Visit MAGGIANOS.COM for more information, including Locations, Menus, and Special Offers.

The Story Behind Our Famous Rigatoni “D”®

Written on July 10, 2014

Our Famous Rigatoni “D” has a very special history at Maggiano’s.  This dish is named after its creator, David DiGregorio. David was an Executive Chef at Clark & Grand and also a Corporate Chef role. He is also the only Chef inducted into the Maggiano’s Hall of Fame.

The Story Behind Our Famous Rigatoni “D”

Rigatoni “D” was the first dish to use pulled chicken and rigatoni pasta. David and his team spent about 3 months perfecting the Marsala Cream Sauce to compliment the herb-roasted chicken, mushrooms and caramelized onions. This dish wasn’t his only claim to fame – he also helped create dishes like Nonna’s Toasted Pound Cake, Mom’s Lasagna, Crispy Zucchini Fritté, and Chicken & Spinach Manicotti. So salute to Chef DiGregorio!

We love mushrooms how the mushrooms really make this dish. If you’re a fan, you’ll be so glad you tried Rigatoni “D!” Enjoy this fun mushroom trivia to get the conversation going with your fellow mushroom lovers:

  • More than 900 million pounds of mushrooms were grown
  • Mushrooms have almost as much potassium as a banana
  • Mushrooms are the only item in the produce aisle with vitamin D and one of the few non-fortified food sources
  • Mushrooms contain antioxidants, B vitamins, copper
  • The trend is to blend! Use mushrooms and meat together to keep the flavor and cut calories
  • You can visit MushroomCouncil.org or The Mushroom Channel on Twitter for all things mushroom love!

Now through July 30th, enjoy Rigatoni “D” as a Classic Pasta, and when you choose this dish or any Classic Pasta, we’ll send you home with another for tomorrow…on the house!

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

*Subject to availability at participating restaurants

 

blog comments powered by Disqus