Cattivella

Main

• Agnolotti dal Plin

  An iconic dish from Piemonte, Agnolotti del Plin gets its name from the regional dialect for "pinch," which is how you made the pasta. To form each agnolotto, you pinch two sheets of pasta together, or "fare il plin," to create the small pouches

• Agrodolce

  sweet and sour

• Bagna de L'infern

  salsa dell'inferno, or bath in hell, hot sauce made with tomato, chili, garlic and anchovy from the Piedmont region

• Batsoa

  means silk stockings, traditional Langhe dish of pickled and fried pigs feet meat

• Burrata

  Means buttered, is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture

• Chitarra

  Guitar, refers to pasta that is long but square in width. Historically it comes from pressing pasta through guitar strings

• Cornicione

  the outer crust of a pizza. Neapolitan pizza must have a soft and airy but full cornicione to be authentic

• Coppa

  Cured whole pic muscle from the shoulder. We smoke ours

• Crudo

  means raw

• Fattoria Piatto

  Farm Plate

• Finocchiona

  fennel flavored salumi

• Focaccia di Recco

  Bread of Recco. This dish has an ancient history dating back to the Third Crusade (1189–1192). During this time, Marauders would invade Italian towns and steal from the villagers. When the villagers of the town of Recco would hear that theses bandits were heading their way, they would grab ingredients that wouldn't spoil, crescenza, flour, water and olive oil and head to the mountains to hide. These items would be used to create the famous dish to sustain them until the marauders left

• Gnocchi

  Dumpling. The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today

• Gnudi

  Naked. Refers to a pasta made with the filling of a ravioli but not wrapped in pasta

• Gremolata

  A chopped herb, citrus, condiment for meats

• Lumache

  Snail. Shaped pasta

• Nduja

  a spicy calabrian sausage that is spreadable

• Paccheri

  a type of pasta in the shape of a very large tube, originating from Campania and Calabria. They are generally smooth, but there is also a ribbed version, paccheri millerighe. They can be served stuffed or not

• Pappardelle

  long wide flat ribbon pasta. Comes from the verb Pappare which means to gobble

• Pasticcio

  means mess. Dish originates as a birthday dish for the Queen of Florence, Catherine di Medici during the Renaissance period. She married French King Henry II and moved to France. History says that she was so depressed by the barbaric way that the French still ate their food...with their hands. The Italians had invented the two prong fork so seeing them eat with the dirty greasy hands appalled her. It is said that all the chefs she brought from Florence decided to create a dish with a little bit of everything she loved. Meatballs, cheese tortellini, bolognese sauce and savory pie crust. It is said they prebaked a pie crust and pie crust dome in which they placed live birds. Once presented to the Queen, they cracked the pie dome to free the birds

• Piadina

  Italian Flatbread similar to pizza dough

• Pilacca

  spicy fermented red chili sauce from Bari Vecchia Puglia Region of Italy

• Sgagliozze

  fried polenta is a famous street food that is popular in Bari Vecchia in Puglia

• Speck

  smoked, is the most treasured food product of the sudtirol, a distinctly flavored, smoked, cured ham that represents well the characher of the alto adige's cuisine Much lighter in flavor than the heavily smoked hams found north of the alps, but more robust than the delicate, mediterranean- influence proscuitto

• Spigarello

  wild green that looks like broccoli but it is in the kale family

• Stracciatella

  means rags or stretched, stretched fresh buffalo curd