Oliveto’s 19th Annual Whole Hog Dinners
are coming…soon.

Our curing room is packed with salumi, and our sauerkraut is underway. Long-time Olivetians anticipate revisiting some of Italy’s greatest traditional pork dishes; the new cooks in our kitchen are eagerly anticipating all things pig for the first time in a seasoned, traditional, whole-animal-based kitchen under the tutelage of our expert chef Jonah Rhodehamel. And Brian Griffith—our new, talented sous chef—is eager to contribute additions to an old tradition: