Today’s menu seems to populated with peppers.

New Mexico Red Chili flavored Cresti Di Gallo

in a Delicata Squash and sage cream sauce.

Crest red

And, house-made mozzarella, marinated in peperonatta, with balsamic and fresh parsley.

mozz n peppers

Also today:

Tagliatelle, alla Bolognese

Bucatini, with tuna, olives, capers and preserved lemons