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Cattivella
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Italian Cooking with Gluten-Free Options
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An iconic dish from Piemonte, Agnolotti del Plin gets its name from the regional dialect for "pinch," which is how you made the pasta. To form each agnolotto, you pinch two sheets of pasta together, or "fare il plin," to create the small pouches
sweet and sour
salsa dell'inferno, or bath in hell, hot sauce made with tomato, chili, garlic and anchovy from the Piedmont region
means silk stockings, traditional Langhe dish of pickled and fried pigs feet meat
Means buttered, is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture
Guitar, refers to pasta that is long but square in width. Historically it comes from pressing pasta through guitar strings
the outer crust of a pizza. Neapolitan pizza must have a soft and airy but full cornicione to be authentic
Cured whole pic muscle from the shoulder. We smoke ours
means raw
Farm Plate
fennel flavored salumi
Bread of Recco. This dish has an ancient history dating back to the Third Crusade (1189–1192). During this time, Marauders would invade Italian towns and steal from the villagers. When the villagers of the town of Recco would hear that theses bandits were heading their way, they would grab ingredients that wouldn't spoil, crescenza, flour, water and olive oil and head to the mountains to hide. These items would be used to create the famous dish to sustain them until the marauders left
Dumpling. The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today
Naked. Refers to a pasta made with the filling of a ravioli but not wrapped in pasta
A chopped herb, citrus, condiment for meats
Snail. Shaped pasta
a spicy calabrian sausage that is spreadable
a type of pasta in the shape of a very large tube, originating from Campania and Calabria. They are generally smooth, but there is also a ribbed version, paccheri millerighe. They can be served stuffed or not
long wide flat ribbon pasta. Comes from the verb Pappare which means to gobble
means mess. Dish originates as a birthday dish for the Queen of Florence, Catherine di Medici during the Renaissance period. She married French King Henry II and moved to France. History says that she was so depressed by the barbaric way that the French still ate their food...with their hands. The Italians had invented the two prong fork so seeing them eat with the dirty greasy hands appalled her. It is said that all the chefs she brought from Florence decided to create a dish with a little bit of everything she loved. Meatballs, cheese tortellini, bolognese sauce and savory pie crust. It is said they prebaked a pie crust and pie crust dome in which they placed live birds. Once presented to the Queen, they cracked the pie dome to free the birds
Italian Flatbread similar to pizza dough
spicy fermented red chili sauce from Bari Vecchia Puglia Region of Italy
fried polenta is a famous street food that is popular in Bari Vecchia in Puglia
smoked, is the most treasured food product of the sudtirol, a distinctly flavored, smoked, cured ham that represents well the characher of the alto adige's cuisine Much lighter in flavor than the heavily smoked hams found north of the alps, but more robust than the delicate, mediterranean- influence proscuitto
wild green that looks like broccoli but it is in the kale family
means rags or stretched, stretched fresh buffalo curd
roasted grapes, goat cheese, grilled bread
fried polenta, marinated sheep cheese, red mustard greens, 12 year old balsamic
Sauteed Mushroom, thyme, stuffed in thin crepe, fonduta sauce, truffle
preserved tomato, basil, flatbread
spring vegetables, herb goat cheese, anchovy sauce
garlic herb butter, parmigiano
chili aioli
Tuscan Chicken Liver Mousse, toasted bread
flat bread, crescenza cheese, prosciutto di parma 24 mo, arugula, vincotto
house made salumi and sausages, italian cheeses, truffle honey, preserved nuts, grilled bread and accompaniments
fontina, goat cheese, truffle panna, basil, tarragon, thyme
san marzano tomato, buffalo mozzarella
san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone
asparagus, fontina, arugula, white truffle oil
fontina, Gorgonzola, parmigiano reggiano, fonduta sauce, preserved tomato, thyme
mushroom, mozzarella, panna , san marzano tomato
green bell peppers, pomodoro, buffalo mozzarella, oregano
narrow flat long pasta, aglio e olio, chili flake, parsley, Parmigiana Reggiano PDO Vache Rosso, grated salt cured egg yolk
baked meatballs, tortellini, bolognese, bechamel and caramelized parmigiano
pappardelle, boschetto al tartufo
hollow spaghetti, pomodoro sauce, gauncialle, chili flake, garlic, pecorino
tarragon, mushroom, leek, shallot, preserved tomato, gorgonzola crema
creamy sauce made with an ancient Piedmontese blue cheese that dates back to 1277 blankets tender potato gnocchi and toasted hazelnuts
classic Langhe pasta stuffed with roasted veal, pork, cabbage and served with sage butter sauce and roasting pan sauce
Bourbon, citrus oleo, Angostura, Amarena, Whiskey Cherry
Gin, Blumenpflucker, basil, lime, simple syrup
Nardini Apertivo, Martiletti Rosso, Soda
Prosecco, Rose, Pint Grigio, Valpolicella
grilled bread, garlic, sea salt, Extra Virgin Olive Oil DOP
fried polenta, whipped sheep cheese, agrodolce fresno peppers
Sauteed mushroom, thyme, stuffed in thin crepe fonduta sauce, truffle
goat cheese, figs, arugula, hazelnuts, honey, EVOO
flatbread, prosciutto di parma 24 mo, arugula, vincotto
Roasted Cow's milk cheese from Piedmonte, rosemary caramelized pears, pine nuts, fig, raisin, truffle, grilled bread
spring vegetables, herby goat cheese, roasted garlic, herb, anchovy sauce
preserved tomato, basil, flatbread
garlic, herb, parmigiano butter
Tuscan Chicken Liver Mousse, toasted bread
house made salumi and sausages, italian cheeses, nuts, pickled veg, grilled bread and accompaniments
layers of thinly sliced roasted beets, goat cheese with orange zest and tarragon, pistachios, citrus vinaigrette
anchovy dressing, croutons
narrow flat long pasta, aglio e olio, chili flake, parsely, parmigiana reggiano PDO Vache Rosso
creamy sauce made with an ancient Piedmontese blue cheese that dates back to 1277 blankets tender potato gnocchi and toasted hazelnuts
hollow spaghetti, pomodoro sauce, guancialle, chili flake, garlic, pecorino
meatballs, three cheese tortellini, slow braised bolognese, herby pomodoro, bechamel, parmigiana brulee
tarragon, mushroom, leek, shallot, preserved tomato, gorgonzola crema
pappardelle, boschetto al tartufo
classic Langhe pasta stuffed with roasted veal, pork cabbage and served with sage butter sauce and roasting pan sauce
braised pork shank, lemon salsa verde, whipped potatoes, braising sauce
breaded chicken scallopini, prosciutto, fontina, whipped potato, chicken truffle jus
crispy rosemary potatoes, salsa verde
pomodoro, oregano, sea salt, evoo
fontina, goat cheese, panna, pecorino tartufo, tarragon, thyme
basil, san marzano tomato
provolone, fontina, mozzarella, gorgonzola, fonduta, preserved tomato, thyme
green bell pepper, pomodoro, buffalo mozzarella, sicilian oregano
san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone
fontina, arugula, garlic oil, pecorino tartufo, grilled asparagus
mushroom, mozzarella, panna, san marzano tomato
New Amsterdam Gin, basil, Blumenpflucker, lemon/lime
Bourbon, bitters, citrus oleo, whiskey cherry
Kettle One Botanical Vodka, New Amsterdam Gin, Americano Cocchi, torched rosemary
El Jimador Tequila, Montelobos Mezcal, grapefruit soda, Smoked
Cognac with muddled ginger, lime, simple syrup, Prosecco, candied ginger
Scotch, Green Chartreuse,cherry liqueur, lime, simple syrup, Smoked
Hendricks Gin, muddled cucumber and basil, lime, simple syrup, soda, tonic
Bourbon, Cointreau, Elderflower Liqueur, Smoked
Elevate Vodka, Cointreau, lime, simple syrup, cranberry, prosecco, mint
Rittenhouse Rye, Amaro Montenegro, Orange Bitters, cherry, Smoked
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