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Foodie Frenzy Unleashed

The most amazing pop-up dinner ever? This nine course extravaganza throws foodies into a sold-out frenzy

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni snacks

Mangiamaccheroni led by Camerata bartender and recent alumnus of The Pass and Provisions kitchen, Felipe Riccio, brought yet another stunning pop-up dinner to Ralph Smith Studio earlier this month. An up-and-coming group, comprised of Riccio, fellow Camerata bartender/Oxheart veteran Bart Benton and friend Matt Wenaas, is known for the impressive, Italian-inspired offerings served at pop-up events over the last year.

By combining their passion for crafting deliciously inventive dishes with a dedication to freshness and sustainability, Mangiamaccheroni's pop-up dinners defy the ordinary. With ingredients like locally sourced pheasant and cobia, as well as many foraged vegetables, berries and greens, the dishes have found an appreciative audience.

The two-night event sold out almost instantly.

To begin the extensive nine-course dinner, Riccio served caramelized honey mascarpone with squash blossom capers (salted and pickled), sassafras and bronze fennel.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni flatbread

Let's take a photo tour through the rest of the dishes:

Carta Di Musica (thin, yeast-free bread meaning "sheet music") with celery leaf gremolata, local vegetables, foraged dewberries and ricotta salata.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni salad

Locally foraged greens, pecan-ash-roasted taproots, fermented wild onion, crisped redbud bean and whey vinaigrette.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni crudo

Locally sourced cobia crudo with mussels, wood sorrel and mint crème fraîche.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni consomme

Pheasant brodo with citrus leaf oil and bay laurel ditalini (fine pasta).

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni intermezzo

For the intermezzo, Riccio served local milk panna cotta with mayhaw jelly, blackberry leaf granita and foraged berry foam.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni bread

Wild yeast sourdough, prepared by Benton, was made with lavender, oregano, tarragon and fig leaves and served with fresh cultured butter.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni pheasant sausage

Aged, locally sourced pheasant sausage was served with farro puree, foraged amaranth, red vein sorrel, alyssum and grape leaves.

Photo by Ralph Smith
Felipe Riccio MangiaMaccheroni

To finish the exquisite meal, Riccio served up a foraged loquat cremeux with Nespolino (a liquor made from loquat pits) gelato, golden beet puree and pistachio tuile.