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Victoria Quirk
2 of 2
Victoria Quirk
The Bottega at Frankies Nashville is opening on February 2 in East Nashville.
The specialty Italian market will offer an assortment of prepared foods and products including salumi and cheeses, plus olive oil produced in Selinunte, Sicily, and a new line of pastas from Frankies 457 Specialty Foods. Operating on a limited schedule for the first few weeks, the Bottega will eventually offer earlier hours, espresso drinks, and a dining menu once operating at full capacity.
The first bottega opened by the brand, the new spot is filled with antiques and eclectic finds. A large window behind the counter gives guests a front row seat to the Frankies pasta-making operation, as well as co-founder and local owner-operator John Burns Paterson's Montgomery, Alabama roots lend a special Southern influence to the New York-Italian market experience. Country hams are incorporated into the salumi program and the space features a custom floor-art installation by his mother-in-law, a Birmingham native and resident.
Guests can expect to see sundries, including fresh pastas from the culinary team at Frankies Nashville and Lady Edison Country Ham out of North Carolina, in addition to international imports such as Rodolphe Le Meunier Salted Butter from France, I Contadini La Gialla (yellow tomato sauce) from Puglia, Italy, and a selection of tinned Conservas Braseadas from Asturias, Spain’s Restaurante Güeyu Mar.
The Frankies 457 Specialty Foods line was founded by founded by chefs Frank Castronovo and Frank Falcinelli as a way to introduce America to high quality Italian ingredients. The line features jarred olives, olive oils, and handmade pastas. Castelvetrano olives are grown on the chefs’ farm in Selinunte, Sicily, where they are harvested, cold-pressed, and packaged on-site before making their way to the bottega’s shelves.
Victoria Quirk