Squid Ink Percatelli, with Anchovy-toasted-Pangrattato

Squid Percatelli


Also today:

Pappardelle, alla Bolognese

Mafaldine, with sweet corn, sage and cream



Last Call For Short Sleeves! ……and we are open on Labor Day!

Labor Day is upon us and Bumpershoot is here, as we enter the final weeks of cruise ships docking in the Puget Sound.

 For Seattleites, this sadly means summer is coming to a close.

So I figured some nice short shirt sleeves would be appropriate……

or “Mezze Maniche”  as they call this pasta in Italy

Mezze Maniche clams

Getting tossed with a spicy clam “Puttanesca” style sauce today!

Also on the menu today:

Pappardelle, Alla Bolognese

Baked Mafalda, with summer vegetables, chickpeas, tomato and béchamel

Also as I mentioned,

  BOTH Il Corvo, and Pizzeria Gabbiano will be open on Labor Day!

If you haven’t tried out our new roman style pizzeria, because you actually “work” or something silly like that,  monday could be your perfect opportunity!

Gigli, with slow braised legs of lamb and goat!

…braised overnight with lemons and olives, then shredded and tossed with spirals of lily shaped pasta.Gigli with Lamb


Also Today:

Bucatini alla Siciliana

Dital, with local broccoli, tomato, and Mama Lil’s Peppers.

Torchietti, with spicy sausage and clams!

Torch cl;ams


Also today:

Pappardelle, with Sherried Mushroom Cream Sauce

Tagliatelli, with Basil -Mint Pesto

Baked Manicotti Tricolore!

Basil pasta with a ricotta and parmesan filling…..


Rolled up like little cigarillos..


And bathed in our classic pomodoro sauce


Viva Il Tricolore!

Also today:

Pappardelle, alla Bolognese.

Pasti Misti, with sherry-mushroom cream sauce.

Conchiglini, with fresh Heirloom Tomatoes, Mozzarella and Arugula


Heirloom tomatoes

Also today:

Fusilli, with Local Goose and Gander Farm’s Cippolini “agrodolce”

Pappardelle, Alla Bolognese

Pizza by the Kilo, Now Open!

Pizza by the Kilo, Now Open!.


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