VACANZA ROMANA

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VACANZA ROMANA

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    • Home
    • EVENTS
    • Menus
    • ABOUT US
    • RESERVATIONS
    • PRESS
    • Tavola Romana
    • Join The Team
    • Catering
  • Home
  • EVENTS
  • Menus
  • ABOUT US
  • RESERVATIONS
  • PRESS
  • Tavola Romana
  • Join The Team
  • Catering

Events

09/15/25

SOLD OUT - Wine Dinner with the Mazzei Family – Castello di Fonterutoli

7pm

Vacanza Romana

Event Details

09/15/25

SOLD OUT - Wine Dinner with the Mazzei Family – Castello di Fonterutoli

 call for reservation availability 

Join us at Vacanza Romana on Sunday, September 15th at 7:00 PM for an extraordinary culinary evening cele...

Event Details

7pm

Vacanza Romana

09/26/25

SOLD OUT Terra Madre & Visit Sacramento Grand Tasting

6pm

SAFE Credit Union Convention Center, Ballroom A

Event Details

09/26/25

SOLD OUT Terra Madre & Visit Sacramento Grand Tasting

 

Kick off your weekend with an elevated Terra Madre Americas experience celebrating Sacramento’s vibrant culinary scene. Enjoy tastings from...

Event Details

6pm

SAFE Credit Union Convention Center, Ballroom A

10/09/25

Winemaker Dinner w/ Joe Wagner and Chef Devin Dedier

6pm

Vacanza Romana El Dorado Hills Town Center

Event Details

10/09/25

Winemaker Dinner w/ Joe Wagner and Chef Devin Dedier

 For one unforgettable night, Vacanza Romana becomes a Napa-meets-Roma playground. Fifth-generation Napa winemaker Joe Wagner—the creative f...

Event Details

6pm

Vacanza Romana El Dorado Hills Town Center

Reservations

BIG BAND SWING | September 3rdRuffino Wine Dinner | September 10th

Copyright © 2023 Vacanza Romana Ristorante Italiano - All Rights Reserved - 

A Dedier Family Company

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PASTA TASTING

 C·I — Potato & Leek Tortellini

Silky potato and sweet leeks, in a rich Parmigiano brodo and crispy, pepper-cured Italian guanciale. 

C·II — Pear & Chestnut Ravioli

Pear and roasted chestnut inside tender ravioli, bathed in browned butter and a Parmigiano Reggiano cream sauce, topped with fried sage.

C·III — Rigatoni al Salsiccia

Rigatoni tossed in a Italian sausage ragù, with 24-month aged Parmigiano Reggiano and Pecorino Romano, and finished with a hint of charred radicchio.

C·IV — Raviolo al Tartufo

filled with egg yolk, and aromatic Périgord truffles, and glossed in nutty browned butter.

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