Wednesday is Lasagne Night!

Due to overwhelming demand, Paolo is serving up single portions of his delicious Tuscan-style lasagne on Wednesday nights. Last week sold out fast so he’s added another batch for tomorrow. Since quantities are limited, ordering in advance is suggested. Along with Paolo’s super-zesty old-school Caesar salad what could be better?

Trays of lasagne are still available, of course, by advance order – check our website for availability. Because if there’s anything better than leftover lasagne, we’ve yet to find it.

First, quality ingredients. And second, labor.

The sauces alone require about 9 hours of cooking time in total. Paolo makes beef ragù like his nonna Assunta taught him: with each element—soffritto, olive oil, wine, beef, herbs—layered in at precise intervals. His béchamel is delicately coaxed along so as to remain velvety and light. And that cauldron of pomarola, the Tuscan version of tomato sauce, is all about bright herbs and subtlety and a hawk’s watchful eye.

Paolo makes his pasta in long, thin, supple sheets. Then the layering begins: dollops of ragù, béchamel and pomarola are spread over that just-cooked silken pasta and sprinkled with aged parmigiano-reggiano and a bit of salt and pepper. Ten layers in all. The result is a lasagne unlike most folks here in America have ever had or are used to eating: surprisingly light and delicate, the sauces leaving that glorious pasta square at center stage. Which is, of course, the point of all Italian pasta dishes.

Paolo obsesses over each stage of creating a lasagne, and won’t trust the process to anyone else; he makes each one. Nonna Assunta would approve.

You’ll find our complete menu of offerings on our website.

…………………………………………..

Grazie