Osso Buco Week
February 3 – February 8 Traditional Pastas from the Regions of Italy For one week only, award-winning Chef Paolo presents a thoughtfully curated selection of authentic pasta dishes inspired by the culinary heritage of Italy’s twenty regions. Each preparation is offered as a special, honoring regional traditions, seasonal ingredients, and time-honored techniques.
ABRUZZO
Spaghetti alla Chitarra con Ragù di Agnello
30.00
Chitarra-cut spaghetti with slow-braised lamb ragù in a rich tomato sauce, finished with Pecorino Romano
2018 Montepulciano d’Abruzzo Collesori
BASILICATA
Strascinati Mollicata
26.00
Hand-formed pasta with sweet onions, extra-virgin olive oil, red wine, and tomatoes,
finished with toasted mollica and a subtle touch of chili oil
2020 Sangiovese Umbria Terra Custodia
CALABRIA
Fileja alla Sila
26.00
Traditional Fileja pasta with sausage and onions in a red wine–scented tomato sauce,
finished with fresh ricotta and Calabrian chili
2018 Nero d’Avola Stemmari
CAMPANIA
Paccheri allo Scoglio
30.00
Large tubular pasta tossed with clams, mussels, and shrimp, gently sautéed in garlic-infused olive oil and tomato,
finished with fresh parsley
EMILIA–ROMAGNA
Tortellini al Ragù Bolognese
28.00
Cheese-filled tortellini served with a classic, slow-simmered ragù Bolognese
2018 Chianti Classico Castello di Querceto
FRIULI VENEZIA GIULIA
Blecs al Ragù di Cervo
30.00
Rustic Blecs pasta made with mixed flours, served with a slow-simmered venison ragù
2018 Barolo Tre Comuni
LAZIO
Bucatini Cacio e Pepe
28.00
Thick bucatini tossed with 12-month-aged Pecorino Romano and freshly cracked black pepper
2017 Bolla Valpolicella
LIGURIA
Trofie al Pesto Genovese
28.00
Hand-twisted trofie pasta tossed with classic Genovese pesto of fresh basil, pine nuts,
garlic, extra-virgin olive oil, and aged cheese
2017 Bolla Bardolino
LOMBARDIA
Risotto alla Milanese
30.00
Carnaroli risotto enriched with beef bone marrow, delicately infused with saffron, and finished with aged cheese
2017 Nebbiolo d’Alba Tenuta Rocca
MARCHE
Spaghetti all’Ascolana
30.00
Spaghetti with tuna, olives, and tomato sauce, gently accented with red chili
2018 Santa Christina Toscana
MOLISE
Cavatelli al Ragù di Maiale
30.00
Hand-rolled cavatelli with slow-cooked pork ragù in a savory tomato sauce
2020 Montepulciano d’Abruzzo Villa Ambrosia
PIEMONTE
Tajarin al Ragù Bianco di Coniglio
30.00
Fine egg-yolk pasta served with a delicate white ragù of tender, braised rabbit
2021 Nebbiolo Langhe
PUGLIA
Orecchiette alle Cime di Rapa
24.00
Traditional “little ear” pasta with broccoli rabe, lightly dressed with garlic and extra-virgin olive oil
2017 Bolla Bardolino
SARDEGNA
Fregola Sarda ai Frutti di Mare
30.00
Toasted, hand-rolled semolina pearls—often called Sardinian couscous
served with mussels, clams, shrimp, and calamari in a tomato sauce
2017 Bolla Valpolicella
SICILIA
Pasta alla Norma
26.00
Rigatoni with golden sautéed eggplant, fresh basil, capers, and olives,
gently bound with tomato and finished with ricotta salata
2019 Nero d’Avola Don Tomasi
TOSCANA
Pappardelle al Cinghiale
30.00
Wide egg noodles tossed with a rich, slow-cooked wild boar ragù
2015 Brunello di Montalcino Castelli Martinozzi
TRENTINO–ALTO ADIGE
Spätzle agli Spinaci
28.00
Spinach spätzle in a delicate cream sauce with pancetta
2017 Bolla Valpolicella
UMBRIA
Mezze Rigatoni alla Norcina (Rosso)
26.00
Half-cut rigatoni with savory Umbrian sausage and softened onions in a light cream and plum tomato sauce
2020 Sagrantino di Montefalco
VALLE D’AOSTA
Penne alla Valdostana
26.00
Penne tossed in a luxurious Fontina cream sauce with diced ham
2017 Bolla Bardolino
VENETO
Gnocchi al Ragù di Papera
30.00
Pillow-soft potato gnocchi served with a slow-cooked duck ragù
2017 Valpolicella Ripasso