RPM Italian

With Carbonara, timing is everything. We finish our Carbonara table-side, incorporating the yolk at the final moment for the perfect balance of richness and texture.

The sauce comes together from just a few ingredients, but the margin for error is small. Too much heat and the egg scrambles. Too little and the sauce never reaches the silky texture.

We’re continuing our celebration of our Taste of Italy menu with our 30-Month Prosciutto di Parma.

Which comes from the legendary Devodier family, founding members of the Consorzio del Prosciutto di Parma. With centuries of mastery, they cure each ham for 30 months in a unique subterranean microclimate to achieve its signature, melt-on-the-tongue texture. Recognized as Italy’s first “Made Green in Italy” producer, their uncompromising dedication to tradition and sustainability makes this the centerpiece of our signature Prosciutto Service.

Discover the artistry of the Devodier family in every bite of our Prosciutto Tortelloni, featured on our Sourcing the Best of Italy menu. Their 30-month aged Prosciutto di Parma isn’t just an ingredient; it is a masterpiece of artisan butchery, cured in historic cellars to achieve a signature melt-on-the-tongue texture.

With roots spanning generations and a commitment to environmental stewardship, the Devodier family sets the standard for Italian quality. We honor that tradition by folding their exceptional ham into our handmade tortelloni, serving them in a delicate, fragrant rosemary and parmesan brodo. Join us to savor a dish that brings centuries of Italian expertise straight to your table.

Bill Rancic and Giuliana Rancic are still pouring for National Prosecco Week at RPM Italian, but only for a few more days!

The best buffalo mozzarella in the country comes straight from Campania, and is now featured on RPM Italian’s exclusive Sourcing the Best of Italy menu.

Our Roasted Casolare Mozzarella brings the authentic soul of Italy directly to your plate. Crafted by the legendary Caseificio Il Casolare daily using raw water buffalo milk and traditional hand-stretching techniques, this is more than just an appetizer, it’s a connection to centuries of Italian expertise.

Come savor this warm summer specialty, served with lemon leaf and toasted ciabatta.