Tagliatelle, with Arugula-Walnut Pesto

Also today:

Pappardelle, alla Bolognese

Fiore, with eggplant and olive “Caponata”

It’s Parsnip Season!

Conchiglie, with parsnips, red peppers and rosemary.

and,

Maccheroni, with Broccolini and smoked blue cheese béchamel

a Vegetarians delight!

Also today:

Pappardelle, alla Bolognese

Cresti Di Gallo, Con La Caponoata!

Cresti di Gallo, the Cock’s Comb

Tossed in a “Salse Caponata”

A sweet, salty, spicy and tangy relish of Japanese eggplant, pickled peppers, olives, currants and tomato.

Also today:

Pappardelle, Alla Bolognese

Tagliarini, in salse Siciliana

Lumache di Castagna!

Chestnut flour Lumache pasta!

Tossed in a luscious Rogue Creamery Smokey Blue cheese béchamel!

Also Today:

Rigatoni, with heirloom Italian greens (Spigariello) local peppers, garlic and tomato.

Pappardelle, alla Bolognese

Peperonata, the cure for the common cold…

Loaded with vitamin C and beta-carotine,

not to mention the mountain of health benefits of capsicum….

 This tasty bowl of sweet and spicy

Torchiette, alla Peperonata

will cure what ails ya.

Also today:

Spaghettini, alla Siciliana (also spicy)

Pappardelle, alla Bolognese

Pasta Mista, with Chanterelles and Thyme

….and of course a little cream and butter to hold it all together..

Also today:

Tagliatelle, with Spicy Napolitana style clam sauce

Pappardelle, alla Bolognese

Casarecce, with House-Cured Pancetta and Local Rainbow Chard!

The season is upon us…

Let the comfort foods commence!

Also on the menu today:

Tagliatelle, with Napoli-stype spicy clam and tomato sauce.

Cresti Di Gallo, with Creme di Rapa (turnip cream sauce)

Turnt-up Cream.

Gigli, con crema di Rapa

(everything sounds better in Italian)

fresh pasta, with a bright and tangy turnip and bay leaf cream sauce

Also today:

Tonnarelli, with a puree of anchovies, local Padrón peppers, garlic, and olive oil

Pappardelle, Alla Bolognese

Baked Manicotti!

 In the wee hours of the morning, rolling fresh made pasta around a filling of ricotta, cream sun choke purée and Parmesan …. 
Then off to the oven to be baked in a bath of pomodoro for today’s menu. 

Also today: 

Pappardelle, alla Bolognese

Rigatoni, with broccoli romanesco, chilies, garlic and tomato. 

House-Made Fennel Sausage, Local Broccoli and Conchiglie!

Also today:

Tagliarini, with pumpkin seed-basil pesto

Pappardelle, alla Bolognese