Italian Swine - Grazie!

I'm a Jewess. Hence, I know and love pork. This is fact.

I'm a New York foodie. Hence, I know and love Lupa. This is fact.

I'm not independently wealthy. Hence, I will be working on Tuesday, April 5th, when Lupa will be playing host to a "Whole Pig Lunch." Darn that fact!

Gotta say, this event sounds like it might be worthy of a personal day though:

THE WHOLE PIG
EVERYTHING BUT THE OINK

THERE IS NO ANIMAL WHO FURNISHES MORE VARIETY TO THE TONGUE:
ITS MEAT PROVIDES NEARLY FIFTY FLAVORS, BUT THAT OF THE OTHER ANIMALS ONLY ONE.(PLINY THE ELDER, NATURALIS HISTORIA 8, 209)

Chef Mark Ladner and Wine Director Zach Shapiro

Invite you to
Join us for lunch as we explore the wonders of the Pig beyond the Pork Chop

TUESDAY, APRIL 5TH
12:30PM

$75.00 PER PERSON
(EXCLUSIVE OF TAX AND GRATUITY)

Space is strictly limited to twenty persons
For Reservations Please call: 212-982-5089

AMUSE

Braised Pig Belly Bruschetta
Prosecco Di Conegliano Valdobbiandene Montesel 2003, Veneto

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AFFETTATI

Selection of House Cured Meats
Albana Di Romagna "Montedi Cambro", Pollino 2002, Emilia-Romagna

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ANTIPASTO

Pigs Heart Frittata with Sugo Finto
Vespa Bianco, Bastianich 2001 , Friuli

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INSALATA

Crispy Pig's Ear Salad
ValleeD'Aoste Torrette "Les Toules", Les Crete 2002, Vallee D'Aostie

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PRIMO

Pig's Liver Tortellini in Brodo
Lambrusco, Medici NV, Emilia-Romagna

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SECONDO

Porchetta
Whole Roasted Pig with Traditional Condiments
Valpolicella Sup. "La Traversagna", Monte Faustino 1999, Veneto

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DOLCI

Ricotta Crostata
Buffalo Ricotta Tart with Meyer Lemon Curd
Passito Di Pantelleria, Pellegrino, Sicilia

Question: Why no piggie in the dolci?