Perciatelli Nero, con Salse alla Siciliana!

What’s not to love about Sicilian anchovies, Calabrian peppers, and our own farm grown hard-neck garlic, simmered down until it disintegrates under the weight of the tomato conserva….

Tossed with Squid Ink Perciatelli?


Nothing, says me. …other than the empty bowl at the end.

Also today:

Pappardelle, alla Bolognese

Lumache, with local Porcini cream.. 

Spaghettini alla Chitarra

Square-cut thin spaghetti…


Perfect for twirling around some anchovies, garlic, padrón peppers, olive oil and bread crumbs!

Also today:

Lasagne, layered with tomato, zucchini and bechamel

Pappardelle, alla Bolognese

Surprise, It’s October 1st Already

For those of you hanging on to the final throws of summer, it’s over.

Although it official ended a week ago, on the 23rd, some of us (especially in the PNW) still consider September to be a “Summer month” -but that is now behind us.

Time to willingly embrace fall food (my favorite food season)

Fusilli, with house made pancetta,  braised fennel and red cabbage.


Also today:

Pappardelle, alla bolognese

Tagliarini, with basil, mint, parsley pesto.

Conchiglie, con Sardo!

Conchiglie Con Sardo!

Spanish Sardines, cure lemon, olives, fennel and chilies..


topped with our house-made focaccia crumbs

Also today:

Pappardelle, alla Bolognese

Whole Grain Mezze Maniche, with tomato, spigariello, onions, garlic and chilies.

Pasta Mista, con Pollo alla Cacciatore

“Hunter style” braised chicken..


It’s a little hard, not to mention comical, to imagine that Italians would be hunting chickens…

Thats probably why the original “Cacciatore” preparation was always done with “Coniglio” (rabbits).

But the deliciousness, economic benefits, and constantly reproducing surplus of bunnies somehow never caught on in the states.

Also today:

Fiore, “Grown-up-Mac-n-Cheese”

Pappardelle, alla Bolognese

Whole grain Tagliatelle, With Padron Peppers, and Roasted Garlic Sauce.


Also today:

Pappardelle, alla Bolognese

Cresti Di Gallo, with panchetta, onions and travisso

It’s Friday! 

Gigli, with anchovy, chili, cauliflower, red cabbage and toasted walnuts- topped with our house made focaccia crumbs.  

Also today:

Baked Ziti : with summer squash, eggplant , tomato and spigariello-bechamel 

Pappardelle : alla Bolognese. 


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