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Eggplant parm sauce

Stuffed Zucchini Flowers

Pici with Guanciale and Tomato Butter

Burrata & Pesto Filled Ravioli with Butter and Asparagus

Pappardelle with Ossobuco and Gremolata

Orecchiette with Burst Tomatoes and Mozzarella

Corn ‘Nduja and Mozzarella Cappellacci

Foglie d’ulivo with Romesco Style Sauce and Stracciatella

Spaghetti alla Chitarra with Yellow Tomato Sugo, Basil Oil and Cured Yolk

Linguine with ‘Nduja, Pipis and Pangrattato