It’s Friday! 

Gigli, with anchovy, chili, cauliflower, red cabbage and toasted walnuts- topped with our house made focaccia crumbs.  

Also today:

Baked Ziti : with summer squash, eggplant , tomato and spigariello-bechamel 

Pappardelle : alla Bolognese. 

Perciatelle, con Spigariello e Panna

A little known brassica, with a rich earthiness, and the taste of Italy.

Sautéed with onions, garlic and simmered in cream…


Also today:

Pappardelle, alla Bolognese.

Torchiette, with anchovies, cauliflower, red cabbage an toasted walnuts.

Tagliatelle, con Pancetta e Cavolo Rosso

It’s the first day of Autumn! 

Tagliatelle, with house cured pancetta and braised red cabbage.


Also today:

Pappardelle, alla Bolognese

Rigatoni, with chickpeas, chard and spicy tomato

Rigatoni, con Burro e Porri.

Rigatoni, with melted leeks, butter and smoked blue cheese.


Bullet train to umami-ville

Also today:

Conchiglie, with Chickpeas, chard and Sicilian cherry tomatoes

Pappardelle, alla Bolognese

Maccheroni, alla Norma!

It’s like a spicy Eggplant Parmesan in a bowl!


Also Today:

Lumache, with tri-color cauliflower cream sauce.

Pappardelle, alla Bolognese

Baked Mafalda, with Broccoli Rapini, Spicy Tomato and Béchamel


Also today:

Pappardelle, alla Bolognese

Pasta Mista, with braised beef and peppers ragu

Cavatelli, with Padrón Peperonata!


Also today:

Chestnut Tagliatelle, with mushroom and rosemary cream sauce

Pappardelle, alla Bolognese


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