Procida
5-Course Dreaming of Southern Italy Tasting Event
Opened just this past August, this delightful Italian eatery in the Marigny Triangle jumped right onto New Orleans Mag's List of “Restaurants Everyone’s Talking About.” Procida takes its name from a small, colorful island off the coast of Naples, known for its fishing harbors, lemon groves, and a tradition of gathering people around the table. Chef Valeriano Chiella, an alum of such esteemed establishments as James Beard Winning Shaya, August, and Domenica, brings that same spirit to his menu, which is rooted in the flavors of his native southern Italy. Here, diners find dishes like Sicilian arancini with seafood ragú, ricotta bruschetta with fig and pistachio pesto, sublime pastas like agnolotti with eggplant, tomato confit, okra, and mascarpone and risotto di mare with clams, shrimp, and mussels, secondi like grilled whole branzino with lemon gremolata and chicken all diavola, and for dessert perhaps a lemon custard or a supernal version of tiramisu. This is some of our favorite kind of food, so naturally we are pumped for our visit here and for the opportunity to chat with Chef Chiella. Join us, won’t you?
About the Host:
Valeriano “Vale” Chiella
Co-Chef/Owner
Originally from southern Italy, Chef Valeriano “Vale” Chiella brings the spirit of his homeland to the Marigny, offering dishes rooted in the flavors of his native southern Italy. With over 15 years of culinary expertise to the table, he has most notably honed his craft at James Beard Award-Winning Shaya, Restaurant August, and Domenica.
The Lineup
All courses will be individually plated. This menu will be Peanut, Tree Nut, Mushroom & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Procida Crudo
bluefin tuna, amberjack, cobia, colatura & chili lemon vinaigrette
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Arancini Cacio & Pepe
pecorino romano fonduta, black pepper
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Bucatini Aglio e Olio
blue crab, lemon & crab pangrattato, calabrian chili
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Wagyu Hanger Steak al Pepe Verde
green peppercorn & brandy sauce, parsnip, heirloom carrots
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Lingua di Procida
warm lemon cream stuffed puff pastry, vanilla gelato
Procida
2000 Burgundy St
New Orleans, LA 70116
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Procida will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Tuna (raw), Cobia and Amberjack in Course 1, Crab in Course 3 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 2, Course 3, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 2, Course 4, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 2, Course 4, Course 5. Substitutions will be provided
• Cheese: Sheep's Milk Cheese is in Course 2. Substitutions will be provided
- Shellfish: There is Crab in Course 3. Substitutions will be provided.
- Fish: There is Tuna (raw), Cobia and Amberjack in Course 1. Substitutions will be provided.
- Eggs: There are Eggs in Course 2, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums:
• There is Garlic and Onion in Course 2 and Garlic and Onion in Course 3. Substitutions will be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
