On June 11, Sprezzatura will host the highly anticipated second volume of In Bocca al Lupo, an artfully refreshing dinner series exploring the regions of Italy through the lens of modern food and drink.
And if you missed the first Sprezzatura pop-up at dandan in January – which focused on the richly diverse fare of Northern Italy – you won't want to miss its next installment. After all, Sprezzatura is a project that thrives on the little details, from the aesthetic of the dining experience to the historic and cultural underpinnings of the regionally focused food and drink.
In this case the dinner, which will be held al fresco in The Yard at the Iron Horse Hotel, 500 W. Florida St., will explore the food and beverage of the rocky Ligurian coast, the Tuscan hills and the iconic Roman countryside.
The evening will begin with a remake of the classic Italian aperitivo snack bar, featuring innovative takes on classic Italian cocktails. For the dinner, Chef Erik Hansen, bartender Jordan Burich and designer Caressa Givens will collaborate with Smyth Chef Joshua Rogers to offer eight courses of playfully authentic modern Italian fare paired with a selection of regionally appropriate wines. A curated soundtrack will complement the experience.
"These particular regions – from both historical and culinary perspectives – are for many people, emblematic of Italy as a whole," notes Burich. "So, naturally, we’re going to ‘break the frame’ a little and present something more nuanced, more subtle, and more contemporary than is usually offered in Milwaukee."
The June 11 dinner will begin at 6 p.m. Cost is $99 per person, which includes eight courses, wine pairings (and swag). Tickets can be purchased online at sprezzaturamke.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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