February 1, 2017
- Rustic Italian Starts Tonight!
- Planning for Valentine's Day
- Cracking the Pasta Code
Rustic Italian Features Begin Tonight, 5pm
Please join us for our annual culinary trip to the rustic Italian countryside! Enjoy some of the returning favorites: the fresh taste of our Pappardelle with artichoke, lemon, pistachios, garlic, and olive oil; the flavorful Parmesan-Crusted Veal with lemon, capers, and baby spinach; Chicken Breast with rich white vodka sauce and sun-dried tomatoes (a new favorite introduced last year); or the delicate Zabaglione with fresh berries.
We’ve added a couple new items as well: grilled Scamorza with lemon zest, a simple dish, similar to greek saganaki, using a spun, cow’s milk cheese that is made in the Italian regions of Apulia, Campania, and Molise. Also debutingis Polpette Preferite, meatballs served with a flavorful lighter sauce of white wine, garlic and sun-dried tomato. The secret to these flavorful meatballs is the use of ricotta—it binds the ingredients, keeps the moisture in, and lends a silky texture to this dish. As the name suggests, it may just become your favorite meatball!
Rustic Italian features will be available in addition to our full lunch and dinner menus, starting tonight at 5pm until the end of February. Mangia Bene!
Valentine's Day Planning
It’s never too early to start planning a special night with your sweetheart. On Tuesday, February 14th, we will be serving our Rustic Italian features plus two Valentine’s Day chef’s specials. Harrison’s is a delightful choice to enjoy a Prosecco toast and romantic meal with your special someone.
We are now accepting reservations for Valentine’s Day! Call today because this night tends to fill up with reservations quickly. (814) 237-4422.
Cracking the Pasta Code
Have you ever wondered what all of these exotic sounding, complex pasta names mean? How each pasta gets its name? With Italian food on our minds this month, we have investigated and here are some of our findings (all of the below pastas can be found on our Rustic Italian or regular lunch and dinner menus):
Fusilli: From the Italian word “fuso,” meaning “spindle.” This names comes from how fusilli is made: the thin strips of pasta are spun around a narrow rod to produce the pasta’s corkscrew shape.
Orecchiette: Translates to “small ear.” Another one that gets its name from its shape—a small round pasta with an indentation in the middle.
Pappardelle: Here’s one that doesn’t get its name from its shape, instead derived from the verb “pappare,” meaning “to gobble up” or “to eat hungrily.”
Tortellacci: Derives from “torta,” meaning “cake” or “round bread.” Now, you might think that if “tortellini” means “little cake” and “tortelloni” means “big cake,” that “tortellacci” might be “super big cake,” but it doesn’t. It actually means “roughly made cake.” Although there is rustic quality about this pasta, we think this name makes the least sense of all of them (either way, though, they’re delicious!).
Orzo: Translates to “barley.” With it’s small, rice-like shape, it certainly looks similar to a grain.
Linguine: Translates to “little tongues.”
For curious minds, you can find out more about pasta names and shapes here.