$20 for $40 Worth of Italian Cuisine at Trattoria Arrivederci Ahwatukee
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Maestro Di Cucina Italiano enlists healthy, preservative-free ingredients for homemade, three-cheese ravioli & gnocchi in saffron cream.
Eating international fare at a local restaurant bypasses many transatlantic travel woes, such as jet lag and oar splinters. Stamp your palate’s passport with this Groupon.
$20 for $40 Worth of Italian Cuisine
Appetizers, such as calamari sautéed in white wine and clam broth ($9) set the tone for hearty entrees, such as the prime veal scaloppini ($19) draped in creamy gorgonzola and fontina cheeses and the hand-rolled cannelloni di carne ($15) stuffed with prime beef and tomato-cream sauce. See the full menu.
Trattoria Arrivederci Ahwatukee
Born in the seaside village of Sorrento, Italy, Trattoria Arrivederci's owner and recipe designer, Franco, dedicated the first 25 years of his life to studying fine Italian cuisine. The pursuit earned him the title of Master of Italian Cuisine by the Italian Council of Chefs. After moving to California, he decided to push his culinary boundaries by experimenting with what he termed "nouvelle Italian cuisine." Striking a balance between healthy foods and hearty, traditional flavors, his signature brand of southern Italian fare results in a menu of dishes characterized by loads of vegetables and fresh, preservative-free ingredients. This blend of the healthy and artisan travels well and has led to several restaurants spread throughout the southwest where chefs still craft homemade pastas and sauces, pouring saffron cream over hand-rolled gnocchi or Bolognese sauce over rival chefs.
Maestro Di Cucina Italiano enlists healthy, preservative-free ingredients for homemade, three-cheese ravioli & gnocchi in saffron cream.
Eating international fare at a local restaurant bypasses many transatlantic travel woes, such as jet lag and oar splinters. Stamp your palate’s passport with this Groupon.
$20 for $40 Worth of Italian Cuisine
Appetizers, such as calamari sautéed in white wine and clam broth ($9) set the tone for hearty entrees, such as the prime veal scaloppini ($19) draped in creamy gorgonzola and fontina cheeses and the hand-rolled cannelloni di carne ($15) stuffed with prime beef and tomato-cream sauce. See the full menu.
Trattoria Arrivederci Ahwatukee
Born in the seaside village of Sorrento, Italy, Trattoria Arrivederci's owner and recipe designer, Franco, dedicated the first 25 years of his life to studying fine Italian cuisine. The pursuit earned him the title of Master of Italian Cuisine by the Italian Council of Chefs. After moving to California, he decided to push his culinary boundaries by experimenting with what he termed "nouvelle Italian cuisine." Striking a balance between healthy foods and hearty, traditional flavors, his signature brand of southern Italian fare results in a menu of dishes characterized by loads of vegetables and fresh, preservative-free ingredients. This blend of the healthy and artisan travels well and has led to several restaurants spread throughout the southwest where chefs still craft homemade pastas and sauces, pouring saffron cream over hand-rolled gnocchi or Bolognese sauce over rival chefs.
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About Trattoria Arrivederci
The dishes that emerge from the kitchen at Arrivederci Ahwatukee are a little different than those of its Italian-restaurant brethren. That's because the eatery specializes in a cooking style they've dubbed "nouvelle Italian cuisine." Striking a balance between healthy foods and hearty, traditional flavors, the restaurant's signature brand of southern Italian fare results in a menu of dishes characterized by loads of vegetables and fresh, preservative-free ingredients. This blend of the healthy and artisan travels well and has led to several restaurants spread throughout the southwest where chefs still craft homemade pastas and sauces, pouring saffron cream over hand-rolled gnocchi or Bolognese sauce over rival chefs. Crowds often gather outside the main dining room in the lounge, where they serve full liquor, wines, and draft beers.
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