GOODS: Campagnolo On Main Street Lines Up Series Of $19 “Nonna” Suppers For April

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1020 Main St | 604-484-6018 | campagnolorestaurant.ca | 1944 West 4th | 604-288-7905 | refuelrestaurant.com

The GOODS from Campagnolo

Vancouver, BC | On four consecutive Tuesdays starting April 2nd, Campagnolo Restaurant will host Nonna’s Dinners in the back wine lounge. Each hearty meal costs $19, includes a draught beer from R&B Brewing Co., and is served at 6pm sharp. Advance reservations are required (for this event only). Call 604-484-6018 to book and get Nonna’s full Spring calendar (with menu details) after the jump…

April 2
Baked Canneloni
roasted eggplant, tomato sauce, buffalo mozzarella

April 9
Slow Roasted Chicken
potato gratin, roasted roots

April 16
Zampone
cotechino sausage stuffed pork trotter, lentils

April 23
Whole Roasted Branzino
roasted fennel risotto, lemon

Reservations are required (for this event only). Call 604-484-6018
Dinner is prepaid at the time of booking with a credit card
24 seats available in the back lounge
$19 plus tax, excludes gratuity
Substitutions and modifications to the menu are politely declined.
Dinner served at 6pm sharp!

Details

1020 Main St, Vancouver, BC V6A 2W1 | MAP
Tel: 604-484-6018
Web: www.campagnolorestaurant.ca | Twitter | Facebook
Email: info@campagnolorestaurant.ca

Gallery

  • Campagnolo (Opening Night)
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  • Campagnolo | 1020 Main St. | Strathcona | 604-484-6018 | www.campagnolorestaurant.ca
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The Team

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Chef de Cuisine: Adam Vaughan
Restaurant Manager: Giovanni Giardino
Executive Chef: Ted Anderson
Director of Operations & Proprietor: Tim Pittman
Proprietor: Robert Belcham
Proprietor: Tom Doughty

About Campagnolo

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Campagnolo offers affordable, casual Italian dining in a warm and welcoming space. The menu, crafted by Chef de Cuisine Adam Vaughan, boasts salumi (The Cure), pizza, pasta, risotto, and seasonally inspired main courses using only the finest ingredients. It’s simple and authentic. Each dish is inspired by the Piedmont and Emiglia-Romagna regions of Italy, where Pillay spent six months familiarizing himself with the cuisine. Sommelier Tom Doughty’s expertly chosen wine list focuses entirely on Italian and BC selections, balanced by Italian-influenced cocktails and a solid selection of beers.

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