A Letter From Ross
We opened Piatto in 1998 in order to offer Carlisle a traditional, authentic Italian dining experience. My staff and I share the goal of serving food that tastes great, is healthfully prepared and leaves you feeling refreshed and energized after dining. Our menus, which change often, reflect the use of traditional cooking techniques still prevalent in Italy, and are dependent on the availability of fresh, seasonal ingredients. Several trips to Italy have given me an appreciation and respect for the cuisine. Each of Italy’s 20 regions has its own unique culinary tradition, but the common thread that unites them all is an emphasis on uncomplicated dishes that highlight the freshness and superior quality of the ingredients. This simple formula has, happily, seen a resurgence in recent years thanks to America’s renewed interest in real foods. We have been shopping locally for ingredients over the last twenty years in Carlisle and have established many great partnerships with local farmers and purveyors. Combining these local products with the best available olive oils, cheeses, meats and pastas from Italy allows us to create a most authentic dining experience.
None of this would be possible without our great staff and our many wonderful guests who support our efforts to provide this unique dining experience.
From the bottom of my heart, thank you all,
Ross
News & Updates
Thanks for a great 2009! We will be closed January 1st through January 14th for a little R&R. We invite you to visit Café Bruges (just around the corner at 16 N. Pitt St.) for some great Belgian Food & Drink. Some things we’re looking forward to upon our return: new art work by Kim Walker, Duck Ragu made using local duck from Pecan Meadow Farm, Calves Liver alla Veneziana — the best liver & onion dish made using local product from Painted Hand Farm.
Ross will be presenting a round table discussion at the Bosler Memorial Library Monday, January 25th at 7:00pm on eating local foods. Panelists include Daniel Shirk (Pecan Meadow Farm), Sandy Miller (Painted Hand Farm) and Jenn Halpin (Dickinson College Farm). We will be talking about & sampling local foods. Come meet the farmers who produce some of our best local ingredients.
Chef Biography
With over 30 years’ experience in the restaurant business, Chef Ross S. Morris, Jr has attained the levels of both Certified Executive Chef and Certified Executive Pastry Chef from the American Culinary Federation, and is also a member of Slow Food and Chef’s Collaborative. Influenced by the writings of Marion Nestle and Michael Pollan, Chef Morris’s philosophy can be summed up in three words: Eat Real Food!
