Faith Willinger's Autumn Culinary Adventure in Puglia →
Planning to spend some time in Italy this Autumn? You won’t find a better guide.
Nostrana utilizes
locally sourced and natural ingredients to create delicately crafted Italian
cuisine.Planning to spend some time in Italy this Autumn? You won’t find a better guide.
Watch Dario Cecchini, the Butcher of Panzano, give a live demonstration with Cathy Whims of Nostrana and translated by Faith Willinger. Pig provided by our friends at Square Peg Farm.
Video produced by KTVA Productions.
Nostrana hosts Dario Cecchini, The Butcher of Panzano for a butchering demonstration and a dinner on 17 April. Both events are presently sold out, but you may choose to be added to a wait list by calling the restaurant at (503) 234-2427.
Be sure to visit dario.nostrana.com on April 17th at 10am to watch a live butchering demonstration!

The event’s dinner menu is as follows:

The culinary spotlight continues to shine on Portland, Oregon! We’re so excited to announce that the James Beard Foundation has nominated our beloved chef and owner Cathy Whims for Best Chef: Northwest for the fourth consecutive year. “The caliber of chefs in the Pacific Northwest category is stellar, and I am humbled to be in their company. Their unique styles keep our region relevant in the culinary conversation,” says Cathy Whims.
Congratulations to all the nominees! For a more in depth read about this year’s lineup, visit OregonLive:
http://www.oregonlive.com/dining/index.ssf/2012/03/portland_again_dominates_best.html
Easter is probably more important than Christmas in Italy. Families get together to eat seemingly never-ending courses of food inspired by love.
Below is our three course Easter Sunday menu for $40.
Our regular menu will be available as well, slightly limited, with several options for children as always.
Pasqua con i tuoi, Pasquetta con chi vuoi
“Easter with your family, little Easter with whomever you want.”


A very special Valentine’s Day three-course menu. Oysters Apicus! Drunken Pork!
Wine pairings will be offered with the meal. Please call Nostrana for reservations: (503) 234-2427.
Chef Cathy Whims presents a celebratory menu that is bound to delight.
Dinner in four courses for $75.
Optionally, wine pairings will be available that draw upon Northern Italian and Oregonian favorites.
Please call Nostrana for reservations: (503) 234-2427.

Walk into an Italian roadhouse during the winter months and you’ll likely set your eyes on a tub filled to the brim with fresh and zesty, first-pressed olive oil—olio nuovo. These are not your typical olive oils; they’re packed with flavor and are coveted in the kitchen.

Cathy Whims on her most recent trip to Sicily.
My new business partners and I always knew that the Oven and Shaker menu would largely be pizza. After all, the restaurant’s name refers to our massive wood burning oven shipped directly from Milan (I call it the Bentley of pizza ovens). But we also decided that fried antipasti would be an important aspect of our menu as well. When the opportunity to travel to Sicily with my friend Faith Willinger, food editor for the online Atlantic Magazine, I thought what better way to research Italian street food than to visit the place that elevates this cuisine to its highest.
Cathy Whims shares Cucina Povera recipe ideas with Amy Ahlberg at Rodale