We're opening the doors to our PastaBar production kitchen in McHenry, Illinois, for four evenings celebrating the food, ingredients, and traditions of Italy. This is where we make our pasta, develop our products, and do what we love every day. Now, we're inviting you to our table.

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Italy isn't one cuisine. Every region has its own ingredients, traditions, and fiercely held opinions about how things should be done. We're bringing those differences to life through four thoughtfully curated regional dinners.

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We source down to the grain of salt. Wines, butter, olive oils, meats, cheeses, and pasta ingredients are selected to reflect each region as authentically as possible. Mario builds every menu around the flavors, specialties, and traditions that make each place unique.

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This year's lineup:

• January | Piemonte — Truffles, tajarin, rich braises, and the flavors of northern Italy.

• February | Tuscan Steakhouse — Back by popular demand! Featuring a full Bistecca alla Fiorentina.

• March | Calabria — 'Nduja, Calabrian chilies, Tropea onions, and the bold flavors of the south.

• April | Campania — Neapolitan food traditions, Genovese ragù, aged cheeses, and San Marzano tomatoes.​

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These dinners are for people who love food, appreciate where it comes from, and believe a great meal should have a story behind it.

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All four dinners are held in our PastaBar production kitchen in McHenry, Illinois. Come see where the pasta is made, pull up a chair, enjoy the wine, and let us do the traveling.

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Four dinners. Four regions. A whole lot of Italy.

The only thing you're not getting is jet lag.

Join us at the table!