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During my time in Tuscany I was inspired by the role of food in Italian culture. Food is a lifestyle in Tuscany; people know where their food comes from and how to prepare it. They seek comfort and quality in their food. I wanted to share that real food experience with Washington, D.C.

owner-chef christianne ricchi

Food Club Offering: January 11-17

Fettunta coi Fagioli
Grilled Tuscan bread rubbed with fresh garlic and EVOO topped with cannellini beans and sage

Pappardelle sull’Anatra
Homemade wide fresh egg pasta ribbons with duck sauce

Arrosto Morto di Tacchino RipienoRoasted rolled turkey breast stuffed with herb frittata, baked ham and fontina cheese served with sautéed swiss chard

Torta Rovesciata di Ananas
Pineapple upside down cake

Featured wine: Ciacci Piccolomini d’Aragona, Toscana Rosso, 2019
Ruby red in appearance. Fruity, lightly herbal and enriched hints of spices. This wine is ready to drink now. Full-bodied, soft and balanced. This is a very versatile wine and can match all courses, especially with meat, salami, and cheeses.

Ristorante i Ricchi


1220 19th Street NW
Washington, DC 20036


Tuesday- Sunday: 5 -9pm
Closed on Mondays


(202) 835-0459