Baked Fettuccine and Olives
A Baked Fettuccine, rich without ever feeling heavy, and served and Olives.
A Sunday Rigatoni, the kind of plate you make on a quiet evening, and served with Basil.
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A Baked Fettuccine, rich without ever feeling heavy, and served and Olives.
Our Linguine leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished al Forno.
Our Arancini leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Pancetta.
Our Fettuccine leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Sage Butter.