Good news for you! – we’re on a bit of charcuterie kick this week.

Today we’ve got pork rillettes, with pickled shallots and crostini.

IMG_4031And for the pasta dishes today:

Trompetti, with Sunchoke-Cream sauce

Pappardelle, Alla Bolognese

Squid ink Percatelli, with salsa Veneto (caramelized onion and anchovy)