{"id":22850,"date":"2025-10-15T01:49:18","date_gmt":"2025-10-15T07:49:18","guid":{"rendered":"https:\/\/woodriverweekly.com\/?p=22850"},"modified":"2025-10-14T18:15:55","modified_gmt":"2025-10-15T00:15:55","slug":"fiamma","status":"publish","type":"post","link":"https:\/\/woodriverweekly.com\/index.php\/2025\/10\/15\/fiamma\/","title":{"rendered":"FIAMMA"},"content":{"rendered":"

By Mike McKenna<\/em><\/p>\n

\"\"For most of Idaho\u2019s history, its culinary scene has been pretty much lost in the dark ages. Sure, the 43rd state was known for potatoes, trout and wild game, but foodies from across the country certainly weren\u2019t flocking to Idaho just to eat.
\nBut those days are starting to change. Eating local is one of the top experiences people who visit the Gem State are now looking to enjoy. Of course, lots of us local Idahoans like to eat well, too.
\nThat\u2019s why it\u2019s only fitting that the hottest new restaurant in the state is called Fiamma, as it means \u201clittle flame.\u201d The Italian-inspired restaurant in Ketchum is certainly helping light the way for a statewide rise in the culinary world.
\n\u201cThere are a lot of iconic restaurants here and we want to help elevate the culinary scene,\u201d chef Kinsey Leodler-Rescigno said.
\nChef Kinsey and her partner, Chef Britt Rescigno, decided to open Fiamma earlier this year because they were inspired by the community and the culinary potentials of Idaho\u2019s growing food-producing scene.
\nThe couple first came to Sun Valley as celebrity guest chefs, invited by the Sun Valley Culinary Institute. Britt is best-known for her numerous appearances on the Food Network. She won Chopped and Guy\u2019s Grocery Games, and she even beat Bobby Flay.
\n\u201cWe just fell in love with Sun Valley and the community really sold us on the place,\u201d Kinsey said.
\nThey opened up Fiamma last spring and have quickly earned rave reviews for their mouthwatering cuisine and their stunning open kitchen and live-fire cooking styles. It\u2019s sort of a \u201cdinner and show,\u201d the chefs joked.
\n\u201cOur menu is Italian-inspired with a nod to Idaho and with sprinkles of me and Britt,\u201d Kinsey explained, from a booth in their mountain modern-styled restaurant.
\n\u201cWe want to tap into the cool things that are available locally. It\u2019s exciting and challenging for us,\u201d Britt said about Southern Idaho\u2019s growing farm- and ranch-to-table options. \u201cThere are a lot more opportunities to resource great ingredients in our region, especially in the game meats. Idaho is really evolving.\u201d
\n\u201cIt\u2019s a celebration of food,\u201d is how Kinsey described their dishes.
\n\u201cWe want to elevate all our proteins and fresh ingredients and not hide them in spices,\u201d Britt said. \u201cThere\u2019s nothing like what we do here. We want it to be a fun and cool experience.\u201d
\nThe menu at Fiamma changes every few weeks to match the seasons and the chefs don\u2019t mind the extra effort it takes to be constantly evolving.
\n\u201cIt does take a lot of work. But we\u2019re obsessed with food so it\u2019s fun,\u201d Britt said, adding, \u201cThings that are amazing don\u2019t come easy.\u201d
\nFiamma is delighted to announce their new Aperitivo Hour at the bar, Tuesdays through Saturdays from 4:30\u20135:30 p.m. The full bar and Taverna are offering off-menu bites, house chips and dips, and deals on Italian beers, select wines and cocktails.
\nFind out more at FiammaSunValley.com, by calling 208-913-0118 or visiting them at 211 Leadville Ave. in Ketchum.<\/p>\n

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By Mike McKenna For most of Idaho\u2019s history, its culinary scene has been pretty much lost in the dark ages. Sure, the 43rd state was known for potatoes, trout and wild game, but foodies from across the country certainly weren\u2019t flocking to Idaho just to eat. But those days are starting to change. Eating local […]<\/p>\n","protected":false},"author":479,"featured_media":10323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","_pvb_checkbox_block_on_post":false,"footnotes":""},"categories":[70,38],"tags":[],"class_list":["post-22850","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chamber-corner","category-sponsored"],"_links":{"self":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/22850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/users\/479"}],"replies":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/comments?post=22850"}],"version-history":[{"count":1,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/22850\/revisions"}],"predecessor-version":[{"id":22851,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/22850\/revisions\/22851"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media\/10323"}],"wp:attachment":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media?parent=22850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/categories?post=22850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/tags?post=22850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}