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Eat. Drink. Wine. STRACCI GLASS CARAFE BOTTLE Antipasti. Aperitif. State Taps. All served with housemade rosemary focaccia. ORECCHIETTE Aperol Spritz 16 Sauv Blanc 10 | 30 Sicilian olives 9 Aperol, prosecco, soda Pinot Noir 12 | 35 , oregano and capers Dressed peppers and mushrooms 12 Negroni 16 Gem hearts, white anchovy and parmesan crumbs 13 Gin, campari, sweet vermouth Fennel and radicchio, orange and chives 11 Amaretto Sour 18 STORTINI Sparkling. Beetroot, stracciatella and mint 14 Amaretto, bourbon, lemon Bandini NV, Veneto Italy 12 65 Housemade ricotta, beachwood honey and almonds 10 Campari Soda 10 Massimo’s burrata and cab sauv vinegar 17 Jansz of Tasmania NV Premium Cuvee 13.5 69 Line caught trevally crudo, apple and radish 16 SPAGHETTI Tap Beer. Fried calamari, garlic aioli 14 White. ‘A Lady Butcher’ Berkshire coppa 15 Steinlager Pure 9 Prosciutto San Danielle 14 Little Creatures Pale Ale 11.5 Astrolabe Valleys Sauvignon Blanc 13 | 39 | 59 Antipasti plate for two 26 Local Guest - Shining Peak 11.5 LINGUINE The Ned Pinot Gris 11.5 | 35 | 52 Blackenbrook Pinot Gris 13 | 40 | 60 Bottle & Can. Pasta. Palliser Estate Riesling 12.5 | 38 | 59 All our pastas are made in the traditional way with wheat flour. Pure Blonde 10.5 The Lost Garden Chardonnay 14.5 | 44.5 | 69 Stracci, pumpkin, pistachio and pecorino 15 Panhead Blacktop Oat Stout 15 AGNOLOTTI Orecchiette, broccoli, lemon and chilli flakes 15 Hallertau #6 Session IPA 11.5 Rose. Bucatini, tomato and basil 13 Garage Project Fugazi 2.2% 9.5 Stortini carbonara, guanciale and pecorino 15 Isaac’s Apple Cider 9 Durvillea Rose 10 | 30 | 46 Spaghetti, Cloudy Bay clams and chives 24 PICI Fettuccine, prawn, chilli and garlic 25 Spirits. Plin ravioli, chicken and sage butter 20 Red. Pici, spicy nduja and mascarpone 14 Grappa 10 Drummond Farm Pinot Noir Unfiltered 15 | 46 | 70 Mafalda, tomato and beef short rib ragu 25 Lemoncello 10 Gin | Vodka | Rum | Tequila | Bourbon | 9 X-wines Syrah 10.5 | 31 | 47 PARPADELLE Brandy | Whiskey Dessert. Cafaggio Chianti DOCG Single Estate 15 | 46 | 70 Trinity Hill Merlot 11.5 | 35 | 52 - by the scoop Tea / Coffee. Left Coast Gelato 4.5 | 8 | 11 Tyrrell’s Hunter Valley Shiraz 14 | 43 | 67 Gelato sandwich 11 Ozone BUCATINI Tiramisu - ‘pick me up’ 11 Long black 4 Torte caprese, almond cream 12 Flat white 4.6 Affogato 8 Cappuccino 4.6 State hot chocolate 5 T2 all 4.5 CHITARA Peppermint | Earl Grey | Jasmine | English Breakfast State Make it naughty +5 Pasta. Please advise us if you have food allergies. Note this kitchen handles meat, dairy, nuts, seafood and wheat products. FRESH, HANDMADE DAILY MAFALDA.

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Italian-Style Chicken Noodle Soup
ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or ﬁnely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they ﬂoat to the top, 3 minutes.
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Pasta Packaging
ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
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La Pizza & La Pasta
LE C U C I N E di E A T A L Y LA PIZZA & LA PASTA ANTIPASTI LA STELLA | 14 INSALATA DI RUCOLA | 14 PIZZA WITH CHERRY TOMATO, ARUGULA, SHAVED GRANDE PIATTO MISTO ARUGULA, PARMIGIANO REGGIANO® DOP, PARMIGIANO REGGIANO® DOP, FRESH BASIL, EXTRA DI SALUMI & FORMAGGI | 24 LEMON VINAIGRETTE VIRGIN OLIVE OIL FROM SORRENTO An assortment of our favorite 6 salumi & 5 formaggi INSALATONA | 16 CAVOLO NERO E PERA | 15 GEM LETTUCE, OLIVES, SEASONAL VEGETABLES, LACINATO KALE, PEARS, GORGONZOLA DOP, Classic Pairings CALLIPO TUNA, FRIED CHICKPEAS, WALNUTS, BALSAMIC VINAIGRETTE OLIVE MARINATE | 7 LEMON VINAIGRETTE VERDURE SOTTOACETO | 7 HOUSEMADE PICKLED VEGETABLES MOZZARELLA BAR All mozzarella served with olive oil and sea salt and your choice of two verdure. 1. Choose One Mozzarella: 2. Choose Two Verdure: Add Salumi MOZZARELLA CLASSICA | 16 MARINATED ARTICHOKES ROASTED BEETS PROSCIUTTO DI PARMA DOP +8 MOZZARELLA DI BUFALA DOP | 18 BASIL PESTO BROCCOLI RABE GIORGIO'S SWEET SOPPRESSATA +7 BURRATA | 19 LA PIZZA LA PASTA Le Gastronomiche · The new way Italians are eating pizza Pasta Fresca · Fresh Pasta made in house by our pastai Our chef-driven pizza selection: the highest quality ingredients served on a lighter, crispier crust. TAGLIATELLE al Ragù di Manzo | 23 MARGHERITA RUSTICA | 21 Tagliatelle, short rib ragù, mutti tomato sauce, SAN MARZANO TOMATO, OREGANO, GARLIC, MOZZARELLA DI BUFALA FROM parmigiano reggiano® dop, parsley NAPOLI, EXTRA VIRGIN OLIVE OIL, BASIL, GRANA PADANO DOP 12-MONTHS PASTA AL FORNO al Ragù | 17 TAGLIATELLE BURRATA | 26 lasagna,
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Recipe Ideas for Farmed Sea Scallops the Whole Story
Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops ..................................................................
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Our Signature Pasta Dishes Pasta and Ravioli Trays Salad
Pasta and Ravioli Trays Ravioli Tray Our Signature Pasta Dishes Choose between Ravioli ricotta & spinach butter & sage, Ravioli ricotta & Parmigiano with tomato sauce, Ravioli shortribs butter & Parmigiano Tagliatelle al Ragù 18 x 4 people $72 x 6 people $108 x 8 people $144 Organic durum flour, organic “00” flour, eggs, ragù sauce (tomato, beef and pork Pasta, Gnocchi Lasagna Tray . meat, celery, carrots, EVOO, onion, and red wine) Choose between Lasagna Bolognese, Gnocchi with Tomato sauce, Tagliatelle al Ragu Bolognese, Fusilli al pesto, Rigatoni all’Amatriciana, Ancient grain Pici with ragu Lasagna Bolognese, ricetta di “Nonna Rina” 18 Toscano. Ragù sauce, eggs, durum and “00” flour, milk, butter, Parmesan, and nutmeg x 4 people $64 x 6 people $96 x 8 people $128 Lasagna al Tartufo 22 extra Parmigiano $1, extra Tomato sauce $2, extra ragu $3 per portion Truffles, mushrooms, besciamella, egg durum and “00” flour Truffle Lasagna Tray x 4 people $80 x 6 people $120 x 8 people $160 Gnocchi San Marzano (with Napolitan tomato sauce) 18 Potato, white flour, eggs, milk, basil, tomato sauce, and shallots Salad Fusilli al pesto 18 Caprese 18 (bufala) 100% organic semolina, basil, EVOO, pine nuts, garlic, and grana Padano Tomato & mozzarella with oil, oregano and basil dressing Insalata Verde 8 Pici di Grani Antichi con Ragù Toscano 18 Organic mesclun salad Ancient grain pici, ragù toscano (white ragù , red wine, bay leaves, rosemary) Insalata Mista 12 parmigiano reggiano, EVOO. Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, and olives Rigatoni alla Amatriciana 18 Insalata Mista con Burrata 18 100% organic semolina, pancetta, sicilian tomoatoes, onions and EVOO Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, olives, and burrata Ravioli ricotta e spinaci con burro e salvia.
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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10 Types of Pasta and Information About Them
10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles.
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Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
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Collezione - Us Reviewed Date: September 2019
PRODUCT CATEGORY: COLLEZIONE - US REVIEWED DATE: SEPTEMBER 2019 1. PRODUCT DEFINITION A shelf stable dry pasta product made from enriched semolina and durum wheat flour. It is pressed through a bronze die allowing for a texture similar to homemade pasta. This product is food grade and in all respects, including labeling, is in compliance with current Good Manufacturing Practices and all applicable government regulations. Our products are manufactured with a disciplined management system. 2. KOSHER DESIGNATION: This product is approved by the O.U and certified as Kosher. 3. ANALYTICAL AND PHYSICAL ATTRIBUTES A. SENSORY Uncooked Texture: Hard; not brittle. Appearance: Golden yellow in color. Cooked Taste: Wheaty flavor; No off flavors. Aroma: Wheaty aroma, no off notes. B. ANALYTICAL ATTRIBUTE UPPER RANGE LIMIT Moisture 12.50% C. DEFECTS The product will have no extraneous or off odor, flavors or colors. When stored at ambient temperature, the product will have no noticeable change during its shelf life. Barilla America, Inc. CONFIDENTIAL Aug 2017 (JK) PRODUCT CATEGORY: COLLEZIONE - US REVIEWED DATE: SEPTEMBER 2019 4. MICROBIOLOGICAL AND SAFETY REQUIREMENTS The procedures for microbiological analysis will be those described in the current edition of the U.S. Food and Drug Administration’s (FDA) “Bacteriological Analytical Manual for Foods”. Acceptance of the product requires the following microbiological criteria be met: ATTRIBUTE UPPER RANGE LIMIT Aerobic Mesophilic Plate Count 10,000 CFU/g Coagulase Positive Staphylococci 100 CFU/g Mold 100 CFU/g Yeast 100 CFU/g Total Enterobacter 10 CFU/g Salmonella absent in 25 grams Products shall be in compliance with government guidelines and regulations concerning Salmonella and other product specific pathogens of public health significance.
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The Truth About Pasta
i THE INTERNATIONAL PASTA ORGANIZATION The International Pasta Organization (IPO) was founded in Barcelona on World Pasta Day 2005 (October 25, 2005) and was formally organized in Rome on World Pasta Day 2006 (October 25, 2006). Mission The IPO is a nonprofit association dedicated to: 1. Educating consumers, health professionals, journalists, government officials and others about pasta (health, taste and convenience). 2. Increasing consumption of pasta around the world. Activities 1. Organizes research, promotional and educational programs (such as World Pasta Day) about pasta. 2. Collects and distributes information about pasta (nutritional, statistical and other information) in different countries. 3. Organizes a Scientific Advisory Board (a panel of experts in nutrition, health- care and physical activity) who educate consumers and others through the media, conferences, research, publications, workshops, and other related activities. Consensus Committee Members Joel Abecassis, PhD, National Institute Marta Garaulet Aza, PhD, DrPH, for Agricultural Research (INRA) University of Murcia (Murcia, Spain) (Montpellier, France) Giancarlo Logroscino, MD, PhD, Sara Baer-Sinnott, President, Oldways University of Bari (Bari, Italy) (Boston, USA) Alessandra Luglio, Nutritionist Nuno Borges, PhD, University of Porto (Sao Paulo, Brazil) (Porto, Portugal) Pietro Migliaccio, MD, President, and Hector Bourges, MD, PhD, Salvador Maria Teresa Strumendo, MD, Societa Zubiran National Institute of Medical Italiana di Scienze dell’Alimentazione Sciences and
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Federal Register/Vol. 64, No. 27/Wednesday
Federal Register / Vol. 64, No. 27 / Wednesday, February 10, 1999 / Notices 6615 This notice also serves as the only Applicable Statute and Regulations in packages of five pounds (2.27 reminder to parties subject to Unless otherwise indicated, all kilograms) or less, whether or not administrative protective order (APO) of citations to the statute are references to enriched or fortified or containing milk their responsibility concerning the the provisions effective January 1, 1995, or other optional ingredients such as disposition of proprietary information the effective date of the amendments chopped vegetables, vegetable purees, disclosed under APO in accordance made to the Tariff Act of 1930 (the Act) milk, gluten, diastases, vitamins, with 19 CFR 353.34(d) of the by the Uruguay Round Agreements Act coloring and flavorings, and up to two Department's regulations. Timely (``URAA''). In addition, unless percent egg white. The pasta covered by notification of return/destruction of otherwise indicated, all citations to the this scope is typically sold in the retail APO materials or conversion to judicial Department of Commerce's (``the market, in fiberboard or cardboard protective order is hereby requested. Department's'') regulations refer to the cartons or polyethylene or Failure to comply with the regulations regulations codified at 19 CFR Part 351, polypropylene bags, of varying and the terms of an APO is a as published in the Federal Register on dimensions. sanctionable violation. May 19, 1997 (62 FR 27296). Excluded from the scope of this This administrative review and notice review are refrigerated, frozen, or are in accordance with sections Case History canned pastas, as well as all forms of 751(a)(1) and 777(i)(1) of the Act.
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Vespaio Menu
A N T I P A S T I P I Z Z E S E C O N D I ZUPPA | 7 TOSCANA | 20 CIOPPINO (LIVORNO STYLE SEAFOOD STEW) | 38 burrida (saffron fish pureed soup), aioli, crispy tarragon pork sausage, caramelized onions, roasted garlic, littleneck clams, big eye tuna, calamari, p.e.i. mussels, CALAMARI FRITTE | 16 spinach, cambozola cheese gulf shrimp, herbed tomato brodetto, garlicky focaccia crispy calamari, arrabbiata CALABRESE SAUSAGE | 19 RISOTTO DEL GIORNO | 36 v BURRATA | 16 arrabbiata, mozzarella, parmigiano reggiano braised wagyu beef short ribs fresh mozzarella filled w/ beet ricotta, PROSCIUTTO* | 23 risotto made w/ truffle, herbs, asparagus field greens, fennel, grilled ciabatta parma prosciutto, arugula, fontina cheese, SPAGHETTI ALLA CARBONARA** | 30 P.E.I. MUSSELS | 19 truffled sunny side up egg spaghettini pasta, pancetta, cream, scallions, tomato, capers, oregano, chile flake, white wine, locatelli pecorino romano, parmesan frico, poached egg garlic rubbed focaccia bruschetta P R I M I BUCATINI CON VONGOLE**| 36 WAGYU BEEF CARPACCIO | 21 littleneck clams, fresh bucatini, white wine butter thinly sliced raw wagyu beef, dijon mustard, field greens, CHICKEN CACCIATORE | 15 / 29 LASAGNE ALLA BOLOGNESE | 30 crispy capers, shaved parmigiano reggiano basil creste di gallo pasta, snap peas, provolone sheets of spinach pasta with beef & pork bolognese, PESCE CRUDO | 20 CACIO E PEPE** | 10 / 19 besciamella, pork sausage, fresh mozzarella chopped bigeye tuna, dijon mustard, olive tapenade, spaghettini pasta, black pepper, pecorino pepato GRILLED MONKFISH
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