of roast pork.
The inspiration for Le Virtù (The Virtues) comes from our experiences at the tables of family, friends and farm restaurants all over Abruzzo. Every dish we prepare is rooted in or inspired by Abruzzese culinary tradition, ingredients or philosophy. We serve...
Read More