Whole Grain Fusilli bathed in
Italian Corona Gigante beans and rainbow chard , braised in garlic and tomato.
Comforting, hearty and ultimately satisfying.
Papparelle, alla Bolognese
Lumache, with anchovies, caramelized onion and broccoli Romanesco..
It seems that as a staple on our menu….
Pappardelle alla Bolognese,
is often mentioned, but never photographed……
Percatelli, alla Carbonara
Cresti di Gallo, with rainbow chard, chilies and pomodoro.
Beet Juice Tagliatelle,
Like a bolt of fine linen…
Passing through the cutting blades on the 40 year old pasta machine
and ready to get tossed in a tangy turnip cream sauce.
Maccheroni, alla Amatriciana
Conchiglie, with shaved fennel, boquerones, capers and garlic.
They’re just starting to sprout up…. but nettles are afoot!
Maflada Integrale, with nettle-almond-ricotta pesto today.
Rigatoni, with slow braised chicken thigh alla “Cacciatore”
Torchiette, with braised fennel, Mama Lil’s Peppers and cured Meyer’s lemons.
Spot prawn broth, clams, anchovies, fennel, saffron, tomato and a bit of spice, all embracing this squid ink Conchiglini.
- It’s just the ticket to combat the returning clouds.
Pappardelle, Alla Bolognese
Lumache, Sun-choke and kale cream sauce.
You will never catch me complain about early spring…….
Cavatelli, spanish sardines, Pippara chilies, capers, celery and parsley.
It’s basically spring in a bowl..
Tagliatelle, with a spicy house made sausage and tomato sauce.
Fiore, turnip and kale cream sauce
Yep, We are open today!
And we made this Mortadella just for the occasion!
Conchiglie, with roasted Brussels Sprouts, and Mama Lil’s peppers.
Casarecce, with slow braised pork leg ragu
Cresti Di Gallo, with tomatoes, artichokes and olives