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Ridge | Sep 2, 201609:24 AM     10

The first day of September seven Chowhounds gathered for a chowdown at Riva Cucina in Berkeley. Thanks to Melanie for organizing and thanks to the attendees for good camaraderie.

The impetus for the Chowdown was to try the Pasta all'amatriciana. For those who don’t know restaurants around the world have been donating proceeds from this dish to help the victims of Italy's earthquake that has devastated Amatrice and surrounding area. Please see:

http://www.chowhound.com/post/pasta-a...

At Riva Cucina the chef is generously donating 100% of the proceeds to earthquake relief.

Here is what we ate:

CAPESANTA GRATINATA- Day boat scallop baked in the shell with herb & breadcrumb, organic mixed greens, lemon 5.5 each

BURRATA E BALSAMICO- Cream filled fresh mozzarella, mixed greens, balsamico, extra virgin olive oil 12.5

CARPACCIO DI BIETOLE- Organic Chioggia beets, Umbrian farro, organic baby romaine, chopped eggs, Parmigiano, lemon condiment 12.5

PAPPARDELLE AL PESTO- Parsley pasta sautéed with basil-pinenut & Parmigiano pesto, zucchini, squash, eggplant, fresh tomato 14

TORTELLI DI PERE E FORMAGGI- Pear, robiola and ricotta ravioli sautéed with brown butter, sage and Parmigiano 14

BUCATINI AMATRICIANA-Hollow spaghetti sautéed with pork belly, red onion, Calabria pepper, tomato, Pecorino Romano 15

PANINO ALLA SALSICCIA-Housemade Italian sausage, gorgonzola dolce, grilled fennel, wildarugula, aioli 12

SPINACI AL BURRO- Sautéed organic spinach with butter and Parmigiano 7

PANNA COTTA- "Cooked creme" served with choice of chocolate shavings or seasonal fruit 8

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