la PASTA

Bronze-cut spaghetti tossed with crispy zucchini rounds, melted Provolone del Monaco, and a touch of black pepper and fresh basil

Linguine with Clams, Neapolitan Tarallo, and Lemon

fresh pasta ravioli stuffed with roasted eggplant and ricotta, served over a light tomato sauce with handmade basil pesto and aged salted ricotta