NINA JUNE

Maine + Mediterranean

A trattoria in the convivial Mediterranean tradition where friends, neighbors, and passers-by mingle over drinks on the porch or at the bar, or stay for a leisurely full-service dinner with a menu that changes daily.
Open Tuesday–Saturday, 5:30–9:00

 

Autentico w/ Rolando Beramendi

Join Nina June Saturday July 7th for an Italian feast, inspired by the recipes in our friend Rolando's book Autentico


 

Nina June welcomes Rolando Beramendi, founder of Manicaretti, Italian artisan importers in Oakland, California. Rolando is the secret behind great, authentic, Italian ingredients on the menus of the best restaurants in America.  He was the first to import artisan pasta, with Rustichella d’Abruzzo, a small producer in the Abruzzi whose commitment to old-fashioned traditions (bronze dyes, slow drying) makes a most delicious pasta, lots of which we use at Nina June. 

I first met Rolando years ago in Florence at an olive oil tasting.  We immediately recognized each other as kindred spirits, committed to learning and supporting all the beautiful artisan producers of food in Italy.  Over the years wherever I cook I’ve been committed to his imported ingredients from pasta and carnaroli rice to the finest olive oils and vinegars. 

Please join us Saturday July 7th at Nina June to celebrate the publication of his first (and he swears his last!) cookbook, Autentico!  It’s a collection of recipes from simple every-day cooking to dazzling feast-worthy dishes.  As always our menu will be a la carte and available all night from 5:30 to 9:00 pm.  We’ll have books to sell and tales to tell with the amazing Rolando here to answer any questions you may have about food, Italy or life in general. For extra good fun we will be hand carving Pio Tosini prosciutto di parma all night, a different experience all together from machine sliced and one that always brings me back to the old days in Italian farmhouses where no feast was complete without someone pulling a prosciutto down from the attic, wedging it up against their chest and then precariously slicing salty sweet shavings off to be greedily consumed by everyone.

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