Paccheri Pasta with Ricotta & San Marzano Marinara Sauce

I love paccheri, big fat pasta tubes that trap sauce inside and close and open as you spear one with your fork, sometimes making a smacking noise. They’re fun to eat.

Hungry, low energy? You’ll be eating this dish in the time it takes to boil the pasta.

A few quality ingredients create a sumptuous dish, pasta coated with creamy ricotta, piquant grated cheeses, a sweet tomato sauce with torn fresh basil strewn on top. I can’t stop eating it.

Ingredients

  • 28-ounce can of San Marzano tomatoes, squashed by hand
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, smashed & peeled
  • 1 large sprig of fresh basil for the sauce and more as a garnish
  • 1 teaspoon dried oregano
  • 1 tablespoon sea salt for the pasta water and more for the sauce
  • Cheeses
  • 1 cup whole milk ricotta
  • Additional ricotta as a garnish
  • 1/4 cup grated pecorino
  • 1/4 cup grated parmigiano

Cooking Directions

  1. Put the San Marzano tomatoes in a large bowl and crush them into small pieces with you hands. (For a smother sauce pass the tomatoes through a food mill.)
  2. Put a big covered pot of water on the stove for the paccheri and add the sea salt.
  3. Put another pot over medium-high heat and add the olive oil and garlic. Saute until the garlic starts to take on color.
  4. Add the crushed tomatoes to the pot and add sea salt to taste.
  5. Add the fresh basil sprig and dried oregano. Stir well.
  6. Reduce the heat to medium and let the sauce gently simmer. Stir once in a while. You want the sauce to thicken, reduced in volume by about a third.
  7. Put the ricotta and grated cheeses in a large bowl and mix them well.
  8. When the water boils add the pasta and cook until al dente, about 10-12 minutes.
  9. When the pasta is cooked reserve a cup of the cooking water, drain and add the pasta to the bowl with the cheese. Mix to coat the pasta well with the cheese mixture.
  10. Add about 2 cups of marinara sauce to the pasta and mix well. Add more sauce or pasta water if the sauced paccheri is too dry. You want a loose creamy sauce to coat the pasta well.
  11. Plate the paccheri, add some sauce on top, scatter with thinly sliced or ripped basil and put a dollop of ricotta on the side. Serve immediately.
  12. Pass more grated cheese at the table.

This is a versatile recipe that I use for baked ziti too. Just add fresh mozzarella cut in small cubes and ripped basil to the pasta mixture and mix well. Put a thin layer of sauce on the bottom of a baking dish, pour in the pasta in an even layer and top with more sauce and grated cheese. Bake in a 375 degree pre-heated oven for about 20 minutes or until the pasta is heated through, the mozzarella melts and the top layer of ziti starts to crisp at the edges.

North Beach Parade & Fall Bounty from Italia

Cavalli Tuscan Treasures

North Beach’s Italian-Heritage Parade, the oldest in America, is Sunday, October 7. Book your lunch table now at one of the many caffes and restaurants on the parade route. They’re going fast. It’s a fantastic holiday. You don’t want to miss it. Everyone will be there.

We’re in for a really special treat this year. Piero and Lorenza Cipriani are flying in from Italia laden with bounty from the fall harvest. Santo Esposito who owns Cavalli Cafe is pitching a big tent outside on Saturday & Sunday so the Ciprianis can share tastes of their Italian culinary loot with anyone who stops by.

They’re bringing this year’s extra virgin olive oil from a small producer in Tuscany, just-picked truffles from Emiglia-Romagna and Umbria, just-milled Tuscan chestnut flour and fresh and dried porcini mushrooms.

I’d kill for a fresh porcini. I like to grill them with garlic-infused olive oil and a light sprinkle of oregano or marjoram and sea salt. It’s like eating steak.

All of the Cipriani goodies are for sale so grab some while you can. And stop in Cavalli Cafe before you move on for an espresso and Santo’s cannoli, the best in all of North Beach. I hope I see you there after our Parade lunch party.

I have a few seats at my lunch table if you want to join us. Send me an email and I’ll let you know the details and where to meet up.

Read more about my Parade experiences.

 

North Beach Walking Tour Saturday!

Gianni Guiding a North Beach Tour

Fans who took my tour a few months ago called to see if I would do a tour of North Beach for out-of-town guests this Saturday, April 28 at 11:00 a.m.

Do you want to join us?

Get to know my my favorite restaurants, bakeries, food shops, art galleries and North Beach history as we take a 90-minute stroll through the Village on a delightful spring day. We’ll eat together at one of my favorite caffes.  Enjoy antipasti, focaccia and a sampler of 3 Tuscan pastas with a glass of a special Chianti. Then we’ll head to another nearby caffe for espresso and the best cannoli or tiramisu in North Beach, your choice.

Tour with food–$50 per person. Tour without food–$25 per person. You can pay by cash or check at the start of the tour.

Just send me an email and I’ll save a spot for you or your group and I’ll let you know where to meet up. http://gianni.tv/about/contact-gianni/

Space is limited so sign up soon.

Gianni Hosts a North Beach Antipasti Party?

Gianni's Antipasti Platter

The other night my Emerald Tablet friends and I put together a tasty family-style dinner at North Beach’s Vicoletto, the Calabrian restaurant on Green.  We were talking about a Gianni’s North Beach cooking demonstration and tasting at their gallery and creative learning space. They don’t have a full kitchen so it would be a challenge.

Then it hit me. When I’m in Bologna I always stop at least once in at an enoteca (wine bar} for a plate of assorted Italian cured meats and cheeses. Your group huddles around a high table and nibbles on a plate full of distinctive tastes and textures. I pair Prosecco or a sparkling rose with this spuntino (little snack) that will tide us over until dinner much later in the evening.

A Bologna Salumeria

We decided it would be fun to make believe we’re in Emilia-Romagna. We could host a salumi and cheese tasting with wine pairings at the gallery. I’ll source all of the meats, cheeses and wines right here in North Beach and demonstrate how to make some of my antipasti treats.

I’m excited about Bay Area artisan salumi and cheeses. We’ll taste the best of Italia and America. Will the local products stand up to their Italian cousins? Gianni’s North Beach most popular antipasti treats–vinegar peppers, giardiniera, and celery mostarda (chutney) pictured above–or other Gianni goodies will be on the antipasti platter. Maybe I’ll make my toy-box tomato focaccia too.

Learn where to buy the best in the Village. See how easy it is to put together a spectacular antipasti platter at home for a cocktail party or as the first-course for a home-cooked meal. Watch me make a few of my most popular antipasti dishes and take some with you to enjoy at home. Once you’ve tasted them, with my easy recipes you’ll be able to make them for yourself.

Let me know if this is an event that you’d attend. If there’s enough interest we’ll set a date at North Beach’s Emerald Tablet. As a bonus you’ll see the restored Song of Pulcinella mural there.

 

Join Gianni for a Culinary Tour of Emilia-Romagna

Bologna Produce Stall

The crowds have thinned and the September weather is glorious. The markets overflow. It’s one of my favorite seasons to visit Italia.

It’s a fine time to settle into the region of Emilia-Romagna the culinary heart of Italia. Prosciutto and parmigiano come from Parma and Reggio. Balsamic vinegar has been made in Modena for centuries. Bologna’s fabulous food has earned it the nickname “La Grassa” (The Fat One).

Join me for a fabulous 8-day culinary tour September 23-30, 2012. We’ll pick you up at the Bologna airport and then take care of all the details so that you can just enjoy your culinary adventure in Italia. We start on the Adriatic coast and make our way to Bologna at a leisurely pace.

  • Learn pasta-making from a real Sfoglina, a dying breed of dedicated pasta wizards
  • Hunt wild mushrooms in the Apennine foothills
  • Explore medieval villages and lesser-known food markets
  • Taste parmigiano reggiano, prosciutto di parma and balsamic vinegar where they’re made
  • Join home cooks and chefs for cooking demonstrations and hands-on classes featuring classic Emilia-Romagna dishes
  • Savor the food at unique and inspired restaurants

My travel partner Vanessa DellaPasqua of Global Epicurean and I will be your hosts and your guides. Join us for a journey that will heighten your appreciation and deepen your understanding of Italy’s food culture. You’ll meet a bunch of wonderful Italians too. They’ll share their culinary wisdom and kitchen secrets with you.

Get all of the Emilia-Romagna culinary adventure details. The tour is limited to 24 people. It will be like family.

Cook with Gianni Live in North Beach

Cooking Class at Cookhouse

My friend Chef Tom Herndon of Hipp Kitchen asked if I wanted to do a cooking class showcasing the rustic food of Italia. Tom teaches those with food allergies and sensitivities so I’m cooking without gluten, dairy, shellfish, soy or peanuts. We’re making a typical 4-course Italian meal at Cookhouse in North Beach.

The meal includes a selection my favorite classic dishes from several regions of Italia. I’m using the best local ingredients in season and simple preparations. You’ve seen me cooking some of these dishes in my kitchen and you’ve made others from my free recipes. Here’s your chance to cook them with me in a great kitchen.

We’ll cook in small groups and eat what we cook together at a big communal table. This is a hands-on class. Come ready to cook and ready to eat. Seats are filling up fast. Sign up for the March 24 class. Just email Chef Tom cheftom@hippkitchen.com.

Here’s what’s on the menu.

Antipasti (Before the Meal)

Brocoli rabe. Sauteed in EVOO with garlic and peperoncini. (Calabria)
Carciofi fritti. Baby aritchokes fried in EVOO and topped with a sprinkle of fresh mint and a squeeze of lemon. (Lazio)
Caponata. Spicy eggplant salad with tomato, onions, celery and capers. (Sicily)
Fra’Mani salumi. (USA)

Primo Piatto (First Course)

Spaghetti aglio e olio. Corn dried pasta imported from Italia with an anchovy, garlic, EVOO, peperoncini and walnut sauce.

Secondo Piatto (Second Course)

Porchetta. Pork loin roast stuffed with an herb paste.
Cipollini agro dolce. Cipollini onions in a sweet/sour sauce.
Potatoes roasted with rosemary and truffle oil.

Dolce (Dessert)

Macedonia. Apple, pear salad marinated with Prosecco and Italian chestnut honey.

Espresso.

Special Event: Rescued North Beach Painting Will Be Unveiled to the Public

This Friday, December 2nd, I’ll be unveiling the fully-restored “Song of Pulcinella” painting. It’s a gorgeous work by local artist, Vranas, and his hand was essential in repairing it after it was ripped down, wall and all, from the recently-closed Pulcinella Restaurant. (Thanks also to local handyman, Sean O’Donnell.)

The event will also be the Grand Opening of Emerald Tablet, a sweet new gallery and artist workshop in North Beach. Stop by between 6pm and 11pm to view the painting, and to meet the folks at Emerald Tablet as well as tons of other local characters. Free wine and food will be served.

Village News/Sunday Recipe: Great Parade & Roasted Rosemary Chicken

Foam Painting at Caffe Puccini

What a day–the fog finally burned off as we headed down the hill to North Beach’s Caffe Puccini to watch the 143rd Italian Heritage Parade–the oldest in the country. Hundreds were lining the parade route already. The tables set up in the street all over the Village were starting to fill up.

We were early. We needed espresso before the party started. Here’s what they gave us. Wasn’t that long ago at Caffe Puccini when a customer asked the barista Antonello for a decaf cappuccino with skim milk he’d scoff “Whaddaya think this is–a pharmacy?” They only had regular coffee and whole milk back then. Not any more–they make it all.

Gianni's Italian Heritage Parade Table

Parade Sunday I always have this table right inside the windows at Caffe Puccini. San Francisco and New York City friends and fans joined my table–a great group drawn together by the biggest Village event of the year.

 

My Annual Parade Lunch

Graziano didn’t disappoint–antipasti with roasted peppers, fried eggplant, prosciutto, mozzarella fresca with sundried tomato to start. Everyone ordered whatever they wanted after that.

 

For me it’s always the same meal–an annual tradition. Here’s Graziano’s lasagna alla bolognese–rich and cheesy with that long-cooked brick red meat sauce. The chicken is simply roasted with potatoes and rosemary and is today’s Sunday Recipe. The Volpaia Chianti Classico is one of my favorites. It sold out fast but we got Graziano’s last bottles stashed behind the bar. An absolutely delicious lunch.

North Beach Italian Heritage Parade

 

By the time we finished the parade appeared before us. Here’s Queen Isabella’s float accompanied by her Court.

Hope to see you at the Parade next year. Enjoy my adaptation of Graziano’s Tuscan chicken roasted with potatoes and rosemary. Buon appetito!

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Friday Recipe: da Flora’s Arancini with a Spicy Aioli

Arancini with aioli

All of those who gathered at my private Sunday dinner at da Flora raved about our il pranzo. The women at da Flora were at the top of their game!

Jen, the genius in the kitchen, shared a couple of her recipes. Here’s my adaptation of her arancini and spicy aioli recipes. These rice balls and aioli are easy to make and are absolutely delicious.

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More photos from the exclusive dinner event at da Flora…

North Beach Primavera: Yo-Yos, Stonefruit and Tanks!

Still got some energy after Bay to Breakers? Meet up with me today at Cavalli’s on Stockton from 2-3 pm. Never know what you’ll discover in The Village.

Duck!

For instance, it was quite a North Beach morning yesterday.

Hundreds surrounded the stage at the annual Yo- Yo competition in Washington Square. Almost everyone had some kind of yo-yo and mingling was kinda dangerous!

Spring has sprung at Union Produce. California stone-fruit has arrived. Apricots, peaches, cherries and they’re not bad for this early in the season. Baby artichokes, sweet peas, fava beans are there too. Yipee!

I almost fell over passing gallery454 on Columbus. Is it loaded? No, thank God, it’s made of wood.

Nick Flatt’s 21-foot-long, 63 percent- scale M1A1 Abrams military tank completed with frightening attention to detail.

 

 

 

North Beach & Chinatown Mix It Up for Noodle Fest

Italian flag? Maybe the Irish. Oh well.
There will be a video of the day soon, but until then, I just wanted to report what a beautiful day it was, and how much fun.

I enjoyed making pastas the colors of the Italian flag. (OK, I admit, the red bell pepper variety came out a little orange – so it was the Irish flag. Sue me.)

I also met chefs from some of my favorite North Beach restaurants (future dinner event details to come) and tasted some wonderful samples.

This is an annual event, and next year will be the third, so be sure to come out and be reminded of the authentic side of North Beach, and the ways in which it is complemented by Chinatown.

A Taste of Spring in Venice at da Flora Ostaria

Photo by gluckx
Photo by Flickr user: gluckx

da Flora just may be my favorite restaurant. Been going for a dozen years. When I lived up the block I waited tables when they were short-handed and even baked a couple of dolci for them.

Fifteen years ago when I first stumbled in, Flora was at the stove. She’d come out and take the order then disappear into the kitchen to cook our Venetian dinner. She’s shared her Italian food and wine insights with me for a decade or more. I’ve spent many wonderful days with her in Venice enjoying her favorite places and eating in the homes of Venetian friends.

Flora these days is in the dining room but her spirit is everywhere. Her Italian wine selections are phenomenal. She always pairs the right wines for our table. She is joined by Mary Beth (MB) who does the baking, and Jen who is a genius in the kitchen. What an incredible trio!

Jen’s constantly changing menus celebrate each season – the best ingredients simply prepared. She has been nurturing me for a long time. Her sweet potato gnocchi and fegato alla veneziana (Venetian-style liver) are world-renowned. She taught me how to cook fava bean leaves just last week. The pappardelle that night were particularly silky.

MB is an extraordinary baker. Her focaccia is light and airy with a golden crust glistening with olive oil and sea salt. I’ve been watching her make it for a decade and I still can’t come close. Her multiple dolci posed a dilemma resolved by having one of each. Heaven.

Flora lived in Venice, a.k.a. La Serenissima (The Most Serene Republic) for it’s preference for trade over war, for many years and they all spend time there each year. Their deep understanding of Venetian food, wine, and culture shape every dining experience at their ostaria.

Join me at da Flora’s on Sunday afternoon, May 22, 2 to 5 p.m. We’re eating as they do in Italia – il pranzo nel pomerrigio, the main meal of the day, eaten in the afternoon.

The women and I came up with four courses to celebrate spring. Fava beans, red spring onions, asparagus, sweet peas and early lemons are the stars. Flora paired four spectacular wines to accompany each of the courses.

Celebrate spring in Venice without leaving North Beach. There are only 30 places at our table for this very special pranzo.

A Taste of Venice in Springtime, Sunday May 22nd, 2pm–5pm
A Taste of Venice in Springtime, Sunday May 22nd, 2pm–5pm
Venetian cuisine from the women of da Flora. Four courses paired with four wines.

 

The Custom Menu

 

Antipasti Tris

Bacala montecato col polenta. Crispy slices of polenta topped with creamy whipped salt cod and potato, served with spiced black olives.

Crema de fave col pan. Crostini with marinated fava beans, fava puree, lemon-infused extra virgin olive oil and shaved pecorino.

Paleta de risi frita. Fried rice balls (arancini) stuffed with bay shrimp with a spicy aioli (without shrimp for vegetarians).

Vino: Adami Prosecco Valdobbiadone NV (Veneto). Citrus and melon aroma, clean, light and crisp with tiny bubbles.

Primo

Tagliatelle col bisi. Fresh pasta with spring peas, ricotta salata and cracked black pepper.

Vino: La Montechia Piuchebello 2008 (Veneto). From a small producer in the Euganean Hills near Padua a wonderful mellow, yellow wine from Moscato grapes.

Secondo

Lombatino di porseo. Spice rubbed roasted pork tenderloin with sauteed fava leaves, roasted asparagus and pickled red spring onions with a whole grain mustard sauce. (A vegetarian substitute is available.)

Vino: Tezza Campo di Majoli 2006 (Veneto). A blend of indigenous Corvina grape, the dark star of Valpolicella it is an elegant medium bodied red wine with black cherry aroma, spicy verve and the balance of Cabernet.

Dolce

Crostata di limone. A Meyer lemon marmalade/custard pie with a butter crust and a dollop of whipped cream.

Vino: Zibbibo. We reach down to Sicilia for this dessert wine with an Arab name to pair with Meyer lemon. It is a spirited digestive with honey color and flavor.

A Taste of Venice in Springtime, Sunday May 22nd, 2pm–5pm
A Taste of Venice in Springtime, Sunday May 22nd, 2pm–5pm
Venetian cuisine from the women of da Flora. Four courses paired with four wines.

Tale of Two Noodle-Loving Neighborhoods

Sunday, May 1st

Sunday, May 1st, is the 2nd annual Noodle Fest, a joint neighborhood street event that spans Chinatown and North Beach. I’m proud to be presenting the North Beach pasta demonstration at 2:00pm and 4:00pm. I’ll be at Vallejo and Columbus. Noodle Fest is organized by the Chinatown Community Development Center and North Beach Merchants Association.

Price of admission includes food and beverage samples from both sides of Broadway.

Here’s the pasta I’ll be making, in front of your eyes, representing the colors of the Italian flag:

  • Spinach Pasta (Green)
  • Poor Person’s Pasta (White)
  • Beet Pasta (Red)

I’ll be cutting fresh fettucine and tagliatelle, and maybe a couple of other shapes as well. Also I’ll make fresh ricotta and mozzarella ravioli.

From the organizers:

Bring your confirmation printout to receive your passport at the will call tables, which entitles you to three noodle samples from Chinatown, three pasta samples from North Beach and one beverage.

Come out and sample delicious noodle and pasta dishes from over thirty restaurants from Chinatown and North Beach! This year, we are adding drinks to our menu as well! So come ready to mingle, enjoy live entertainment, watch noodle making demonstrations by renowned chefs, and slurp the afternoon away!

Date and Time: Sunday, May 1, 2011 from 1pm to 5pm

Event Location: Grant Avenue (btw Pacific and Vallejo) & Vallejo Street (btw Columbus and Grant)

Should be a great day outside in the Village. Get tickets now because it’ll sell out fast. Details and ticket sales here.

Walking and Eating in North Beach

Gianni at Cavalli Cafe
Gianni at Cavalli Cafe
Gianni talks in front of his favorite cannoli place.

We’ve expanded our walking tour. As usual, it includes a slice of a fantastic thin-crust pizza from one of my favorite family-run pizzerias in North Beach. But now it also includes the city’s best cannoli! It’s also been expanded from 90 minutes to 2 hours.

Naturally, in the course of the romp, I cover tons of history and trivia that go beyond food and deep into the culture – past and present – of my Italian village.

Learn about the original inhabitants of Washington Square Park, the gunslinging ways of a scorned North Beach woman, the bar room charity of a Mafia don, and tons more.

Come walk with me!

 

Saturday, May 28th (Memorial Day weekend), walking tour of North Beach, 2pm
Saturday, May 28th (Memorial Day weekend), walking tour of North Beach, 2pm
Gianni walks you through the heart of North Beach, and feeds you authentic Italian-style pizza and the city's best cannoli. Tour length: Approx. 2 hours. Purchases are processed through “Hungry Village,” our parent company. This is what you will see on your receipt.
Available Qty: 15

 

Saturday, June 4th, walking tour of North Beach, 2pm
Saturday, June 4th, walking tour of North Beach, 2pm
Gianni walks you through the heart of North Beach, and feeds you authentic Italian-style pizza and the city's best cannoli. Tour length: Approx. 2 hours. Purchases are processed through “Hungry Village,” our parent company. This is what you will see on your receipt.
Available Qty: 15

 

Saturday, June 25th, walking tour of North Beach, 2pm
Saturday, June 25th, walking tour of North Beach, 2pm
Gianni walks you through the heart of North Beach, and feeds you authentic Italian-style pizza and the city's best cannoli. Tour length: Approx. 2 hours. Purchases are processed through “Hungry Village,” our parent company. This is what you will see on your receipt.
Available Qty: 15

 


 

Foodbuzz 24×24: North Beach Italian

The Foodbuzz 24x24 crew.

The rain broke long enough on Saturday to enjoy a pleasant 4 hours eating authentic Italian food, drinking Italian wines, and talking about Italian everything. From “Guidos” and Jersey Shore, to the aging process of artisenal balsamic vinegar, the conversation was all over the place and full of laughs.

Your San Francisco players – Gianni, Jeff, Vanessa, Charin, David, Jeff S., Karla, Nick, and JT – talked about how the lasagna was made from “poor man’s” fresh pasta sheets (see how-to here). Even though Vanessa and Nick are engineers, it was Jeff S., the designer, who figured out how to cut the crostada into nine (almost) even slices. Gianni nudged JT to explore his ancestral Italian roots, Charin found a rogue rosemary sprig in her lasagna, and David played Neapolitan music on a ukelele.

Here’s the menu for the day…

Antipasti

  • Carciofi alla Romano. Artichokes with a breadcrumb, minced mint, parsley, garlic, and anchovy stuffing poached in EVOO and water. An authentic treat from la cucina ebraica, straight from the Jewish ghetto in Roma.
  • Prosciutto di Parma
  • Molinari Sopressato Salami
  • Boschetto al Tartufo. Cow and sheep milk semi-soft cheese with white truffle from Toscano.
  • Robiola Bosino. Cow and sheep milk soft cheese from Piemonte.
  • Shallots in agrodolce. Cramelized shallots in a balsamic vinegar and sugar glaze.
  • Olive Calabrese. Olives, roasted red peppers, garlic cloves, Calabrese chili in an EVOO marinade.
  • Vino: Doro Brut Valdobbiandene Prosecco (DOCG), La Vigne di Alice, NV, (Veneto). A great match for the varied antipasti. Apple and bread aroma. Dry, balanced and creamy. Tiny but mighty bubbles.

Primo

  • Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.
  • Insalata mista. Baby field greens and arugula dressed with “La Mola” extra virgin olive oil, aged balsamico and fiore di sale (the very top crust of sea salt beds).
  • Vino: Aglianico Campania (IGT), Terredora DiPaolo, 2008 (Campania). Medium-bodied, deep black cherry color with red berries and violets in the nose. Soft, dry berry flavor with a touch of oak. Young and easy to drink and gutsy enough to stand up to the lasagna.

Dolce

  • Crostata di prugne con crema. Free form red plum tart with a dollop of whipped cream on the side.
  • Caffe.

And here are the photos…

Antipasti

Prosciutto di Parma. Molinari Sopressato Salami. Boschetto al Tartufo. Cow and sheep milk semi-soft cheese with white truffle from Toscano. Robiola Bosino. Cow and sheep milk soft cheese from Piemonte.
Shallots in agrodolce. Cramelized shallots in a balsamic vinegar and sugar glaze.
Carciofi alla Romano. Artichokes with a breadcrumb, minced mint, parsley, garlic, and anchovy stuffing poached in EVOO and water. An authentic treat from la cucina ebraica, straight from the Jewish ghetto in Roma.
Olive Calabrese. Olives, roasted red peppers, garlic cloves, Calabrese chili in an EVOO marinade.

Primo

Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.

Dolce

Crostata di prugne con crema. Free form red plum tart with a dollop of whipped cream on the side.

People

Vanessa & Gianni
Jeff S.
David & Charin
Nick, JT & Karla