What’s not to love about Sicilian anchovies, Calabrian peppers, and our own farm grown hard-neck garlic, simmered down until it disintegrates under the weight of the tomato conserva….

Tossed with Squid Ink Perciatelli?


Nothing, says me. …other than the empty bowl at the end.

Also today:

Pappardelle, alla Bolognese

Lumache, with local Porcini cream..