Giorgio Caffè and Ristorante

Though the ambience and food at Valentino Santa Monica, Valentino Las Vegas, and Giorgio Caffè & Ristorante varies, the goal at each of our restaurants is the same: to give customers a truly unforgettable evening. A large part of this is, of course, the food that comes from the three kitchens. By encouraging imagination and inspiration (Piero Selvaggio continuously sends our chefs back to Italy for extended periods of travel and study under that country’s greatest chefs), and choosing to work with whichever ingredients are the freshest available for that day, Piero ensures menus that are ever-fresh and surprising. “I do believe that you have to put your own fantasia—your own imagination, your own sense of how a dish should taste—into your cooking,� says Piero. The results are truly unique; meals that are a perfect combination of spontaneity and discipline, and that are always delectable!

For us, wine is not just a passion, it's a way of life. This is easy to see in the wine list at any of our restaurants. As Piero Selvaggio says, “When I drink a glass of fine wine, it is the quintessential reward of life. I appreciate every single note, just like with music; the delicacy of the composition, the uniqueness of the flavors. It’s a wonderful pleasure—and to be able to share it with my customers gives me a great satisfaction.� To this end, sharing the depth of great wine experience, we have gathered a knowledgeable team of wine experts at each of our restaurants to serve you. Beyond being experts in their field, what is equally important is that they are all aficionados, willing to share that conoscenza (knowledge) with you.
In this charming and generous cookbook, Piero Selvaggio shares the lessons he has learned in his ever-evolving love affair with fine cuisine. He gives us delightful anecdotes and an incredible range of dishes, ranging from traditional to innovative: Petti di Fagiano Avvolti in Pancetta (Pheasant Breast wrapped in Panceta), Gamberoni e Cannellini all’Olio Toscano (Shrimp and White Beans in Tuscan Oil), Passato di Verdura (Pureed Vegetable Soup), Ravolini di Cappone (Small Capon Ravioli in Broth), Fusili con Verdure Forti e Pancetta (Fusili with Bitter Greens and Pancetta), an elegant Lemon and Grappa Crostata, and the rich Croccante Semifreddo.

With each recipe, Selvaggio includes a selection of sublime wines—from budget finds to spectacular bottles for a special occasion. His tasteful pairings enhance each dish, and this show of expertise is one of the most unusual and valuable qualities of The Valentino Cookbook.

Simple or complex, traditional or progressive—for Selvaggio, all good cooking is, at heart, very personal: a journey of taste for which the end isn’t nearly as important as the fantasias along the way. This wonderful cookbook will help all of us develop a true understanding of taste and refine our appreciation for everything that great dining is all about.

3930 Las Vegas Boulevard South Las Vegas, NV
702.920.2733 |  website