Pasta

Question 1

Ricotta Gnocchi

Answer 1

Pork and fennel sausage ragu, gioiella ricotta

Dish garnished with a dollop of ricotta, parsley and basil

Question 2

Tagliatelle Nero

Answer 2

Squid ink spaghetti, calamari, Santa Barbara uni, chipotle and tomato

1/4 inch thick, long and flat pasta

pasta is tossed in an uni/tomato sauce with lemon juice, chives and parsley. calamari is sauteed with chopped garlic. dish is topped with uni.

Question 3

Black Truffle Caramelle

Answer 3

Taleggio cheese, black garlic, figs, hazelnut and chives

Question 4

Spaghetti Cacio e Pepe

Answer 4

Miso butter, black pepper, pecorino

Cacio e Pepe means cheese and pepper

Question 5

Pecorino

Answer 5

A hard Italian cheese made from sheep’s milk. It is hard and salty.

Question 6

Taleggio

Answer 6

Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang

Question 7

What is Uni?

Answer 7

Traditionally a Japanese delicacy. It has a strong ocean smell, and is thick, creamy, rich, and buttery in texture. The taste is described as briny, and can vary depending on the region it was harvested, its freshness and even its gender.

Question 8

Sweet Corn Agnolotti

Answer 8

Mexican style street corn, tajin, cotija, cilantro

Filling contains cream

Question 9

Calabrian Chilis

Answer 9

The Calabrian Chili peppers are a variety of peppers that originates from the Calabrian region of Italy. The chili is small but oozes flavor, with a combination and variety of tastes that is simply unique. Although predominantly spicy, there is also a salty, smoky and even fruity taste to this delicious peppers.

Question 10

Ragu

Answer 10

a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta.

Question 11

Cotija

Answer 11

Cotija is a cow’s milk hard cheese that originated in Mexico. It’s white in color, firm and dry in texture, and salty and milky in flavor. When it’s younger (as in, aged for a shorter amount of time), its texture is akin to that of feta: moist and crumbly.

Question 12

What is our GF pasta made with?

Answer 12

Tapioca starch
Tapioca flour
Eggs

Question 13

Orechiette

Answer 13

Lamb Sausage
Romanesco
Broccoli
Pickled Chiles
Pecorino

**literally means “little ear” in Italian
**lamb sausage has rosemary, garlic, chili, red wine;
gets seared on the pan to get it crispy. finished off
with pasta water, butter and pickle juice
ricotta gnocchi
pork & fennel sausage ragu, gioiella
ricotta
pork & fennel sausage - tomato based
garnished with a dollop of the gioiella ricotta,