This is pasta e fagioli the way it’s meant to be - slow, patient, and deeply nourishing. Beans simmered with ham until tender, a broth built from simple ingredients, and a texture that turns naturally creamy as it cooks. Finished with pasta and Parmigiano, it’s rustic, filling, and the kind of dish that only gets better with time.
Read MoreThis is Amatriciana, reworked into something a little unexpected. A deeply savory tomato soup built on guanciale and Pecorino, blended until smooth and served alongside a molten Pecorino and provolone grilled cheese. Rich, salty, and unapologetically bold, it’s less of a soup and more of a dipping situation - the kind that keeps you going back for one more swipe.
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