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Chefs from left to right: Chef Fabio Salvatore of Café Milano in Georgetown, Washington, DC; Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy; and David Rogers of Restaurant Associates, National Gallery of Art, standing in front of a photomural of the painting Vesuvius from Portici by Joseph Wright (c. 1774-1776). Photo by Deborah Ziska © 2008 Board of Trustees, National Gallery of Art, Washington.
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Chef Arturo Iengo, executive chef, Ristorante Pasaclucci, Benevento, Italy and guest chef at Garden Café: Italia at the National Gallery of Art, Washington. Chef Iengo contributed two signature dishes (Braciolone alla Napoletana and Babà Cake) to the menu of Garden Café: Italia (October 14, 2008, through January 25, 2009). Photo courtesy of Manuela Barzan/COMTUR.
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Chef Fabio Salvatore, executive chef, Café Milano, Georgetown, Washington, DC, in his kitchen. As guest chef at Garden Café: Italia at the National Gallery of Art, Washington, Chef Salvatore contributed two signature dishes (Sformatino di Pasta and Panna Cotta) to the menu of Garden Café: Italia (October 14, 2008, through January 25, 2009). Photo courtesy of Café Milano.
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Chef David Rogers, executive chef, Restaurant Associates at the National Gallery of Art, Washington, in his kitchen. Chef Rogers developed the buffet menu for Garden Café: Italia (October 14, 2008, through January 25, 2009), including signature dishes Zuppa di Pesce and Lasagna Tartufata ai Porcini. Photo by Anabeth Guthrie © 2008 Board of Trustees, National Gallery of Art, Washington.
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The new release Cucina Napoletana: 100 Recipes from Italy’s Most Vibrant City (Interlink Books) by Chef Arturo Iengo, available in the exhibition shop for Pompeii and the Roman Villa: Art and Culture around the Bay of Naples at the National Gallery of Art, Washington, October 19, 2008, through March 22, 2009.
Photo courtesy of Interlink Books.
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Signature dish Braciolone alla Napoletana (pork roulade with prosciutto, Parmesan, and parsley) created by Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, for Garden Café: Italia, at the National Gallery of Art, Washington, October 14, 2008, through January 25, 2009. Photo courtesy of Interlink Books.
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Signature dish Babà Cake (yeast cake soaked in Rum syrup) created by Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, for Garden Café: Italia, at the National Gallery of Art, Washington, October 14, 2008, through January 25, 2009. Photo courtesy of Interlink Books.
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Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, with his wife Chef Lidia Direttore shopping at the fish markets on the waterfront in Washington, DC, during their recent visit. Photo by Deborah Ziska © 2008 Board of Trustees, National Gallery of Art, Washington.
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Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, preparing his signature dish Braciolone alla Napoletana on October 14, 2008, at the public tasting for Garden Café: Italia at the National Gallery of Art, Washington, through January 25, 2009.  Braciolone alla Napoletana is featured in Chef Iengo’s new cookbook, which is available in the exhibition shop for Pompeii and the Roman Villa: Art and Culture around the Bay of Naples at the National Gallery of Art, Washington, October 19, 2008, through March 22, 2009. Photo by Dean Beasom © 2008 Board of Trustees, National Gallery of Art, Washington.
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Chef Arturo Iengo of Ristorante Pascalucci in Benevento, Italy, signing his new release Cucina Napoletana: 100 Recipes from Italy’s Most Vibrant City (Interlink Books) on October 14, 2008, at the public tasting for Garden Café:Italia at the National Gallery of Art, Washington, through January 25, 2009. The cookbook is available in the exhibition shop for Pompeii and the Roman Villa: Art and Culture around the Bay of Naples at the National Gallery of Art, Washington, October 19, 2008, through March 22, 2009. Photo by Dean Beasom © 2008 Board of Trustees, National Gallery of Art, Washington.
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Signature dish Sformatino di Pasta (timbale of pasta with eggplant and veal ragú) created by Chef Fabio Salvatore of Café Milano in Georgetown, Washington, DC, for Garden Café: Italia, at the National Gallery of Art, Washington, October 14, 2008, through January 25, 2009. Photo by Dean Beasom © 2008 Board of Trustees, National Gallery of Art, Washington.
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Signature dish Lasagna Tartufata ai Porcini (baked mushroom lasagna with fresh porcini mushrooms and truffle essence) created by Chef David Rogers of Restaurant Associates at the National Gallery of Art, Washington, for Garden Café: Italia, at the National Gallery of Art, Washington, October 14, 2008, through January 25, 2009. Photo by Dean Beasom © 2008 Board of Trustees, National Gallery of Art, Washington.
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