Spring Garlic is here!

 Fiore, with spring garlic, chilies and butter.  
And 

fusilli, with anchovy, travisso and pangratatta. 

Buon ‘chovie

Lumache, with garlic, chilies, anchovies and rainbow chard  

 and Gigli, with mustard green pesto, with local turnips. 

Rigatoni, with Capers, Preserved Lemon, Potatoes and Pancetta

Hot carb-on-carb action.   
As well as 

Farro Perciatelli, with dandelion green, parsley and hazelnut pesto. 

  

Can’t get enough pea-vines!

Ditali, with pancetta and pea-vines! 

  
Also, 

Maltagliati, with spring onion creme. 

Pappardelle, alla Bolognese 

Shishito peppers, garlic and Anchovies

Dancing around fresh Tagliarini and house-made focaccia crumbs. 

  
And,

Torchietti, with castelvetrano and nicoise olives, fresh basil, and Sicilian cherry tomatoes. 

Whole Grain Tagliatelle, with Asparagus, Garlic and Calabrian Chilies.

  
Also today:

Cavatelli, leeks, artichokes, white wine and preserved lemons. 

Pappardelle , alla Bolognese 

Farro Spaghetti, with Mustard Greens Pesto

Baby mustard greens, pistachios, and almonds in this tangy spring pesto.  

 Embracing this nutty farro grain Spaghetti.  

Also today:

Casarecce, with salami, prosciutto, copa, Rosemary, chilies andtomato.  

Cresti Di Gallo,with spicy tomato and Broccolini!

And…..

Conchiglie, with spring garlic creme.  

Buon Appetito!

Toasted Wheat Tagliatelle

Tossed with a rustic pesto of cauliflower, toasted walnuts, Castlevetrano olives, garlic and olive oil.

Also today:

Pappardelle, alla Bolognese

Gigli, with Broccolini, Chilies and tomato

Rigatoni, with sweet pea-vines and cream!

  
Also,

Spaghettini Nero, alla Siciliana!