Choices, Choices….

Light and bright Conchiglie, with chickpeas, preserved lemon, olives and pickled peppers…. or…

or twirly, rich and creamy, Perciatelli, with a parsnip-parmesan creme…

and then there’s our house Pappardelle, alla Bolognese

the choice is yours (or just choose ALL THREE)

Buon San Valentino!

A few Saint Valentine’s Day specials today…..

Red beet tagliatelle, with ricotta, toasted walnuts and travisso  

 
And red wine braised beef, with Casarecce!  

 
As well as a delectable vegetarian baked lasagne today! 

Spaghettini, in butternut squash creme

Also today:

Fiore, in sunchoke sauce.

Pappardelle, alla Bolognese.

Tagliarini, with a Boquerone Pesto

Boquerones, (Spanish pickled white anchovies), toasted hazelnuts, cured lemon, parsley, chilies, bread crumbs and olive oil.

An explosion of flavors!

Also today:

Pappardelle, alla Bolognese

Cresti Di Gallo, a sun choke cream sauce

Rigatoni, con Cavolfiore al Agrodulce

Tri-color cauliflower in a savory-sweet-tangy-spicy sauce, tossed with Rigatoni. 

  

Also today 

Pappardelle, alla Bolognese

Gigli, with rainbow chard-Parmesan béchamel 

Lumache, with turnips and Arugula Pesto

Just a little taste of spring to come… 

 
Also today:

Pappardelle, alla Bolognese 

Cavatelli Nero e Bianco, in spicy salse Siciliana 

Cavatelli Nero e Bianco!

 Black and white cavatelli, 

  -getting tossed in a spicy “Frutti Del Mar” (seafood) sauce today. 

Also Today:

Pappardelle, Alla Bolognese 

Lasagne, tomato sauce, eggplant, greens, fennel and Parmesan-béchamel. 

Perciatelli, con Aglio, olio e Pangrattato

Often, the simplest things are the most satisfying…

Pasta with fresh garlic, herbs, chili and olive oil -tossed in our toasted focaccia crumbs.

Also today:

Gigli, with spicy pancetta tomato sauce and dandelion greens

Pappardelle, alla Bolognese

Pasta Misti, with house-made fennel sausage, tomato and Tuscan kale.

  
 Also today:

Pappardelle, alla Bolognese. 

Mafalda, with arugula, pumpkin seed pesto 

Rigatoni, al Norma

Just like the famous Italian opera that this dish is named for….

This spicy little number will too, bring a tear to your eye.  

 
Also today:

Fiore, with a celeriac-fennel frond cream sauce. 

Pappardelle, alla Bolognese