Ristorante Caterina de’ Medici

Italy’s Authentic Flavors in a Magnificent Tuscan Villa Setting

A recipient of the prestigious Ivy Award, Ristorante Caterina de’ Medici is located in the beautiful Colavita Center for Italian Food and Wine. Its á la carte menu features seasonal ingredients and authentic flavor combinations of this much-beloved cuisine, as well as a diverse selection of Italian wines, beers, and apéritifs. This student-staffed restaurant has five distinct dining areas, from the Joseph P. DeAlessandro main dining room with its Venetian chandeliers and brass sculptures, to the casual Al Forno Dining Room with its antipasto bar, wood-fired oven, and views of the kitchen.

Ristorante Caterina de’ Medici was awarded “Best Dutchess County Restaurant” in Hudson Valley Magazine‘s annual “Best Of The Hudson Valley” awards.

Ristorante Caterina de’ Medici Menus and Reservations

Make your reservation by phone at 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m)

Hours of Operation

Open: Monday through Friday
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
Al Forno Room: 11:30 a.m.–6 p.m.

Restaurants Closings

May 13, 2013
May 24–27, 2013
July 4–30, 2013
August, 26, 2013
September 2, 2013
September 9, 2013
October 14, 2013
October 21, 2013
October 28, 2013
November 27–29, 2013
December 2, 2013
December 9, 2013
December 23, 2013–January 2, 2014

Photo Gallery

Dress Code

Business casual (collared shirt and dress or chino-style slacks) attire is preferred.

Where to Park

Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.

Print the visitor parking map > (PDF 151 KB)

For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.

Awards and Recognitions

Best Italian Cuisine in the Hudson Valley (2006 Hudson Valley Magazine)

Best Restaurant in Dutchess County (2005 Hudson Valley Magazine)

Ivy Award (2004, Restaurants & Institutions magazine)

Achievement of Culinary Excellence Award (2002 American Culinary Federation)

Best New Building (2002 Hudson Valley Magazine)

Top Food, Best Service (25 Rating on 30 scale), Zagat Survey 2002

Best Place to Enjoy Italian Food & Culture (2001 Hudson Valley Magazine)

Meet Our Instructors

Lunch Maître d’Instructor Vincenzo Lauria, Associate Professor—Hospitality and Service Management

Lunch Maître d’Instructor
Vincenzo Lauria
Associate Professor—Hospitality and Service Management

Vincenzo Lauria is an associate professor of Hospitality and Service Management at The Culinary Institute of America (CIA). Mr. Lauria is maître d’ instructor in the Ristorante Caterina de’ Medici, part of the college’s Colavita Center for Italian Food and Wine. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features authentic regional cuisine of Italy. His front-of-the-house class, Introductory Table Service, explores table service principles and skills by providing customer service in a restaurant setting. Mr. Lauria’s students focus upon guest relations, professional communications, service sequence, table skills, and dining room preparation. His course also focuses on Italian food and wine appreciation and the influence of cultural differences.

Mr. Lauria studied at the Istituto Professionale di Stato per IL Commerico, Vittorio Veneto in Naples, Italy. He is a Certified Sommelier.

Before joining the CIA faculty, he held various restaurant ownership and management positions including dining room manager of Aroma Osteria and general manager of Eddie’s Gourmet Pizza in Wappingers Falls, NY; and wine captain and dining room director of Xavier’s Restaurant Group in Garrison, NY.

Mr. Lauria is a member of the Sommelier Society of America.

Lunch Chef-Instructor Giovanni (Gianni) Scappin, CHE, Assistant Professor—Culinary Arts

Lunch Chef-Instructor
Giovanni (Gianni) Scappin, CHE
Assistant Professor—Culinary Arts

Gianni Scappin is an assistant professor of culinary arts at The Culinary Institute of America (CIA). Chef Scappin teaches in the kitchen of the Ristorante Caterina de’ Medici, part of the college’s Colavita Center for Italian Food and Wine. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features authentic regional cuisine of Italy. Students in his course prepare menu items based on modern and traditional Italian cuisine, utilizing the cooking techniques, ingredients, and spices unique to the various regions of Italy.

Chef Scappin is co-author of the cookbook Cucina & Famiglia (Morrow, 1999). He was the consulting chef for the film Big Night starring Stanley Tucci and Tony Shalhoub. Gianni’s industry experience includes being co-owner and managing chef of Finch Tavern in Croton Falls, NY; owner and executive chef of Gigi Trattoria in Rhinebeck, NY; executive chef at Le Madri, Moreno, and Castellano restaurants in New York City; and chef at restaurants in the Italian cities of Milan, Piedmonte, Montegrotto Terme, and Venice. As executive chef and corporate chef for the New York City-based Bice Group, he was the opening chef for Bice restaurants in Palm Beach, FL and Washington, DC.

Originally from Marostica in Italy ‘s Veneto Region, Gianni Scappin holds a diploma from the Recoaro Terme Culinary Institute in his native country. He is a member of the Federation of Italian Chefs.

Dinner Maître d’Instructor Charles A. Garibaldi ’84, Lecturing Instructor—Hospitality and Service Management

Dinner Maître d’Instructor
Charles A. Garibaldi ’84
Lecturing Instructor—Hospitality and Service Management

Charles Garibaldi is a lecturing instructor of Hospitality and Service Management at The Culinary Institute of America (CIA). Mr. Garabaldi is maître d’ instructor in the Ristorante Caterina de’ Medici, part of the college’s Colavita Center for Italian Food and Wine. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features authentic regional cuisine of Italy. Advanced Table Service is the final course before the college’s Culinary Arts majors earn their associate degrees.

A 1984 graduate of The Culinary Institute of America, Mr. Garibaldi has been maître d’ hotel, captain, manager, and front waiter at many fine restaurants, including Coco Pazzo, Giovanni, An American Place, and The Stanhope Dining Room in New York City; Allyn’s in Millbrook, NY; and Bertrand in Greenwich, CT.

Mr. Garibaldi returned to his alma mater as a member of the faculty in 1999.

Dinner Chef-Instructor Alberto Vanoli, CHE, Assistant Professor—Culinary Arts

Dinner Chef-Instructor
Alberto Vanoli, CHE
Assistant Professor—Culinary Arts

Alberto Vanoli is an assistant professor of culinary arts at The Culinary Institute of America (CIA). Chef Vanoli teaches associate and bachelor’s degree candidates in the college’s Ristorante Caterina de’ Medici, one of five award-winning public restaurants on campus which also serves as a classroom. In his course, Italian Cuisine, students prepare menu items based on modern and traditional Italian cuisine, utilizing the cooking techniques, ingredients, and spices unique to the various regions of Italy.

Before joining the CIA faculty, Chef Vanoli was chef de partie at restaurants in Bergamo, Rome, and other cities in Italy, as well as No. 9 Park in Boston. He was chef/owner of Ristorante Locust Tree in New Paltz, NY; chef at Le Streghe in New York City; and chef de cuisine at the Pantheon at the Ritz-Carlton Hotel in Philadelphia. He has also worked at Il Fornaio in San Francisco and Le Madri in New York City.

A Certified Hospitality Educator (CHE), Chef Vanoli studied at the Guinta Regionale-Assessorato all’Istruzióne and CESCOT-Confesercenti in his native Italy.