Italian Cantina

by Vitor Rodrigues · Rio de Janeiro / RJ

Starting from

R$ 539.00 /person

6–150 people

Reserve now

About This Experience

Dinner in three courses: an appetizer, a main course, and dessert!

Details

Special Menu

Type

6-150

Persons

Duration

Included

Food

Italian, home style

Cuisines

What's on the menu

Let’s go to Italy

A three-course menu—appetizer, main course, and dessert!

Appetizer

Appetizers (Antipasti)

Classic bruschetta with tomato and basil

Beef Carpaccio

Beef carpaccio with arugula and shaved Parmesan, bread basket for antipastos

Zucchini Carpaccio

Zucchini carpaccio with Sicilian lemon olive oil and bread

Burrata with Pesto

Creamy burrata with confit tomatoes and basil pesto, served with bread

Chef’s Antipasti

Artisanal focaccia with rosemary and sea salt, gorgonzola pasta, sun-dried tomato pasta

Caprese Salad

Caprese salad with buffalo mozzarella, breads and spreads

Cheese & Charcuterie Board

Italian-style cheese and charcuterie board (salami, dry-cured prosciutto, cheeses)

Salmon Carpaccio

thin slices of salmon, parmesan shavings, capers, arugula, special sauce with a touch of Sicilian lemon, served with a basket of artisanal breads

Creamy Polenta

Creamy Polenta with mushroom ragù

Main course

Tagliatelle with Beef & Pork Ragù

Fresh tagliatelle-style pasta tossed with a hearty beef-and-pork ragù, slowly cooked with tomatoes

Spinach and Ricotta Ravioli

Delicate raviolis filled with creamy ricotta and spinach, served with browned butter sauce and sage leaves

Potato Gnocchi

Potato Gnocchi with Four-Cheese sauce*Light potato dumplings served with a creamy four-cheese sauce:

Fettuccine Alfredo with Grilled Chicken

Fresh fettuccine wrapped in a rich Alfredo sauce of cream and Parmesan, served with strips of grilled chicken.

Lasagna Bolognese

Layers of fresh pasta alternating with Bolognese sauce, béchamel sauce, and Parmesan cheese, baked until golden.

Pappardelle with Slow-Cooked Lamb Ragù*

Wide pappardelle ribbons served with a succulent, slow-cooked lamb ragù with red wine and herbs.

Penne all'Arrabbiata

Al dente penne wrapped in a spicy tomato sauce with garlic and red pepper, finished with fresh parsley.

Spaghetti alla Carbonara

Spaghetti tossed in a creamy sauce of eggs, Parmesan cheese, and crispy pancetta, finished with freshly ground black pepper.

Spinach and Ricotta Cannelloni with Homemade Tomato Sauce

Pasta tubes stuffed with spinach and ricotta, topped with homemade tomato sauce and Parmesan cheese, baked until gratinated.

Grana Padano Risotto with Mignon Slices

Creamy risotto finished with Grana Padano cheese, served with perfectly cooked grilled mignon (tenderloin) slices and a touch of herb butter.

Porcini Mushroom Risotto

An aromatic risotto made with dried and fresh porcini mushrooms, finished with butter and Parmesan.

Seafood Risotto

Arborio rice cooked with shrimp, squid, and mussels, flavored with white wine and fresh herbs.

Sicilian Lemon Risotto with Grilled Shrimp*

Light, citrusy risotto made with Sicilian lemon, served with grilled shrimp and lemon zest.

Sicilian Lemon Risotto with Mignon

Light and aromatic, this risotto combines the freshness of Sicilian lemon with the intensity of grilled mignon filet and a finishing touch of citrus zest.

Grilled Salmon Risotto with Caper Butter Sauce

Creamy Arborio rice with a touch of lemon, served with perfectly grilled salmon, finished with a delicate, buttery caper sauce.

Lamb Risotto with Mediterranean Herbs

Intense and sophisticated, made with slowly cooked shredded lamb, red wine, and finished with fresh herbs.

Shrimp Risotto with Leek and a Hint of Lemon

Sautéed shrimp in white wine over creamy leek risotto, with a light citrus touch to enhance the flavors.

Dessert

Petit gâteau with Cream Ice Cream

A classic of pastry, served warm, with a molten chocolate center and paired with a scoop of cream ice cream. A burst of textures and flavors.

Dark Chocolate Mousse with Fresh Raspberries

A smooth, creamy dark chocolate mousse made with bittersweet chocolate, finished with fresh raspberries and a touch of whipped cream. The perfect balance between sweetness and the tartness of the fruit.

Classic Tiramisu

Layers of champagne biscuits soaked in coffee, with mascarpone cream and a light dusting of cocoa. An irresistible, timeless Italian dessert.

Vanilla Panna Cotta with Red Berries Sauce*

A delicate, creamy dessert made with milk, heavy cream, and vanilla, served with a sauce of fresh red berries. Light and sophisticated, perfect to finish your meal.

What's included

Included

Ingredients included
Post-event cleanup

Photos

Reviews

What clients say about Vitor Rodrigues

Verified reviews from completed bookings with Vitor Rodrigues, across all experiences.

Paula

Aug 2026

Contratei o Cantina Italiana pra um jantar em casa. As bruschettas e o tagliatelle com ragu estavam muito bons e a apresentação foi caprichada, fiquei satisfeita - só achei o molho da massa um pouco mais suave do que eu gosto. Ele fez as compras e deixou a cozinha limpa, recomendo.

Otávio

Jun 2026

A feijoada do chef Vitor estava impecável, arroz, farofa, couve e o brigadeiro de colher fecharam o almoço. Fiquei muito satisfeito, ele cuidou das compras e deixou tudo limpo.

Luciano

Mar 2026

Fechei o Plano Semanal de Marmitas e ele mandou a lista de compras certinha antes. As moquecas e o frango grelhado ficaram ótimos e a cozinha foi organizada depois, só achei as porções um pouco menores do que eu esperava.

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Cancellation policy

Free cancellation up to 72h before the event. After that, 50% refund.

How payment works

1 You authorize the payment on your card.
2 The chef has up to 24h to accept.
3 Only then you're charged. If declined, the authorization is released automatically.

Payment secured by Stripe