And Spaghetti, with spicy N’duja and clams sauce.
Rigatoni is in the house!
And for lunch…
Fiore, with mustard greens, garlic and peppers.
Whole Grain Tagliatelle, with pea-vine pesto.
A little twist on the comfort classic.
And Gigli, with porcini and leek cream.
Casarecce, with fiery hot Calabrian sausage sauce
And Cresti di Gallo, alla Caponata – with pickled cippolini onions, castelvetrano olives, Japanese eggplant and chilies.
Mafaldine with Sicilian-style tomato and almond pesto
And Mezze Maniche, with asparagus, spring onion, garlic and butter.
Cacio e Pepe, with Tonnarelli
Torchetti, with chard, anchovies, garlic, chilies and capers
Just saying the word out loud has been know to start a riot.
Stuffed with ricotta and focaccia crumbs. And tossed in spring onions, chilies and olive oil.
-also, Tagliarini in watercress Salse Verde.
Fiore, with spring garlic, leek scapes and cream.