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DTSTART;TZID=America/Mexico_City:20260828T180000
DTEND;TZID=America/Mexico_City:20260828T200000
DTSTAMP:20260804T132559Z
CREATED:20260801T213658Z
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UID:3039-1787940000-1787947200@experiencesma.com
SUMMARY:Lascio Fare a Te — An Italian-Mexican Journey with Chef Marco
DESCRIPTION:Lascio Fare a Te — An Italian-Mexican Journey with Chef Marco \nTheme\nLascio fare a te\, let me take care of you. This is not a dinner where you study a menu and make decisions. It is a dinner where you sit back on Casa Nostra’s rooftop\, watch the light change over the Parroquia\, and trust Chef Marco Massarotti to lead you somewhere new\, one small bite at a time. \nThe Story\nMarco has spent his life collecting places\, Cambridge\, New York\, the coasts of Italy\, the mountains of Mexico\, and pouring all of it into the food he makes at Casa Nostra. This menu is his most personal one yet\, seven small courses that let Italy and Mexico sit at the same table\, sometimes politely\, sometimes with mischief. A Tuscan bean stew meets a Mexican chared salsa. A Yucatan carnitas taco gets dressed in bolognese. A birria becomes a lasagnetta. It should not work. It works beautifully. \nThis is a night for saying yes before you know what is coming\, for letting Marco and his kitchen do exactly what they do best\, cuidar de ti\, take care of you\, one plate and one pour at a time. \nThe Menu\n720 pesos per person\, taxes included\, tips not included *** 7 courses \nMexican Corn Soup\nInfused with saffron \nTostada of Monster Shrimp\nWith a verdolaga\, purslane\, pesto \nTuscan Surf and Turf\nFagioli\, white beans\, cooked overnight over a dying fire in olive oil and sage\, refined with pancetta\, topped with seabass glazed in salsa quemada\, a traditional Mexican chared sauce \nLemongrass & Mint Sorbet\nA bright pause between courses \nTaco of Puerco Pelón Carnitas\nFrom Yucatan\, a la bolognese \nLamb Birria Lasagnetta\nLamb shoulder slow cooked in an adobo of three chiles\, cumin\, garlic\, onion\, and tomatoes\, the consome from the juices enhances the bechamel sauce\, topped with pecorino romano\, homemade layers of pasta\, spice level 4 to 5 of 10 \nNest of Churro\nFilled with basil cream\, topped with mango coulis infused with tequila \nCasa Nostra\nTerraplén 8\, Zona Centro\, 37700 San Miguel de Allende\, Gto.\, Mexico \nDate: Friday\, August 28 at 6pm\, Covered Rooftop\nOnly 32 seats available * Marco just granted more seats so we now have 48 available\nRSVP: ExperienceSMA.com \n#ExperienceSMA #UniversityofExpats #SanMigueldeAllende #CasaNostra #ItalianMexicanFusion #SMADining #TastingMenu
URL:https://experiencesma.com/event/lascio-fare-a-te-an-italian-mexican-journey-with-chef-marco/
LOCATION:Casa Nostra\, Terraplén 8\, Zona Centro\,\, GTO\, 37700\, Mexico
CATEGORIES:Special Product,Supper Club
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