Instagram | Lé Fresca

lefresca

Ristorante Italiano🍷🍕Passione per il cibo e vino Italiano
Da Peschiera a Birmingham
(205) 593-4241
A taste of Peschiera del Garda in Birmingham, Al.

Our bone-in duroc pork chop from @comfreyfarmpork

Our bone-in duroc pork chop from @comfreyfarmpork served over a potato puree with cavolo nero and finished with our pan sauce. For our pan sauce we are using vermouth and a compound butter consisting of many of the same herbs and seasoning we used on our very popular porchetta. We can't think of a better way to warm up on a cold and rainy winter's day.
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Open 11am-9pm Tuesday through Thursday
Open 11am-9:30pm Friday and Saturday
Call 205-593-4241 for reservations and curbside.
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#bonein #boneinporkchop #porkchop #comfreyfarm #pork #italianfood #foodie #happeninsintheham #datenightdoneright #bhamnow #bhamloftdistrict #bhamfoodstagram #authenticitalian #authenticitalianfood #ristoranteitaliano #ristorante #italiano #newrestaurant #birmingham #alabama #birminghamalabama

New menu is up on our website featuring items such

New menu is up on our website featuring items such as a new bone-in pork chop and spinach ravioli. We will be highlighting all these new changes over the next week.

We are open:
11am-9pm Tuesday through Thursday
11am-9:30pm Friday and Saturday
Call 205-593-4241 for reservations and curbside.
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#lefresca #lefrescabham #newrestaurant #birmingham #birminghamalabama #alabama #italianfood #foodie #foodiesofinstagram #bhamrestaurants #bhamfoodgram #bhamfood #bhamfoodstagram #ristorante #ristoranteitaliano #instagrambham #bhamnow #happeninsintheham #bhamloftdistrict

Our porky pizza made with house made sausage, sala

Our porky pizza made with house made sausage, salami and bacon.
#lefresca #lefrescabham #newrestaurant #birmingham #birminghamalabama #alabama #italianfood #foodie #pizza #ItalianFood #italianpizza

Our tiramisu is not a cake! . It’s a Northern I

Our tiramisu is not a cake!
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It’s a Northern Italian tiramisu which is light and velvety. We make our tiramisu traditionally with ladyfingers, espresso, and zabaglione.
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Thank you @eatingalabama for the incredible photo of our tiramisu.
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Call 205-593-4241 for reservations and curbside.
We are open 11am-9pm Tue-Sat.
11am-9:30pm Friday and Saturday.

Thank you @foodiesofbham it was a pleasure meeting

Thank you @foodiesofbham it was a pleasure meeting you two last night. We look forward to serving you again soon.

"An amazing dinner @lefresca tonight including the best risotto we’ve ever had, two pizzas, and a clam appetizer with “a cult following” according to our server."

Don’t tell Marco but we do have a few French win

Don’t tell Marco but we do have a few French wines as well. Today we will focus on the wines of the Côte du Rhône.
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Côte du Rhône AOC:
This is the largest AOC and accounts for two thirds of Rhone production. Full bodied reds dominate, but the luscious whites and thirst quenching roses are well worth seeking out.
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Châteauneuf-du-Pape:
The most famous of the AOC’s of the Rhône Valley is Châteauneuf-du-Pape. This was the very first AOC to be recognized when the system was instituted in 1936.
The vineyards are planted with 14 varietals (18 if you count the variations!) at four levels of altitude as the land rises up from the Rhone River.
The soils are varied with the most famous being the large, rolled river stone or “Galets’ left behind millennium ago by the ancient glaciers.
Red wines are the most plentiful; Grenache and Cinsault with Mourvedre, Syrah and other sanctioned reds, producing wines that are full and aromatic with spicy dark fruits balanced with acidity and minerality.
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Vacqueryras
Named after the Latin for “Valley of the Rocks”, the Vacqueryras lie next to Gigondas. The wines are Grenache dominant with aromas of small red fruits and violets that age into licorice, pepper and spice.
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Source: https://winefolly.com/deep-dive/cotes-du-rhone-wine-with-maps/

Who would have thought that it would be so hard to

Who would have thought that it would be so hard to get out hands on aluminum pans? We finally have pans and thus we will have lasagna again this Saturday for carry out.

Here we spend three days every week making the #ragu, the #basciamella, and the #pasta all from scratch before assembling Marco's mother's lasagna recipe. In our highlight on Instagram you can watch the step by step process we use to make the lasagna every week. Call us today to reserve your lasagna before they are all gone.
(205)593-4241

Fritto Misto Gulf shrimp and calamari are breaded

Fritto Misto
Gulf shrimp and calamari are breaded with semolina then fried. We serve the fritto misto with salsa ruccalo and lemon.

Call us to make reservations at
(205) 593-4241

Open 11am-9pm Tuesday through Thursday
Open 11am-9:30pm Friday and Saturday

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