MON-SAT 12:30 TO 6:30
PASTA OF THE DAY - MONDAY TO SATURDAY
TAGLIATELLA
remilled semola flour, organic egg
CHITARRINA
remilled semola flour, organic egg
SPAGHETTO
Remilled semola flour, organic stone ground whole wheat flour, water, organic egg
GNOCCHI
organic potato, soft wheat flour type “00”, parmigiano reggiano
PASTA BY SPECIAL ORDER (call in advance)
SFOGLIA (LASAGNA SHEETS)
PAPPARDELLA
CHITARRA/TONARELLI
RAVIOLO OF THE DAY
MONDAY & TUESDAY
dough: soft wheat flour, organic egg
filling: fresh buffalo ricotta, parmigiano reggiano
WEDNESDAY & THURSDAY
GNOCCHI “Verdi"
Spinach, organic potato, soft wheat flour, parmigiano reggiano
RAVIOLO
dough: soft wheat flour, organic egg
filling: fresh spinach, fresh ricotta, fresh buffalo scamorza, parmigiano reggiano
FRIDAY & SATURDAY
dough: soft wheat flour, organic egg
filling: butternut squash, smoked buffalo scamorza, parmigiano reggiano
HOMEMADE SAUCES:
PESTO GENOVESE
organic sweet italian basil, ligurian extra virgin olive oil, parmigiano reggiano 18 months, italian pine nuts, pecorino fiore sardo, garlic, sicilian sea salt
PESTO ROSSO
sun dried tomato, noto sicilian almonds, sweet italian basil, extra virgin olive oil, parmigiano reggiano 18 months, balsamic vinegar, capers, garlic, aromatic herbs
we carry a selection of specialty products:
dairy:
- fresh burrata mozzarella (Sapori Murgiani - Puglia)
- fresh buffalo mozzarella (Il Parco - Puglia)
- fresh buffalo mozzarella (Antiche Bontà - Amalfi Coast)
- fresh buffalo ricotta (La Certosina - Amalfi Coast)
- smoked buffalo scamorza (Diano Casearia - Cilento, Campania)
- parmigiano reggiano 18 months (Latteria Soresina - Emilia Romagna)
- parmigiano reggiano 24 months “Vacche Rosse” (Consorzio Vacche Rosse - Emilia Romagna)
- parmigiano reggiano 24 months (Caseificio Traversetolese - Emilia Romagna)
- pecorino fiore sardo DOP (Sepi Formaggi - Sardinia)
- pecorino romano DOP Deroma (Casearea AgriIn - Lazio)
- sweet butter (Ferrarini - Emilia Romagna)
- cultured butter (Beppino Occelli - Piemonte)
preserved italian tomatoes:
- san marzano DOP (Gustarosso - Campania)
- re fiascone (Re Fiascone - Tramonti, Campania)
- corbarino (Maida - Campania)
- piennolo (Az. Agr. Sapori Vesuviani - Campania)
- perino (Terra Amore e Fantasia - Puglia)
- salsa pomodoro ciliegino (Pianogrillo - Sicily)
extra virgin olive oils:
- taggiasche olives (Olio Benza - Liguria)
- ravece and rotondella olives (Madonna Dell'Olivo - Campania)
- moraiolo and leccino olives (Tratturello - Molise)
- bosana olives (Antichi Uliveti - Sardinia)
- tonda iblea olives (Pianogrillo - Sicily)
- intosso olives (Azienda Agricola Masciantonio - Abruzzo)
- mixed apulian olives (Olearia Clemente - Puglia)
pantry:
- espresso ground coffee (Sant'Eustachio - Rome, Lazio)
- carnaroli rice (Riseria Melotti - Veneto)
- aged carnaroli rice (Acquerello - Piemonte)
- salted anchovies and colatura di alici (Nettuno - Cetara, Amalfi Coast)
- whole mullet bottarga (l'Oro di Cabras - Sardinia)
- balsamic vinegars (Acetaia San Giacomo - Reggio Emilia, Emilia Romagna)
- balsamic vinegar (Cà Dal Non - Modena, Emilia Romagna)
- dry porcini mushrooms (Borgotaro - Emilia Romagna)
- preserved peppers, eggplants, zucchini (SIGI - Marche)
- tuna stuffed peppers, artichokes in oil (Vigne Vecchie - Campania)
- olive and sundried tomatoes patè (Vigne Vecchie - Campania)
- solid tuna and ventresca in olive oil (Callipo - Calabria)
- mountain oregano, hot pepper and orange peel powder (Michele Ferrante - Controne, Campania)
- capers in sea salt (La Nicchia - Pantelleria, Campania)
- triple concentrated tomato paste (Mutti - Emilia Romagna)
- cannellini beans and chickpeas (BioAlberti - Umbria)
- unrefined sea salt (Trapani Sale - Sicily)
- “riserva” sea salt (Salina di Cervia - Emilia Romagna)
- whole stigma saffron (Iran)
sweets:
- Hazelnuts Chocolate Torrone (Sorelle Nurzia - Abruzzo)
- Almonds Torrone (Scaldaferro - Veneto)
- Noto Almonds & Bronte Pistachios Torrone (Caffè Sicilia - Sicily)
- Orange and Appricot Jams (Casa Barone - Campania)
- Panettone and Pandoro (Biasetto - Veneto)
- Panettone and Colomba (Pasticceria Filippi - Veneto)
- Chocolate “Sausage” (MarieBelle - NYC)
we use the following ingredients:
remilled semola flour (durum wheat)
organic stone ground whole grain flour (tumminia)
MOLINI DEL PONTE - Sicily, Italy
soft wheat flour type "00"
MOLINO PASINI - Lombardia, Italy
organic stone ground spelt, rye and buckwheat flours
FARMER GROUND FLOUR - New York State
organic egg
organic ricotta
organic potato
organic vegetables
LANCASTER FARM FRESH COOPERATIVE - Pennsylvania
GREENMARKET CO. - New York
sweet italian basil
BROOKLYN GRANGE - NYC
GOTHAM GREENS - NYC
parmigiano reggiano 18 months
smoked buffalo scamorza
fresh buffalo ricotta
fresh buffalo mozzarella
fresh burrata mozzarella
fresh sheep ricotta