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  • "United Tastes of Pasta". A festival that celebrates the fresh pasta from the gastronomic point of view, cultural and social. Four events where chefs are located around the "table of united tastes" to tell the versatile world of pasta through their creations. A project in which the dough as muse, meeting and expression of different culinary cultures. Giovanni Rana renews its collaboration with the US Food Bank, donating 100,000 meals to those in need of NYC. In addition, from 29 October to 31 December, the dishes prepared by guest chefs of the festival will remain in the menu of the restaurant: every dish ordered by customers will be donated, by Giovanni Rana Pastificio & Cucina $ 1 to the Food Bank NYC.
  • Dining in & out: Articles & Reviews
    Natasha Lardera(March 07, 2015)
    “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar.
  • Dining in & out: Articles & Reviews
    Natasha Lardera(March 07, 2015)
    “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar.
  • "Mani in Pasta" and the restaurant, recently opened by Rana in Chelsea on the West Side, is becoming a laboratory and location to learn the Italian language and a little cooking. Antonella and Giovanni Rana are teaching thirty-five students of Italian from the Catholic school Corpus Christi of Morningside Heights in Harlem how to make ravioli