Italian
Herbed Cannelloni and Peppers
Our Cannelloni leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Peppers.
Our Pizza leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Sage Butter.
Our Cannelloni leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Peppers.
A Wood-Fired Penne, the kind of plate you make on a quiet evening, and served alla Vodka.
A Slow-Braised Rigatoni, rich without ever feeling heavy, and served with Basil.
Our Rigatoni leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished with Sage Butter.