We will be closed on Friday!

And Thanksgiving…

-but you probably guessed that.

Have yourselves a happy non-turkey-specific  holiday!

at Corvo today we’ve got

Kale and ricotta Gnocchi al Pomodoro!

Ricotta-kale gnocchi

Also today:

Casarecce, with a slow braised pork ragu

Porcini Tagliarini, in a roasted delicata, squash sauce.

Paprika Tagliarini, in Salse Di Sepia!

Take a little trip to Spain today…


with a  Smoked Paprika and Saffron Tagliarini,

Tossed in a squid ink Sauce Espagnole,

that I think even Auguste Escoffier would approve off.

well, except for the fact that we didn’t strain it through a succession of 17 different sieves, chinois and cheesecloths… But delicious none the less. 

Also today:

Pappardelle, braised pork ragu

Rigatoni, with a delicate squash and sage cream sauce

Torchietti, con Fegato, Chipolle e Mele.

Amidst all your preparation, planning, packing, scheming,

stressing, thawing, brining, rolling, chopping and hopefully

drinking this week.

Don’t forget….

You still have to make time for lunch…

At Il Corvo today, we’ve got….


Torchietti, with chicken liver, onions and apples.

As well as:

Pappardelle, alla Bolognese

Lumache, with a roasted cauliflower cream sauce.

and if your heading to the Pizzeria Gabbiano

They are just getting ready to put a delicious pizze with roasted sweet potato and house made pancetta in the oven…..I wish I could stick around..

Panch pizza

To kale with this…. I’m going green!

Tagliarini Integrale (made with local whole grain semolina), with kale-basil-pistacchio Pesto!

Kale pesto

 Going green never tasted so good!

Also on today’s menu:

Pappardelle, alla Bolognese

Mezze Maniche, al Norma (spicy eggplant and tomato sauce)

Gnocchi con Porri!

The classic combination of potatoes and leeks……

gnocchi con porri

in one pillowy bowl of magic.

also today:

Linguine, with spicy clam and tomato sauce

Pappardelle, alla Bolognese

Fiore Nero, con Vongole!

Squid Ink Sea Anemones!

Well, the technical shape is called “Fiore” meaning flower, but made with Squid ink and tossed in a spicy tomato and clam sauce, they’re more like flowers at the bottom of the sea.

Fiore Nero

.……Soon to be in the bottom of your belly!

Fiore Nero 2

Also today:

Torchietti, with artichoke, kale, Meyer lemon and buttah

Pappardelle, alla Bolognese


I shot a nice little video yesterday on how we make the pizza over at Pizzeria Gabbiano…

Click here to check it out here!

Butternut Squash Lasagna Bianco!

24 alternating layers of farro pasta sheets, planks of butternut squash, and a gorgonzola béchamel

it’s literaly “oozing with pleasure” 

lasagne bianco

(your welome)

Also today:

Pappardelle, Alla Bolognese

Gigli, with Broccoli Rapini, tomato and Mama Lil’s Peppers


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