Dario and Roberto examine a Pizza Margherita

Dario and Roberto examine a Pizza Margherita

Famed Pizzaiolo and Restauranter Roberto Caporuscio, currently the U.S. President of the Associazione Pizzaiuoli Napoletani (APN) the Italian governing body that teaches the art of Neapolitan pizza making, held a series of cooking demonstrations for the kitchen staff at Ca’ Momi Napa Valley last week during his special four‐day visit to Napa Valley.

Caporuscio and Ca’ Momi share a commonality aside from their Italian roots: A dedication to the preservation and celebration of truly authentic recipes.  

“Our recipes and cooking techniques have been passed down through many generations,” explained Dario De Conti, Pizzaiolo and co-owner of Ca’ Momi.  “To keep those flavors alive,we as chefs have a responsibility to be generous with each other. Both Roberto and I understand that, and honor that.”

Caporuscio established three successful pizzerias until ultimately settling in New York City in 2009, where he opened Kesté Pizza and Vino on Bleecker Street, followed by Don Antonio by Starita. Rated “#1 Pizza in New York” by New York Magazine, and “Best Pizza” in the State of New York by Food Network Magazine, his restaurant, Don Antonio, was also named in the top 25 “Best Pizza Places in the US” by Food & Wine Magazine.

Ca’ Momi is a full-service Italian restaurant that uses fresh, local, organic and Italian ingredients to create authentic Italian cuisine. Located inside the bustling Oxbow Public Market in downtown Napa, CA,Ca’ Momi is VPN (Verace Pizza Napoletana), Ospitalità Italiana certified, and, most recently, a California Green Certified Business. The restaurant offers organic and authentic Italian cuisine, including wood-fired pizza and desserts, and a full selection of  Ca’ Momi wines, in addition to artisanal Italian selections. 


IIMG_0953ntroducing Igor, Lidia, Guglielmo & Marianna: Four brand-new sparkling cocktails here to help ring in the year 2014. Priced at $10, all four apertivi feature either Ca’ Rosa or Ca’ Secco frizzante bubbles.

In the mood for bright citrus? Try Lidia: A cocktail of lemon puree, lemon tinctures and Ca’ Rosa Frizzante. Looking for something more herbaceous? Order Igor: Made with Ca’ Secco Frizzante, rhubarb & lavender bitters.


Lingua alla Salsa Verde. Photo Credit: Fabi Rosas.

Lingua alla Salsa Verde. Photo Credit: Fabi Rosas.

Inspired by the Slow Food Movement and traditions respecting and utilizing the whole of a butchered animal, our new variety protein menu items go far beyond the typical American Italian restaurant fare.

Try  a plate of Lingua alla Salsa Verde (beef tongue) with balsamic cipolline and pickled caper berries, or Rigatoni con Coda alla Vaccinara (braised organic oxtail), a classic dish served with organic tomato sauce, soffritto & pine nuts! Looking for more? Click for our full menu.

Dishes like these are best paired with a full-bodied wine, like Ca’ Momi Rosso di Napa: an easy to drink, flavorful red blend, versatile enough to pair with a variety of hearty meals.


Spatzle allo SpeckWith the cold & rainy nights of fall on their way, nothing says comfort like an order of our Spätzle allo Speck. This dish, found throughout regions of Germany, Austria and Alto Adige, consists of small flour dumplings prepared with speck and cream.

Pair a bowl with our 2011 Ca’ Momi Napa Valley Pinot Noir, which carries the depth to match the Spätzle’s creamy sauce while cutting through its richness with ample acidity. This wine’s round fruit flavors perfectly match the rich pork flavors of the speck that shine in this preparation.


A recent trip to Italy this summer inspired our kitchen to do a Ca’ Momi spin on a classic-style flatbread from northeastern Italy, known as Piadine.

Piadine—a thin, circular flatbread from the Emilia-Romagna region of Italy—is made with white flour, olive oil, salt and water. It has been a staple for farmers in Northern Italy for centuries; today, it’s common to find it served as a street food, stuffed with local cheeses and cured meats.

Prosciutto&RucolaPiadine_LowRes

Using our classic pizza dough as the base for our own take on the traditional Italian snack, our new flatbread sandwiches are pillow soft and are served piping hot with a variety of fillings and melted Stracchino and organic mozzarella cheeses.

Try one of our 11 different piadine offerings now on the menu, including:  Caprese, Ricotta & Spinaci, and Prosciutto Crudo & Rucola. Piadine are served daily through 4:00 p.m.

Click here for a full menu of our Piadine offerings.