Piazzzi Arancini

Pine nut, basil, garlic, EVO, homemade burrata

Casarecce Pesto Burrata

Zucchini, spinach, cherry tomatoes, mushroom, garlic, olive oil

Casarecce Primavera

Pancetta, shallot, garlic, tomato-vodka cream sauce

Rigatoni alla Vodka

Kalamata olives, caper, anchovy, pomodoro sauce, olive oil

Spaghetti Puttanesca

Pappardelle, cheese, cream, Pecorino Romano

Pasta Alfredo

Spaghetti Pomodoro

Rucola

Caesar

Fennel, Castelvetrano olives, Pecorino Romano

Fennel

Prosciutto, sweet & hot soppressata, whipped ricotta, Parmigiano, olive, focaccia

Piatto

Fried shrimp, calamari, zucchini, fennel, Calabrian chili pepper aioli

Fritto Misto

Long hot peppers, sausage & roasted potatoes in garlic and EVO

Long Hots

Crocchette di Patate

Piazzi Arancini

Traditional Meatballs

Whipped homemade ricotta & organic honey, served with pane

Ricotta e Miele

Pane

Deep-dish pizza, fresh mozzarella, pomodoro, salami Italiano, Pecorino Romano, basil, EVO

Piazzi Capri

Meatballs, red sauce, fresh mozzarella, Pecorino Romano, EVO

Francesco

Tomato, mozzarella, prosciutto cotto, salami, Kalamata olive, mushroom, artichoke, Pecorino Romano, basil, EVO

Capricciosa

Mozzarella, prosciutto, arugula, Parmesan, Pecorino Romano, basil, EVO

Bella Italia

Imported mortadella, burrata, pistachio pesto, arugula, lemon oil, Pecorino Romano, EVO

PiAZZi

Pepperoni

Heat olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the Arborio rice and stir to coat for 1–2 minutes. Pour in the white wine and simmer until mostly absorbed. Add warm stock, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more, until rice is creamy and al dente, about 18–22 minutes total. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Cook the rice

Off heat, stir in remaining 1 tablespoon butter, grated Parmesan, and chopped parsley. Taste and adjust salt/pepper. Spread the cooked rice in a shallow tray to cool to room temperature (at least 30 minutes) — this firms the rice and makes shaping easier. You may refrigerate for 30–60 minutes to speed firming.

While rice cools, cut mozzarella into roughly 3/4-inch cubes. Keep refrigerated until assembling to prevent excessive melting.

Set up a breading station: a shallow bowl with flour (season with a pinch of salt), a bowl with beaten eggs mixed with 3 tablespoons cold water, and a shallow bowl with breadcrumbs (mix garlic powder in breadcrumbs if using).

With slightly moistened hands, take about 2 heaping tablespoons (roughly golf-ball sized) of cooled rice and flatten into a disc. Place one cube of mozzarella in the center and enclose the cheese with the rice, rolling quickly to form a tight ball (about 1.5–2 inches diameter). Press seams so the cheese is completely sealed. Repeat until rice is used; recipe yields about 18–22 arancini depending on size.

Shape arancini

Dredge each rice ball: roll in flour, shake off excess, dip into beaten egg, then roll evenly in breadcrumbs, pressing gently so crumbs adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (or prepare a deep-fryer) and heat to 350°F (175°C). Fry a few arancini at a time without crowding, turning occasionally, until golden brown and crisp, 3–5 minutes. Use a slotted spoon to transfer to a rack or paper towels to drain. Fry remaining balls, keeping cooked arancini warm in a 200°F (95°C) oven if desired.

Fry the arancini

Let fried arancini rest 2–3 minutes before serving so interior finishes melting and is not scalding hot on the first bite.

Make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, 1 teaspoon salt, and simmer gently 10–12 minutes to thicken slightly. Stir in chopped basil at the end. Keep warm.

Serve: place 2–3 arancini per person on a plate with a spoonful of warm tomato sauce for dipping or drizzle. Garnish with extra grated Parmesan and parsley if desired.

Arborio rice

Chicken or vegetable stock

Dry white wine

Unsalted butter

Olive oil

Yellow onion, finely chopped

Parmesan cheese, finely grated

Mozzarella cheese, cut into 3/4-inch cubes

Salt

Freshly ground black pepper

Fresh parsley, chopped

All-purpose flour

Large eggs

Cold water

Plain dry breadcrumbs (fine)

Vegetable oil (for deep frying)

Optional: garlic powder

Crushed tomatoes (canned)

Garlic, minced

Fresh basil, chopped

Place 1 oz pine nuts in a small dry skillet over medium heat. Stir frequently until golden and fragrant, 2–4 minutes. Transfer to a plate to cool.

Toast pine nuts

In a food processor, combine cooled toasted pine nuts, 3 cups packed basil leaves, 2 peeled garlic cloves, and 1 cup grated Parmesan. Pulse until coarsely chopped.

With the processor running, slowly stream in 1 cup extra-virgin olive oil until emulsified and smooth. Add 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Pulse once to combine and taste; adjust salt, pepper, or lemon as needed. If pesto is too thick, add up to 2–4 tablespoons reserved pasta water or olive oil to reach desired consistency.

Transfer pesto to a bowl and cover with plastic pressed directly onto the surface to prevent browning until ready to use.

Heat 1 liter whole milk in a heavy saucepan over medium heat, stirring occasionally to prevent scorching, until it reaches 85°C (185°F) and just begins to steam (small bubbles form at the edge). Remove from heat.

Slowly stir in 2 tablespoons lemon juice (or white vinegar). Let sit undisturbed for 5–10 minutes until curds separate from whey (curds look lumpy and whey is translucent).

Line a colander with fine cheesecloth and ladle the curds into it. Allow whey to drain for 5–10 minutes; reserve a small amount of warm whey (about 1/4 cup) to help stretch if needed.

Gather the cheesecloth and gently squeeze to compact curds into a mass. Transfer curds to a bowl and knead gently; add 1 teaspoon sea salt and 120 ml heavy cream, combining until smooth. If you prefer the classic stretched mozzarella exterior, warm the curd slightly in very hot whey (60–70°C / 140–158°F) and stretch/pull until smooth, then form a pouch and fill with the creamy curd/cream mixture. For a rustic easy burrata, simply shape the curd and cream into a smooth ball.

Place formed burrata in a bowl with a splash of cream or reserved whey and refrigerate until plating. Serve at cool-room temperature (bring out ~20 minutes before serving).

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 12 oz casarecce and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water. Drain pasta, then return to the pot off the heat.

Add 4–6 tablespoons of the prepared pesto to the hot pasta. Toss vigorously, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy sauce that coats the pasta evenly. Taste and adjust seasoning with salt and pepper.

Divide pesto-coated casarecce among 4 warmed shallow bowls or plates (serves 4).

Place one homemade burrata (or a 4–6 oz burrata ball divided among plates) in the center of each portion. Gently tear the burrata open at the table so the creamy interior spills over the pasta.

Drizzle each plate with 1/2 tablespoon extra-virgin olive oil, sprinkle with toasted pine nuts (about 1/2 tablespoon per plate), scatter 2 small basil leaves or micro basil, and finish with a light pinch of flaky sea salt and a grind of black pepper.

Serve immediately, offering extra pesto and lemon wedges if desired.

casarecce pasta (dried or fresh)

coarse salt (for pasta water)

reserved pasta cooking water

fresh basil leaves (packed, stems removed)

pine nuts (toasted)

garlic cloves (peeled)

finely grated Parmesan or Pecorino

extra-virgin olive oil (EVOO)

fresh lemon juice

kosher salt

black pepper (freshly ground)

whole milk (pasteurized, not ultra‑pasteurized)

heavy cream

lemon juice or white vinegar (for curdling)

good sea salt

extra-virgin olive oil (for finishing)

toasted pine nuts (for garnish)

micro basil or small basil leaves

flaky sea salt

freshly ground black pepper

Bring 4 cups water to a rolling boil in a large pot with 1 tbsp kosher salt. Add 12 oz casarecce and cook according to package for al dente (usually 8–10 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta and set aside.

Cook pasta

Trim ends of zucchini and cut into half-moons about 1/4-inch thick (should measure ~2 cups). Slice mushrooms thinly (about 8 oz). Halve cherry tomatoes (1.5 cups). Mince 4 cloves garlic and finely dice 1/2 cup onion. Measure spinach (4 cups).

Prepare vegetables

Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook 3–4 minutes until softened and translucent. Add minced garlic and crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sauté aromatics

Add sliced mushrooms to the skillet and cook 4–5 minutes until they release liquid and begin to brown. Push mushrooms to the side, add remaining 1 tbsp olive oil if skillet looks dry, then add zucchini slices. Sauté zucchini 3–4 minutes until just tender and lightly browned.

Cook mushrooms & zucchini

Add halved cherry tomatoes and 1 tbsp white wine (optional) or skip. Cook 2 minutes until tomatoes begin to soften. Pour in 1/2 cup vegetable or chicken broth and scrape up any browned bits from the pan. Simmer 2 minutes to reduce slightly.

Add tomatoes & deglaze

Add 4 cups fresh spinach in batches, stirring until wilted (about 1–2 minutes). Season vegetable mixture with 1 tsp salt and 1/2 tsp black pepper, taste and adjust.

Add spinach

Combine pasta and sauce: Add the drained casarecce to the skillet with the vegetables. Toss to combine over low heat. Add reserved pasta cooking water, 2–4 tbsp at a time, until the sauce lightly coats the pasta (use about 1/2 cup reserved water or as needed). Stir in 1 tbsp lemon juice.

Add cheese & herbs: Remove skillet from heat and stir in 1/2 cup grated Parmesan and 1/4 cup chopped fresh basil until creamy. Check seasoning and add more salt or pepper if needed.

Serve: Portion into bowls and finish with extra Parmesan, a drizzle of olive oil, and additional basil if desired.

casarecce pasta

water

kosher salt (for pasta water)

zucchini

fresh baby spinach

cherry tomatoes

cremini or white mushrooms

garlic cloves, minced

yellow onion, small, finely diced

extra-virgin olive oil

dry white wine (optional)

vegetable or chicken broth

crushed red pepper flakes

salt

grated Parmesan cheese

fresh basil, chiffonade

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water. Drain the rigatoni and set aside while preparing the sauce.

Boil pasta

Heat a large, wide sauté pan over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced pancetta and cook, stirring occasionally, until fat renders and pieces are golden and crisp at the edges, about 5–7 minutes.

Add the diced shallots to the pan with the pancetta and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and crushed red pepper flakes and cook for another 30–45 seconds, stirring constantly, until fragrant. Be careful not to brown the garlic.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen its flavor and remove raw edge. Add the 28 oz crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer.

Once simmering, carefully pour in 1 tablespoon vodka and continue to simmer uncovered for 6–8 minutes to cook off most of the alcohol and concentrate flavors. If the sauce is very acidic, stir in 1 teaspoon granulated sugar now.

Reduce heat to low and slowly stir in 1 cup heavy cream until the sauce is smooth and unified. Simmer gently for 2–3 minutes until the sauce is slightly thickened and has a rich, pink color. Taste and season with salt as needed.

Add the cooked rigatoni to the sauce pan. Add 1/2 cup of the reserved pasta cooking water and toss gently to combine. Continue to toss and add more reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a silky consistency (use up to the reserved 1 cup as needed).

Stir in 1 tablespoon unsalted butter and 3 ounces grated Parmesan cheese until melted and incorporated, which will further emulsify the sauce. Adjust seasoning with salt and freshly ground black pepper to taste.

Remove from heat and fold in the chiffonade of basil leaves. Serve immediately, garnishing each portion with additional grated Parmesan and a crack of black pepper if desired.

rigatoni

pancetta, diced (or unsmoked bacon)

shallots, finely diced

crushed tomatoes (canned)

tomato paste

vodka

granulated sugar (optional, to balance acidity)

unsalted butter

freshly grated Parmesan cheese

Fill a large pot with about 4–5 quarts (4–5 L) of water. Bring to a rolling boil over high heat; add 1 tablespoon kosher salt once boiling.

Bring water to a boil

Add 12 oz spaghetti and cook according to package instructions until just shy of al dente (typically 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook spaghetti

While the water comes to a boil, finely mince 4 cloves garlic. Open 6 anchovy fillets and chop them roughly (they will dissolve into the oil). Halve 3 oz pitted Kalamata olives and rinse 2 tbsp capers to remove excess brine.

Prepare aromatics and anchovies

In a large skillet or sauté pan over medium heat, add 3 tbsp extra-virgin olive oil. When warm (not smoking), add the minced garlic and cook for 30–45 seconds, stirring, until fragrant but not browned.

Heat oil and bloom garlic

Add the chopped anchovy fillets and 1 tsp red pepper flakes to the pan. Stir and press the anchovies with the back of a spoon until they dissolve into the oil, about 1–2 minutes.

Add anchovies and red pepper

Add 2 tbsp dry white wine or 2 tbsp reserved pasta water to deglaze the pan, scraping any browned bits. Let it reduce for about 1 minute.

Deglaze

Pour in 28 oz canned crushed tomatoes (pomodoro). Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to concentrate flavors and thicken slightly.

Add tomatoes

Stir in the halved Kalamata olives and rinsed capers. Simmer for another 2–3 minutes to heat through and meld flavors. Season with 1 tsp freshly ground black pepper. Taste — the anchovies, capers, and olives are salty, so do not add additional salt unless needed.

Finish the sauce

Add the drained spaghetti directly to the skillet with the puttanesca sauce. Toss well to coat; if the sauce seems tight, add up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until you reach a glossy, cohesive sauce that clings to the pasta.

Toss pasta with sauce

Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp extra-virgin olive oil (finish) for sheen. If using, sprinkle 1 oz grated Pecorino or Parmesan and toss once more.

Final touches

Portion the pasta into 4 bowls, grind a little extra black pepper on top to taste, and serve immediately.

Serve

spaghetti

garlic

anchovy fillets (packed in oil)

red pepper flakes

canned crushed tomatoes (pomodoro)

Kalamata olives, pitted and halved

capers, rinsed and drained

dry white wine or pasta cooking water (optional)

fresh flat-leaf parsley, chopped

black pepper

extra-virgin olive oil (finish)

grated Pecorino or Parmesan (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.

Add 12 oz pappardelle and cook according to package instructions until al dente (usually 7–10 minutes for dried, 2–3 minutes for fresh). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.

In a large, wide sauté pan over medium heat, melt 6 tbsp unsalted butter. Add the 2 minced garlic cloves and cook 30–45 seconds, stirring, until fragrant but not browned.

Melt butter and flavor

Pour in 1 cup heavy cream and bring just to a gentle simmer (do not boil). Reduce heat to low and simmer 2–3 minutes to slightly thicken while stirring.

Create cream base

Remove pan from heat. Gradually whisk in 1 cup grated Pecorino Romano and 1 cup grated Parmesan in small batches, whisking constantly so the cheese melts into the cream and forms a smooth sauce. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water a few tablespoons at a time until desired silky consistency is reached.