At RPM Italian, our dedication to sourcing the finest possible ingredients is a daily commitment.
Our culinary team regularly visits our purveyor partners in Italy, connecting directly with the artisans who have mastered their crafts and upheld centuries of tradition. Traveling from the ancient cellars of Parma to the historic estates of Tuscany, we gained rare access to the multi-generational techniques behind the core ingredients of so many of our signature dishes.
To celebrate this journey, RPM Italian is proud to launch a special menu that allows these exceptional ingredients to take center stage, starting June 4.
Join us at RPM Italian Chicago and DC to enjoy Caseificio Il Casolare Bufala Mozzarella, Caseificio Castellazzo Parmigiano Reggiano, Devodier Prosciutto di Parma, and a hand-picked barrel of Vin Santo wine: the perfect, approachable pairing to any dessert.
We are thrilled to celebrate these multi-generational artisans through this limited-time menu. While this special feature gives us an opportunity to highlight them together, these are the exact world-class ingredients our kitchen relies on every day, bringing an uncompromised standard of quality and Italian authenticity to our guests all year long.
Learn more about our incredible partners below, and follow @rpmitalian on Instagram to watch our team’s culinary journey through Italy.
The Devodier family treats the production of Prosciutto di Parma not merely as a process, but as a masterful art form honed through centuries-deep roots in the Italian meat industry. Hailing from a long lineage of master breeders and butchers, the family possesses an unrivaled understanding of the craft, from the pasture to the cellar.
This authority is woven into the very bones of the industry: in 1963, Enrico Devodier used this lifelong expertise to become one of the historical founding members of the Consorzio del Prosciutto di Parma, the governing body that established the strict PDO (Protected Designation of Origin) standards upheld today.
From absolute oversight of their livestock to the 30-month aging process inside their legendary cellars, every step is deliberate. Each ham is strictly cured under these rigorous guidelines and branded with the official Ducal Crown, verifying its pristine origin and artisanal method. Benefiting from a unique subterranean microclimate, where the air rising from the Parma torrent meets natural spring waters flowing directly beneath the cellar, the meat develops an unparalleled sweetness and a distinct, melt-on-the-tongue texture.
This uncompromising dedication perfectly aligns with our own commitment to sourcing at RPM Italian, where eco-conscious stewardship is vital to culinary excellence. As the first ham producer in Italy to earn the prestigious “Made Green in Italy” certification for environmental sustainability and animal welfare, Devodier shares our belief that the finest ingredients are those grown with respect for the land. The result is an exceptional prosciutto that honors centuries of curing tradition while supporting a sustainable future.
On the Menu: Featured across all locations in our signature Prosciutto Service, and handmade into RPM Italian D.C.’s Prosciutto Tortelloni with Rosemary and Parmesan Brodo.
Caseificio Sociale Castellazzo holds a foundational legacy in Reggio Emilia, operating for over a century as one of the region’s very first cheese-making cooperatives. Throughout its long history, the dairy has served as a vital anchor for hundreds of small local livestock farms, providing guaranteed work for generations of farming families who dedicate their lives to dairy production.
This deep-rooted commitment to quality led Castellazzo to become an early pioneer in technical standards, emerging as one of the first cheese factories in the province to secure official Quality Management certification. Today, their ultra-modern facility transforms 80 million kilos of milk annually into roughly 18,000 wheels of Parmigiano Reggiano, seamlessly pairing rigid modern food safety with an artisan method that has remained intact for eight hundred years.
The actual production is defined by absolute simplicity: just high-quality milk collected twice daily, salt, rennet, and fire. Under the expert hands of the Master Cheesemaker, the curd is split and shaped before the wheels begin a natural maturation process lasting two years or more. Every single day during this aging period, the wheels are turned and cleaned by hand, letting the slow rhythms of nature concentrate the flavors into a dense, granular architecture with a distinct crystalline crunch and a sharp, nutty complexity.
This uncompromising rigor matches our own sourcing philosophy at RPM Italian. Completely free of additives, preservatives, or coloring agents, Caseificio Castellazzo’s Parmigiano Reggiano represents the perfect intersection of historic agricultural pride and precise quality control, delivering a world-class ingredient that sets the standard for Italian craftsmanship.
On the Menu: Accompanying our Prosciutto Service, baked onto our classic Chicken Parmesan, and finishing daily staples like the Prime Beef Meatballs and RPM Italian D.C.’s Wild Mushroom Risotto.
In the province of Reggio Emilia, Acetaia San Giacomo operates under the strict, uncompromising definition of traditional balsamic making. Directed by master producer Andrea Bezzecchi, the acetaia is rooted in the total preservation of regional agricultural identity.
Unlike commercial balsamics that rely on wine vinegar dilution, thickeners, or caramel coloring, San Giacomo works exclusively with a single ingredient: the cooked must of local, estate-grown grapes.
The production is entirely governed by the natural climate shifts of northern Italy. The grape must is simmered over an open fire before entering the batteria, a succession of decreasingly sized wooden casks crafted from oak, chestnut, cherry, mulberry, and juniper. Stored in the exposed attics of the estate, the liquid undergoes a slow, multi-year process of fermentation, acidification, and concentration driven by freezing winters and intense summer heat.
Andrea Bezzecchi’s technical authority and refusal to accelerate this timeline yield a dense, deeply harmonious elixir. This meticulous process ensures a product that meets strict DOP guidelines, striking an exact, vibrant balance between clean acidity and deep, wood-infused sweetness. This dedication to uncompromised purity mirrors the sourcing standards at RPM Italian, delivering a traditional artifact that cannot be replicated by industrial means.
On the Menu: Poured daily as the featured 12-Year Aged Balsamico in our Prosciutto Service, and dressing the daily Maine Lobster Caprese in Las Vegas.
Based in the Campania region, Caseificio Il Casolare was established in the late 1980s by Mimmo La Magna. While the dairy itself has been operating for nearly forty years, the La Magna family’s hands-on expertise stretches back for generations, earning them global recognition for producing authentic Mozzarella di Bufala Campana DOP. This deep heritage guides how they manage the sensitive chemistry of raw water buffalo milk, sourcing cheeses exclusively from select local herds.
The heart of their operation relies entirely on the traditional filata (stretched curd) method. Master cheesemakers monitor the curd’s acidity by hand, executing the historic mozzatura, the manual shearing and shaping of the cheese, with an intuitive understanding of weight and texture. A matter of seconds can compromise the structural integrity of the mozzarella, making human experience the single most critical factor in the process.
On the Menu: Anchoring the daily Maine Lobster Caprese in Chicago and Las Vegas, and featured on the Bianco Pizzette with seasonal truffles in D.C. and Las Vegas.
Castello di Meleto is a historic medieval estate in Gaiole in Chianti, with viticultural roots dating back to the 11th century. For centuries, the property has served as a prominent guardian of Chianti Classico winemaking. Their Vin Santo del Chianti Classico represents a classic exercise in traditional cellar management, utilizing a historic method to craft a complex, concentrated dessert wine.
The production requires strict selection in the vineyards, where choice Malvasia and Trebbiano grapes are hand-harvested and transferred to well-ventilated rooms to air-dry on straw mats for several months. Once the natural sugars are intensely concentrated, the grapes are pressed, and the dense juice is sealed inside small wooden casks called caratelli. Left undisturbed in the estate’s historic cellars, the wine undergoes a slow, natural fermentation over several years.
This patient timeline yields a deep amber wine defined by notes of dried apricot, honey, and toasted nuts.
On the Menu: Available across our locations as an exclusive, hand-picked cellar selection by our wine and sommelier team.
Located at the southern edge of the Chianti Classico zone in Castelnuovo Berardenga, Castello di Bossi traces its winemaking roots back to 1099. Managed today by the Bacci family, the property combines modern precision with a deep respect for its unique, ancient terroir. Their traditional Vin Santo is crafted as a definitive expression of this historic winemaking landscape.
Following the classic appassimento method, local white grape varietals are meticulously harvested by hand and left to dry naturally over the winter months to concentrate their flavors and sugars. The rich juice is then transferred to small wooden barrels to ferment and mature over years, breathing through the wood as the cellar temperatures fluctuate with the Tuscan seasons.
The result is a beautifully structured wine with a velvety texture and a refined balance of sweet dried fruits and warm spice. This dedication to uncompromised regional quality is exactly why our team highlights Castello di Bossi, delivering a world-class dessert wine that sets a benchmark for authentic Tuscan sourcing.
On the Menu: Available across our locations as an exclusive, hand-picked cellar selection by our wine and sommelier team.
Join us to experience the soul of Italian sourcing. Secure your table for June 4 and beyond.
Available at RPM Italian and DC beginning June 4
Antipasti:
Roasted Casolare Mozzarella | 21
Lemon Leaf, Toasted Ciabatta
Maine Lobster Caprese | 48
Basil, Casolare Bufala di Mozzarella, Acetaia San Giacomo
Primi:
Devodier Prosciutto Tortellini | 19
Rosemary, Parmesan Brodo, 30-Month Aged Prosciutto di Parma
Ricotta Gnudi | 26
Caseificio Castellazzo Parmigiana Fonduta
Dolce:
Vin Santo del Chianti Classico | 26
Castello di Meleto, “Chavi Perse”, ’13, Assorted Biscotti
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