The Daily Board

Each day we provide an update on what will be made fresh at the restaurant for lunch service. Check here to learn about our daily specials and featured items.

Ample Alliums

 Alliums pretty much make up the foundation for all the best comfort foods. -and the ones shooting out of the ground in spring are among my absolute favorites! Tripoline, with preserved lemon, ramps, chilies, olive oil and toasted focaccia  crumbs!  And, Pasta Misti,...

Porcini flour Spaghetti, with crema di Alloro!

Dried porcini mushrooms ground into a flour to infuse our spaghetti, with a simple yet elegant sauce of fresh laurel leaves steeped in simmering cream.... And Cresti di Gallo, with kale rapini, chilies and balsamic pickled cippolini!  Who could protest...

Conchiglie alla Sardo!

With Spanish sardines, sultanas, pine nuts, chilies and fresh Lovage! And! Lasagne! with leek-porcini béchamel, asparagus and...

Cacio e Pepe Day!

The classic that needs no introduction.....  also, Maccherotto, with local asparagus, preserved lemon, artichokes and roasted...

Cascara Flour Tagliatelle, in Quattro Formaggio!

Cascara is the dried skin of the coffee cherry, it has a fragrant and savory aroma, with notes of dark fruit, tobacco and black tea...... and when added to a blend of semolina and wheat fours, it happens to make a fantastic pasta!  (That sort of tastes like beef...

Baked Pasticcio!

with wild nettle béchamel, asparagus and tomato and Fusilli, with boquerones, anchovy, garlic, chilies and dandelion...

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