Order by Sunday, November 22
Pick up November 25 or Thanksgiving morning
You make the turkey. We will bring Rome to the rest of the table: a focaccia stuffing nobody else is making, squash done the way a restaurant does it, warm stuffed focaccia, and for the bold, a whole porchetta.
Thanksgiving is the one night we do not cook for you here. We close the doors so our whole family can be home with theirs.
But we wanted a seat at your table anyway. So this year our kitchen is making the dishes we would want on ours: our focaccia turned into stuffing with our own fennel sausage, squash roasted hard with brown butter and amaretti, warm focaccia stuffed with fior di latte and garlic, and a porchetta with skin that shatters.
Keep Grandma's stuffing. Just make room for a second one.
Con affetto, Chef Devin & the Vacanza Romana family
Pork belly wrapped around the loin, seasoned with fennel pollen and rosemary, tied by hand and roasted until the skin crackles like glass.
It is the dish on this list we are proudest of. Put it next to the turkey, or let it be the main event.
Order the PorchettaOrdering is closed for this year. Grazie to everyone who ordered.
Ordering is closed for this year. Grazie to everyone who ordered.
Every bundle and every single dish is on both days.
Ordering is closed for this year. Grazie to everyone who ordered.
On Resy, pick a bundle or a single dish and how many you want. Want a few single dishes? Check out once for each, or call us and we will put it all on one order.
Paid in full when you order. Tax is added at checkout. Questions? (916) 673-9620.
Choose your pickup day and your dishes, and pay online. Orders close Sunday, November 22 at 9 PM so we can source everything and start cooking.
Wednesday, November 25, 11 AM to 4 PM, or Thanksgiving morning, November 26, 8:30 to 11:30 AM. Come to the front door at 2023 Vine Street any time in your window and give us the name on the order.
Everything comes chilled and ready to reheat, with a card of simple instructions. Your oven does the last 30 minutes, you take the credit.
350°F, covered, about 25 minutes. Uncover for 10 to 15 more until the top is crisp.
375°F for 15 to 20 minutes. Scatter the amaretti and crisp sage over the top right before serving.
400°F on a sheet pan for 6 to 8 minutes, until the cheese is soft and the crust crackles.
Rest it out of the fridge for 45 minutes. Roast at 325°F for about an hour, then 475°F for 8 to 10 minutes to shatter the skin. Rest 15 minutes, slice thick.
Sunday, November 22 at 9 PM. We buy every ingredient the next morning and start cooking right away, so we cannot add orders after that.
We are closed for dinner on Thanksgiving so our team can be with their families. We open the front door from 8:30 to 11:30 AM that morning for pickups only.
Everything comes chilled and ready for your oven, so you can pick up early and serve it hot exactly when you want. Reheating takes about 30 minutes, and the porchetta about an hour.
The stuffing and squash each feed about 8 to 10 as a side. One porchetta feeds 12 to 15 as a main, or 20 or more next to a turkey. If you are hosting a big crowd, double the sides.
The stuffing has pork, wheat and dairy. The squash has dairy and the amaretti contain almonds and wheat. The focaccia has wheat and dairy. The porchetta is pork. Questions about anything specific? Call us and we will walk you through it.
Cancel by the order deadline, Sunday, November 22 at 9 PM, for a full refund. After that we have already bought and started your food, so orders cannot be refunded, but you are welcome to send someone to pick up in your place.
Of course. Call us at (916) 673-9620 and we will take care of your order over the phone.