Sheets of housemade pasta wrapped around a burrata filling, covered in tomato sauce. It's basically the best thing since sliced bread. (But don't worry, we make that too!)
Make it a meal kit: add in our housemade pickles, a beautiuffl organic chicory salad, a demi-baguette, and a slice of something sweet, or go all out and add a bottle of wine too!
Kat's Wine Pairing:
Fratelli Favorita, Langhe, Italy,
Favorita is an Italian white typically found in the Piedmont region of Italy, and is similar in style and flavor to Vermentino. Dry, light to medium body with high acid. Notes of white flowers, green pear, Meyer lemon with good minerality and salinity. The wine’s minerality and medium body balance the creaminess of the burrata, while light herbaceous notes in the wine complement the cannelloni filling’s subtle flavors. High acidity and salinity enhance and pair well with the bright tomato sauce.
Casaretti Bardolino “La Nogara, Bardolino, Italy, 2019
Light body red from the Bardolino region of Italy. A blend consisting predominantly of the varietals Corvina, Rondinella, and Sangiovese. Notes of rhubarb, raspberry, eucalyptus and red plum. The high acidity of the wine complements the acidity of the sauce, simultaneously helping to cut the richness of the ricotta, without overpowering the cheese’s subtle, fresh taste. Soft tannins in the wine enhance the light savory quality of the dish, and the notes of eucalyptus and pepper accentuate seasoning in filling.