Ravioli “Francobollo”

Postage stamps, with a whisper if truffled farmers cheese, in a light tomato and butter sauce.  

 – mailed directly to your mouth. 

Also today, 

Pappardelle, alla Bolognese 

Cresti Di Gallo, with a turnip and oregano cream sauce. 

Cavatappi, with pancetta, Calabrian chili and collards!

“Corkscrews”   
Wrapping themselves around all this goodness.   
Also today:

Papardelle, alla Bolognese 

Baked Pasticcio, With black olive béchamel, tomato and Cavolo 

Tagliarini, with Cacio e Pepe

 
The classic! 

Also, 

Gigli, with Brussels Sprouts and preserved lemon

Pappardelle, alla Bolognese 

Conchiglie, cauliflower and pepperonata

  
Also 

Pasta misti, with spicy Italian sausage, tomato and Rapini

Pappardelle alla Bolognese 

Mezze Maniche, with N’duja and Rapini

  
Also black olive- ricotta pesto.  

 
And our house Pappardelle alla Bolognese of course. 

Spaghettini con Spinaci, o Tochiette al’ Sardo

Slow braised garlic, chilies, spinach and a pinch of nutmeg, finished in a rich vegetable broth and Parmesan  

 Or, Spanish Sardines, olives, cured lemon, tomato and chilies…. 

 And don’t forget our house Pappardelle alla Bolognese…. 

Good thing we only have three things on the menu, or you’d never be able to decide! 

Introductions….

Chestnut Tagliatelle,  

 
Meet Yellowfoot Chanterelle mushrooms….

  

 You guys will be working together today. Your teem will include Butter and Cream from the dairy department as well as Garlic and Thyme from aromatics. 
I expect exceptional results. 

Also today: 

Pappardelle, alla Bolognese 

Baked Mafalda, with layers of roasted beet-ricotta béchamel, broccoli rapini, tomato and parmigiana reggiano. 

Gnocchi, con Pancetta e Cavolo Rosso

Handmade gnocchi, house cured Pancetta, and local red cabbage. 

 
The word “satisfying” comes to mind. 
  Also today:

Pappardelle, alla Bolognese 

Lumache, with parsnip Parmesan creme 

Tagliarini Nero, con Salse Verde.

  
Also today: 

Pappardelle, alla Bolognese 

Totchiette, broccoli rapini, tomato chilies and oregano 

Like a nightingale without a song to sing…..

Oh why should I have spring fever, when it isn’t even spring? 

But with these Fiore, in roasted beet and ricotta sauce, 

 
And, Mafaldine, watercress pesto….

  
It Might As Well Be Spring.