SAUCES
freshly made every morning
TOMATO AND BASIL
Spaghetti with Tomato and Basil sauce is a very simple dish and going to a restaurant to order it could sometimes be considered a waste of money, but I really suggest you to try it at least once! (This dish convinced our Culver City landlord that we were the right tenant for his location!). Our Tomato and Basil sauce is made with whole peeled tomatoes grown and boxed in Tuscany. We tried many of them and these are currently our favorite. The sweetness of our tomato sauce comes from our slow cooking process. This same tomato sauce is the base of our Arrabbiata Sauce.
BOLOGNESE
Bolognese is not only our bestseller but it's also the sauce that collects some of our best family memories. It's rigorously made the same exact way our mom makes it at home: aromatic vegetables, ground beef, red wine, tomato sauce simmered for 9 to 10 hours.
The result is a rich and slightly earthy sauce unlike any other.
PESTO
Our pesto is truly special and a little different from usual pesto. We are not fans of oily pesto and for this reason we use very minimal extra virgin olive oil which gives our pesto the consistency of paste. This is a raw-kind-of-sauce, and the little trick to make it creamier and lighter is to add starchy pasta water and mix it well until the favored consistency is achieved.
Know why most pesto sauces don't contain pine nuts anymore? Pine nuts are not only becoming more and more expensive, if they are not of great quality, they tend to have a bitter aftertaste which can ruin the final dish.
We stay true to our family traditions and take the time to source quality pine nuts for our pesto.
PORCINI MUSHROOM
We are extremely proud of our Porcini Mushroom Sauce and the reason is simple: we use fresh Italian Porcini. This prized fungus is found on the ground of hardwood forest amongst pine, chestnut, hemlock and spruce trees, it has a complex relationship with its surroundings and because of this it's not easily cultivated. While dry porcini may be easy to find, they lack flavor, texture, and quality. Fresh European porcini are more rare in the US but 100% worth it!
