Ristorante Caterina de’ Medici
Italy’s Authentic Flavors in a Magnificent Tuscan Villa Setting
Truly authentic regional Italian cuisine takes center stage at Ristorante Caterina de’ Medici, a sophisticated dining room overlooking a stunning herb and rose garden, and the Hudson River. Or enjoy wood oven pizza and other simple rustic dishes in the more casual Al Forno Trattoria. Dining at this grand Tuscan-style villa is a culinary escape to another world without ever having to leave the beautiful Hudson Valley.
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)
2014 Winter Prix Fixe Menus *
January 13–March 6
Three Course Menus
Bonus! Add a two-glass wine pairing for $12
Price does not include beverage, service charge, or tax.
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 *
February 17, 2014
March 3, 2014
March 24, 2014
March 31, 2014
April 18, 2014
May 12, 2014
May 23, 2014
May 26, 2014
July 4, 2014
July 7, 2014
July 28–August 19, 2014
September 1, 2014
September 8, 2014
October 13, 2014
October 20, 2014
November 26–28, 2014
December 22–31, 2014
Photo Gallery *
Dress Code *
There is no dress code for this restaurant.
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 serves as 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.
Giovanni (Gianni) Scappin, CHE
Gianni 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
Charles Garibaldi 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.
Alberto Vanoli, CHE
Alberto Vanoli 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.